Italian Cream Cake
This glorious Italian Cream Cake is one of the greatest cakes ever invented! It’s a spectacular cake, any way you slice it. Pardon the pun. The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. It’s ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering.
Easy Italian Cream Cake Recipe
What’s Italian About This Cream Cake? Nothing, actually. This vintage cake dubbed “Italian Cream Cake” is more Southern than Italian and no one really knows definitively why it was given this name. That said, Italian cream recipes are basically the same, and true to form as it is with all recipes, my take on it has evolved through the years in my kitchen. While it does take several steps to create this cake it’s a labor of love well worth the effort when you see the delight on the faces of your family and friends. It’s a very special cake for a special occasion. Ingredients to make Italian Cream Cake:
- Flour – All purpose flour sifted with baking soda and baking powder.
- Butter – Salted butter, softened.
- Sugar – Granulated sugar and light brown sugar.
- Flavorings – Vanilla extract and almond extract.
- Eggs – Five large eggs.
- Milk – Whole buttermilk (not fat free).
- Mix-ins – Sweetened flaked coconut and chopped pecans.
- Frosting – Plain cream cheese, butter, powdered sugar, vanilla extract, almond extract.
- Garnishes – Reserved coconut and toasted pecans.
How to Make the Best Italian Cream Cake Recipe
My family members are die hard sweet or savory coconut fans. Coconut and pecans pair beautifully in this spectacular cake frosted with a dreamy cream cheese frosting. It’s such an amazing cake, it’s guaranteed to turn any occasion into something special. I always like to include a few tips to ensure your cake making success:
- Kitchen tools you’ll need to make Italian Cream Cake: An electric mixer, either a stand mixer or a hand mixer whatever you have on hand. Large mixing bowls, measuring cups and spoons and a whisk to sift together the dry ingredients, plus a large silicone spatula to scrape the sides of the bowl while mixing. A sheet pan and chopping tool to prep the nuts for roasting.
- Ingredients you’ll need to make homemade Italian Cream Cake: All purpose flour, granulated sugar, light brown sugar, salted butter, baking powder, baking soda, buttermilk, eggs, vanilla extract, almond extract, sweetened flaked coconuts and pecans. Softened cream cheese and powdered sugar along with vanilla and almond for the frosting.
- If you only have unsalted butter on hand, add 1/2 tsp salt to the dry ingredients and proceed with the recipe.
- Traditional Italian cream cake recipes often call for solid vegetable shortening in the batter. That said, after years of making this cake, I prefer using all butter in my cream cake batter.
- Granulated sugar alone doesn’t give the depth of flavor you gain by adding brown sugar to the batter along with a touch of almond extract. Don’t skip it, it’s what sets this recipe apart from the rest.
- It’s well worth the small amount of effort it takes to toast the coconut to use as a garnish for the sides of the cake. Not only does toasted coconut make it pretty, but it adds a spectacular flavor as well.
- See how to toast coconut here for this cake recipe.
- Store this cake in an airtight container chilled for up to one week, if it lasts that long.
- This Italian Cream Cake is one of those showpiece cakes that make a statement on the dessert table. It’s okay to feel proud once you serve it, I know I do.
- You can make and bake the cake layers up to one month in advance for a timesaver. Let the cake rounds cool completely then wrap in freezer wrap and heavy duty foil.
- Thaw frozen cake layers in the refrigerator and frost before serving.
More Southern Style Cake Recipes to Add to Make
Cakes just spell celebration no matter when they’re served. In my opinion, life is much too short to skip dessert or only have cake once a year on your birthday. Baking can be therapeutic, and sweets tend to bring happiness to those around you. Other cakes you may like to try:
- German Chocolate Cake with Coconut Pecan Icing is a classic that never goes out of style.
- Million Dollar Pound Cake Recipe is a must-make for any occasion.
- Island inspired Hawaiian Pineapple Coconut Poke Cake is a cake mix hack that everyone can make.
- Oatmeal Cake with Broiled Coconut Pecan Icing is a retro cake that’s rich and delicious.
- Coconut Cream Pound Cake is drizzled with a vanilla cream glaze.
- Double Chocolate Coconut Zucchini Cake will have the kiddos eating their vegetables and loving it!
- My Buttered Rum Cake is a holiday favorite!
- Red Velvet Layer Cake is an iconic Southern dessert.
- You may also like this recipe for Coconut Custard Layer Cake from Beyond Frosting.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Helpful Kitchen Items:
Italian Cream Cake
Ingredients
- Cake:
- 2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup salted butter softened
- 1 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- 5 large eggs
- 1 cup whole buttermilk
- 14 oz package sweetened flaked coconut divided
- 1 1/2 cup pecan pieces toasted divided
- Frosting:
- 2 (8 oz) blocks cream cheese softened
- 1 cup unsalted butter softened
- 2 lb powdered sugar
- 2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
- reserved coconut toasted
- 1/2 cup reserved toasted pecans
Instructions
- Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside.
- Cake: In a medium bowl use a whisk to sift the flour, baking soda and baking powder together. Set aside.
- In a large bowl use an electric mixer to cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes
- Add the eggs 1 at a time beating well after each addition.
- To the bowl add the sifted dry ingredients alternately with the buttermilk beginning and ending with flour. After all has been added increase the mixer speed and beat until fully combined.
- By hand mix in 1/2 of the 14 ounce package of flaked coconut and 1 cup of toasted pecans until evenly distributed in the batter. Divide the batter evenly between the cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean. Cool completely in the pans on a cooling rack.
- Frosting: In a large bowl use an electric mixer on medium-high speed to cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Beat to combine. Lower the speed of the mixer and gradually add the powdered sugar beating until creamy and smooth.
- Assemble: Line the edge of the cake plate or platter with wax paper strips. Center one cake layer on the pedastal.
- Frost each layer sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.
- Press toasted coconut on sides. Decorate the top as desired with the remaining chopped pecans. (See in the Cook's note for how to toast coconut)
- Store chilled until serving.
Notes
b) “How to” for toasting the coconut here
c) Alternative frosting technique: Mix the toasted pecans into the frosting by hand and spread onto the top and sides of the cake.
Nutrition
I haven’t tried the frosting. However, the cake recipe is excellent. I used walnuts because I didn’t have pecans. I reduced the granulated sugar just slightly.
Next time that I make the recipe, I plan to make small cupcakes with a dollop of the cream cheese frosting.
This looks so good! Going to try it. I have one recipe ,but this one looks better!
Love this recipe! The 3-tier cake rose perfectly (took about 10 extra minutes baking for the pick to come out clean), cooled well (no dips in the top), and the icing went on well. Took it to church function and it disappeared rapidly with lots of positive comments. Easy to fix and enjoyed by all.
I’m so happy you all enjoyed it, thanks!
I made this yesterday for my 48th birthday. I used two 9-inch cake pans because that’s what I have, and they were done in about 35 minutes. I also added 1/2 tsp of salt because I bought unsalted butter. Due to my awesome attention to detail, I ended up using a whole box (4 sticks) of butter in the cake, because for some unknown reason I thought the recipe said 1 pound of butter (nope…it’s *one cup*). I tasted the spatula after I poured the batter into the pans to bake, and wondered why it tasted of nothing but butter!! Mystery solved. At any rate, it baked up fine although I wouldn’t necessarily recommend that anyone else do this. It is a very dense, heavy cake (especially mine, with double the butter) and it would be great to take to any fall gathering. It is a shame that there are no toasted coconut pecan candles in the world, because that was one heavenly smell while they were toasting. It even brought my kids out of their bedrooms. My first italian cream cake was both a blunder and a success!
Hi LC, I love it! It’s wonderful it turned out even with double the butter. Thank you so much for sharing such detail on your success!
My first attempt at “Italian Cream Cake” rose to the occasion. I baked this for my son because he requested it. I had never heard of this cake until he told me about it. My daughter-in-law was impressed by it. My son said it was great. Thanks for a recipe that pleased my son.
Hope can I make cupcakes with this recipe, any suggested adjustments to ingredients or technique?
I haven’t tested that but it could likely be adapted. If you try it let us know how it goes!
The best cake I have ever made. it was for my husbands birthday and he loved as well. Thanks!
Tricia
Thanks so much!
Is there such a thing as an Italian cream cake w/o coconut? A friend wants one but they can’t stand coconut. Send help please :/
I suppose you could omit the coconut. It would change the texture of the cake, but it would still be tasty.
This recipe sounds amazing! Quick question- how long do you mix the batter after adding all of the dry ingredients and turning up the mixer?
As with any cake batter it’s important not to overbeat, so just until the ingredients are fully moistened.
My boyfriend of 6 years said, “I think this is my favorite cake you’ve ever made.” While I only make a few cakes a year, this is a rave review! The cake came out moist, nutty and almondy (ok, I accidentally doubled the almond extract and then reduced vanilla accordingly) and the frosting and toasted coconut really work well with the cake.
Plus this recipe is nice and simple! I made plenty of mistakes and still got very positive results
I’m so happy you all enjoyed this, thank you!
What can be used instead if eggs in this recipe? Can’t do eggs or anything gg substitute.
I’ve never made this cake without eggs, they’re an integral part of the recipe. If you’ve had success with an alternate in other cake recipes it should work with this one. If you try it, let us know how it goes.
Hi Melissa,
This cake is absolutely fabulous. My late sister was the baker in our family and made an amazing Italian Wedding cake and this one was the closest I have come to hers. Thank you. One question, my son doesn’t like nuts and I would like to make it again without the pecans. Would this work?
Again, thank you for sharing this treasure.
Hi Toni, I’m so happy you loved this cake, thank you! You can omit the nuts with no other adjustments to suit his taste. You could also make a 2 layer cake with the nuts and maybe a small loaf cake without to suit everyone. The cake would be smaller but everyone would be happy so that’s win.
What a wonderful idea. Thank you for you prompt response. 💕
This is the best recipe I have tried for Italian Creme Cake! Easy to put together, and full of flavor – much more so than others I have tried. I served it to several friends who are lovers of Italian Creme cakes…and it received loads of thumbs up!
Thank you so much!
Will this work for a 1/2 sheet pan or would it need to be doubled? Plan is to make 1” thin layers to stack.
I haven’t tested it using those exact dimensions. If you try it let us know how it goes.
Is the cake study enough for decorations? The cake I am making is a two tier cake with a topper and few decorations on the side.
This is a dense cake and should work if properly secured.
Hi, I was wondering if I could make this recipe into cupcakes? If so, how long would I bake them? If I use a cake mix I usually bake 15 minutes but thought these might take a little longer?
This is a dense homemade cake batter and will take longer than 15 minutes. Check them at 20 minutes and add time from there.
Baking my first Italian cream cake today and comparing recipes before I start. I have your recipe, and another one very close to yours. The other recipe uses part butter, part shortening; and different measures of flavoring and coconut. But, the biggest difference is adding whole eggs verses separating and folding in the beaten whites at the end. Does the butter/shortening make a difference in how the ingredients combine, or is separating just a matter of preference? Will separating make a difference in the end result?
Since those questions apply to someone else’s recipe, it’s best for you to ask them. I wouldn’t change a thing about this spectacular recipe for Italian Cream Cake.
i chose this as my first recipe from Melissa’s awesome website and it was a big success!!! I followed the ingredients to the T; the only change was i did use only 2 of the 9” pans but they came out excellent!!!!!! I started the timer at 20 mins and checked every few mins till perfection at 35 mins.
The frosting was delicious, reminds me of a lovely cross of buttercream & somewhat a hint of old fashioned wedding cake flavor frosting. The extracts were perfectly balanced. The amount of frosting would be perfect for the 3 layers however I saved the extra for a sheet cake this weekend.
Very pleased overall and already had a friend ask for the link to the website!!!
Looking forward to experimenting with the other recipes! Thanks for sharing with us Melissa!!
I’m so happy you loved this recipe, thank you!
if using unsalted butter in the cake how much salt should be used. thank you
1/2 teaspoon.
Hello! This recipe looks amazing; thank you for sharing! I’m planning to make it for my mom’s 80th birthday party as it is one of her favorite cakes. Do you know how many cups of batter your recipe makes?
I can’t give you an exact answer on the cups of batter. Happy Birthday to your Mom.
I want to try this for a birthday cake request. Do you bake all three pans at one time? Thanks!
Yes, you bake the layers at the same time.
Hi I am new to your awesome site!!!!! As a full-time caregiver to a disabled mom, i need an outlet… I don’t have lots of pans & decorating tools, certainly not much extra $$. I noticed all your cakes need 3 9” round pans- any suggestions for being able to use two??? That’s all i have at this point. My oven, thankfully does run quite close to true temps.
Thanks, love the great pictures and easy instructions!!!
Hi Judy, welcome! The cake recipes you’re referencing likely have too much batter for 2 pans. You may consider halving the recipe or once filling two cake pans, bake any leftover batter in a loaf pan or cupcake pan. You could also use two square 8 x 8 pans to make the cake. They’re deeper and could hold more batter than a standard cake pan. Please note when doing so, the baking time may also need adapting. Always check the center with a toothpick before removing from the oven.
Thank you so much & thank you for offering to us such amazing recipes and photography. Not that I have a lot of time on my hands with caregiving but when she goes in for a nap, I have to find something to relax my wired brain!!!! This has been such a wonderful way to relax. All the very best to you and thanks for your personal reply.
Additionally, I should have asked how far up the two 9′ pans should the batter be filled to, before putting the extras into another vessel? Thanks.
About 2/3 full. Allow room for the batter to expand without running over. Enjoy!
Melissa, I’ve made this wonderful recipe in layers. can I make this as a sheet cake?
You can make this as a sheet cake. Watch the baking time, it will need adjusting. Check it with a toothpoick at 25 minutes and add time from there.
Hello i never saw where you toasted the coconut how long,and what temp
See how to toast coconut here.
Excellent! Delicious! I just made this for my Mom’s 82nd birthday and it was loved by everyone! Our family has a LONG history of baking and loving Italian Cream Cakes. This is my all-time #1 favorite recipe, and I’ve tried many throughout the years. Thank you Melissa!
Hi Renee, thank you so much!
Can’t wait to try this! Can this be made a few days before being served? If so, would you go ahead and ice & assemble the entire cake or store icing and layers separately and assemble the day of serving?
You can absolutely make the layers up to 3 days in advance cool, wrap and chill. You can fully frost the cake the day before you’re serving it.
can i use coconut extract instead of coconut and how much thanks
You can add coconut extract but it’s not an even exchange with shredded coconut. You will still get the coconut flavor in the batter but it will change the texture of this cake. Coconut is kind of a major player here.
Can I add crushed pineapple drained to this recipe? If yes when would I enter it in? First time and my husband wants pineapple in it. Ty christina, red bluff,ca
I haven’t tested crushed pineapple in this cake. Perhaps you’d like to make a Hummingbird Cake, instead it has pineapple in the batter.
This is a keeper recipe. Melissa is right that you can’t replace the shredded coconut with coconut extract because the shredded coconut is key to the texture. This recipe was a big hit with my friends and family— and me!
Thanks so much!
Depending on how much crushed pineapple you add, I would decrease the eggs as crushed pineapple also makes your cake rise more. (Similar to apples and bananas) In this size cake, I would use 16-20 oz. Crushed pineapple, decrease the eggs to 3 (maybe even just 2), and decrease the buttermilk by about half b/c crushed pineapple has a lot of juice.
Crushed pineapple has no qualities that affect the rise of this or any cake. I wouldn’t recommend rewriting this recipe changing the amount of eggs and liquid plus adding crushed pineapple without testing exact measurements.
I don’t care for cream cheese frosting. Do you think buttercream could be used?
Thank you for the recipe – excited to try it!
If that’s you preference you can adapt it, yes.
HELP
I forgot to add the buttermilk, It’s half way through cooking….
There’s nothing you can do at this point if it’s already baking.
What can I sub for buttermilk? Is it the usual milk and vinegar?
You can make your own using lemon juice or white distilled vinegar. To each cup of whole milk add one tablespoon and let it sit for 5 minutes. Stir, then proceed with the recipe.