Italian Cream Cake
This southern-style Italian Cream Cake is one of the greatest cakes you’ll ever eat! It features a rich thick toasted pecan and coconut filled cake batter topped with a decadent cream cheese frosting. It’s a show stopping dessert ideal for birthdays, the holidays or any special gathering.
Easy Italian Cream Cake Recipe
What’s Italian About Italian 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, traditional Italian cream cake recipes are very similar and this easy Italian cake is my take on it, after extensive testing through the years in my kitchen. While it does take several steps to create, it’s a labor of love that’s well worth the effort. It’s such an amazing cake, it’s guaranteed to turn any occasion into something special.
Ingredients to Make Italian Cream Cake Recipe
Checkout this quick list of ingredients you’ll need to make the southern-style Italian Cream Cake Recipe: (Scroll down for the full printable recipe card.)
- Flour – All purpose flour works perfectly, there’s no need to use cake flour.
- Leavening Agents – Baking soda and baking powder give lift to the cake batter.
- Butter – I use softened salted butter for this cake. You can use unsalted butter adding 1/4 teaspoon salt to the leavening agents.
- Sugar – This cake uses both granulated sugar and light brown sugar. The brown sugar is what gives a richness to the flavor, don’t skip it.
- Flavorings – You’ll need vanilla extract and almond extract. If you don’t care for almond flavoring, use additional vanilla extract.
- Eggs – Five large eggs or 4 x-large eggs.
- Liquid – I use whole buttermilk for this recipe. You can make your own buttermilk using whole milk with 1 tablespoon of white vinegar or lemon juice. Stir together and let stand for 5-10 minutes, then proceed with the recipe.
- Coconut – Sweetened flaked coconut found on the baking aisle, not fresh or frozen coconut.
- Nuts – Traditionally this Italian cream cake is made with chopped pecans. You could also use walnuts.
- Cream Cheese Frosting – Two blocks of plain cream cheese, unsalted butter, powdered sugar (confectioners sugar), vanilla extract, almond extract.
- Garnish – The outside of the cake is garnished with toasted coconut and pecans. You can pipe the frosting or simply frost with an icing spatula any way you choose.
How to Make the BEST Italian Cream Cake Recipe
Coconut and pecans pair beautifully in this spectacular cake with cream cheese frosting. Baking can be therapeutic, and sweets tend to bring happiness to those around you. 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!
- Heat Oven and Prepare Pans – Preheat the oven. Butter and flour three round cake pans or spray with nonstick cooking spray.
- Dry Ingredients – Use a whisk to sift the flour, baking soda and baking powder together.
- Creamed Ingredients – Cream together the butter, granulated sugar, brown sugar, vanilla extract and almond extract on medium-high speed until light beige in color.
- Eggs – Add the eggs one at a time beating well after each addition.
- Combine – Add the sifted flour mixture alternately with the buttermilk.
- Pecans and Coconut – Fold in flaked coconut and one cup of toasted pecans into the cake batter.
- Transfer to Prepared Pans – Pour batter into the prepared pans.
- Oven – Bake per the cook time in the recipe until a toothpick inserted into the center comes back clean.
- Cool – Cool the cake completely in the pans on a wire rack.
- Make the Cream Cheese Frosting – Cream together the cream cheese and butter until light, fluffy then add the vanilla and almond extracts and powdered sugar. Beat until creamy and smooth.
- Frost the Cake – Center one cake layer on a cake stand. Frost each layer sprinkling with reserved toasted pecans. Add the final layer and frost the top and sides.
- Decorate – Press toasted coconut on sides. Decorate the top as desired with the remaining chopped pecans. Store chilled until serving.
Kitchen Equipment to Make Italian Cream Cake
- An electric mixer, either a stand mixer or a hand mixer whatever you have on hand.
- Three 9-inch cake pans.
- Large mixing bowls plus a large silicone spatula to scrape the sides of the bowl while mixing.
- Measuring cups and spoons.
- A whisk to sift together the dry ingredients.
- A sheet pan and nut chopper or a sharp knife and chopping board prep the nuts for roasting.
Recipe Variations, Tips and Substitutions
- Butter – If you only have unsalted butter on hand, add 1/4 tsp salt to the dry ingredients and proceed with the recipe as written.
- Sugar – 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.
- Butter vs Vegetable Shortening – 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.
- Toasting Coconut – 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.
- Nuts – This cake could be made using chopped walnuts, almonds or macadamia nuts in place of pecans.
- Cream Cheese – You could adapt the frosting using mascarpone cheese or neufchatel cheese. Both have a softer texture than classic cream cheese and would likely need more powdered sugar or dry egg whites added to stabilize the icing.
- Alternative Frosting Technique – Mix the reserved toasted pecans into the frosting by hand and spread onto the top and sides of the cake.
Storage and Freezing Cake
- Storage and Leftovers – Store Italian Cream Cake in an airtight container or covered with plastic wrap chilled in the fridge for up to one week, if it lasts that long.
- Freezer Storage – 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.
- Thawing the Cake – Thaw frozen cake layers in the refrigerator and frost before serving. Thaw a fully assembled cake in the fridge overnight then slice and serve.
More Southern Style Cake Recipes to Make
- 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.
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Helpful Kitchen Items:
Italian Cream Cake
Servings: 12 pieces
Calories: 1216kcal
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 vanilla extract
- 1/2 tsp 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 at room temperature
- 1 cup unsalted butter softened
- 2 lb powdered sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- reserved coconut toasted
- 1/2 cup reserved toasted pecans
Instructions
- Preheat the oven to 350°F. Butter and flour three 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, two teaspoon vanilla extract and almond extract. 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 flour mixture 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 fold in 1/2 of the 14 ounce package of flaked coconut and 1 cup of toasted pecans. Stir until evenly distributed in the batter. Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes back clean. Cool completely in the pans on a wire 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 or parchment paper. 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.
- Toasting Pecans: Spread nuts in a single layer on a baking sheet. Roast in a 350°F oven for 6-8 minutes until lightly golden and fragrant. Cool completely before adding to the batter.
Notes
- Butter – If you only have unsalted butter on hand, add 1/4 tsp salt to the dry ingredients and proceed with the recipe as written.
- Sugar – 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.
- Butter vs Vegetable Shortening – 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.
- Toasting Coconut – 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.
- Nuts – This cake could be made using chopped walnuts, almonds or macadamia nuts in place of pecans.
- Cream Cheese – You could adapt the frosting using mascarpone cheese or neufchatel cheese. Both have a softer texture than classic cream cheese and would likely need more powdered sugar or dry egg whites added to stabilize the icing.
- Alternative Frosting Technique – Mix the reserved 1/2 cup toasted pecans into the frosting by hand and spread onto the top and sides of the cake.
Nutrition
Serving: 1piece | Calories: 1216kcal | Carbohydrates: 149g | Protein: 11g | Fat: 68g | Saturated Fat: 38g | Trans Fat: 1g | Cholesterol: 201mg | Sodium: 505mg | Potassium: 315mg | Fiber: 6g | Sugar: 123g | Vitamin A: 1101IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
Tried this recipe?Mention @melissassk or tag #melissassk!
I can’t bake 3 layers at a time…any suggestion? If I use half of the recipe then can you please tell me what should be the pan size and baking time according to that?
In that case make two layers and monitor for doneness as the batter will take a bit longer to bake.
I’m baking two layers in two 9″ pans. I don’t have room for 3 pans in my oven.
Hi Melissa, I made this cake yesterday for my best friends birthday and she loved it, she said it was the best cake she has ever had. So I just want to thank you very very for this recipe.
Hi Lorrie, you are a great friend! I’m delighted she enjoyed this cake thanks so much.
Hi tred this making this cake, the flavor was good but it sank it the middle I checked on the cake and it was still not quite set in the middle so I left it in for another 5 minutes and then when I checked it the middle had sunk quite a bit and I’m not sure why since five minutes earlier the cake was rising fine. I live in denver and wasn’t sure if my altitude could cause this. Thanks in advance for your thoughts.
Hi Kati, it’s quite possible the altitude was the factor. Sorry that happened. You may have to adjust to accommodate.
I made this cake for my sister’s birthday. It turned out great and we all loved it! I made it in 3 9 inch pans as suggested in the recipe and it was really nice but I may try it in 3 8 inch pans just because I like the layers a little thicker. I would definitely line the pans with wax or parchment paper. The frosting is perfect! Try this cake, you will be happy you did.
Thank you!
This cake is absolutely delicious! I do have to ask, are we to use 8 inch or 9 inch pans? I used 9 inch per directions but there was only enough batter for 2 pans. I’ll try 8 inch next time. Thank you for the recipe!
Hi Laura, so happy you enjoyed this cake it’s a family favorite! You can make the layers any size you like it’s completely up to you. Thanks for taking the time to let me know!
I made this cake last Friday for my mother-in-law’s 78th birthday. This was the first cake I ever made so I followed your instructions very closely and got my wife to help with the frosting and decorating part. I had to double the recipe and made a rectangular one as it was a fairly big party. I was a bit worried about how it would taste until they cut the cake and the compliments started pouring it. Boy did that cake finish fast. Thanks for your recipe!!
How wonderful, thank you for using this recipe for such a special occasion I’m delighted your guests loved it.
Not a huge fan of almond flavor…is there another you can sub instead?
You could replace it with vanilla, if you prefer.
Hi Melissa!!
I made this gorgeous cake for a birthday celebration at work tomorrow! Can’t wait to try it! As I read the frosting directions, I noticed you listed almond extract – but did not say to add it to the mix? I’m guessing that it should be , just checking! Thanks!
Hi Bette, it sure wasn’t clear when to add it was it? Yes, add it to the creamed mixture with the vanilla. I really love this cake hope your co-workers do too. Thanks!
First, this cake is absolutely delicious! However I ran into a big issue of the cake sticking to the pans. I tried both methods of prepping the pans that were suggested in the instructions and unfortunately both didn’t work. The only thing that did work was spraying the pan with cooking spray, laying cut out circles of parchment on the bottom and flouring those. I believe my cakes stuck so bad because this is such an oily cake. I couldn’t trim the layers to make them even because the butter content made the cake so gummy, Still, great texture for eating, just makes it hard to deal with before eating.
Ah sorry you had an issue with the cake sticking. This cake is dense and rich however that said, I haven’t had the same problem nor would I ever describe the texture as “gummy.” Preparing the pans is essential as well as starting with quality products and baking it properly.
I made this cake for my bridge group. It was the best ever. My husband loved it too
and was sorry that most of it was gone before he had a second piece.
I have looked for a good recipe for an Italian cream cake for a very long
time. This is the best.
Thanks!
Josie
Josie that makes me happy, I love this cake as well. Thanks so much for taking the time to let me know!
Thanks Melissa for sharing this beauty with us. My plans are to share the cake at a Christmas gathering in Portland,Oregon tomorrow–it’s sure to be a hit!
Aww thank you for including it in your holiday plans, it’s in mine, too! Merry Christmas to you and yours.
I can’t wait to make this on Friday! Does anyone know if it will work in a 9×13 pan? Thank you so much!!!
Hi Patti, I haven’t made this in a 9 x 13-inch pan but most all cakes will adapt and I’m sure this one is no exception. Just keep a watch on the baking time which will, of course be longer in one single pan. If you try it come back and let me know how it went. I hope you enjoy this spectacular cake!
Hi!!!! I al from Costa Rica!
I made the cake for a birthday celebration!
But what a surprise, I took the cakes to the oven and when They were ready They fell down a little bit from the center, in the middle!
What happened? Thank you for the answer!!!
Blessings!
Thank you so much for visiting from Costa Rica! Did you check the center for doneness before removing it from the oven? This cake is very dense and it’s important to make sure it’s cooked through before removing from the oven. Otherwise, if the ingredients aren’t evenly distributed it can also cause it to fall in the center. I’m guessing it may have needed a few more minutes to bake.
Hi Melissa! I just wanted to let you know that I baked this cake for Decoration at our church on Sunday–since you’re from the South, I’ll assume you know what “Decoration” is 🙂 The cake was FANTASTIC and completely worth the effort. I went back to church last night and the women were still raving about it. Definitely a keeper!
Hi Sarah, I sure do! I’m delighted you all enjoyed this cake, I worked on it for quite some time before publishing it. I concur it’s well worth the effort for a special occasion. Thanks so much for taking the time to let me know!
What is Decoration?
I garnished this cake with pecans and a piping bag filled with icing.
What I meant was, what did Sarah mean on her post, when she said she baked this cake for Decoration? A southern saying of some sort?
Decoration Day is when a community gathers to clean and decorate the local cemetery. There is usually a church service and a dinner on the ground.
http://www.npr.org/2011/05/28/136742729/decoration-day-the-southern-way-to-honor-the-dead
This cake was SOOOOO good. I got nothing but raves from the family and in-laws. I took a piece to work for a couple friends and I was embarrassed by to unending praise for this cake. This cake is definitely on my favorites list . . . for those nut and coconut lovers.
I’m happy you enjoyed this cake, I worked on it for quite a while before perfecting it. Thanks for taking the time to let me know.
I just made this cake by your recipe. It is fabulous. The cakes came out of the pans easily and baked up pretty. The icing is very good and of course the smell of the toasted coconut and pecans filled the air with a “come hither invitation.” Family enjoyed this cake.
Wonderful, so happy to hear it. Thanks for taking the time to let me know.
Hi Charla, I’m sorry you missed this it is in fact in the directions.
“Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.”
Might want to add in the directions where to add the buttermilk.
In oven now. …. Hope it turns out as beautiful as yours!
Charla Fisher
I made this cake for my mom’s birthday. I used walnuts since that’s what I had. I have to say: AMAZING…everybody loved it! The almond extract makes the biggest difference. Great recipe, thank you for sharing!!
I’ve never made this cake without coconut but, you can leave it out without further adjustments if you prefer.