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!
Melissa dear,
Such a lovely cake!
I love this cake!
Thank you this is a special cake.
I made this last weekend for a baby shower for 50 ppl and it was a hugeeee hit. I made the recipe twice and used total of 4 pans 12inch 4 layers …. thank you Melissa 🙂
Hi Sandra! I’m so delighted you served this for such a special occasion and that it turned out well. Thank you for visiting!
Melissa, your recipe looks amazing. if i wanted to make this for 50 ppl, can i use bigger pans and triple the recipe? I am a little worried about tweaking it. Also, would i bake at the same temperature you suggested for adding 5-10 min?
This cake is dense by nature. I wouldn’t recommend doubling or tripling it and expect the same results. It would be better to bake separate cakes, in my opinion.
Hi Melissa – have you tried making this as cupcakes? Any pointers? Baking time?
Thanks!
MJ
I haven’t but, would expect it would work. It’s a dense cake and will take longer to bake than an average cupcake. Let me know how it goes.
What size pan would you suggest for this? I want to make a two level cake and I’m not sure which size to use. Thanks.
This cake is best made in 3 (9-inch) round cake pans just as the recipe states.
This cake is absolutely delicious! My new favorite! Had some left over buttermilk and decided to give this cake a try. Boy am I glad i did! My whole family loved it. Finished the whole cake off in two days! (oink 😉 ) Thank you for sharing this awesome recipe. I will definitely be making it again.
Wonderful!
Do I use salt or unsalted butter…..
I’ve made this cake with both, either will work.
I would love to know what piping tips you used for your icing decorations on the top and along the bottom edge.
I’m going to try this recipe soon and can’t wait to see how it comes out!
Hi Lindsay..I used Wilton tip 1 M. Dropped the stars on top then piped the border.
I love this recipe. I have just one question. How do you cut this cake to serve (without totally destroying it)? I made it for my son-in-law’s birthday and it looked great until I tried to cut and serve it. Is there a trick to serving it without destroying it?
Hi Linda, I have never had issue with cutting it but, if the cake layers are chilled they will give a more clean cut.
Thanks Melisssa
Hi Melissa, I’m making this delicious looking cake tomorrow. I have non stick cake Pan’s, do I need to lower the temperature of the oven? I’m so looking forward to this cake just by the photo! Thanks so much and Merry Christmas
Hi Patricia, I think follow the recipe as written I don’t believe the pans will change anything. Just keep an eye on it. Merry Christmas to you as well.
Hi
For frosting do i need 8 oz cream cheese which is 1 cup or 2. Im confused.plz help
2 eight ounce packages of cream cheese. Not cups it’s measured by weight.
Hi I just want to make sure that for the frosting it really is 2 lbs of powder sugar because that seems like ALOT, thank you
That is the amount I use, yes.
Cant wait to make this for Christmas Day. Have you ever baked the cakes and then froze them in advance? I have done that with regular cakes and love to have somethings done in advance
Thank you~~~
Hi Antoinette, I haven’t with this particular cake but, can’t imagine why you couldn’t. Cake layers in general freeze well and I think these would be the same. It’s such a special cake I hope you all enjoy!
I just made this cake for a wedding, but it was for the groom’s cake. Everyone there was SO in awe with how gorgeous it was! It COMPLETELY outdid the bridal cake! Only a few kids lined up to get some bridal cake that they cut first and everyone kept eyeballing this cake to see when they would cut into it. Once they did, the line formed and people kept coming up to me telling me how great it tasted. Thank you so much for walking me through my first Italian Cream Cake. This one is definitely a keeper. I do not even like coconut and I was scraping the plate with my fork! Yum!
I’m so honored you chose this cake for such a special occasion. Thanks so much for taking the time to let me know.
I’m confused about the amount of cream cheese necessary to make the frosting. The list of
igredients states “2 [8] oz cream cheese” but does that mean two 8-oz packs of cream cheese, for a total of 16 oz of cream cheese? Just want to be sure.
Yes, 1 pound of cream cheese. 2 (8) oz packages.
Thanks!
Thanks! I made this cake and it is extraordinarily delicious! I only had a loaf mold but that worked fine. I had to reduce the quantities in half and bake for about 35 minutes. I had never had Italian cream cake before and now I’m in love. I’m glad I came across your recipe and will save it. Yours was the first one I found without shortening. Thanks again!
Wonderful, so happy you enjoyed this one!
I came here looking for this same clarification ???? Seemed like a lot.
When it comes to frosting 16 ounces is not a large amount. This is a 3-layer cake, afterall.
My cake hardly rises and is very dense . I’ve made it twice in different size pans because I’m doing a tierd cake for a client. I love the flavor, but it’s not rising over 1″ in a 2″ pan (I fill the pans halfway). I’ve checked my baking soda and powder and they’re both good. Any suggestions? Or is it not supposed to rise very much? The layers are very heavy too.
This cake by it’s very nature, is dense. However, I have never had an issue with it rising. If you over beat this or any cake batter it can cause an issue with the rise and texture as well. You could try adding an extra egg to give it some oomph but, otherwise this is a dense cake.
Hi Melissa
Do I chop the pecans after toasting.
Thank you
Hi, before or after there’s no wrong way.
I toasted all the coconut and put half of it in the batter. Will my cake be too dry?
It may effect the texture a bit but, just watch it and don’t over bake. It should be fine.
My daughter saw this on Pinterest while looking for a cake for me to bake for her baby shower. I decorated it with baby booties tied with blue laces and placed them on the top swirls. The cake was a huge hit. One friend who has been eating at my home for over 30 years said that though she has liked all the cakes I made, this one was her very favorite.
It is a very large and rich cake so it easily serves more than 12. I had no trouble with the cake sticking. I had greased the pan with Pam for Baking or Baker’s Joy! So moist and delicious!
I love your theme decorating ideas and I’m delighted you enjoyed this scrumptious cake. Thanks so much for letting me know.
Looks wonderful! No buttermilk in my country, can I substitute with plain yogurt or something else? Thank you for answer.
Use whole milk in it’s place. Add 1 Tbsp of fresh lemon juice or white distilled vinegar per 1 cup of milk. Let it sit for 3-5 minutes on the counter. The milk will turn into homemade buttermilk.