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!
Thanks for the wonderful cake recipe. I made this recipe for Mother’s Day and it was the biggest hit ever!!! It was proclaimed “the best cake you ever baked!!” and “nom,nom,nom,nom,nom,nom”. I will make this again for sure. Thanks again.
Wonderful, thanks Heidi!
Hi Melissa,
How much difference will it make not separating the eggs like other recipes? I feel I shouldn’t worry with all the positive comments made.
What is the easiest way to get the coconut nicely on the side of the cake? I have always had a problem doing this in the past.
I’ve made this cake just as I direct in the recipe for many years and it’s spectacular, no need to go the extra step with the eggs. Pick up a handful of coconut and press gently onto the side of the cake while turning. Repeat until it’s covered to your liking.
I made it today. Melissa, thank you for the recipe. This cake is delicious!
Wonderful! It’s my pleasure thanks so much for visiting.
Wow this really looks amazing! Love that you use all butter and toast the coconut. I get more requests for coconut cakes than any other kind. This looks good will need to give it a try.
I’m a true coconut fan, Jim, thanks.
What are the strips of wax paper for?
To place under the cake layers to keep the icing from getting on the cake plate or platter.
Can I use cake flour instead of all purpose? Not much of a baker but I bought the cake flour since I thought it’d be ideal. Thanks!
Cake four is fine, sure.
Hi, I’ve been looking for a recipe for an Italian Cream cake and found your recipe. I looked at several other recipes but none sounded as good as yours. I made it and wow, AMAZING! Your instructions and quantities are dead on. I didn’t change a thing (which I usually do to my taste) and it was perfect. I will be looking over all your recipes now! Thank you so much for posting it.
Hi Karen, thank you this sweet note made my day. I love this cake and I’m delighted you did too!
This is the second time I made this cake. It is so delicious, rich and moist. The only thing I did was made the frosting with only one stick of butter instead of 2. It was wonderful. Didn’t need the extra 1/2 cup of butter. l must admit I was a little freaked out making a cake with an entire pound of butter!
This one is for my husband’s birthday!
I share your love of this cake, send my best birthday wishes to your husband.
Need to turn these into cupcakes… would the baking temp or timing be different?
Temperature would be the same but, the baking time would be much less. Check at 20 minutes and add from there.
I made this cake for my mom’s boyfriend, and he loved it. It reminded him of a cake his mom used to make. It was s uper light thanks to the egg whites, and the texture from the pecans and coconut was sublime. Not too sweet either. Only thing is i didn’t have almond extract so i left it out.
I love your description of this cake and I’m delighted you enjoyed it.Thanks so much for taking the time to let me know, visit often.
Planning to make this for a local Christmas bake sale. Before I do this I am going to do a cupcake or muffin version. Wondering how to prepare the muffin pan / paper holders.
The cake version needs to be oiled, floured and then papered. Would be the same for the cupcakes?
I would at the very least spritz the liners with baking spray. Good luck, let me know how it goes.
My oldest is allergic to anything almond. Can I leave the almond extract out?
Sure, no problem at all.
Just made this for my daughters 15th birthday. I make her a cake every year, and she said she wanted a vanilla cake with vanilla frosting. So I thought this sounded even better….especially since we were going to an Italian Resturant to celebrate! I did make one change however….she doesn’t like pecans, so I left the nuts out of the batter,and replaced the ones on the outside with toasted hazelnuts. Delicious!
I’m delighted you made this for such a special occasion. Send her my best birthday wishes.
Your recipe sounds delicious!!!!! I would love to make this for Thanksgiving (and again for Christmas!). Will this recipe be suitable for a 13X9 cake pan? It would make traveling with it a little easier. Thanks so much.
Sure, you can make this as a sheet cake, no problem. The recipe may call for more icing than is needed for a sheet cake so, adapt the amount as needed.
Can this cake be frozen for a day or two before e frosting, then taken out of freezer and frosted frozen? Thank you!
I wouldn’t recommend frosting any cake layers frozen. The cake layers could be made a couple of days in advance then after cooling completely, wrapped in plastic wrap and refrigerated. If you choose to freeze the cake layers, thaw before frosting.
Excellent recipe! It was our Mother’s Day desert, what a hit!
Wonderful, thanks!
Hello I will be making this soon in a 12″ pan. Do I need to double the recipe and how long do you think I need to bake?
You don’t need to double. Check it at 30 minutes and adapt from there.
Hello Melissa, thanks for the wonderful recipe. Will be trying it out tomorrow and willdefinitely let you know how it tastes. Question
How does it stand with fondant. I want to do an Italian cake for my friends 30th birthday and she wants to fondant decorations.
Thank you
I you enjoy fondant it’s good. However, the icing makes this cake just as it is. I highly recommend using it. Maybe fondant decorations?
hello Melissa , thanks for your prompt reply . I tried the recipe and it was a hit. Everyone that are it loved it. This is definitely my go to recipe.
Hi Mary, I’m so happy to hear it. Thanks so much for letting me know!