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.
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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
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 will​definitely 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!