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
Yum!!! Looks enticing, can’t wait for make it, and for my kiddos to try it. Now I can give them something they like, that is healthy!!! Thank you so much.
Can I leave the cakes cool overnight?
Yes, you could.
Can I add crushed pineapple? How?
I don’t recommend adding that to this cake. Perhaps you’d like to try a Hummingbird Cake instead. Find that recipe here.
I love Italian Cream Cake and have made it many times – always with shortening and butter. Does using all butter result in a moister cake or just one with more flavor? I love my old recipe, but if you tell me yours is better than that, I will
have to try it!
Hi Frances, I actually like this cake both ways and like you have made it using both. That said, I am partial to using all butter for flavor and moisture. It does lend a different texture to the batter that, in my humble opinion, makes it better.
Thank you! I am going to try it!
I meant stack well?
It would stack as well with square layers as it does round, yes.
Thank you so much for your prompt reply. This will be his cake!!!
Does this cake well? I would like to make a 3 tier cake for my husband’s retirement. He wants 3 square tiers, no fondant, just buttercream.
I love baking cupcakes. Would this recipe make approximately 24? Also wondering if I should fill liners 2/3 full to allow for rising. This cake is beautiful and looks moist and delicious. Thanks for sharing!
I haven’t tested this as cupcakes but, imagine you could. Use the same standard as with any cupcake you bake.
i never use salted butter this recipe calls for. Can unsalted butter work as well? Love your recipes!
You can use unsalted butter, yes.
I found This Most Delicious Italian Cream cake recipe last spring @75 years old it shocked me to make this beautiful and so great tasting perfection confection. THANK YOU11
How wonderful, thank you so much!
This Italian Cream Cake was the hit of the party! Delicious and moist. The best recipe for Italian Cream Cake I have ever tried. You will not be disappointed.
Thank you!
Do you think black walnuts would be good instead of pecans?
I’m not a fan of black walnuts so, pecans would be my first choice for this cake.
This was an excellent recipe! The flavor was exceptional and the quality of the sponge perfect. The addition of almond flavoring was a tasty enhancement.
Thank you so very much, I’m delighted you loved this!
Do you wait until the cakes cool completely to take them out of the pans? Or do you do that fairly quickly after they come out of the oven? Also, do you toast the coconuts/pecans for the entire cake or just the outside? Thanks
You can cool the layers in the pans. All of the pecans are toasted. Only toast coconut for the outside.
Absolutely delicious! Have made several times and turns out perfect every time!! In fact for the last two years it is the cake I’ve made myself for my birthday…mmm mmm good!! Thank you for sharing your recipe with all of us!!
I’m delighted you’re enjoying this fabulous cake. Thank you!
13×9 inch pan
Can you bake this is a 13xp inch pan? if so for how long?
You can bake this in any shape you like. Check at 30 minutes and adjust adding additional time from there.
First time cake maker. Surprise for my wife’s birthday. Great flavor and easy to follow directions
Wonderful, you get husband of the year award!
Can this be made a day ahead, or is it better “on the day”? Thanks
A day ahead will work just fine.
WOW!
Thank you!
This recipe sounds delicious. can you make it without coconut.
You could, I suppose but, it will change the cake.