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
During the Coronavirus, my daughter made sure I had coconut, buttermilk, and pecans to make this delicious, amazing cake for Easter Sunday. Even though we can’t enjoy Easter dinner together, this cake, divided in fourths, will be distributed to my dear family to give us some kind of togetherness. Thank you!
Hi Nora, that warms my heart. Thank you for including this spectacular cake for your Easter meal. Blessings!
Best Recipe and cake i have ever made. My family and friends loved it!
Wonderful, thanks so much!
Thank you, I’m delighted you enjoyed it!
Should the eggs be room temp or does it not matter?
In the case of this cake, it’s fine if they’re chilled. Either way works.
I have always made my Aunt Patsy’s version, which does use cake flour but with shortening.
To me, this is a Southern classic. I had never even heard of Red Velvet Cake (supposedly a Southern tradition!)
until I moved to NYC.
I made this cake for my sister’s birthday at her request. Excellent recipe, detailed instructions, and a delightful dessert!
How nice, thanks so much!
I had an Italian cream cake at a local bakery that had a thin layer of apricot preserves in between layers. Just curious if you’ve tried that and your thoughts?
I think it sounds good, but admittedly I wouldn’t change a thing about this cake. The cream cheese frosting is perfect with the dense cake layers. I suppose each to their own. If you like it, then that’s what counts.
The cake was a hit for the family that I made it for. They all loved it. This recipe does make a lot of icing; even as someone who loves icing and slathers it on, I still had leftover icing. I would definitely make this recipe again.
Thank you, I’m glad you enjoyed it!
Light and fluffy and so delicious! I made cupcakes out of it the 2nd time – PERFECT. Filled them 3/4 full and topped with the toasted coconut and pecans! SO GOOD!
Sounds great, thank you!
Brenda, can ask what temperature and how much time for your cupcakes? Thanks!
Did you adjust cooking time or temp? Planning to do the same. Do you remember how many it made? I’m planning to make them for a large group.
Yum! These look fabulous and OMG that creamy icing! Looks amazing!!!
Do you think I could use 10 inch pans? How much thinner would it be.
You can make it in 10 inch pans but, they won’t take as long to bake. I can’t tell you with certainty how much thinner it would be.
My layers r thin, I used 3 pans like it said???
I can’t imagine what would have made your layers thin, Unless, the baking powder wasn’t fresh. Otherwise, the layers for this cake aren’t thin.
This cake is delicious! I have made it twice so far each time for different people, and they all loved it! The first time I didn’t have pecans, so I used walnuts. I liked it more with the walnuts, actually, but they were both great. Thanks so much for the recipe, Melissa!
I’m so happy you love this cake, thank you!
This is the best Italian Cream Cake recipe I have ever tried. I have made it several times, for my church and coworkers. Everyone absolutely loves it!!
Thank you so much!
This is probably a dumb question, it is it a total off 8 paving of cream cheese or is ITV 16 oz. thanls
Two 8 ounce block of cream cheese.
Beautiful cake I made in the shape and color of a white pumpkin for fall birthday, layered on top of a chocolate sheet cake. Substituted toasted sliced almonds for pecans. Everyone loved the flavor of this Italian cream cake!
Awesome, thank you!
Hello Melissa, I was wondering if I could make this cake in a 9 x 13 in pan ?
You can make this in any shape pan you like.
Cake looks delicious. Can you make this as a sheet cake? Thank you.
You can make it any shape you like, sure.
Would making it in the form of a sheet cake change the oven temp & time? I am new to baking! I made this a few weeks ago and everyone loved it so I’d like to experiment with it in a sheet cake. Thanks (:
It wouldn’t change the oven temperature but, would change the baking time. Check it halfway through and adjust from there.
Excelente receta de torta.se ve riquÃsima.de fijo se la haré a mi nieto en su cumpleaños.Gracias
You’re welcome, thank you.
Have you tried using cake flour as an all-purpose flour substitute? Will it work or does it change the consistency?
I make this cake just as written.
In the frosting you said to use 2 lb of confectionery sugar, did you mean 2 cups of confectionery sugar?
For the frosting you said use 2lb of confectionery sugar, did you mean 2 cups of confectionery sugar?
That’s not a typo, 2 lbs.