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!
I have made this cake so many times over the past couple of years. I am the most popular girl in the palace when i make it. Nothing but comiments and alot of noises i cant repeat. I follow directions to the T. Never disappoints. I made again last night for a gathering. I did not attend, but still nothing but compliments on how delicious it is!!! It has become my signature cake. One reccomendation is to always use parchment paper for the best outcome
Thank you!
How would you save left overs? Would like to make this cake, but there are only three of us, and this would take some time to finish.
You can freeze portions of this cake, if you wish. Depending on how much you’d like to enjoy, you could cut in half or into thirds and carefully wrap each with freezer safe wrap. It would keep for up to 2 months, possibly even longer.
I had never heard of Italian Cream Cake until my sister asked me to make one for her friend’s birthday. I looked at a few recipes and decided to give this one a try. It was delicious and a big hit at the party! I’ll be making this again.
Thanks so much!
I made my very first Italian Cream cake using your recipe, it was so very much liked from everyone!! Thank you so much! I was curious to know if I could make cupcakes with this recipe?
You can, sure!
Absolutely the best cake I’ve ever tasted!
hi! i was wondering if you can do parts or all of this recipe the day before or if it’s better the day of. (ex: making the frosting or toasting the pecans the day before) thanks!
Yes, you can. You can make the cake layers, cool and wrap separately in plastic wrap and chill overnight until assembling and frosting. I would wait and make the frosting just before assembling but, if you choose to make it in advance, let it soften and bit and whip before frosting the cake.
Melissa, I was happy to see a recipe for Italian cream cake that used butter. But I’m perplexed that all the ingredients are by quantity except for the powdered sugar, which is listed by weight. And it says 2 pounds, which doesn’t sound possible. Please advise.
Powdered sugar is often sold in one or two pound packages. You’ll need two (1 pound) for the frosting.
Hi,
Can I use whole milk instead of buttermilk?
Also is there a certain butter that you recommend for this recipe? Ty!
Add 1 Tbsp of distilled white vinegar or fresh lemon juice to one cup of whole milk to make your own buttermilk. Use a quality butter either salted or unsalted will work.
Ty!
This is hands down my favorite cake ! Thank you so much for publishing it! I wrote a blog on it. I always get many compliments every single time I make it. Perfect recipe
Do you think this would work in a 10″ round cake pan? I’m trying to do this cake for a wedding and I need multiple layers. I have a 10″ by 4″ deep cake pan. I have a heating core and know to put the temp down and do a longer bake time but am wondering how the 4″ deep pan will turn out the layers.
I haven’t tested this in those dimensions. If you try it, let us know how it goes.
I made a wedding cake using this recipe. I used 3” pans and filled each pan 1/2 full of batter.
One recipe was perfect for filling one 10” pan plus one 4” pan (again 3” deep pans). So 2 recipes made four layers. I did make one change to the recipe & that was separating the eggs & folding the beaten egg whites in at the end.
The cake was delicious and beautiful!!!!!
I have been making this cake for years from a recipe that had been in my husbands family for generations. It’s a wonderful cake & goes together very easily.
This cake was a hit!! It was so moist…I made this for my husband’s birthday…everyone absolutely loved it! Thank you! 😊
Oh, where do I begin??? We LOVE this cake. My husband is a huge fan of Italian Cream Cake and we usually only buy them from a specialty bakery in a neighboring town. I decided to take a shot…I’m a decent baker (what could it hurt, right?). It turned out beautiful and delicious! No more buying these very expensive cakes… I’m the new Italian Cream Cake baker thanks to your fantastic recipe.
As I researched for just the right recipe, I noticed so many used shortening. I’ve never used shortening in a cake before, so I decided against 99% of the recipes that I found. Then I came right back to yours and I’m so glad I did. I made this exactly as written, even using the almond extract (though I find AE to be very overpowering most of the time), it really worked in this cake. So, if you’re like me and tend to leave out the almond extract, try it and you’ll be pleasantly surprised.
Thanks for the lovely recipe, it’s a keeper!
Thanks so much!
Just the comment I was looking for…I was wondering if the almond was overwhelmingly..taking this cake a totally different direction…I’ve never had almond in an Italian Cream Cake… oh how is the texture..is it dry or moist
The almond does not overwhelm, and can be omitted should you choose to.
Melissa, amazingly delicious cake! Thankyou so much
Hi Melissa.
I haven’t made the Italian Cream Cake yet. My husband is requesting this for his 72nd birthday, because we celebrated out 10th Wedding Anniversary this year. Our Wedding Cake was a 2 feet Italian Cream Cake.
After reading the ingredients, directions, and the raved reviews, I selected your recipe. I will follow it to the letter and letter you know how it turns out next month for my husband’s birthday.
Hi Ruby, congrats on your upcoming anniversary!
Hi, I made this for my daughter’s birthday and she loved it so much she now wants it as her wedding cake. How far ahead do you think this could be made? And any suggestions for upping the quantities to make a two or three tiered cake with the bottom one being say 12” or 14”?
Many thanks, Gabe
How wonderful! You can make the cake layers in advance, cool, wrap and freeze. Thaw in the fridge overnight before assembling and frosting. I’ve never tested the quantities of this recipe for turning it into a tiered cake. You may be able to use one full batter amount only for the bottom layer if it’s as large as 14 inch but, I can’t advise with certainty.If you try it, come back and let us know how it goes. Send my best wishes to your daughters upcoming wedding.
I will be using this recipe for a two tiered wedding cake on the 27th of this month. I do believe it will be a sturdier version than the recipe with whipped egg whites. The cake will be a double layer 10” bottom with a triple layer 8” top tier. I plan on tripling the recipe to have good thick layers. I always make ahead and freeze, frosting it straight out of freezer. Thanks for the recipe.
Sounds lovely, Jodi!
Love this Cake!
Really good recipe!
I’m excited to try your recipe for Italian Cream Cake using part brown sugar & also the almond extract. My question for you is, in my old recipe, I’ve always separated the eggs, beat the whites & folded them in at the end. Is this step not necessary in your recipe? Thanks so much.
Hi Chris, this cake is dense by nature. I’ve used that technique for other cakes but, have never found it necessary to do so with this cake.
Hi, can the recipe be scaled down? I would love to try the cake but a 3 layered cake is too much right now when we can’t share it with anyone else. Thanks.
You could likely adapt it, but, it doesn’t always turn out the same. If you try it let us know how it goes.
I am planning to try this recipe today, halving ingredients and using two 6” pans. Did you end up trying it? I’d love any tips if so!
Jessica, let us know how it goes!
I had never heard of italian cream cake and I tried another version from a trusted website and it was ok not dry but not really moist either and figured I would never try it again. However, I came across your recipe and when I read that yours did not use shortening and included brown sugar and used all purpose flour instead of cake flour, I had to give it another try. The only change I made was cut the recipe in 1/2 and made them into cupcakes because I did not want to worry about decorating a full cake. I also ground the pecans while small so that they would better disperse throughout batter, which allows for easier and cleaner slicing. They were absolutely delicious! My adult son who is very picky and not really into cakes, loved them and said they were REALLY GOOD, and he is hard to please. They still tasted great the next day too. Thank you for sharing your recipe.
I’m delighted you enjoyed this cake, thanks so much!
This was my son’s birthday cake this year. It was absolutely delicious! I followed the recipe as written with one small change. He couldn’t decide if he wanted pecans or walnuts, so I used equal amounts of both. He loved it! Thank you!!