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’m not a cake lover…until now! This is the best cake I have ever tasted! Very moist. And stays moist 2-3 days later. This cake is just amazing. I followed the recipe exactly and it turned out perfectly. The ingredients can be expensive, but well worth it. Take this cake to any celebration and you will be an instant rock star! Thank you so much, for sharing this recipe.
Thanks so much!
Hello, can I make this cake in a bundt pan??
No, it’s too much cake for a Bundt pan.
Great recipe….excellent
I would give this more than 5 stars if I could. I typically am not a cake person at all, but OH MY GOODNESS, this is the best cake I’ve ever made, let alone eaten! I didn’t have 3 of the same size cake pans so I made cupcakes with the batter leftover after using 2 cake pans. My husband and I ate all the cupcakes and can’t wait to eat some of the cake later!
Hi Donna, I’m so happy you loved this cake! I love that you scored a few cupcakes, too. Thank you!
Ugh! I cruised through the recipe and realized after they were in the oven that I should’ve used 3 cake pans!! It took a baby amount longer in the oven…should I start over? It’s slightly darker that I would’ve thought but that could be the large amount of eggs. Thoughts?
Oh dear, so as you noted this batter is thick. If you’re saying you had to bake the layers longer and they’re over-browned, there’s no way to fix it but trim the exterior. Rather than waste the cake you baked turn it into a trifle or parfaits.
I could buy this cake in California but Florida can’t find it anywhere. Can’t wait to make this!
Wonderful cake so moist and one of the best cakes I’ve ever baked or eaten! I WOULD RATE IT A 10 IF I could. Its also so pretty.Thank you for sharing!
Thank you so much, I love this cake, too!
I made this cake for my Birthday, Its very pretty and so good.
Nice choice, Happy Birthday!
5 super stars for this recipe. I toasted my pecans and my coconut first, thawing butter and cream cheese at the same time. Separated my eggs before I mixed batter and folded whites into batter at the end right before adding coconut and pecans. Next time will just put eggs in as directed because I am not sure if it helped. Froze layers overnight, whipped my frosting and frosted adding last of toasted pecans and coconut to the outside the next morning. My husband said it is the best cake he has ever tasted. My one oops was using unsalted butter so put a pinch of salt into frosting. Best recipe ever.
I’m glad you loved this. This cake is dense by nature and there’s really no need to go to the trouble of whipping the whites to fold into the batter. One less prep step. For a light cake, it works like a charm and I even do that with pancakes. For this cake, it’s not necessary.
Commenting again because I have now made this cake by request numerous times and you are right about egg whites. Perfect!
Thanks Julie, I’m so happy you’re enjoying this cake!
I normally don’t leave comment, however I just want to say that this is a wonderful recipe. I can’t eat sweet cake so I adjust the sugar amount by half. Since I don’t like the way coconut flakes taste, I’ve substitute it with young coconut meat in the freezer section of the Asian market. My cake turns out very good and even after a week it still taste very moist. I’ve come to a conclusion that it actually taste better the next day instead of the day it was made. Thank you for sharing your recipe. This cake actually taste better than my own wedding cake.
I’m so happy you loved this cake, thank you!
What temp and how long did you roast your pecans and coconut?
From the recipe: a) To toast the pecans: Lay in a single layer on a baking sheet and toast in a 350°F oven for 6-8 minutes. Cool completely before adding to the batter.
b) “How to” for toasting the coconut here
Outstanding
Even though I got the recipe out of sequence it still came out great.
I’m so happy it worked for you!
I have been making Italian Cream Cake for years and have always made the one with shortening and butter. I have never seen one with brown sugar in it. Very interesting. I want to try it but I’m afraid my family may think I messed it. I know it sounds crazy LOL Mmmmmm
However, the reviews are awesome!
Hi! This cake sounds soooo good but am I reading correctly 2 pounds of powdered sugar?
The recipe is correct.
My late grandmother always made an amazing Italian Cream cake. It was one of my favorites. I decided to make this cake for Christmas, as it seemed to be as close as I would get to hers without having her recipe. My family LOVED it. It got rave reviews. I followed the recipe and directions to a t..& everything turned out perfectly. The frosting is something else!!! So yummy. This was the first homemade cake I have ever made!! If I can make it, so can you!
That makes me happy, thank you!
Hands down BEST recipe!! Hit with everyone.
How exciting, I’m so happy your family enjoyed this cake!
Thank you so much for this recipe. I made this cake today for our Christmas diner tomorrow.
Wonderful, I hope your family loves it!
My family HATES coconut. Will this turn out if I live it out of the batter?
It will change the texture for sure but, you could omit, if you prefer.
I’ve made this cake multiple times and it is fabulous! Turns out perfect every time and one of everyone’s favorites!
Thanks so much, Leslie!
hallo
how much ml is 14oz coconut and 8oz creem cheese
You would use grams for both. 14 ounces equals 5 1/3 cups of coconut. 8 ounces cream cheese is 1 cup. I hope this helps with conversions, depending on where you reside.
This is my dad’s favorite type of cake. Today is his birthday. Despite having a newborn, he asked me to make him a cake! I of course agreed. This recipe was the first in my search. It came together really quickly and was a huge hit. Thank you so much.
I’m so happy you chose this cake for such a special occasion. It’s my pleasure!
Two of my kids are allergic to all tree nuts, but not to almonds (probably because it isn’t a true nut). Could I swap out the pecans for almonds?
You probably could, yes.
I made this cake for the first time at the request of a friend. It is by far one of the most beautiful and delicious cakes I’ve ever made! I couldn’t have asked for better results. I didn’t have 3 cake pans, so I baked two, and then baked the third after – all came out beautifully at 20 minutes in a 9 x 2 inch round. I used spray oil and parchment paper on the bottom. I finely chopped the pecans for the batter, and I separated the egg yolks from the egg whites. I added the egg yolks as stated in the recipe. I then whipped the egg whites until stiff peaks formed. These were added just before the coconut and pecans. Not a fan of almond flavoring, so I just used an equal amount of vanilla. I might use a little less powdered sugar in the frosting, or just decrease then amount of frosting used a bit. Thanks for sharing!
I’m curious, can Swans Cake Flour be used in placed in plain flour?
Sure, if you prefer cake flour.
Wondering if you tried subbing with cake flour? Did you sub equal parts?
Thanks!
You could use the equal amount of cake flour for this cake, but it’s not necessary to do so. All purpose works perfectly.
Hi Melissa,
Can I make this without almond extract? My husband strongly dislikes the flavor of it but I still want to try this recipe.
You can omit, if you prefer.