Name: Italian Cream Cake Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 2 h 55 min
Cuisine: American Southern
Ingredients: 2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1 cup salted butter, softened; 1 1/2 cups 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 sweetened flaked coconut, divided; 1 1/2 cups pecan pieces, toasted and divided; 2 (8 oz) blocks cream cheese, softened at room temperature; 1 cup unsalted butter, softened; 2 lbs powdered sugar; 2 tsp vanilla extract; 1/2 tsp almond extract; Reserved toasted coconut; 1/2 cup reserved toasted pecans

Jump to Recipe· 4.2 from 33 reviews

If you have a sweet tooth and love rich, moist cakes that melt in your mouth, you are about to fall head over heels for this Italian Cream Cake Recipe. This classic Southern favorite isn’t just any dessert; it’s a luscious blend of coconut, toasted pecans, and a velvety cream cheese frosting that create a symphony of textures and flavors with every bite. Whether you’re celebrating a special occasion or simply craving an indulgent treat, this cake delivers a beautiful balance of sweetness and buttery goodness that feels like a warm hug from a dear friend.

Ingredients You’ll Need

A close-up image shows a round metal baking pan filled with pale yellow dough mixed with small dark brown spots scattered across its surface, indicating the presence of small bits of nuts or fruit. The dough appears smooth but slightly textured, resting evenly within the pan. Behind it, two similar pans with the same dough are partially visible, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Italian Cream Cake Recipe lies in its perfectly simple ingredients. Each element plays a crucial role in building the cake’s tender crumb, rich flavor, and gorgeous texture—from the toasted pecans adding crunch to the tang of buttermilk enhancing moisture.

2 cups all-purpose flour: Provides the sturdy yet soft base for the cake layers.
1 tsp baking soda: Helps the cake rise perfectly light and airy.
1/2 tsp baking powder: Adds a little extra lift for a fluffy texture.
1 cup salted butter (softened): Gives richness and helps create a tender crumb.
1 1/2 cups granulated sugar: Sweetens the cake while helping with moisture retention.
1/2 cup light brown sugar: Brings subtle caramel notes and deepens the flavor.
2 tsp vanilla extract: Enhances all other flavors beautifully.
1/2 tsp almond extract: Adds a delicate nutty aroma that complements the pecans.
5 large eggs: Provide structure and richness for the batter.
1 cup whole buttermilk: Adds acidity, which tenderizes the cake and activates baking soda.
14 oz sweetened flaked coconut (divided): Infuses the cake with tropical texture and sweetness.
1 1/2 cups pecan pieces, toasted (divided): Adds signature crunch and toasted warmth.
2 (8 oz) blocks cream cheese (softened): The creamy base for the luscious frosting.
1 cup unsalted butter (softened): Combined with cream cheese for smooth frosting richness.
2 lb powdered sugar: Sweetens and thickens the frosting to perfect consistency.

How to Make Italian Cream Cake Recipe

Step 1: Preparing Your Pans and Dry Ingredients

Start by preheating your oven to 350°F and preparing three 9-inch round cake pans with butter and flour or a baking spray to ensure easy cake release. Next, sift together the all-purpose flour, baking soda, and baking powder in a medium bowl. This step ensures your dry ingredients are evenly distributed and helps your cake rise evenly and have a fluffy texture.

Step 2: Creaming the Butter and Sugars

In a large mixing bowl, cream together the softened butter with granulated and brown sugars using an electric mixer. This process, which takes about 3 to 4 minutes, aerates the butter, creating a light and creamy base that’s essential for the cake’s tender crumb. Adding vanilla and almond extracts during this step infuses the batter with warm, aromatic flavors that make this Italian Cream Cake Recipe so special.

Step 3: Adding the Eggs

Add the eggs one at a time, beating after each addition. This gradual incorporation ensures the batter stays smooth and emulsified, which helps prevent any curdling and keeps the texture velvety.

Step 4: Mixing Flour and Buttermilk

Alternate adding the sifted flour mixture and the buttermilk to the batter, beginning and ending with the flour. Mixing at a moderate speed after all ingredients are combined makes for an even batter that will bake up beautifully moist yet sturdy enough to hold the coconut and pecans.

Step 5: Folding in Coconut and Pecans

For that iconic texture, gently fold in half of the flaked coconut and one cup of the toasted pecans by hand. This ensures these flavorful ingredients get evenly distributed without overmixing and toughening the batter. Divide the batter evenly into your prepared pans, smoothing the tops.

Step 6: Baking the Cake Layers

Bake the cake layers for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. After baking, cool the layers completely right in the pans on a wire rack—cooling fully is key for smooth frosting later.

Step 7: Making the Cream Cheese Frosting

Using an electric mixer on medium-high speed, beat together softened cream cheese and butter until pale, light, and fluffy. Then add vanilla and almond extracts for those cozy flavors. Lower the speed and gradually beat in powdered sugar until the frosting is silky smooth and spreadable.

Step 8: Assembling the Cake

To keep things tidy, line the edge of your cake plate with wax or parchment paper. Place one cake layer in the center, spread a generous amount of frosting, and sprinkle with the reserved toasted pecans. Repeat this process for the middle layer. Finish by frosting the top and sides, then gently press the toasted coconut onto the sides and decorate the top as you wish with additional pecans. Chill the cake until ready to serve.

How to Serve Italian Cream Cake Recipe

A tall slice of cake is shown on a white cake stand with a white marbled surface beneath. The cake has three layers covered fully with white frosting on the top and sides. The sides are decorated with a thick coat of toasted coconut flakes, golden brown and lightly crispy in texture. The layers inside look soft and moist, matching the white frosting between them. There is also a cake cutter lifting the slice, allowing a view of the thick roasted coconut sprinkled all around. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The signature finish of toasted coconut pressed into the frosting’s sides adds a delightful texture and eye-pleasing contrast. Top the cake with extra toasted pecans for added crunch and a decorative touch that makes this cake feel extra special.

Side Dishes

This cake is rich and indulgent, so lighter accompaniments such as fresh sliced fruit, like berries or citrus segments, balance each bite beautifully. A cup of freshly brewed coffee or sweetened tea pairs perfectly, rounding out your dessert experience.

Creative Ways to Present

For a festive occasion, you might use edible flowers or drizzle caramel sauce lightly over the top for a glossy finish. Alternatively, serving individual slices with a dollop of lightly whipped cream gives a rustic yet elegant vibe that’s sure to impress guests at any gathering.

Make Ahead and Storage

Storing Leftovers

The Italian Cream Cake Recipe stays wonderfully fresh when stored in the refrigerator in an airtight container. This keeps the frosting firm and the cake moist for up to five days, making it a fantastic make-ahead dessert.

Freezing

You can freeze individual layers wrapped tightly in plastic wrap and foil before assembly for up to two months. For best results, thaw layers overnight in the refrigerator before frosting and decorating.

Reheating

This cake is best enjoyed chilled or at room temperature, so no reheating is necessary. If you do want it slightly warmer, let it sit at room temperature for about 30 minutes before serving to bring out the full flavors without melting the frosting.

FAQs

Can I use different nuts instead of pecans?

Absolutely! While toasted pecans are traditional and add a lovely flavor, walnuts or almonds can be great substitutes if you prefer or have a nut allergy concern. Just toast them for the best flavor.

Is it necessary to use buttermilk?

Buttermilk adds tanginess and tenderizes the cake, but if you don’t have it on hand, you can make a substitute with milk and lemon juice or vinegar. This keeps your cake moist and fluffy.

Can I make this cake gluten-free?

Yes, by swapping the all-purpose flour for a gluten-free blend suitable for baking, you can create a delicious gluten-free version. Just check the blend includes xanthan gum for structure.

How do I toast the coconut and pecans?

Toast pecans by spreading them on a baking sheet and roasting at 350°F for 6–8 minutes until golden and fragrant. For coconut, toast in a dry skillet over medium heat until lightly golden, stirring often to prevent burning.

Why is almond extract used in this recipe?

Almond extract adds a subtle nutty note that enhances the flavor of the pecans and balances the sweetness, giving the cake its distinctive, irresistible taste.

Final Thoughts

Sharing this Italian Cream Cake Recipe always feels like sharing a little happiness with good company. The combination of moist cake, toasted nuts, and creamy frosting creates a dessert you’ll want to make again and again. Give it a try, and I promise this cake will become a new favorite in your recipe collection!