Italian Cream Cake Recipe

Introduction

Some desserts don’t just satisfy a sweet tooth—they tell a story. The Italian Cream Cake Recipe is one of those recipes that feels timeless, passed down through family gatherings, holidays, and Sunday suppers. Despite its name, this cake isn’t originally Italian—it actually has deep roots in the American South, where grandmothers and church bakers made it a staple at celebrations.

I still remember my first slice of Italian Cream Cake at a small-town wedding in Texas. It was a warm spring evening, and the bride’s grandmother proudly brought out a towering, three-layer cake. The frosting gleamed under the lights, flecked with toasted pecans and coconut. One bite and I understood why this dessert holds a special place in so many Southern homes: a perfect blend of nutty crunch, coconut sweetness, and silky cream cheese frosting that melts in your mouth.

It’s a cake that looks sophisticated but is surprisingly simple to make. With pantry staples, toasted nuts, and cream cheese frosting, you’ll create a show-stopping dessert worthy of birthdays, anniversaries, or any celebration where you want to leave people speechless.

And if you’re a fan of moist cakes with tropical vibes, you’ll definitely enjoy this Pineapple Juice Cake Recipe—it’s another Southern gem that brings sunshine to the table.

Ingredients for Italian Cream Cake Recipe

For the Cake Layers

• 3 cups all-purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1 ½ cups buttermilk (room temperature)

• 5 large eggs, separated (room temperature)

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract

• 1 ½ cups sweetened shredded coconut (toasted)

• 1 ½ cups pecans, toasted and chopped

• ¼ teaspoon cream of tartar

For the Cream Cheese Frosting

• 24 oz cream cheese, softened

• 1 ½ cups unsalted butter, softened

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract

• 9 cups powdered sugar

• ¼ teaspoon salt

For Decoration

• 1 cup pecans, toasted and finely chopped

• 1 cup shredded coconut, toasted

• Pecan halves, for garnish

Directions for Italian Cream Cake Recipe

Preheat & Prep

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round pans, and line the bottoms with parchment paper for easy release.

Toast the Nuts & Coconut

Spread pecans and shredded coconut on a baking sheet. Toast in the oven for 5–7 minutes until golden and fragrant. Let cool completely.

Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

Beat Egg Whites

In a separate bowl, whip the egg whites with cream of tartar until stiff peaks form. Set aside.

Cream Butter & Sugar

In a large mixing bowl, beat butter and sugar until light and fluffy. Add egg yolks one at a time, then mix in vanilla and almond extracts.

Alternate Wet & Dry

Add the flour mixture in three parts, alternating with buttermilk in two parts. Begin and end with the flour mixture. Mix until just combined.

Fold in Coconut & Pecans

Gently fold in toasted coconut and chopped pecans.

Fold in Egg Whites

Carefully fold the beaten egg whites into the batter to keep the cake airy.

Bake

Divide the batter evenly among the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans, then transfer to wire racks to cool completely.

Frosting

Beat cream cheese and butter until creamy. Add vanilla and almond extracts, then gradually beat in powdered sugar and salt until fluffy.

Assembly

Level cake layers if needed. Frost between each layer, then apply a crumb coat. Chill for 15 minutes, then finish frosting the entire cake.

Decoration

Press toasted pecans and coconut around the bottom half of the Italian Cream Cake Recipe, then garnish the top with piped frosting and pecan halves for a stunning finish.

Tips & Variations

• Tropical Twist: Add crushed pineapple to the batter for extra moisture, similar to this refreshing Pineapple Layer Cake with Glaze.

• Extra Richness: Replace part of the buttermilk with coconut milk for deeper flavor.

• Cheesecake Inspired: Spread a thin cream cheese filling between the cake layers for a surprise bite.

• Nut-Free Version: Skip the pecans and add extra coconut for a softer, kid-friendly cake.

• Make Ahead: Bake layers a day ahead and store wrapped in plastic for easy frosting the next day.

Storage

• Room Temperature: Keeps up to 2 days in an airtight container.

• Refrigerator: Store for up to 5 days. Let come to room temperature before serving for best texture.

• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.

Time & Yield

• Prep Time: 30 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour + cooling

• Yield: 12–14 servings

Tools Used

• Three 9-inch cake pans

• Electric mixer or stand mixer

• Mixing bowls

• Whisk & spatula

• Wire cooling racks

• Offset spatula for frosting

Final Thoughts:Italian Cream Cake Recipe

The Italian Cream Cake is a true crowd-pleaser—soft, nutty, and rich with cream cheese frosting. It’s a cake that demands attention, whether you serve it at a wedding, holiday, or family reunion. Every slice feels like a celebration, with its toasted pecans, coconut, and irresistible frosting.

If you’re looking for more elegant yet easy cakes, check out Delish’s roundup of classic cake recipes—you’ll find plenty of inspiration to keep your dessert table irresistible.

Italian Cream Cake Recipe

This Italian Cream Cake is a Southern classic layered with nutty pecans, toasted coconut, and luscious cream cheese frosting. Moist, rich, and elegant, it’s the perfect dessert for weddings, holidays, or family gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course: Dessert

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• For the Cake Layers:
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter softened
• 1 ½ cups buttermilk room temperature
• 5 large eggs separated (room temperature)
• 2 tsp vanilla extract
• 1 tsp almond extract
• 1 ½ cups sweetened shredded coconut toasted
• 1 ½ cups pecans toasted and chopped
• ¼ tsp cream of tartar
• For the Cream Cheese Frosting:
• 24 oz cream cheese softened
• 1 ½ cups unsalted butter softened
• 2 tsp vanilla extract
• 1 tsp almond extract
• 9 cups powdered sugar
• ¼ tsp salt
• For Decoration:
• 1 cup pecans toasted and finely chopped
• 1 cup shredded coconut toasted
• Pecan halves for garnish

Equipment

• Three 9-inch cake pans
• Electric mixer or stand mixer
• - Mixing bowls
• Whisk & spatula
• Wire cooling racks
• Offset spatula for frosting

Method

 

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, line bottoms with parchment paper.
2. Toast pecans and shredded coconut for 5–7 minutes until golden and fragrant. Let cool.
3. In a bowl, whisk flour, baking soda, baking powder, and salt.
4. In another bowl, whip egg whites with cream of tartar until stiff peaks form. Set aside.
5. Cream butter and sugar until fluffy. Add egg yolks one at a time, then vanilla and almond extracts.
6. Alternate adding flour mixture and buttermilk, starting and ending with flour. Mix just until combined.
7. Fold in toasted coconut and pecans, then gently fold in whipped egg whites.
8. Divide batter evenly into prepared pans. Bake 25–30 minutes, until toothpick comes out clean. Cool completely.
9. Make the frosting: Beat cream cheese and butter until creamy. Add extracts, then gradually powdered sugar and salt until fluffy.
10. Assemble: Level cakes if needed. Frost between layers, apply crumb coat, chill 15 minutes, then frost fully.
11. Decorate with toasted pecans and coconut around the sides, garnish top with pecan halves.

Notes

Add crushed pineapple for a tropical twist.

Swap part of the buttermilk with coconut milk for deeper flavor.

Can be baked ahead—wrap layers in plastic overnight before frosting.