Italian Cream Cake doesn’t whisper; it waltzes in with pecans, coconut, and cream cheese frosting and says, “Cancel your plans.” It’s plush, buttery, and just sweet enough. If you love Southern cakes that feel like they’ve dressed up for a wedding but still keep it real, this one’s your move. Ready to bake a showstopper without losing your sanity?
Why Italian Cream Cake Hits Different
Italian Cream Cake carries a reputation for being “extra” in the best way. You get a moist, tender crumb from butter and buttermilk, toasty crunch from pecans, and little pops of coconut throughout. Then there’s that lush cream cheese frosting that basically guarantees silence at the first bite.
Does it actually come from Italy? Nope. It’s more Southern than sweet tea. But does it taste like a love letter to good cake? Absolutely.
Ingredients You’ll Need
You don’t need fancy stuff—just a few classics that play well together. Grab:
For the cake
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, room temp
- 1/2 cup neutral oil (canola or grapeseed)
- 1 3/4 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional but lovely)
- 1 cup buttermilk, room temp
- 1 cup sweetened shredded coconut
- 1 cup finely chopped pecans, toasted
For the frosting
- 12 ounces cream cheese, room temp
- 3/4 cup unsalted butter, room temp
- 4 to 4 1/2 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
Garnish
- Extra toasted pecans, chopped
- Extra coconut, lightly toasted (optional)
Step-by-Step: From Bowl to Beautiful
You’ll make three 8-inch layers or two 9-inch layers. Either works. I prefer three for drama (and more frosting per bite, FYI).
- Prep: Heat oven to 350°F (175°C). Grease and line your pans with parchment. Toast the pecans on a sheet pan for 6–8 minutes until fragrant; cool and chop.
- Dry ingredients: Whisk flour, baking soda, and salt in a bowl.
- Cream: Beat butter, oil, and sugar until fluffy, about 3 minutes. Add egg yolks one at a time. Mix in vanilla and almond extract.
- Combine: Add dry ingredients in three additions, alternating with buttermilk. Start and end with dry. Mix just until combined.
- Fold-ins: Stir in coconut and 3/4 cup pecans (save the rest for garnish).
- Whip the whites: Beat egg whites to soft peaks. Fold gently into batter in two additions. This step gives you lift and tender crumb—don’t skip it.
- Bake: Divide batter among pans. Bake 20–25 minutes for 8-inch layers (a few minutes longer for 9-inch), until a toothpick comes out with a few moist crumbs.
- Cool: Let cakes rest 10 minutes in pans, then turn out onto racks and cool completely. Warm cake + frosting = slip n’ slide.
Frosting like a pro
- Beat cream cheese and butter until smooth, 2–3 minutes.
- Add powdered sugar gradually, then vanilla and a pinch of salt.
- Taste and adjust. Want tangier? Add a squeeze of lemon. Thicker? More sugar. Softer? A drizzle of cream.
Assembly: The Fun Part
We’re stacking this beauty. No stress—just chill vibes and a bench scraper.
- Level layers if they domed. A serrated knife and a steady hand do the trick.
- First layer: Dollop frosting, spread evenly, and sprinkle a little toasted pecan for crunch insurance.
- Repeat with remaining layers.
- Crumb coat: Spread a thin layer of frosting around the sides and top. Chill 15–20 minutes.
- Final coat: Frost generously. Press chopped pecans onto the sides or around the bottom edge for that bakery finish. Add toasted coconut on top if you’re feeling extra.
Make-Ahead, Storage, and Party-Planning Intel
I love a cake with manners, and this one behaves beautifully over a couple of days.
- Make-ahead layers: Bake, cool, wrap well, and refrigerate up to 3 days or freeze up to 2 months. Thaw in the fridge overnight.
- Frosting ahead: Store in the fridge up to 5 days. Bring to room temp and re-whip before using.
- Assembled cake: Refrigerate, covered, up to 3 days. Bring to room temp 45–60 minutes before serving so the crumb softens.
- Transport tip: Chill the frosted cake for at least an hour before moving. Cold cake = fewer regrets.
Flavor Swaps and Upgrades
You can stay classic or flex a little. IMO, these tweaks keep the soul of the cake while adding personality.
Smart substitutions
- Nut swap: Walnuts or toasted hazelnuts work, but pecans deliver the most classic flavor.
- No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit 5 minutes.
- Less sweet frosting: Cut powdered sugar to 3 1/2 cups and add a pinch more salt.
Level-up ideas
- Coconut milk brush: Lightly brush layers with canned coconut milk for extra moisture and faint coconut aroma.
- Pineapple moment: Fold 1/2 cup well-drained crushed pineapple into the batter for a tropical wink.
- Browned butter frosting: Brown half the butter for the frosting, cool fully, then beat—rich, toasty, unreal.
Bake It Like You Mean It: Technique Tips
Little moves make big differences. Here’s how to get pro-level results without a culinary school tuition.
- Room temp matters: Let dairy and eggs lose the chill so the batter emulsifies and bakes evenly.
- Measure flour right: Spoon into the cup and level. Overpacking = dry cake sadness.
- Don’t overmix: Stop as soon as the flour disappears. Then fold the egg whites gently—don’t deflate that hard-earned fluff.
- Pan prep = insurance: Parchment rounds keep your layers intact. You’ll thank yourself later.
- Toasting nuts and coconut: Always toast. You’ll unlock flavor and prevent sogginess.
FAQ
Can I bake this as a sheet cake?
Totally. Use a 9×13-inch pan, bake 30–35 minutes, and frost the top. It won’t look as dramatic, but it will feed a crowd with fewer dishes. Win-win.
Do I need the almond extract?
You don’t need it, but it adds that bakery “something”. If you’re allergic or not a fan, skip it or swap with a splash of coconut extract.
My cake sunk in the middle—what happened?
Usually: underbaking, overmixing, or opening the oven door too early. Bake until the center springs back and a toothpick comes out with moist crumbs. Also check your baking soda’s freshness—expired leavener = sad cake.
Can I make it gluten-free?
Yes. Use a 1:1 gluten-free baking blend with xanthan gum. Expect a slightly more delicate crumb, but the frosting and mix-ins keep it indulgent and satisfying.
How sweet is the frosting?
Classic cream cheese frosting leans sweet to balance the tang. If you prefer less sweet, use 3 1/2–4 cups powdered sugar, a pinch more salt, and a squeeze of lemon. FYI, colder frosting tastes less sweet.
How do I get cleaner slices?
Chill the cake 30 minutes, then slice with a long, sharp knife wiped between cuts. It’s a tiny effort with big payoff. Your photos will thank you.
Conclusion
Italian Cream Cake goes big on texture and flavor and never apologizes for it—IMO, that’s the energy we want in dessert. With a few simple steps and a generous coat of cream cheese frosting, you’ll deliver a cake that steals the spotlight and maybe a few hearts. Now go preheat that oven and claim your applause. You’ve got this.
