Italian Cream Cake Recipe: The Best Ever In 5 Easy Steps

If you’ve never tried Italian Cream Cake, you’re in for a delightful experience. This cake is not just any dessert; it’s a true masterpiece of flavor and texture. The soft, fluffy layers are filled with crunchy pecans and sweet coconut, all covered in a rich, tangy cream cheese frosting. It’s the kind of dessert that leaves people wanting seconds.
Despite its name, Italian Cream Cake isn’t actually Italian. It’s a Southern classic with a name that suggests a European influence, but its roots are firmly planted in American kitchens. No one knows exactly where it originated, but the combination of buttermilk, pecans, and coconut is unmistakably Southern. The term “Italian” likely refers to the use of almond extract, which is a common ingredient in Italian pastries.

So, why is this cake so beloved? It all comes down to the perfect balance of flavors. The toasted pecans add a rich nuttiness, while the coconut contributes a touch of sweetness. The buttermilk ensures that the crumb remains tender. And we can’t forget about the frosting—it’s smooth, creamy, and has just the right amount of tanginess. Whether you’re making it for a holiday, a birthday, or just because you love cake, this is one recipe that never disappoints.
Now, let’s break down exactly what makes this cake so special and how you can make it at home.

Ingredients & Equipment

Cake Ingredients and Their Role

Every ingredient in Italian Cream Cake has a purpose, and knowing what they do will help you make the best version possible.

All-Purpose Flour – Provides structure to the cake while keeping it soft and tender.
Granulated Sugar – Sweetens the cake and helps create a light texture.
Eggs – Adds structure and richness. Separating the yolks and whites is key to a fluffier cake.
Buttermilk – When mixed with baking soda, it produces a tender and moist crumb. If you lack buttermilk, you can easily create it by adding one tablespoon of vinegar or lemon juice to a cup of milk.
Baking Soda – Works with the acidity of buttermilk to help the cake rise.
Sweetened Shredded Coconut – Adds texture and a touch of sweetness.
Toasted Pecans – Provides a nutty crunch that enhances the overall flavor.
Butter & Shortening – Using both gives the cake a rich flavor and a soft, moist crumb. Butter adds taste, while shortening helps with texture.
Vanilla & Almond Extracts – Combining these two gives the cake its signature depth of flavor.

Italian Cream Cake batter mixed with coconut and pecans, showing a rich and moist cake texture.

Substitutions and Alternatives

Gluten-Free Option – Swap all-purpose flour for a 1:1 gluten-free baking blend.
Nut-Free Version – Skip the pecans or replace them with sunflower seeds.
Dairy-Free Alternative – Use almond or coconut milk mixed with vinegar instead of buttermilk, and replace butter with a vegan alternative.

Frosting Ingredients and Their Purpose

A great cake deserves an equally great frosting. This cream cheese frosting is what brings everything together.

Cream Cheese – The star of the frosting, giving it a rich, slightly tangy taste.
Butter – Adds creaminess and a smooth texture.
Powdered Sugar – Sweetens the frosting while keeping it light and fluffy.
Vanilla Extract – Enhances the sweetness and rounds out the flavor.

Frosting Adjustments

For a Less Sweet Frosting – Reduce the powdered sugar slightly and add a pinch of salt.
For a Lighter Frosting – Use half cream cheese and half whipped cream.
Dairy-Free Option – Use dairy-free cream cheese and butter substitutes.

Essential Baking Equipment

You don’t need fancy tools to make this cake, but having the right equipment can make the process smoother.

Cake Pans – Three 8-inch or 9-inch round cake pans work best for even layers.
Electric Mixer – A hand or stand mixer makes whipping the egg whites and frosting much easier.
Parchment Paper – Helps prevent sticking and makes removing the cake a breeze.
Wire Rack – Essential for cooling the cakes evenly.

Step-by-Step Instructions

Toasting the Pecans for Extra Flavor

Before doing anything else, toast the pecans. This small step makes a huge difference, intensifying their nutty flavor.

Preheat the oven to 350°F (175°C).
Spread chopped pecans on a baking sheet.
Toast for 6-8 minutes, stirring halfway through.
Let them cool before adding them to the batter.

Using the Reverse Creaming Method

The secret to an ultra-soft crumb? The reverse creaming method. Instead of creaming butter and sugar first, mix the butter with the dry ingredients.

In a large bowl, whisk together flour, sugar, baking soda, and salt.
Add softened butter and shortening, mixing until the texture resembles sand.
In a separate bowl, whisk egg yolks, buttermilk, vanilla, and almond extract.
Slowly pour the wet ingredients into the dry ingredients and mix until combined.

Separating and Beating the Egg Whites for Extra Fluffiness

This step is key to keeping the cake light.

Beat the egg whites in a clean bowl until stiff peaks form.
Gently fold them into the batter to avoid deflating the air.

Baking the Cake

Now, it’s time to bake.

Preheat the oven to 350°F (175°C).
Grease and line three 8-inch or 9-inch cake pans with parchment paper.
Divide the batter evenly between the pans.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Freshly baked Italian Cream Cake layers cooling on a wire rack, ready for frosting.

Making the Cream Cheese Frosting

The frosting is easy to make, but a few tips ensure the perfect consistency.

Beat softened cream cheese and butter together until smooth.
Gradually add powdered sugar, beating until light and fluffy.
Mix in vanilla extract.

Common Frosting Mistakes & How to Fix Them

Too runny? Chill it for 15 minutes before spreading.
Too thick? Add a splash of milk or cream.
Lumpy? Make sure the butter and cream cheese are at room temperature before mixing.

Assembling & Decorating the Cake

Layering for a Professional Look

Place one cake layer on a plate and spread a thin layer of frosting.
Repeat with the remaining layers, then apply a crumb coat—a thin layer of frosting that seals in any loose crumbs.
Chill for 15-30 minutes before applying the final coat of frosting.

Final Decorations

Sprinkle toasted pecans and coconut on top for a classic finish.
For a fancier look, pipe extra frosting around the edges.

Pro Tips & Common Mistakes to Avoid

Italian Cream Cake is straightforward to make, but a few common pitfalls can trip up even experienced bakers. Here’s how to ensure your cake turns out perfect every time.

Why Cakes Turn Out Dry & How to Fix It

A dry cake is the worst. Here’s how to prevent it:

Don’t overbake. Start checking for doneness at the 30-minute mark. Insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready.
Measure flour correctly. Spoon flour into the measuring cup and level it off. Scooping directly from the bag can produce too much flour, making the cake dense and dry.
Use room-temperature ingredients. Cold eggs and butter can cause an uneven texture. Let them sit out for about 30 minutes before using them.

Frosting Mistakes: Too Runny? Too Thick?

Frosting can be tricky, but these fixes can help:

Too runny? Chill the frosting for 15–20 minutes to firm it up.
Too thick? Add a teaspoon of milk or cream at a time until it reaches the desired consistency.
Too sweet? A pinch of salt balances the sweetness.

Best Way to Slice and Serve for a Clean Cut

Ever tried cutting a cake, only to have the frosting smudge everywhere? Here’s how to get clean, professional-looking slices:

Use a hot knife. Run the blade under hot water, then wipe it dry before slicing.
Wipe the knife clean after each cut for picture-perfect layers.

Storage & Serving Tips

How to Store Italian Cream Cake

This cake is best stored in an airtight container to keep it fresh.

Room temperature: Stays fresh for 2 days in a cool, dry place.
Refrigerator: Keeps for up to 5 days. The frosting will firm up, so let slices sit at room temperature before serving.
Freezing: Wrap individual slices in plastic wrap, then store in a freezer-safe bag for up to 3 months.

Best Way to Reheat and Refresh a Slice

If you’ve stored your cake in the fridge, here’s how to make it taste fresh again:

Let it sit at room temperature for 15–20 minutes.
For a softer texture, microwave a slice for 10 seconds on low power.

FAQs

Why is it called Italian Cream Cake?

Despite the name, Italian Cream Cake isn’t Italian. It’s a Southern dessert, likely named for its almond extract and cream cheese frosting, which are common in Italian pastries.

What does Italian Cream Cake taste like?

It’s a perfect mix of nutty, sweet, and tangy flavors. The pecans and coconut add texture, while the buttermilk keeps the crumb light and moist.

What are those Italian cakes called?

Traditional Italian cakes include Tiramisu, Panettone, and Cassata. Italian Cream Cake, however, is a Southern classic, not an authentic Italian dessert.

Can you leave Italian Cream Cake out overnight?

It depends. If your kitchen is cool, you can leave it out for a few hours. However, because of the cream cheese frosting, it’s best to refrigerate it if you’re storing it overnight.