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.

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

Description

This Italian Cream Cake is a Southern classic featuring tender, nutty cake layers with toasted pecans, sweet coconut, and a tangy cream cheese frosting. Moist, flavorful, and beautifully textured, this cake is perfect for birthdays, holidays, or any occasion where you want to impress.

Ingredients

Scale

For the Cake:

2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
½ cup shortening
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup toasted pecans, chopped

For the Cream Cheese Frosting:

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Prepare the Cake Batter

Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper.
Spread chopped pecans on a baking sheet and toast for 6-8 minutes until fragrant. Let cool.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter, shortening, and sugar until light and fluffy.
Add egg yolks one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
Alternate adding the dry ingredients and buttermilk, mixing just until combined. Stir in toasted pecans and shredded coconut.

Step 2: Beat the Egg Whites & Fold In

In a separate clean bowl, beat egg whites until stiff peaks form.
Gently fold them into the batter using a spatula, being careful not to deflate the mixture.

Step 3: Bake the Cake

Divide batter evenly among the prepared cake pans.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Frosting

In a mixing bowl, beat cream cheese and butter together until smooth.
Gradually add powdered sugar, mixing until fluffy. Stir in vanilla extract.

Step 5: Assemble the Cake

Place one cake layer on a serving plate and spread a thin layer of frosting over the top.
Repeat with the remaining layers, then apply a crumb coat—a thin layer of frosting to trap crumbs. Chill for 15-30 minutes.
Frost the cake evenly, then garnish with extra toasted pecans and coconut if desired.

Notes

For a nuttier flavor, toast the coconut along with the pecans before adding them to the batter.
Make ahead tip: The cake layers can be baked and frozen for up to 2 months. Wrap each layer tightly in plastic wrap before freezing.
For a lighter frosting, substitute half of the cream cheese with whipped cream.
Gluten-free option: Use a 1:1 gluten-free flour blend.
Nut-free version: Omit pecans or replace them with sunflower seeds.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 1,088 kcal
Sugar: 119g
Sodium: 340mg
Fat: 56g
Saturated Fat: 22g
Unsaturated Fat: 31g
Trans Fat: 0.5g
Carbohydrates: 144g
Fiber: 2g
Protein: 9g
Cholesterol: 110mg

Keywords: Italian Cream Cake, homemade Italian Cream Cake, classic Italian Cream Cake, Southern Italian Cream Cake