Italian Cream Cake Recipe

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This Italian Cream Cake Recipe is one you’ll want to make again and again. It’s a light, vanilla-based layer cake, similar to my vanilla cake, with toasted pecans and coconut throughout, then finished with a creamy cream cheese frosting. It’s a lovely dessert for any occasion, and yes, it’s pretty great any way you slice it.

 

First of All, What is Italian Cream Cake?

Surely it’s a cake from Italy, given the name and all. WRONG-O! This cake actually is derived from the south and there is nothing Italian about it. After some research, some think the origin of Italian Cream Cake is Texas, whereas others think it comes from Georgia. Regardless, ‘Italian Cream Cake‘ (or sometimes also called Italian Cream Cheese Cake) is only a name and at the end of the day, you won’t care because of how delicious it is.

Ingredient Notes

These are the simple ingredients that come together to make the cake soft, moist, nutty, and easy to frost.

For the Italian Cream Cake:

• All-purpose flour: Provides the structure for the cake. Regular all-purpose flour works well here.
• Baking soda & baking powder: Help the cake rise and give it a lighter texture.
• Buttermilk: Adds moisture and a little tang to the cake. Use it at room temperature if possible.
• Vanilla extract or half vanilla/half almond extract: Adds flavor to the cake. Almond extract gives it a subtle nutty note.
• Unsalted butter: Adds richness and helps create a smooth cake batter. Let it soften before mixing.
• Vegetable oil: Helps keep the cake moist and tender.
• Granulated sugar: Sweetens the cake and helps give it a soft crumb.
• Whole eggs: Add richness and help bind the cake batter together.
• Egg whites: Help lighten the cake and give it a softer texture.
• Pecans: Add nutty flavor and crunch. Toasting them first brings out more flavor.
• Shredded coconut: Adds coconut flavor and texture to the cake.

For the Cream Cheese Frosting:

• Butter, very soft: Creates a smooth, creamy base for the frosting. Make sure it is very soft before mixing.
• Cream cheese: Gives the frosting its creamy texture and tangy flavor. Room-temperature cream cheese blends more smoothly.
• Powdered sugar: Sweetens and thickens the frosting, making it easy to spread.
• Vanilla extract: Adds a little extra flavor and rounds out the cream cheese frosting.

How to Make a Homemade Italian Cream Cake

Just like making any other kind of homemade cake, the steps don’t really vary all that much! The hardest part is waiting for the cakes to cool so you can assemble this beauty. Of course, the detailed recipe card with ingredients and measurements is found at the bottom of this post. Here is step by step what you can expect when making this recipe:

Step 1: Preheat Oven + Prepare Cake Pans

Preheat oven. Line two round baking pans with parchment paper and nonstick cooking spray. Set your prepared pans aside.

We will end up cutting each cake in half to get four cake layers. If you’d like to NOT do that, use three cake pans for three taller layers.

Step 2: Make Cake Batter

In a large mixing bowl, whisk the dry ingredients (all-purpose flour, baking powder, baking soda, and salt) together. In a separate bowl or measuring cup, stir buttermilk and vanilla extract together. Alternatively, you can use half vanilla/half almond extract. Set aside.

In the bowl of a stand mixer on medium speed, stir butter, oil, and sugar together until combined. Add in the eggs and egg whites and beat until very light and fluffy.

Alternate adding in the dry ingredients with the buttermilk to the egg mixture, starting and ending with the flour mixture, scraping the sides of the bowl as needed. Fold in the chopped pecans and shredded coconut.

Step 4: Bake

Divide batter evenly between two round cake pans and bake. Place the pans in the lower two-thirds of the oven. The cake is done when a toothpick inserted comes out clean or mostly clean, with a few moist crumbs.

Cool in cake pans for 15-20 mins before inverting and moving to wire racks. Let the cakes cool completely before cutting and decorating.

Step 5: Make Cream Cheese Frosting Recipe

Place all frosting ingredients into a large bowl. Stir with an electric mixer (or stand mixer) until completely combined, thick, and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting. Use as desired.

Step 6: Assemble Your Cake

Using a serrated bread knife, slice each cooled cake in half lengthwise to get four thin cakes. Place one cake onto a cake plate or serving platter. Spread about 3/4 cup of frosting evenly over the center of the cake (it doesn’t have to be exact), making sure to push the frosting right to the edges. Top with another slice of cake.

Continue frosting and filling the cake until all four slices of cake are stacked on one another with frosting in between each. With remaining frosting, frost the top and sides of the cake. 

Decorate with more coconut and pecans as desired and serve.

Step 7: Decorate Your Cake

Decorations can vary, depending on preference and what kind of decorating tools you have. I used a small offset spatula for the entire cake! Simple, but effective and very inviting. I love the crunch of a pecan, so I coated the outside with nuts and sprinkled some toasted coconut flakes on top. Even if you leave your Italian Cream Cake generally plain, you can still have a beautiful finished product. Cut into individual slices and enjoy!

Tips for Success

• Keep an eye on the cake as it bakes. The lower oven temperature helps the cake hold onto its moisture, but baking time can vary, so start checking for doneness toward the earlier end of the baking time.
• Don’t leave the cooled layers sitting out too long. If you’re not assembling the cake right away, wrap the layers well in plastic wrap to keep the edges from drying out.
• Chill the layers if they feel too soft to handle. A little time in the refrigerator makes them easier to slice and stack without breaking.
• If you use three cake pans, adjust the baking time. The batter will be spread into thinner layers, so start checking them earlier than you would two thicker cakes.
• Keep the finished cake chilled until serving. The cream cheese frosting sets up in the refrigerator, which makes the cake easier to slice and helps the layers stay neatly stacked.

What to Serve With Italian Cream Cake

Serve Italian Cream Cake with fresh fruit, a refreshing drink, or a warm beverage for an easy dessert pairing.

• Pear Cake: The fruity flavor makes a nice contrast to the coconut, pecans, and cream cheese frosting.
• Strawberry Limeade: The fresh strawberry and lime flavors add a refreshing contrast to the rich cake.
• Coffee Mate Italian Sweet Cream: This homemade coffee creamer adds a creamy coffee flavor that pairs well with the cake’s vanilla, coconut, and pecans.
• Crockpot Hot Chocolate: A warm, creamy drink that makes a cozy pairing with a slice of Italian Cream Cake.
• Strawberry Cream Cake: If you’re putting together a larger dessert table, this adds fresh strawberry flavor alongside the richer Italian Cream Cake.

I hope you enjoy making this Italian Cream Cake! It’s a lovely dessert to have on hand for birthdays, celebrations, or simply sharing a slice with friends and family.

Tools You’ll Need

A few basic baking tools are all you need to make this Italian Cream Cake.

• Stand mixer – Makes it easier to cream the butter and sugar and mix the cake batter until smooth and well combined.
• Mixing bowls – Useful for preparing the dry ingredients and keeping everything organized as you work.
• Round cake pans – Help the cake layers bake evenly and make them easy to stack and frost.
• Measuring cups and spoons – Accurate measurements help keep the cake batter balanced for the right texture and consistency.

Love Italian Cream Cake? Try These Other Cake Recipes:

• Amazing Vanilla Cake Recipe
• Perfect Chocolate Cake
• Black Forest Cake
• The Best Cheesecake Recipe
• Perfect Carrot Cake
• Favorite Coconut Cake

Storing Italian Cream Cake

If you have leftover cake, press plastic wrap directly against the cut sides to help keep them from drying out. Loosely cover the top and edges, then refrigerate for up to 4 days.

To Freeze: Wrap the cake well in plastic wrap and freeze for up to 3 months. Thaw it in the refrigerator before serving.

There you have it! I hope you love this cake as much as I do and plan to make it for your next special occasion. Be sure to print, save or bookmark this recipe and if you make this recipe, I would really appreciate it if you would give it a star review! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.