Italian Cream Cake is a southern-style cake is bursting with pecan, coconut, and almond flavors. It’s frosted with a cream cheese frosting and beautifully decorated to make one impressive and ridiculously tasty dessert! Recipe includes a how-to video.
A Not-So-Italian Cream Cake
By popular request! After a slew of emails asking for an Italian cream cake, I’ve finally created my own recipe that I’m excited to share with you today.
Italian cream cakes are known for having a soft cake crumb loaded with pecans and coconut. I wanted mine to be plush and perfectly dense (but with a crumb closer to vanilla cake than pound cake), sturdy enough to handle three layers and keep chopped pecans suspended in the batter, yet still able to melt in your mouth. Tricky, right? Right.
It took a lot of attempts to nail this one down, and ultimately, I ended up using a modified version of my Chantilly cake. I nixed the brown sugar so that the almond flavor could shine, used the reverse creaming method for a beautiful, soft crumb, and topped everything off with a THICK layer of cream cheese frosting, with only a few small tweaks from my well-loved recipe. You’re going to love it, even if it’s not really Italian (more on that below!).
This Cake Is a Winner in Every Department:
- Flavor: unique, yet still tastes comforting and familiar.
- Looks: three stately layers crowned with luscious cream cheese frosting; it’s almost as impressive as my cheesecake stuffed chocolate cake!
- Texture: the coconut and pecans throughout add a satisfying bite to the otherwise soft crumb.
- Ease: reverse creaming takes a smidge more time, but makes it nearly impossible to damage the crumb of the cake. This recipe is foolproof!
What You Need
Here’s what you’ll need for a super flavorful Italian cream cake:
- Almond extract. Using almond extract in both the frosting and cake gives it a bright and enticing flavor without being overwhelming; you’ll almost wonder what it is that’s giving the cake such a perfectly balanced flavor (if you’ve tried my angel food cake, you know what I’m talking about!)!
- Buttermilk. This ingredient is key for moisture and flavor (and I credit it for being why my chocolate cake recipe has been such a wild success!) If you’re in a pinch, you can use my buttermilk substitute, but I’d really recommend using the real stuff for this one.
- Pecans. If you’d like to use toasted pecans, toast them before you chop, otherwise they’re likely to burn.
- Coconut. We’ll use sweetened coconut in the cake and chopped toasted coconut for the decoration. I shared a post yesterday showing how to toast coconut, so check that out if you’ve never done it before.
- Cream cheese. Use brick-style, full-fat cream cheese; anything else could make your frosting too funny.
SAM’S TIP: I frost my Italian cream cake very generously (thick frosting is sort of a hallmark of the cake, really); if you prefer a more modest amount of frosting and don’t plan to do a decorative border, I suggest you divide the frosting recipe in half.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Italian Cream Cake
- Combine the dry ingredients in a large bowl, then mix in the butter one tablespoon at a time (this is the reverse creaming method I use with my caramel cake, as opposed to creaming together the butter and sugar first).
- Whisk the wet ingredients together, then drizzle this mixture into the butter/flour mixture while mixing on low speed.
- Fold in the pecans and coconut with a spatula, then divide the batter between three greased, floured, and parchment-lined pans.
- Bake for 30 minutes, then let the cakes cool in their pans for 10-15 minutes before inverting onto a cooling rack.
- Cream together the butter and cream cheese until smooth, then stir in the extracts and salt.
- Gradually add the powdered sugar and keep mixing until the icing is smooth and creamy.
- Level your cakes if needed, then spread a thick layer of frosting over the top of one layer. Repeat until all layers have been frosted.
- Spread a thin layer of frosting around the entire cake and refrigerate for 15 minutes.
- Finish frosting and add decorative swirls on top, if desired.
- Press a mixture of toasted coconut and finely chopped pecans up the sides of the cake and lightly sprinkle any excess on your piped swirls.
SAM’S TIP: Pretty much the only way to mess up this cake is to overbake it, so make sure to test the cake for doneness a minute or two early to be safe!
Frequently Asked Questions
Surprisingly, Italian cream cake is not actually Italian! It’s believed to have originated in the southern USA, which isn’t surprising considering it’s studded with nuts both inside and out (all the best southern cakes seem to incorporate nuts, like my Texas sheet cake).
Even though its not actually from the Mediterranean, it still tastes as bright and flavorful as a true Italian dessert!
Yes, although it should be fine at room temperature in an airtight container for about 48 hours. After that, definitely put it in the fridge (still in an airtight container!).
You could, but classic Italian cream cakes are made with cream cheese icing and I’ve found the cake really benefits from the slight tang of a cream cheese frosting. If you’d like to switch things up, whipped cream frosting or Swiss meringue buttercream would be good alternatives!
So, how did I do? If you asked for this recipe, let me know how you like it in the comments below!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Italian Cream Cake
Ingredients
For Cake
- 2 ⅔ cups (333 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 12 Tablespoons (170 g) unsalted butter softened and cut into 12 pieces
- 1 ½ cups (354 ml) buttermilk room temperature preferred
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup (120 g) sweetened shredded coconut
- 1 cup (113 g) coarsely chopped pecans
Frosting (yes, it’s a lot, see note)
- 1 cup (226 g) unsalted butter softened
- 16 oz (453 g) cream cheese softened
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon table salt
- 8 cups (1000 g) powdered sugar
For decorating, optional
- ½ cup (60 g) pecan halves finely chopped
- ½ cup (40 g) toasted coconut finely chopped
Recommended Equipment
Instructions
For Cake
- Preheat oven to 350F (175C) and thoroughly grease and flour three 8” (20cm) round cake pans (additionally I like to line the bottoms of each pan with a round of parchment paper to prevent sticking).
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment) and stir until completely combined.2 ⅔ cups (333 g) all-purpose flour, 2 cups (400 g) granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon table salt
- With mixer on medium-speed, add butter, one piece at a time, stirring until completely combined after each addition and before adding the next piece. Continue until all butter has been added. Mixture will be sandy once all butter is incorporated.12 Tablespoons (170 g) unsalted butter
- In a large measuring cup, whisk together buttermilk, eggs, and vanilla and almond extract.1 ½ cups (354 ml) buttermilk, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- With mixer on low-speed, slowly drizzle buttermilk mixture into the batter until completely incorporated. Pause periodically to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are completely combined.
- Use a spatula to stir in coconut and pecans until completely combined.1 cup (120 g) sweetened shredded coconut, 1 cup (113 g) coarsely chopped pecans
- Evenly divide batter into prepared baking pans and transfer to the center rack of 350F (175C) preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (see note if your oven does not fit all three pans at once, or if you do not have three pans!).
- Allow cakes to cool in their pans for 10-15 minutes, then run a knife around the edge to loosen cake from the pan and invert each layer onto a cooling rack to cool completely before decorating. While cakes cool, prepare the frosting.
Frosting
- In a large mixing bowl using an electric mixer (or in a stand mixer fitted with the paddle attachment) combine butter and cream cheese and beat on low-speed until creamy and well-combined,1 cup (226 g) unsalted butter, 16 oz (453 g) cream cheese
- Add vanilla extract, almond extract and salt and stir to combine,1 ½ teaspoons vanilla extract, ½ teaspoon almond extract, ¼ teaspoon table salt
- With mixer on low-speed, gradually add powdered sugar until all has been added. Scrape sides and bottom of bowl and stir again. Frosting should be smooth and creamy.8 cups (1000 g) powdered sugar
Assembly
- Level cakes if desired/necessary. Place one cake on serving platter and spread a thick, even layer of frosting over the top. Repeat with the next two layers. Smooth a thin layer of frosting evenly around the entire cake to catch the crumbs then place the cake in the refrigerator for 15 minutes (this is your “crumb coat”, it will ensure your outer layer of frosting remains pristine.
- Remove cake from refrigerator and spread an even layer of frosting over the entire cake. Use remaining frosting to pipe decorative swirls on top of the cake (I used the Ateco 846 piping tip).
- If desired, immediately after frosting the cake, mix together finely chopped pecans and toasted coconut and press halfway up the side of the cake. Dust the top of each swirl with a light sprinkling of pecan/coconut mixture.½ cup (60 g) pecan halves, ½ cup (40 g) toasted coconut
Notes
Baking pans
Bake cakes in the center rack of your oven (do not place cake tins on different racks, they won’t bake properly). If your oven does not bake evenly, you may need to rotate the pans halfway through baking or just be aware that some tins may bake faster than others. If your oven does not fit all three tins in the center rack, it’s fine to leave one sitting on the counter until the first two have baked, the lone cake may need a minute less time in the oven. This recipe may also be made in three 9” pans, but will need to bake for less time (start checking at 25 minutes).Icing
Since Italian Cream Cakes are well known for their luscious cream cheese frosting, I wasn’t about to skimp on the amount for my recipe. This recipe as written makes enough frosting to generously cover the entire cake as well as to do the decorative border on top. If you want a more modest amount of frosting and no decorative border, feel free to divide the recipe in half.Storing
Store in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days. Cake may also be wrapped tightly in plastic wrap and frozen.Gluten-Free
Readers have commented that they have successfully made this recipe gluten-free by using Bob’s Red Mill 1:1 GF flour.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
DANIELLE BASWELL
Could you make layered cups after baking the cake or use this batter for cupcakes?
Sam
Hi Danielle! This could be baked as cupcakes. 🙂
Mary E
Hi Sam, I just made this recipe yesterday and did add crushed pineapple. I made sure to drain it as much as possible. Also, I used Bob’s Red Mill 1:1 GF flour. The cake was so good! Perfect flavor and texture. Did not even need to frost it; it is not needed. I froze some pieces and later on tasted those and it was good like that also. That says something. 🙂 🙂
Sam
I’m so glad you enjoyed it so much, Mary! Thank you so much for your feedback using your substitutions. 🙂
Lauren
Best cake I’ve ever made. this recipe is incredible!
Sam
I’m so glad you enjoyed it so much, Lauren! 🙂
Tammy
I have now made this cake 3 times. My family loves it. my husband doesn’t do nuts and my grandson is allergic to nuts so I just use the coconut. It’s a hit!
Sam
I’m so glad everyone has enjoyed it so much, Tammy! 🙂
jim hynes
Hi Sam
I want to make this for a bake sale but all items need to be in a windowed box. I have 12 x 12 x 6 bakery style box and I am hoping this three layer will fit in this box which is 6 tall. In an earlier comment you had mentioned that this recipe makes layers a bit thinner than normal. Checked my 8 inch pans and they are a bit over 1.5 inches in height. Thinking this will be ok but I may have to eliminate the piped swirs to close the box. Does this make sense? Sorry for the length.
Sam
Hi Jim! I think this will fit in a box that is 6″ tall. If it’s too close you can trim the top layer. 🙂
jim hynes
Thanks very much. You are my “go to” expert.
Bruce
I would definitely toast the pecans
Sam
Always a great idea!
EA
Came out great!!
Gwen
I made this cake for a friend’s birthday. I had high hopes and this cake does not disappoint! Everyone raved about it and suggested that I enter it in the Kentucky State Fair, but…it’s not my recipe. The only thing that I would do different, is that I cut back on the icing by 1/4. I would have used the rest to decorate more, but other than that, follow the recipe, watch the video, and enjoy! Thank you for a wonderful cake!
Sam
I’m so glad everyone enjoyed it so much, Gwen! 🙂
Jolynn
Thank you for this wonderful recipe it was just heavenly everyone loved it but I was wondering if cake flour can replace the AP flour? I will be making it again this Saturday for a get together. Thank you again
Sam
Hi Jolynn! You can use cake flour here as long as you substitute it properly. 🙂
Cynthia Maddaluno
If I double the recipe what size pans would you recommend? Need abot 30 servings. Thank you!
Sam
Hi Cynthia! It really depends on what type of cake you’d like, a sheet cake, a round layer cake?
Cynthia Maddaluno
I was looking to make a round layer cake . I have 3 -9 inch Nordic rounds but I also wanted to use a larger round for a bottom layer. That size depended on what you would suggest.
Sam
I actually like to refer to Wilton’s page on cake pan sizes and volume to help determine how much batter is made and what pans to use. 🙂
NoMi
Hi, this cake looks great and I love that you used the reverse creaming method. I’m looking forward to making it but wanted to halve the recipe – would you suggest that I halve the raising agents too? That was my plan but 1/2 teaspoon baking powder and 1/4 teaspoon baking soda doesn’t seem like it would be enough to give the cake a good rise, even with all other ingredients halved?
Sam
Hi! You would want to halve all of the ingredients including the leavening agents. Enjoy! 🙂
Mary E Ruiz
I will be making your Italian Cream Cake soon, but would like to know if you have tried it with crushed pineapple in the batter? That is how my family is used to eating this cake. The pineapple used was the small can and drained well.
Sam
Hi Mary! I have not tried it with crushed pineapple. If you do try it I would love to know how it goes. 🙂
Solanda Luis
Would give it more stars. To me the best cake ever. Just got better day after day. Made it over weekend for no special occasion. Just wanted something nice and was amazed at how nice it turned out. Dying to try all your recipes.
Emily @ Sugar Spun Run
Thanks for trying our recipe, Solanda! We are thrilled to hear that you loved the cake so much ❤️
stan
Sam if i wanted to make these into cupcakes how many cupcakes could i make with the cake recipe and how long would i have to cook them?
Sam
Hi Stan! You will probably get at least 30 cupcakes out of this. They would need to bake for somewhere around 17 minutes. 🙂
stan
Thanks Sam
I will let you know how they turn out . Where i am taking them the people will be more likely to try if not in cake form. Thanks for the quick reply.
Teresa Ryan-Henry
Absolutely the best cake I have had in 25 years ( since my greanma died)!
Sam
I’m so glad you enjoyed it so much, Teresa! 🙂
Morgan
Can I make this in a 9×13 with out adjustments or should I do two pans?
Sam
Hi Morgan! The layers on the 3 layer cake are a bit thinner than a standard cake so this should work just fine in a 9 x 13 without adjustment. 🙂
Lisa
Do you think this would be as good with walnuts instead of pecans ?
Sam
Hi Lisa! Sounds delicious. 🙂
Siggi
Do you think this would work baked in a 26 cm springform?
Sam
Hi Siggi! This makes a lot of batter so I’m not sure it would all fit in one pan.
Siggi
Thank you for your reply. I will just have to try it and see 🙂
Liz
I made this cake for my mother in laws 70th birthday and it was amazing. What a great recipe. I wanted to make it a little Italian, so i swapped half of the cream cheese for mascarpone. It was so creamy and delicious. Thanks for sharing this lovely recipe.
Emily @ Sugar Spun Run
We’re so glad the cake was a hit for you, Liz! Thanks for coming back to leave a review ❤️
Jay
hi Liz, I’m wanting to use half Mascarpone too – can I ask if you followed the recipe exactly with this substitution? thanks!