Italian cream cake pairs three layers of coconut-vanilla cake with a rich cream cheese frosting studded with pecans. It’s no wonder this classic cake recipe is so popular!
This Italian cream cake is pretty high up there on my list of favorite coconut pecan desserts. I mean, who could turn down a slice of fluffy coconut-vanilla cake slathered with cream cheese frosting and topped with crunchy toasted pecans? It’s the perfect cake for any occasion – birthdays, anniversaries, dinner parties, you name it!
Why You’ll Love This Recipe
- Soft yet crunchy. The coconut-vanilla cake itself is very soft and spongy, but the pecans that are sprinkled throughout the silky cream cheese frosting add the perfect amount of texture to every bite.
- Simple ingredients. This cake is primarily composed of basic baking ingredients. You will need to grab some shredded coconut, too, but you probably already have everything else in the pantry.
- Adaptable. You can leave the coconut out if it’s not your thing, or also include pecans in the cake batter, etc. Variations will be described in the tips section below.
What Is Italian Cream Cake?
I’m about to blow your mind: Italian cream cake actually originated in Texas. Shocker, right? Food historians think an Italian baker who lived in Texas invented the cake, which makes sense because you’ll see it all the time in the South, but it never seems to be sold alongside cannoli and tiramisu at the Italian bakeries I know.
The first time I made this recipe, it was requested by a coworker. I made a second cake so I could try it too and I was impressed! While the cake seems relatively simple on the surface, it’s rich, flavorful, and dense in the best kind of way. I also love that it’s easy to assemble and frost, which is always a plus in my book.
What You’ll Need
The ingredient list for this cake is simple as can be! Here’s what you’ll need to make it. If you’re looking for exact ingredient amounts, scroll down to the recipe card below.
For the Cake:
- All-purpose flour – Measure by weight or use the spoon and sweep method. Read my primer on flours for baking.
- Baking soda – This gives the cake a light texture and pairs well with the acidity in buttermilk to help the cake rise.
- Unsalted butter – The butter needs to soften, so take it out of the refrigerator before you plan to start baking and let it sit on the counter for about half an hour. It should be soft enough to press a fingerprint into it but still cool to the touch. Learn more: How to Soften Butter
- Granulated sugar
- Eggs – Your eggs should be room temperature, too! If you’re short on time, place the eggs in a bowl of warm (not hot) water for 5-10 minutes to bring them to room temperature.
- Vanilla extract
- Buttermilk – The buttermilk adds a tangy richness to balance the sweetness of the cake. Homemade versions may be slightly thinner than store-bought but still work well. For substitution options, see Buttermilk Substitutes in Baking.
- Sweetened shredded coconut
For the Frosting:
- Chopped pecans – For extra flavor, consider toasting the pecans lightly before chopping and adding to the frosting. This gives a deeper, nuttier taste.
- Cream cheese – Let it sit on the counter while the cake cools so it’s easy to whip into a frosting. It should feel soft and easily pliable but not runny, which can make the frosting too loose.
- Unsalted butter – Like the cream cheese, let it soften to room temperature so it whips smoothly into the frosting, creating a creamy texture.
- Vanilla extract
- Confectioners’ sugar – Take the time to sift the powdered sugar. It’s much easier to sift it first than trying to break up all the little sugar lumps in your frosting. If you don’t have a sifter, a fine-mesh sieve works just as well for sifting the sugar.
How to Make Italian Cream Cake
Make the Cake Layers:
- Prepare. Preheat your oven to 350°F, then grease and flour three 9-inch round cake pans.
- Combine the dry ingredients. Whisk the flour and baking soda in a mixing bowl.
- Mix the wet ingredients. Use an electric mixer on medium speed to beat the butter until fluffy, then add the sugar and continue beating until you have a light, airy mixture. Beat in the egg yolks one at a time, followed by the vanilla extract.
- Combine wet and dry ingredients. Turn the mixer speed to low, then add the flour mixture in three portions, alternating with two portions of the buttermilk. Next, fold in the coconut.
- Whip the egg whites. In a separate bowl, beat the egg whites until they form stiff peaks. Fold the egg whites into the batter.
- Bake and cool. Divide the cake batter among the pans and bake for 25 minutes, or until a toothpick inserted into the centers comes out clean. Let the cakes cool in the pans, and then on wire racks, while you make the frosting.
Make the Frosting:
- Toast the pecans. Place the pecans in a shallow baking pan and toast them at 350°F for 5-10 minutes, or until they’re toasted and smell deliciously nutty.
- Make the frosting. Beat the cream cheese, butter, and vanilla with an electric mixer on medium speed until creamy. Add the sifted confectioners’ sugar and beat at low speed to fully incorporate it. Increase the mixer speed to high and beat until light, smooth, and fluffy. Then, fold in the chopped pecans.
- Assemble. Frost the top of the first cake layer, then put the second layer on top. Next, frost the top of the second layer, then top that with the third layer. Finally, spread frosting over the top and sides to complete your cake!
Tips & Recipe Variations
- Make even layers. The cake batter needs to be divided into three cake layers. To do this, weigh your mixing bowl while it is empty, then once your batter is done, weigh the bowl again. Subtract the weight of the empty bowl and divide this number by three. Remember this number! Place one of your prepared cake pans on your scale and zero the weight. Weigh out your calculated amount of batter. Repeat for the other two pans. Not only does this satisfy my inner perfectionist, but the cake layers will be the same size and will bake the same, making quite the lovely cake. If you don’t have a kitchen scale, you can use a measuring cup to eyeball it by dividing the batter evenly among the pans. However, a scale will ensure accuracy for perfect, level layers.
- Trim the cake. I don’t always do this if I’m baking for myself, but if you’re making a layer cake and your layers are a little bit taller in the middle, you can use a serrated knife to shave off the top to make it perfectly flat. You might try refrigerating the layers first to firm them up, making them easier to slice cleanly with less risk of crumbling.
- Don’t use too much pressure. Because there are nuts in the frosting, if you use too much pressure when you’re icing the cake, you’ll drag the nuts through the cake and introduce crumbs into the frosting. Using an offset spatula or a bench scraper to spread the frosting gently will help avoid pressing too hard. Apply a ‘crumb coat’ first by spreading a thin layer of frosting, then chilling the cake before the final layer to minimize crumbs.
- Possible omissions and add-ins. First: Yes, you can leave out the coconut if the taste and texture aren’t for you. I get it! If you want a more traditional Italian cream cake, you can add finely chopped pecans to the cake batter; most recipes do have both nuts and coconut in the cake layers, but I prefer to keep the nuts in the frosting. For a twist, add a teaspoon of almond extract to the cake batter or a splash of rum for extra depth of flavor. And if you prefer walnuts over pecans, they’re a great substitute.
Proper Storage
- Refrigerator. Italian cream cake needs to be refrigerated due to the cream cheese frosting, which should not sit out for more than a few hours. Cover the cake with plastic wrap or place it in an airtight container, where it will stay fresh for up to 3 days. When ready to serve, bring it to room temperature for about 30 minutes to enjoy the softest, creamiest texture.
- Freezer. To freeze the frosted cake without damaging the frosting, first place it in the freezer uncovered until the frosting is firm, about 1-2 hours. Then, wrap it tightly with a layer or two of plastic wrap followed by a layer of foil. This method prevents the frosting from sticking to the plastic wrap and keeps your cake looking perfect when thawed. For easier assembly, you can also wrap and freeze unfrosted cake layers individually, then prepare and add the frosting fresh when you’re ready to serve.
More Layer Cake Recipes
Get the Recipe:
Italian Cream Cake
Yield
12-16
Prep Time
40 minutes
Cook Time
25 minutes
Total Time
1 hour 5 minutes
In the pantheon of classic Southern cakes, Italian cream cake ranks right up there with red velvet and hummingbird cake! Flavored with pecans and coconut, then iced with cream cheese frosting, it's an unforgettable dessert.
Ingredients
For the cake:
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 5 large eggs, separated
- 1 tablespoon vanilla extract
- 1 cup (236ml) buttermilk
- 1 cup (85g) sweetened flaked coconut
For the frosting:
- 1 cup (120g) chopped pecans
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 1 tablespoon vanilla extract
- 16 ounces (454g) confectioners' sugar, sifted
Instructions
To make the cake:
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- Whisk together the flour and baking soda. Set aside.
- Using an electric mixer on medium speed, beat the butter until fluffy. Gradually add the sugar and beat well. Add the egg yolks, one at a time, beating well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the buttermilk. Stir in the coconut.
- Beat the egg whites until stiff peaks form. Gently fold into the batter.
- Pour the batter into the prepared pans. Bake for 25 minutes, or until a pick inserted into the center comes out clean.
- Cool the cakes in the pans on wire racks for about 10 minutes. Then, remove from the pans to wire racks to cool completely.
To make the frosting:
- Toast the pecans in a shallow baking pan at 350° for 5-10 minutes, or until toasted and fragrant. Set aside to cool.
- Using an electric mixer on medium speed, beat the cream cheese, butter, and vanilla until creamy. Add the confectioners' sugar and beat at low speed until blended. Then, increase mixer speed to high and beat until smooth. Stir in the pecans.
- Stack the cake layers, spreading the frosting between the cooled cake layers and on the top and sides of cake.
Notes
Recipe slightly adapted from Southern Living.
To refrigerate. You’ll need to store Italian cream cake in the refrigerator because the cream cheese frosting won’t last more than a few hours at room temperature. Keep it covered with plastic wrap or in an airtight container for up to 3 days.
To freeze. When freezing cakes, I like to place the cake in the freezer uncovered just until the frosting is solid and then I wrap the cake with a layer or two of plastic wrap and foil. This way, the frosting doesn’t stick to the plastic wrap and your cake will look fabulous when you’re ready to eat it.
Recommended Products
Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
46 Comments on “Italian Cream Cake”
Wow that looks good!
I’d like to work in some rum into that recipe somehow, then it would be my favorite cake ever.
I have used Coconut Rum ‘on’ this cake and it is delicious…. Allow the layers to cool after removing from oven, then ‘drizzle’ or ‘spray’ Coconut Rum evenly on the top of each prepared layer. Allow approximately 10 minutes for the Rum to absorb into the layers before frosting.
This sounds very good indeed, I think I could use the frosting for a number of things.
Lowell, I’ve found that liquor works well in just about any recipe.
Brilynn, I think it would be a versatile frosting. With the added bonus being that it’s easy to make.
Thanks for the recipe, I saved in my favorties, Got to try this!
That is one heck of a cake…yummy.
Looks lovely! I had an Italian Cream Cake while in Charleston that wasn’t very impressive but yours looks wonderfully moist.
I add pecans to the cake
Coconut, cream cheese and pecans?? That sounds beyond delicious. Beyond!
that is just beautiful!
This cake was delicious. Even my husband, Jim, who is anti-coconut AND anti-pecan ate a big piece of it and loved it. Jennifer made this cake for our Thanksgiving Dinner, and it was a hit with everyone…well, except Quinn.
very nice things very delicious i adore your website
Looks like you got your wish. Here is a recipe for Chocolate Italian Cream Cake.
•1/2 cup butter
•1/2 cup shortening
•2 cups white sugar
•5 eggs
•2 cups all-purpose flour
•1 teaspoon baking soda
•1/4 cup unsweetened cocoa powder
•1 cup buttermilk
•1 teaspoon vanilla extract
•1 cup shredded coconut
•1 cup chopped pecans
•1 cup cream cheese
•1/2 cup butter
•1/4 cup unsweetened cocoa powder
•4 cups sifted confectioners’ sugar
•1 cup chopped pecans
•1 teaspoon vanilla extract
•Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
•Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
•Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
•Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
•Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
•To Make Frosting: Cream the cream cheese and butter together. Sift confectioner’s sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.
Oh, Tracy! You are my new best friend!!! I can’t wait to try this out. So excited!
To add a rich, smooth chocolate + flavor to your Italian Cream Cake, try Nutella. The Cake with Nutella was excellent (very rich), but I didn’t have your frosting recipe at that time. Thanks by the way, it sounds yummy!
Kara, I never would have thought of that. Thanks!
I can’t find the recipe, =S where’s the link?
lizzy, there’s a link in the post to Southern Living’s recipe. Here’s another: Italian Cream Cake.
Thank you !!
As soon as I saw the picture of your cake, I fell in love!! Looks SO good!! As much as I love pecans, I’ve been dreaming about making a peppermint cream cake, so I adapted this recipe and did just that! 🙂
I cut the recipe in half, and then I added crushed candy canes to both the batter and the frosting…skipping the nuts. I was in total heaven eating a slice last night and can hardly wait for dessert this evening! 🙂
Thanks!! 🙂 Cheers! sheila
Loved this cake – tried it today and it was such a hit at the party I went to!! Even with the Chocoholics! Have also tried your Chocolate Chip Snack cake and surprisingly, even though I don’t much care for Cinnamon, I loved it! Keep the recipes coming…! 🙂
Just made this cake and followed the directions to a “t”, and my layers didn’t rise. 🙁 Don’t know how it will be when it’s cut, but I worked hard on it and am very disappointed.
OK, cake was a big hit. Very rich and moist. Didn’t rise much but I may not have beaten the egg whites stiff enough (only have a portable mixer). Agree with cook who says make a little more frosting.
What a terrific looking cake!
It seems like a super delicious one 🙂
This cake looks yummy. I want to try it today but I was wondering can I substitute baking powder instead of baking soda?
Hi, Katrina. You need baking powder because of the buttermilk in the recipe. If you don’t have baking powder, you can try using 1/4 teaspoon baking soda along with 1/2 teaspoon cream of tartar and 1/4 teaspoon cornstarch.
I’m a little confused ….recipe calls for 1 teaspoon baking soda and in your 9/8/13 comment you say the recipe needs baking powder??? I must be missing something? Thanks
Hi, Teresa. Thank you for pointing out my error. I said all of that backwards. The buttermilk requires baking SODA, which is what is listed in the recipe. I’m so sorry for the confusion.
Pingback: Italian Cream Cake | Food- Mafia
Pingback: Italian Cream Cake
Pingback: 21+ Incredible Cake Recipes and Decorating Ideas!
Have you made this recipe as cupcakes?
Hi, Karen! I haven’t made cupcakes with this recipe, but it should translate pretty well. I’d reduce the baking time to around 15 minutes.
made this cake tonight for a birthday tomorrow. I think it will be a big hit! I would half again the icing recipe.
Pingback: Italian Cream Tart - Bake or Break
This cake was really delicious! I got my mom to make it for me for a holiday and it was really popular with me and my family
So glad you liked it, Kelly!
Can this cake – and others – be made as 2 layers. Love my cake pans but only have two and cannot find another. Lesson learned.
Hi, Kathie. You can re-use one of your pans once the cake has been removed and the pan has cooled. Otherwise, you can try to reduce the recipe by a third to make two layers.
Can this be made without the coconut?
I suppose you could, Olivia. You could replace it with an equal amount of chopped nuts or some other add-in. If you don’t replace it, just keep in mind that you’ll have a bit less volume of batter for the layers.
Thank you! I intend to keep the coconut in for myself, but I have a crazy family member that doesn’t like coconut, can you believe that? 😉
I live with a coconut hater, so I completely understand.
I made this and it’s delicious!! All my friends love it!
So, soooo good ! This is definitely a go to recipe for a beautiful cake ! Thanks so much!
Thanks, Lina. That’s great to hear!