Delicious Italian Cream Cake Recipe for Any Occasion

Name: Delicious Italian Cream Cake Recipe for Any Occasion
Prep time: 30 min
Cook time: 45 min
Total time: 3 h
Cuisine: Southern
Ingredients: 2 cups all-purpose flour (240 g, spooned and leveled); 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1 cup unsalted butter (2 sticks / 226 g, softened to room temperature); 2 cups granulated sugar (400 g); 4 large eggs (separated; room temperature if possible); 1 teaspoon pure vanilla extract; 1/2 teaspoon almond extract (optional, for bakery-style flavor); 1 cup buttermilk (240 ml, shaken); 1 cup shredded sweetened coconut (85–100 g); 1 cup pecans (110 g, chopped and toasted); 16 oz cream cheese (450 g, full-fat brick style, softened); 1 cup unsalted butter (2 sticks / 226 g, softened); 5-6 cups powdered sugar (600–720 g, sifted); 2 teaspoons pure vanilla extract; 1 pinch fine sea salt; 1/2-1 cup shredded coconut (for decorating, optional); 1/2-1 cup pecans (chopped or halved, for decorating, optional)

by basmer

25 de December de 2025

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Italian Cream Cake is a delightful Southern-style dessert that captures the essence of celebration. With its tender buttermilk layers, rich coconut, and crunchy toasted pecans, this cake is enveloped in a luscious cream cheese frosting. Not only does it look impressive, but it also brings warmth and nostalgia to any gathering. Whether you’re celebrating a birthday, wedding, or just a family get-together, this cake is sure to impress your guests and satisfy your sweet cravings.

Why You’ll Love This Italian Cream Cake

This Italian Cream Cake recipe offers a symphony of flavors and textures. The moist layers are perfectly complemented by the creamy frosting, making it a feast for the senses. Here’s why you’ll adore it:

Rich, buttery flavor with hints of vanilla and almond.
Textural contrast from toasted pecans and shredded coconut.
Perfect for any special occasion, adding a festive touch.
Easy to follow, making it suitable for bakers of all levels.
Delightfully customizable with various Italian Cream Cake variations.
Great for serving during holidays or family gatherings.

With its Southern roots, this cake embodies the spirit of sharing and celebrating, making it a cherished favorite.

Ingredients for Italian Cream Cake

Gather these items:

2 cups all-purpose flour (240 g, spooned and leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup unsalted butter (2 sticks / 226 g, softened to room temperature)
2 cups granulated sugar (400 g)
4 large eggs (separated; room temperature if possible)
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract (optional, for bakery-style flavor)
1 cup buttermilk (240 ml, shaken)
1 cup shredded sweetened coconut (85–100 g)
1 cup pecans (110 g, chopped and toasted)
16 oz cream cheese (450 g, full-fat brick style, softened)
1 cup unsalted butter (2 sticks / 226 g, softened)
5-6 cups powdered sugar (600–720 g, sifted)
2 teaspoons pure vanilla extract
1 pinch fine sea salt
1/2-1 cup shredded coconut (for decorating, optional)
1/2-1 cup pecans (chopped or halved, for decorating, optional)

How to Make Italian Cream Cake Step-by-Step

Step 1: Preheat oven to 350°F (175°C). Grease three 8- or 9-inch round cake pans, line bottoms with parchment circles, and lightly flour the sides.
Step 2: Spread chopped pecans on a baking sheet and toast in the preheating oven for 5–7 minutes, stirring once, until fragrant and slightly darker. Cool completely.
Step 3: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 4: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy, scraping the bowl as needed.
Step 5: Separate the eggs, placing whites in a clean bowl. Add egg yolks to the butter-sugar mixture one at a time, beating well after each addition. Mix in vanilla and almond extract.
Step 6: With mixer on low, add one-third of the flour mixture, then half the buttermilk, another third of the flour, the remaining buttermilk, and the last of the flour. Mix just until combined after each addition.
Step 7: Using a spatula, gently fold in the shredded coconut and cooled toasted pecans until evenly distributed.
Step 8: In a clean bowl with clean beaters, whip the egg whites on medium-high speed until they hold soft peaks that gently curl over.
Step 9: Gently fold the whipped egg whites into the batter in 2–3 additions, using light strokes to avoid deflating the mixture. A few white streaks are okay.
Step 10: Divide the batter evenly among the prepared pans and smooth the tops. Bake 22–28 minutes, starting to check at 20 minutes, until a toothpick comes out with a few moist crumbs and the tops spring back when lightly touched.
Step 11: Cool cakes in pans for 10–15 minutes, then run a knife around edges, invert onto wire racks, peel off parchment, and cool completely before frosting.
Step 12: In a large bowl, beat softened cream cheese and butter together on medium speed until smooth and creamy, 2–3 minutes. Add vanilla and salt, then gradually mix in powdered sugar 1 cup at a time, starting on low. Beat until smooth and fluffy, about 2 more minutes. Chill 15–20 minutes if too soft.
Step 13: If the cake layers domed, use a long serrated knife to trim the rounded tops to make them flat. Reserve scraps for snacking.
Step 14: Place one cake layer on a serving plate or cake stand. Spread about 1 cup of cream cheese frosting over the top. Add the second layer and repeat. Top with the third layer and press gently to settle.
Step 15: Spread a thin crumb coat of frosting over the entire cake to catch crumbs. Chill 20–30 minutes, then add a thicker, smooth final layer of frosting over the top and sides.
Step 16: Press shredded coconut onto the sides of the cake and sprinkle chopped or halved pecans on top, or arrange in a ring. Add simple swirls or swoops in the frosting as desired.

Pro Tips for the Perfect Italian Cream Cake

Keep these in mind:

Ensure all ingredients are at room temperature for best results.
Use fresh coconut for a more intense flavor.
Store the cake in the refrigerator if not consumed immediately.
For an extra moist cake, consider brushing the layers with a simple syrup after baking.

Best Ways to Serve Italian Cream Cake

Here are some serving suggestions:

Perfect for birthday parties or weddings, this cake can be a stunning centerpiece.
Pair with a scoop of vanilla ice cream for a delightful contrast.
Serve with fresh berries for a refreshing touch.

How to Store and Reheat Italian Cream Cake

To keep your cake fresh, store it in an airtight container in the refrigerator. If not consumed immediately, it can last up to a week. For those who like it warm, you can gently reheat individual slices in the microwave for about 10-15 seconds.

Frequently Asked Questions About Italian Cream Cake

What’s the secret to perfect Italian Cream Cake?

The secret lies in using fresh ingredients and ensuring they are at room temperature, as this helps in achieving a moist Italian Cream Cake with a tender crumb.

Can I make Italian Cream Cake ahead of time?

Yes, you can bake the cake layers ahead of time. Just make sure to wrap them tightly in plastic wrap and store them in the refrigerator until you are ready to frost them.

How do I avoid common mistakes with Italian Cream Cake?

To avoid a dry cake, be careful not to overmix the batter and always check for doneness a few minutes before the recommended baking time.

Variations of Italian Cream Cake You Can Try

There are several delightful twists you can make:

Substitute walnuts for pecans for a different flavor profile.
Add lemon zest for a refreshing citrus note.
Incorporate chocolate chips for a decadent chocolate version.
Try a gluten-free flour blend to make this cake suitable for those with dietary restrictions.

For more delicious recipes, check out our latest recipes or try making cranberry orange pancakes for a delightful breakfast.

Delicious Italian Cream Cake Recipe for Any Occasion - Italian Cream Cake - additional detail

For more tips on baking, consider visiting this gingerbread cookie recipe for festive inspiration.

Delicious Italian Cream Cake Recipe for Any Occasion

Author: basmer
Total Time: 180 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Italian Cream Cake is a rich, Southern-style celebration cake made with tender buttermilk layers, coconut, and toasted pecans, all wrapped in silky cream cheese frosting.

Instructions

Preheat oven to 350°F (175°C). Grease three 8- or 9-inch round cake pans, line bottoms with parchment circles, and lightly flour the sides.
Spread chopped pecans on a baking sheet and toast in the preheating oven for 5–7 minutes, stirring once, until fragrant and slightly darker. Cool completely.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy, scraping the bowl as needed.
Separate the eggs, placing whites in a clean bowl. Add egg yolks to the butter-sugar mixture one at a time, beating well after each addition. Mix in vanilla and almond extract.
With mixer on low, add one-third of the flour mixture, then half the buttermilk, another third of the flour, the remaining buttermilk, and the last of the flour. Mix just until combined after each addition.
Using a spatula, gently fold in the shredded coconut and cooled toasted pecans until evenly distributed.
In a clean bowl with clean beaters, whip the egg whites on medium-high speed until they hold soft peaks that gently curl over.
Gently fold the whipped egg whites into the batter in 2–3 additions, using light strokes to avoid deflating the mixture. A few white streaks are okay.
Divide the batter evenly among the prepared pans and smooth the tops. Bake 22–28 minutes, starting to check at 20 minutes, until a toothpick comes out with a few moist crumbs and the tops spring back when lightly touched.
Cool cakes in pans for 10–15 minutes, then run a knife around edges, invert onto wire racks, peel off parchment, and cool completely before frosting.
In a large bowl, beat softened cream cheese and butter together on medium speed until smooth and creamy, 2–3 minutes. Add vanilla and salt, then gradually mix in powdered sugar 1 cup at a time, starting on low. Beat until smooth and fluffy, about 2 more minutes. Chill 15–20 minutes if too soft.
If the cake layers domed, use a long serrated knife to trim the rounded tops to make them flat. Reserve scraps for snacking.
Place one cake layer on a serving plate or cake stand. Spread about 1 cup of cream cheese frosting over the top. Add the second layer and repeat. Top with the third layer and press gently to settle.
Spread a thin crumb coat of frosting over the entire cake to catch crumbs. Chill 20–30 minutes, then add a thicker, smooth final layer of frosting over the top and sides.
Press shredded coconut onto the sides of the cake and sprinkle chopped or halved pecans on top, or arrange in a ring. Add simple swirls or swoops in the frosting as desired.