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Italian Cream Cake Recipe
Tender buttermilk layers, toasty pecans, sweet coconut, and a silky cream cheese frosting—this Italian Cream Cake Recipe is the kind of rich cream cake that makes everyone at the table go quiet for a second bite.
What Makes This Italian Cream Cake So Special?
If you’ve never had a classic Italian cream cake before, think of it as a Southern coconut pecan cake meets a moist buttermilk layer cake, all wrapped in a tangy cream cheese frosting. It’s not actually from Italy (I know, confusing!), but it’s a beloved Southern Italian cream cake that’s been passed around church cookbooks and holiday tables for generations.
I first learned this homemade Italian cream cake from a neighbor back when my kids were in elementary school. She’d bring it to every school fundraiser, and it was always the first dessert to disappear. When I turned 50, my daughter requested it as my birthday cake—full circle moment right there.
What sets this traditional Italian cream cake apart?
- The texture: a moist coconut cake that’s tender but still sturdy enough for beautiful layers.
- The flavor: nutty toasted pecans, shredded coconut, real butter, and tangy buttermilk.
- The frosting: a lush cream cheese frosting that’s sweet, but not cloying.
This easy Italian cream cake works for Christmas, Easter, birthdays, or any time you need a festive celebration cake that feels fancy without being fussy. And while it looks bakery-level, it’s very doable at home with basic tools and pantry staples.
Why You’ll Love This Recipe
Here’s why this Italian Cream Cake Recipe earns a permanent spot in your dessert rotation:
- Moist and tender every time – Buttermilk and coconut keep the crumb soft, even on day two or three.
- Classic flavor with a Southern twist – Toasted pecans and coconut give this layered Italian cream cake its nostalgic, “grandma baked this” charm.
- Perfect for celebrations – Tall, pretty layers make it a show-stopping Italian dessert cake for birthdays, anniversaries, and holidays.
- Make-ahead friendly – Cake layers freeze beautifully, and the frosted cake keeps well in the fridge.
- Crowd-pleaser for all ages – Adults love the depth of flavor; kids love the sweet, creamy frosting.
- Flexible with add-ins – Swap nuts, tweak the frosting, or adjust the coconut level to suit your crew.
- Reliable and tested – This is my go-to rich cream cake, tested over many family gatherings (and a few frosting emergencies).
- Beautiful but approachable – You don’t need decorating skills—simple swirls of cream cheese frosting look lovely.
Ingredients
Let’s talk ingredients—because a cake this special deserves a little attention to what goes in it.
For the Cake (3 layers, 8 or 9-inch rounds)
- 2 cups (240 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs, separated (room temperature if possible)
- 1 teaspoon pure vanilla extract
- ½ teaspoon almond extract (optional, but lovely for that bakery-style flavor)
- 1 cup (240 ml) buttermilk, shaken
- 1 cup (85–100 g) shredded sweetened coconut
- 1 cup (110 g) chopped pecans, toasted
Ingredient Notes & Substitutions for the Cake
- Flour – Regular all-purpose works best; cake flour can make the layers a bit too delicate for stacking.
- Butter – Use real butter, not margarine; the flavor really carries this classic Italian cream cake.
- Buttermilk – No buttermilk? Mix just under 1 cup milk with 1 tablespoon white vinegar or lemon juice; let stand 5 minutes.
- Coconut – Sweetened shredded coconut keeps the crumb moist. Unsweetened works if you prefer less sweetness; the texture will still be great.
- Pecans – Walnuts can step in if that’s what you have, but pecans are traditional in a Southern Italian cream cake. Toasting them is non-negotiable for flavor.
For the Cream Cheese Frosting
- 16 oz (450 g) full-fat cream cheese, softened
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 5–6 cups (600–720 g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch of fine sea salt
- ½–1 cup shredded coconut, for decorating (optional)
- ½–1 cup chopped or halved pecans, for decorating (optional)
Frosting Notes
- Cream cheese – Use brick-style, not the whipped tub; it’s firmer and gives better structure.
- Powdered sugar – Start with 5 cups and add more for a thicker, pipeable frosting.
- Salt – Just a pinch sharpens the flavor and cuts the sweetness a bit.
- Decorations – Coconut around the sides and a ring of pecans on top is classic, but feel free to play.
Directions
Let’s walk through this step by step. Put on some music, grab your apron, and treat this like a fun little afternoon project.
1. Prep your pans and oven
Preheat your oven to 350°F (175°C). Grease three 8- or 9-inch round cake pans with butter or baking spray, line the bottoms with parchment circles, and lightly flour the sides. This keeps your moist coconut cake from sticking and helps the layers release cleanly.
2. Toast the pecans
Spread the 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 before adding to the batter; warm nuts can melt the butter and change the texture.
3. Mix the dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. This quick step ensures your leavening is evenly distributed so your layers rise evenly.
4. Cream the butter and sugar
In a large mixing bowl (a stand mixer with the paddle attachment is handy here), beat the softened butter and granulated sugar on medium-high speed for 3–4 minutes, until light and fluffy. Scrape down the bowl once or twice. This aeration is key to that tender, classic Italian cream cake texture.
5. Add the egg yolks and flavorings
Separate the eggs, placing the whites in a clean bowl for later. Add the egg yolks to the butter-sugar mixture one at a time, beating well after each. Mix in the vanilla and almond extract. The batter should look creamy and slightly thick.
6. Alternate dry ingredients and buttermilk
With the mixer on low, add about one-third of the flour mixture, then half the buttermilk, another third of the flour, the remaining buttermilk, and finish with the last of the flour. Mix just until combined each time. Overmixing can make the cake tough, so stop as soon as you don’t see streaks of flour.
7. Fold in coconut and pecans
Using a spatula, gently fold in the shredded coconut and cooled toasted pecans. Try not to crush the nuts too much; you want little bites of crunch in your Italian dessert cake.
8. Beat the egg whites
In a clean bowl with clean beaters, whip the egg whites on medium-high speed until they hold soft peaks—when you lift the beaters, the peaks should curl over gently. This adds lift and keeps the cake light, even though it’s rich.
9. Fold in the egg whites
Gently fold the whipped egg whites into the batter in two or three additions. Use a light hand, cutting down the middle and sweeping around the sides, so you don’t deflate all that air you just whipped in. A few white streaks are okay; they’ll bake out.
10. Fill the pans and bake
Divide the batter evenly among your prepared pans (a kitchen scale makes this easy, but eyeballing works too). Smooth the tops. Bake for 22–28 minutes, depending on pan size and your oven—start checking at 20 minutes. The cakes are done when a toothpick comes out with a few moist crumbs and the tops spring back lightly when touched.
11. Cool completely
Let the cakes cool in the pans for 10–15 minutes, then run a knife around the edges, flip onto a wire rack, and peel off the parchment. Cool completely before frosting. If the layers are even slightly warm, the cream cheese frosting will soften and slip.
12. Make the cream cheese frosting
In a large bowl, beat the softened cream cheese and butter together on medium speed until completely smooth and creamy, 2–3 minutes. Add the vanilla and salt. Gradually mix in the powdered sugar, 1 cup at a time, starting on low so it doesn’t puff everywhere. Beat until smooth and fluffy, about 2 more minutes. If it feels too soft for spreading, chill it for 15–20 minutes.
13. Level the layers (if needed)
If your cake layers domed in the oven, use a long serrated knife to slice off just the rounded tops to make them flat. Save those scraps for snacking or making little cake parfaits—baker’s treat!
14. Assemble the layered Italian cream cake
Place one cake layer on your serving plate or a cake stand. Spread a generous layer of cream cheese frosting over the top (about 1 cup). Add the second layer and repeat. Top with the third layer and press down very gently to settle the stack.
15. Frost the outside
Spread a thin “crumb coat” of frosting over the entire cake to trap any loose crumbs. Chill for 20–30 minutes, then add a thicker, smooth final layer of frosting over the top and sides. This two-step approach gives you a cleaner look, even if you’re not a decorating pro.
16. Decorate
Press shredded coconut gently onto the sides of the cake, sprinkle pecans over the top, or arrange pecan halves in a ring. You can keep it rustic with casual swirls, or use an offset spatula to make simple swoops that look bakery-fancy with very little effort.
Servings & Timing
Yield:
- Serves 12–16 people (depending on slice size)
Time:
- Prep Time: 30–40 minutes
- Baking Time: 22–28 minutes
- Cooling & Chilling Time: about 1½–2 hours
- Total Time: about 2½–3 hours (mostly hands-off cooling time)
If you’re planning for a party, you can spread the work over two days—bake the layers one day, frost and decorate the next. Honestly, this classic Italian cream cake tastes even better the next day.
Variations
You know what? Once you’ve made this once, it’s easy to play with the flavors a bit:
- Extra-Nutty Italian Cream Cake – Add an extra ½ cup toasted pecans to the batter for more crunch and flavor.
- No-Nut Version – Leave out the pecans and increase the shredded coconut by ½ cup for a nut-free, super coconut-forward cake.
- Citrus Kiss – Add 1 tablespoon orange zest to the batter and 1 teaspoon to the frosting for a light, fragrant twist.
- Lighter Frosting – Replace 4 oz of cream cheese with 4 oz Greek yogurt for a slightly tangier, lighter-tasting frosting (it’ll be a bit softer).
- Sheet Cake Style – Bake the batter in a greased 9×13-inch pan for 30–35 minutes; frost the top only for an easy potluck version.
- Holiday Version – Sprinkle the top with red and green sugar or add a few cranberries and rosemary sprigs for a Christmas centerpiece.
Storage & Reheating (Well, Re-Chilling)
This Italian cream cake recipe keeps surprisingly well, which makes it a great make-ahead dessert.
Short-Term Storage (1–3 days)
- Store the frosted cake covered in the refrigerator. A cake carrier or inverted large bowl works well if you don’t have one.
- Let slices sit at room temperature for 20–30 minutes before serving so the frosting softens and the flavors bloom.
Longer Storage (Up to 5 days)
- Individual slices can be wrapped in plastic wrap and stored in an airtight container in the fridge.
- The texture stays moist thanks to the coconut and buttermilk, but by day 4–5 it’s best as a “coffee cake” style treat with morning coffee or tea.
Freezing
- Cake layers (unfrosted):
- Cool completely, wrap each layer tightly in plastic wrap, then in foil.
- Freeze up to 2 months. Thaw at room temperature—still wrapped—before frosting.
- Frosted cake:
- Chill the whole cake until the frosting is firm, then wrap slices tightly and freeze up to 1 month.
- Thaw slices overnight in the fridge or for 1–2 hours at room temperature.
No reheating needed here (please don’t microwave it); you’re just bringing the cake back to a pleasantly cool room temperature for serving.
Notes From My Kitchen
After making this classic Italian cream cake more times than I can count, here are the little things that really help:
- Room temperature ingredients matter. Soft butter, room temp eggs, and softened cream cheese mix more smoothly and give you that fine, tender crumb and silky frosting.
- Don’t skip toasting the pecans. I know it’s tempting, but that quick toast makes the difference between “good cake” and “what is that amazing flavor?”
- Use fresh baking powder and soda. If they’re older than 6–9 months, your cake might not rise as well. I refresh mine every holiday season.
- Weigh your flour if you can. Too much flour is the fastest way to a dry cake. If you don’t have a scale, spoon flour into the cup and level with a knife—don’t pack it in.
- Taste your frosting. Everyone’s sweetness preference is a little different. Start with 5 cups sugar, then add more if you like it sweeter or thicker.
- Chill briefly for cleaner slices. If you want picture-perfect layers for a party, chill the frosted cake 30–45 minutes and use a sharp knife wiped clean between cuts.
- Make it your tradition. My family now expects this Italian cream cake at Easter and birthdays; little things like using Grandma’s cake stand turn it into a memory-maker.
Frequently Asked Questions
Is Italian cream cake actually Italian?
No, despite the name, it’s considered a Southern American classic. It’s sometimes called a Southern Italian cream cake, and no one’s exactly sure where the name came from—possibly the use of coconut and nuts felt “fancy” and European.
Can I make this Italian Cream Cake Recipe ahead of time?
Yes. You can bake the cake layers up to 2 days ahead, wrap them well, and store at room temperature, or freeze them for up to 2 months. Frost the day you plan to serve.
Do I have to use coconut?
Coconut is a big part of the traditional Italian cream cake flavor and moisture, but you can reduce it by half or leave it out if needed. Just know the texture and personality of the cake will change a bit.
What if I don’t have three round pans?
You can bake this as a two-layer cake by using two 9-inch pans and extending the bake time slightly (check around 28–30 minutes). Or bake it as a 9×13-inch sheet cake.
Can I use low-fat cream cheese or margarine in the frosting?
I don’t recommend it. Reduced-fat cream cheese can make the frosting runny, and margarine doesn’t give the same flavor or structure. Full-fat cream cheese and butter are your friends here.
How do I keep my cake from drying out?
Don’t overbake—pull the layers as soon as a toothpick comes out with a few moist crumbs. Also, store the cake well covered in the fridge, and let it sit at room temperature before serving. The buttermilk and coconut help it stay moist naturally.
Can I make this gluten-free?
You can try using a good-quality 1:1 gluten-free baking flour blend. Results may vary slightly, but several readers have had success doing this with similar buttermilk layer cakes.
Why did my cream cheese frosting turn runny?
Most often the cream cheese or butter was too warm, or the cream cheese was low-fat. Chill the frosting for 20–30 minutes, then beat again; you can also add a bit more powdered sugar to thicken it.
Final Thoughts
This Italian Cream Cake Recipe is one of those desserts that feels like a celebration all by itself—tall, pretty layers; a moist coconut and pecan crumb; and that dreamy cream cheese frosting tying it all together. It’s the kind of cake people talk about on the drive home.
If you bake it, I’d love to hear how it turned out—tell me who you shared it with, what occasion you made it for, or how you put your own spin on this classic Italian cream cake. And if you enjoy this, you might also like my lemon ricotta cake or hummingbird cake for your next gathering.
Italian Cream Cake
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
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.1 cup pecans
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt
- 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.1 cup unsalted butter, 2 cups granulated sugar
- 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.4 large eggs, 1 teaspoon pure vanilla extract, 1/2 teaspoon 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.2 cups all-purpose flour, 1 cup buttermilk
- Using a spatula, gently fold in the shredded coconut and cooled toasted pecans until evenly distributed.1 cup shredded sweetened coconut, 1 cup pecans
- In a clean bowl with clean beaters, whip the egg whites on medium-high speed until they hold soft peaks that gently curl over.4 large eggs
- 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.4 large eggs
- 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.16 oz cream cheese, 1 cup unsalted butter, 5-6 cups powdered sugar, 2 teaspoons pure vanilla extract, 1 pinch fine sea salt
- 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.1/2-1 cup shredded coconut, 1/2-1 cup pecans
