Name: Italian Cream Cake
Prep time: 35 min
Cook time: 2 h 5 min
Total time: 2 h 40 min
Cuisine: Italian
Ingredients: 3 cups (297 g) pecan halves, divided; ½ cup (120 g) sweetened shredded coconut; 2 ⅔ cups (333 g) all-purpose flour; 2 cups (400 g) granulated sugar; 1 teaspoon baking powder; ½ teaspoon baking soda; 1 teaspoon kosher salt; 12 tablespoons (1 ½ sticks / 170 g) unsalted butter, cut into 12 pieces, room temperature; 5 large eggs, room temperature, separated; 1 ½ cups buttermilk, room temperature; 1 teaspoon vanilla extract; ½ teaspoon almond extract; ¼ teaspoon cream of tartar; 1 cup (2 sticks / 227 g) unsalted butter, room temperature; 2 packages (8 ounces each) cream cheese, room temperature; 1 ½ teaspoons vanilla extract; ½ teaspoon almond extract; ¼ teaspoon kosher salt; 8 cups (1,000 g) confectioners' sugar; 1-2 tablespoons heavy cream, as needed

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Italian Cream Cake is a classic Southern dessert that boasts layers of moist, rich cake adorned with a creamy frosting and an irresistible blend of pecans and coconut. Each slice reveals a delightful combination of textures—crunchy nuts, chewy coconut, and a fluffy, soft crumb—but what truly sets this cake apart is its heavenly flavor. It’s a dessert that brings joy at every gathering, evoking memories of family traditions, celebratory birthdays, and special occasions.

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My first encounter with Italian Cream Cake was at a family reunion where the scent of freshly baked cake wafted through the air, luring everyone to the dessert table. One bite in, and I was hooked by the delicate sweetness and the unexpected crunch from the pecans. Since then, I’ve made it a tradition to bake this cake for events, and each time it disappears in a flash. If you’re looking for a show-stopping dessert that’s easy enough for a casual afternoon or special enough for a gathering, this Italian Cream Cake is the perfect choice. You won’t be disappointed!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Italian Cream Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Italian Cream Cake

Why You’ll Love This Recipe

Simple & Quick: It takes just 35 minutes of prep time, making it easy to whip up.
Irresistible Flavor: The delightful combination of coconut, pecans, and rich cream cheese frosting creates an unforgettable taste.
Eye-Catching Appeal: Layered cakes always impress guests, and this one is no exception with its beautiful presentation.
Perfect for Any Occasion: Whether it’s a birthday, holiday, or just a craving, this cake fits every scenario.
Flexible Serving Size: With 16 servings, it’s ideal for sharing with family and friends or saving for later.

Ingredients You’ll Need

Pecan halves (3 cups): The star of our cake! Pecan halves add a rich, buttery flavor. Chop them roughly for the batter and finely for the frosting.
Sweetened shredded coconut (½ cup): This provides sweetness and texture. Toast it for added flavor—a step you won’t want to skip.
All-purpose flour (2 ⅔ cups): The base of the cake, giving it structure. Make sure to measure accurately for the best results.
Granulated sugar (2 cups): This sweetens the cake perfectly and works with the cream cheese in the frosting for a lovely balance.
Baking powder (1 teaspoon): This helps the cake rise, creating a light and fluffy texture.
Baking soda (½ teaspoon): Used alongside baking powder to ensure the right lift.
Kosher salt (1 teaspoon): Balances the sweetness. Always a crucial component in baked goods!
Unsalted butter (12 tablespoons): Ensure it’s at room temperature to achieve a creamy, smooth batter.
Eggs (5 large): Separated into yolks and whites, adding richness while the egg whites create fluffiness. Let them reach room temperature before mixing.
Buttermilk (1 ½ cups): This adds moisture and tang, enhancing overall flavor—regular milk can be substituted, but the texture will differ slightly.
Vanilla extract (1 teaspoon): A must-have flavor enhancer in many desserts.
Almond extract (½ teaspoon): Adds a subtle, nutty flavor that pairs brilliantly with the pecans.
Cream of tartar (¼ teaspoon): Helps stabilize the egg whites for a lofty cake.
Cream cheese (16 ounces): Essential for the frosting—make sure it’s softened to create a smooth mixture.
Confectioners’ sugar (8 cups): This makes for the best frosting—sweet and fluffy. Sift it for an ultra-smooth texture.
Heavy cream (1-2 tablespoons): This helps achieve a spreadable consistency for the frosting.

How to Make Italian Cream Cake

Preheat & Prepare Pans: Begin by preheating your oven to 325°F (163°C). Line two large baking sheets with parchment paper. Spread 3 cups of pecan halves on one sheet and ½ cup of sweetened shredded coconut on the other. Toast them in the oven for 5 to 8 minutes, keeping a close eye to prevent the coconut from browning too much.
Cool & Chop: Once toasted, allow the pecans and coconut to cool completely. Roughly chop 1 ½ cups of the cooled pecans for the batter and finely chop the remaining 1 ½ cups for the frosting. Set these aside.
Increase Oven Temperature: Raise your oven temperature to 350°F (175°C). Next, grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper for easy cake release.
Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine 2 ⅔ cups of all-purpose flour, 2 cups of granulated sugar, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of kosher salt. Mix briefly to incorporate.
Add Butter: With the mixer on medium speed, add the 12 tablespoons of softened unsalted butter one piece at a time. Mix until the dry ingredients resemble coarse sand.
Combine Wet Ingredients: In a large measuring cup, whisk together 5 egg yolks, 1 ½ cups of buttermilk, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract until smooth.
Incorporate Wet & Dry: Reduce mixer speed to low and gradually drizzle the buttermilk mixture into the flour mixture. Mix gently just until combined; avoid overmixing.
Fold in Nuts & Coconut: Use a spatula to fold in the 1 ½ cups of roughly chopped toasted pecans and all of the toasted coconut.
Whip Egg Whites: In a clean, dry bowl, beat 5 large egg whites with ¼ teaspoon of cream of tartar at medium-high speed until stiff, glossy peaks form, which should take about 3 to 4 minutes.
Combine All Ingredients: Gently fold the whipped egg whites into the batter in two or three additions, using light strokes until no white streaks remain.
Divide & Bake: Evenly divide the batter among the three prepared pans. Bake on the center rack for 28 to 32 minutes, checking for doneness with a toothpick. It should come out with a few moist crumbs.
Cool Cakes: Allow the cakes to cool in the pans for 10 to 15 minutes, then carefully invert onto cooling racks to cool completely.
Prepare Frosting: For the frosting, beat together 1 cup of softened unsalted butter and 2 packages of cream cheese (16 ounces total) in a large bowl until smooth and creamy.
Flavor the Frosting: Mix in 1 ½ teaspoons of vanilla extract, ½ teaspoon of almond extract, and ¼ teaspoon of kosher salt until combined.
Add Sugar: Gradually add 8 cups of sifted confectioners’ sugar while the mixer is on low speed, then increase to medium and beat until the mixture is smooth and fluffy. Add heavy cream as needed to achieve a spreadable consistency.
Fold in Pecans: Gently fold in the finely chopped pecans to the frosting.
Assemble the Cake: Place one cooled cake layer on a serving plate. Level the top if needed, then spread about ¼ to ½ cup of frosting evenly over the top.
Layer Cakes: Carefully place the second layer on top and frost again with ¼ to ½ cup of frosting. Top it with the final layer and use the remaining frosting to coat the top and sides of the cake.
Chill & Slice: Chill the cake slightly before slicing for the cleanest cuts and maximum enjoyment.

Storing & Reheating

To keep your cake fresh, store it at room temperature for one day, then transfer it to the fridge in an airtight container for up to five days. If you want to keep it longer, you can freeze the un-frosted layers for up to three months, wrapping each layer tightly in plastic wrap and placing it in a freezer-safe container. To enjoy, simply thaw in the refrigerator overnight before frosting it. Note that texture may change slightly after freezing, but a quick re-whip of the frosting can refresh its creamy consistency.

Chef’s Helpful Tips

Avoid overmixing once you’ve added the wet ingredients to prevent a dense cake.
Ensure butter and cream cheese are at room temperature for smooth blending.
If the cake layers dome during baking, level them with a serrated knife prior to frosting for even stacking.
Want an extra flavor kick? Consider adding a pinch of cinnamon to the batter!
This cake can be made ahead of time—just frost the day you plan to serve for optimal freshness.

There’s something incredibly satisfying about baking an Italian Cream Cake from scratch, and the layered beauty of this dessert is a wonderful reward. Whether you’re celebrating a special occasion or simply enjoying an afternoon treat, this cake promises to become a favorite in your home. Don’t hesitate to play around with the ingredients; you might discover your own twist on this beloved classic!

Recipe FAQs

Can I make Italian Cream Cake in advance?

Absolutely! You can make the cake layers a day ahead and store them tightly wrapped in plastic wrap. Frosting can be made a day ahead as well; just give it a quick remix before applying.

What can I use instead of buttermilk?

If you don’t have buttermilk on hand, you can make your own by combining 1 ½ cups of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

How can I prevent my cake layers from sticking to the pans?

To avoid sticking, make sure to grease and flour the cake pans thoroughly. Additionally, using parchment paper rounds can help with easy release when inverting the cakes.

Can I customize the nuts and coconut?

Yes! Feel free to mix up the nuts; walnuts or hazelnuts can be delicious alternatives. For a more tropical flavor, you could add more coconut, just keep the proportions in mind for balance. Enjoy experimenting!

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Italian Cream Cake