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

Jump to Recipe · Leave a Review

Italian Cream Cake is a delightful dessert that promises a rich blend of flavors and textures. This luscious cake stands out with its moist layers, infused with crunchy pecans and sweet coconut, topped with a creamy, fluffy frosting. Each bite reveals the perfect balance of sweetness, while the nutty notes from the pecans add an irresistible depth. This isn’t just any cake; it’s a celebration in dessert form, one that will leave your guests raving long after the last slice is gone.

Pin this for later!

My first encounter with Italian Cream Cake was during a family gathering. I can still picture the scene—my aunt, known for her baking prowess, unveiled her masterpiece, and immediately, the aroma filled the room. Intrigued, I couldn’t resist but take a slice; the combination of flavors captivated my taste buds. Since then, I’ve made this cake countless times, tweaking the recipe until it became a beloved staple in my home. If you’re looking for a cake that brings joy to both the baker and those indulging, you’ve found it in this Italian Cream Cake. Join me as we dive into this heartwarming recipe!

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: This cake may look elegant, but it comes together in just 35 minutes of prep time!
Irresistible Flavor: The harmonious blend of pecans and coconut creates a delightful flavor profile that will have everyone asking for seconds.
Eye-Catching Appeal: With its layered structure and creamy frosting, this cake is not only delicious but also a feast for the eyes.
Flexible Serving: Perfect for any occasion, whether it’s a birthday party, holiday gathering, or just a sweet treat at home.
Diet-Friendly Options: Easily adjust the recipe for gluten-free or sugar-free diets without compromising on taste.

Ingredients You’ll Need

3 cups pecan halves: Adds a nutty crunch; toast them for enhanced flavor. You can substitute with walnuts if desired.
½ cup sweetened shredded coconut: Provides sweetness and texture; unsweetened coconut can be used for reduced sugar.
2 ⅔ cups all-purpose flour: Base of the cake, giving it structure; whole wheat flour works as a substitute but may alter the texture slightly.
2 cups granulated sugar: Sweetens the batter; can be replaced with a sugar substitute for a healthier option.
1 teaspoon baking powder: Helps the cake rise; ensure it’s fresh for best results.
½ teaspoon baking soda: Works with the acidity of buttermilk to create fluffiness.
1 teaspoon kosher salt: Balances sweetness; regular salt is fine as a substitute.
12 tablespoons unsalted butter: Adds richness and moisture; use room temperature butter for even mixing.
5 large eggs: Provides structure and richness; make sure they’re room temperature for best incorporation.
1 ½ cups buttermilk: Keeps the cake moist and tender; you can substitute with milk mixed with a tablespoon of vinegar if buttermilk is unavailable.
1 teaspoon vanilla extract: Enhances flavor; opt for pure vanilla for the best taste.
½ teaspoon almond extract: Adds a lovely nutty fragrance; feel free to skip if allergic or don’t prefer the flavor.
¼ teaspoon cream of tartar: Stabilizes egg whites for a fluffier cake.
1 cup unsalted butter (for frosting): Essential for a creamy texture; use room temperature for easy blending.
2 packages (8 ounces each) cream cheese: Provides body to the frosting and a tangy sweetness.
1 ½ teaspoons vanilla extract (for frosting): Amplifies flavor; use pure vanilla for a richer taste.
½ teaspoon almond extract (for frosting): Adds depth; optional based on personal preference.
¼ teaspoon kosher salt (for frosting): Enhances sweetness; can substitute with regular salt.
8 cups confectioners’ sugar: Sweetens and thickens the frosting; sift before use to avoid lumps.
1-2 tablespoons heavy cream: Adjusts frosting consistency; omit for a thicker frosting.

How to Make Italian Cream Cake

Preheat the Oven: Preheat your oven to 325°F (163°C) and line two large baking sheets with parchment paper.
Toast the Nuts and Coconut: Spread the pecans on one baking sheet and the coconut on the other. Toast for about 5 to 8 minutes until fragrant, keeping a close eye to avoid burning. Let them cool completely.
Chop the Nuts: Once cool, roughly chop 1 ½ cups of the pecans for the batter and finely chop the remaining 1 ½ cups for frosting. Set aside.
Prepare for Baking: Raise the oven temperature to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment rounds.
Mix Dry Ingredients: In the bowl of a stand mixer fitted with a paddle attachment, combine 2 ⅔ cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and 1 teaspoon kosher salt. Mix briefly just to combine.
Add Butter: With the mixer on medium speed, add the 12 tablespoons of room temperature unsalted butter, one piece at a time, mixing until the texture resembles coarse sand with no visible butter pieces.
Combine Wet Ingredients: In a large measuring cup, whisk together 5 large egg yolks, 1 ½ cups buttermilk, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until smooth.
Incorporate Wet and Dry: With the mixer on low speed, gradually pour the buttermilk mixture into the flour mixture until just combined. Be careful not to overmix. Scrape down the sides of the bowl as needed.
Fold in Coconut and Pecans: Gently fold in the 1 ½ cups of roughly chopped toasted pecans and all of the toasted coconut until evenly distributed.
Whip the Egg Whites: In a clean bowl, beat the 5 large egg whites with ¼ teaspoon cream of tartar on medium-high speed until stiff, glossy peaks form, which usually takes 3 to 4 minutes.
Combine Everything: Gently fold the whipped egg whites into the batter in two to three additions, taking care to fold until no white streaks remain.
Distribute Batter: Divide the batter evenly among the three prepared cake pans. Bake on the center rack for 28 to 32 minutes, checking for doneness at around 25 minutes. A toothpick should come out with a few moist crumbs but no wet batter.
Cool the Cakes: Let the cakes cool in their pans for 10 to 15 minutes. Then, invert them onto wire racks to cool completely.
Prepare the Frosting: Beat together 1 cup of unsalted butter and 2 packages of cream cheese in a large bowl until creamy. Add 1 ½ teaspoons vanilla extract, ½ teaspoon almond extract, and ¼ teaspoon kosher salt; mix until well combined.
Add Confectioners’ Sugar: With the mixer on low speed, gradually add 8 cups of confectioners’ sugar. Once incorporated, increase the speed to medium and beat until smooth and fluffy.
Adjust Consistency: If needed, add 1-2 tablespoons of heavy cream until the frosting reaches a smooth, spreadable consistency. Fold in the finely chopped pecans.
Assemble the Cake: Place one cooled layer on a serving plate or class cake board. If necessary, level the top. Spread ¼ to ½ cup of frosting evenly over the top.
Layer the Cake: Place the second cake layer on top, spreading another ¼ to ½ cup of frosting over it.
Finish Up: Add the third layer on top and frost the top and sides of the cake with any remaining frosting. Smooth it out using a spatula or a knife.
Chill Before Serving: It helps to chill the cake slightly before slicing it for cleaner cuts.

Storing & Reheating

Store any leftover cake at room temperature for up to 2 days, wrapped in plastic wrap to keep it moist. For longer freshness, refrigerate the cake in an airtight container for up to one week. If you want to freeze slices, wrap them individually in plastic wrap and then in foil; they will maintain quality for up to three months. When ready to enjoy, simply thaw the cake overnight in the refrigerator and bring it to room temperature before serving, although the texture may change slightly—it may become denser.

Chef’s Helpful Tips

Ensure your egg whites are at room temperature when whipped for maximum volume—they will beat easier and fluff up beautifully.
Be careful not to overmix the batter after adding the flour. This helps keep the cake light and airy.
If your frosting seems too runny, you can gradually add more confectioners’ sugar to thicken it up.
Level your cake layers before stacking to ensure stability and an even appearance.
This cake can be made a day in advance and stored, allowing the flavors to meld beautifully overnight.

Baking an Italian Cream Cake is truly a labor of love that rewards with an abundance of pleasure—both in the process and in every delightful slice. Whether you’re celebrating a special occasion or simply want to indulge, this cake is a wonderful choice. Embrace the rich flavors, the creamy frosting, and the joy it brings to those who taste it. There’s nothing quite as satisfying as sharing a slice of homemade cake. Let your baking adventure begin!

Recipe FAQs

How can I make this cake gluten-free?

To make a gluten-free Italian Cream Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure it contains a binding agent, or add 1 teaspoon of xanthan gum per cup of flour for added structure. Your cake may have a slightly different texture but should remain delicious!

Can I make this cake ahead of time?

Absolutely! You can bake the layers a day or even two in advance. Just wrap them tightly in plastic wrap once cooled and store them in the fridge. Frost them just before serving for the best texture and to keep them fresh.

Is there a substitute for buttermilk?

Yes, if you don’t have buttermilk, you can create a substitute by mixing 1 ½ cups of milk with 1 ½ tablespoons of white vinegar or lemon juice. Let it sit for about 5 to 10 minutes until slightly thickened.

How should I store leftover cake?

Leftover Italian Cream Cake can be kept at room temperature for up to 2 days, or in the refrigerator for up to a week, just be sure to cover it well. For longer storage, you can freeze it wrapped in plastic wrap for up to 3 months.

More Cakes Recipes

👉 If you make my Italian Cream Cake recipe, please leave a comment and a star rating — it really helps others discover the recipe.
Follow me on Pinterest for more easy recipes.