Italian Cream Cake: How to Make the Dreamiest Italian Cake

When I think of special occasions growing up, there was always one showstopper dessert that made its way to the center of the table: Italian cream cake. With its tender layers of rich, buttery cake, studded with chopped pecans and shredded coconut, and frosted with a velvety cream cheese frosting, it was the highlight of any celebration. I remember the first time I helped my grandmother frost the layers, licking the spatula and grinning from ear to ear.

This Italian cream cake recipe fits beautifully into birthdays, holidays, weddings, or even cozy weekends when you want to bake something truly decadent. It’s the kind of cake that feels luxurious but familiar, indulgent yet approachable. And yes, while it sounds fancy, this recipe is incredibly doable at home.

Why This Italian Cream Cake Recipe Works

What sets this Italian cream cake apart from others is the perfect balance between richness and texture. The cake layers are moist thanks to the buttermilk and a combination of butter and oil, yet light enough to contrast beautifully with the thick, tangy frosting. Coconut and pecans add texture and a subtle nutty sweetness without overwhelming the crumb.

Unlike some versions that are overly dense or too sweet, this one uses just the right ratio of sugar to fat. You get all the richness you want in a celebratory dessert, but each bite feels layered, creamy, fluffy, crunchy, and smooth. Plus, we use whipped egg whites for a lighter texture and added volume.

This recipe also leaves room for customization. Don’t like pecans? Try walnuts or leave them out. Want to reduce the sugar? You can cut back slightly and the flavor will still sing. And for those who are gluten-sensitive, it adapts well to a 1:1 gluten-free baking mix

Recipe Card

Italian Cream Cake Recipe

Recipe by soukayna

0.0 from 0 votes

Cuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

620

kcal

A Southern-style classic with coconut, pecans, and a rich cream cheese frosting. Moist, flavorful, and perfect for celebrations.

Cook Mode

Keep the screen of your device on

Ingredients

• For the Cake:

• 5 5 eggs, separated

• 1 cup 1 unsalted butter, softened

• 1/2 cup 1/2 vegetable oil

• 2 cups 2 granulated sugar

• 1 1/2 cups 1 1/2 all-purpose flour

• 1 teaspoon 1 baking soda

• 1 cup 1 buttermilk

• 1 teaspoon 1 vanilla extract

• 1 cup 1 sweetened shredded coconut

• 1 cup 1 chopped pecans

• For the Frosting:

• 1 cup 1 unsalted butter, softened

• 16 oz 16 cream cheese, softened

• 5 cups 5 powdered sugar, sifted

• 1 1/2 teaspoons 1 1/2 vanilla extract

• Pinch salt

Directions

• Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
• Beat butter, oil, and sugar together until fluffy. Add egg yolks one at a time, mixing well.
• Combine flour and baking soda. Add to butter mixture alternately with buttermilk. Stir in vanilla, coconut, and pecans.
• Beat egg whites to stiff peaks, then gently fold into batter.
• Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
• For the frosting: beat butter and cream cheese until smooth. Add powdered sugar gradually. Mix in vanilla and salt.
• Frost the cooled layers and top with extra pecans or coconut if desired.

Notes

• Cake layers can be made a day ahead and wrapped tightly in plastic.
• For even layers, weigh your pans before baking.
• Store in the fridge for up to 4 days.

Nutrition Facts

• Fat: 36g
• Carbohydrates: 70g
• Sugar: 52g
• Protein: 6g

Like this recipe?

Follow @therecipemasterblog on Pinterest

Pro Tips for Baking the Best Italian Cream Cake

• Room temperature ingredients matter: Bring your eggs, butter, and buttermilk to room temp. It helps everything blend smoothly and creates a better texture.
• Don’t skip the egg white step: Beating the egg whites separately and folding them in is key to achieving that light, airy structure.
• Toast the pecans: Toasting nuts enhances their flavor and adds a little crunch that makes a big difference.
• Chill before slicing: For clean layers, refrigerate the cake for about an hour after frosting. It makes slicing so much easier and helps the frosting set beautifully.
• Use high-quality vanilla extract: In a cake where vanilla shines, real vanilla (not imitation) brings a warm, rounded flavor you can’t fake.

Frosting Tips for Italian Cream Cake Lovaers

Let’s be honest, the frosting is half the reason we all love Italian cream cake. That rich, tangy, creamy layer hugging every bite? It’s pure heaven. But cream cheese frosting can be a little tricky if you’ve never made it before. Here’s how to get it just right:

• 1. Use full-fat cream cheese: This is not the time for low-fat substitutes. Full-fat cream cheese gives you the creamy texture and tang that define this cake.
• 2. Don’t overbeat: Cream cheese can get too soft if over-whipped. Beat just until smooth and fluffy. Overmixing may lead to a runny consistency, especially if your kitchen is warm.
• 3. Chill it if needed: If the frosting gets too soft to spread, pop it in the fridge for 15–20 minutes. It’ll firm up enough to frost your layers neatly.
• 4. Sift your powdered sugar: Avoid lumps and get that perfectly smooth finish by sifting your sugar first.

Let’s Talk Variations

1. Mini Italian Cream Cupcakes

Turn the recipe into adorable cupcakes by dividing the batter into lined cupcake tins and reducing the baking time to about 18–20 minutes. Pipe frosting on top and garnish with crushed pecans for a party-ready treat.

2. Italian Cream Sheet Cake

Skip the layers and go with a 9×13 pan for easier prep and serving. Same flavor, less fuss. This is perfect for potlucks and office parties.

3. Gluten-Free Italian Cream Cake

Substitute with a cup-for-cup gluten-free flour blend and ensure your baking powder and other ingredients are gluten-free too. You’ll still get that beautiful texture and flavor.

4. Coconut-Free Version

Not a fan of coconut? Simply leave it out. The cake will still be moist and flavorful, thanks to the buttermilk and nuts.

FAQs and Troubleshooting

A Slice of Celebration: Final Thoughts

There’s something timeless and nostalgic about Italian cream cake. It’s a dessert that invites conversation, gathers people around the table, and brings a touch of elegance to any occasion. Whether you’re honoring tradition or simply trying something new, this homemade Italian cream cake recipe delivers every time.

From the velvety crumb to the nutty richness and dreamy frosting, every bite tells a story. I hope this recipe brings joy to your kitchen and becomes a go-to favorite for you too.

If you loved this cake, you might also enjoy my Strawberry Rhubarb Cake or Banana Pudding Pound Cake.