Name: Italian Cream Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: Italian-American
Ingredients: 5 large eggs; 2 cups (260g) all-purpose flour (measured accurately); 1 tsp baking soda; 1/4 tsp salt; 1/2 cup (112g) unsalted butter, room temperature; 1/2 cup (95g) shortening; 2 cups (414g) sugar; 1 tbsp vanilla paste; 1/4 tsp almond flavoring, optional; 1 cup (240ml) buttermilk; 1 1/4 cups (91g) sweetened shredded coconut; 1 cup (106g) chopped pecans, toasted; 20 oz (565g) cream cheese, room temperature; 2 cups (480ml) heavy whipping cream, cold; 1 1/2 cups (173g) powdered sugar; 1 tbsp vanilla paste; 2 cups (148g) sweetened shredded coconut, toasted; Pecan crumbs (from chopped pecans)

Jump to Recipe· 3.9 from 46 reviews

If you have a special occasion or just want to treat yourself to something truly incredible, this Italian Cream Cake Recipe is the answer. It’s a luscious, moist cake layered with toasted pecans, sweet coconut, and a dreamy whipped cream cheese frosting that’s fluffy and tangy in all the right ways. Every bite is a perfect balance of textures and flavors that will have you coming back for seconds and thirds, making it an unforgettable dessert to share with family and friends.

Ingredients You’ll Need

A close-up view of a metal mixing bowl filled with thick, pale yellow batter that has small brown bits mixed throughout. The batter has a smooth, creamy texture with some swirled patterns on the surface. A black spatula is partially submerged on the right side, showing some batter clinging to it. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Italian Cream Cake Recipe might seem simple, but each one brings an important touch to the final cake’s richness, moisture, or texture. From the all-purpose flour for structure to the toasted pecans and coconut that add flavor and crunch, you’ll appreciate how every element works together harmoniously.

5 large eggs: Separating yolks and whites helps create a light, fluffy texture when folded together perfectly.
2 cups (260g) all-purpose flour: The foundation of the cake, measured accurately for the best results.
1 tsp baking soda: Provides lift and keeps the cake tender.
1/4 tsp salt: Balances sweetness and intensifies flavors.
1/2 cup (112g) unsalted butter, room temperature: Adds creaminess and richness.
1/2 cup (95g) shortening*: Helps keep the cake moist and tender.
2 cups (414g) sugar: Sweetens the cake and makes it perfectly balanced.
1 tbsp vanilla paste: Deepens the flavor with natural vanilla essence.
1/4 tsp almond flavoring, optional: Adds a subtle, nutty hint that complements the pecans.
1 cup (240ml) buttermilk*: Tenderizes the cake and adds slight tanginess.
1 1/4 cups (91g) sweetened shredded coconut: Provides chewiness and tropical flavor inside the batter.
1 cup (106g) chopped pecans, toasted: Brings a toasty crunch and nuttiness to the cake.
20 oz (565g) cream cheese, room temperature: Creamy base for a luscious frosting.
2 cups (480ml) heavy whipping cream, cold: Whips into fluffy peaks to lighten the frosting.
1 1/2 cups (173g) powdered sugar: Sweetens and stabilizes the whipped cream cheese frosting.
1 tbsp vanilla paste: Enhances the frosting with vanilla warmth.
2 cups (148g) sweetened shredded coconut, toasted: For coating the cake and adding extra texture.
Pecan crumbs: For garnishing and adding a pretty final touch.

How to Make Italian Cream Cake Recipe

Step 1: Prep Your Ingredients and Pans

Start by separating your eggs while they’re cold, then let the whites and yolks come to room temperature for the best whipping results. Prepare three 8-inch cake pans by greasing thoroughly and lining the bottoms with parchment paper. Don’t skip the greasing on the sides and corners because this cake likes to stick a bit!

Step 2: Mix the Dry Ingredients

In a medium bowl, combine the flour, baking soda, and salt. This mix will help ensure your cake layers rise evenly and have the perfect crumb.

Step 3: Cream Butter, Shortening, and Sugar

In a large mixer bowl, beat your butter, shortening, sugar, vanilla paste, and almond flavoring on medium-high speed until the mixture is light in color and fluffy, about 3 to 4 minutes. This step takes time but is essential for a tender cake.

Step 4: Add Egg Yolks and Dry Ingredients Alternately with Buttermilk

Add the egg yolks one by one, mixing well but gently after each addition. Then, mix in the dry ingredients and buttermilk in three batches, starting and ending with the dry ingredients. When you add the buttermilk, the batter may look a little curdled—don’t sweat it, this is normal!

Step 5: Whip Egg Whites and Fold in Coconut and Pecans

Whip the egg whites until stiff peaks form, which will add wonderful airiness to your batter. Gently fold in a third of the whites along with the shredded coconut and toasted pecans, then carefully fold in the remaining whites. This delicate folding keeps the batter light and airy, ensuring your cake has a perfect rise.

Step 6: Bake the Cake Layers

Divide the batter evenly into the three pans and bake in a preheated 350°F (176°C) oven for 25 to 30 minutes. Test with a toothpick—if it comes out clean, your cake layers are ready. Let them cool in pans briefly before transferring them to racks to cool completely.

Step 7: Prepare the Whipped Cream Cheese Frosting

Beat cream cheese until smooth. In a separate bowl, whip the heavy cream with powdered sugar and vanilla paste until stiff peaks form. Fold the whipped cream gently into the cream cheese in thirds to create a light, dreamy frosting perfect for this cake.

Step 8: Assemble the Italian Cream Cake Recipe

Level the tops of your cake layers with a serrated knife to get an even, flat surface. Place one layer on your serving plate and spread about one cup of frosting evenly on top. Repeat with the second layer. Place the final layer on top, press gently, and chill for 15-20 minutes before frosting the entire outside. Press toasted coconut onto the sides and pipe frosting shells along the top edge, finishing with pecan crumbs for that show-stopping look.

How to Serve Italian Cream Cake Recipe

A slice of three-layer nut cake sits on a white plate with a decorative edge, showing light yellow cake layers with small nut pieces inside. Between each cake layer, there is a thick white cream frosting. The outside of the cake is covered in the same white cream frosting and sprinkled with chopped nuts, giving a textured look. In the background, there are small white bowls filled with chopped nuts resting on a white marbled surface with a hint of a blue cloth beneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To enhance the visual appeal and texture of the cake, toasted coconut flakes and pecan crumbs are absolute musts. They not only provide contrast but also highlight the nutty, tropical flavors embedded in the cake layers.

Side Dishes

This cake pairs beautifully with a simple cup of black coffee or a rich espresso, balancing the sweetness. Fresh berries or a light fruit compote can also complement the cake and provide a refreshing contrast to the creamy frosting.

Creative Ways to Present

For a festive occasion, consider serving individual slices with a scoop of vanilla bean ice cream or drizzling a warm caramel sauce over the top. You can also transform the cake layers into cupcakes topped with the same frosting and garnishes for a portable treat that wows.

Make Ahead and Storage

Storing Leftovers

Cover and refrigerate your Italian Cream Cake to keep it fresh for up to 3 to 4 days. Make sure it’s well wrapped or in an airtight container to prevent it from drying out or absorbing fridge odors.

Freezing

You can freeze the cake layers before frosting, tightly wrapped in plastic and foil, for up to 2 months. Once thawed, assemble and frost as usual. Frosted cakes can also be frozen but should be thawed slowly in the fridge to preserve the texture of the whipped frosting.

Reheating

This cake is best enjoyed chilled or at room temperature, so reheating isn’t necessary. If you prefer a warmer slice, leave it out at room temperature for an hour or so—this softens the cake and enhances the flavors perfectly.

FAQs

Can I substitute the shortening in this Italian Cream Cake Recipe?

Yes, you can substitute shortening with an equal amount of unsalted butter, but the texture may be slightly less tender. Shortening helps keep the cake moist and soft, but butter adds richer flavor.

Is it necessary to toast the coconut and pecans?

Toasting enhances the nutty flavors and gives a pleasant crunch that complements the coconut’s sweetness perfectly. While optional, toasting is highly recommended to elevate the cake’s taste.

Can I use regular milk instead of buttermilk?

You can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar to mimic the acidity. This acidity is important for tenderizing the cake and balancing flavors.

How do I make sure my egg whites whip properly?

Use cold egg whites and make sure your mixing bowl and beaters are clean and free from grease. Whip at high speed until stiff peaks form but stop before the whites become dry or grainy.

Can I make this cake gluten-free?

Adapting this recipe to gluten-free requires using a blend of gluten-free flours, ideally one designed for baking, and possibly additional binders like xanthan gum. Be aware texture and rise may differ slightly.

Final Thoughts

Nothing feels quite as rewarding as slicing into a perfectly moist and flavorful cake like this Italian Cream Cake Recipe. It’s a timeless dessert that brings warmth, celebration, and pure indulgence to any table. Once you try it, you’ll understand why it’s one of those cherished recipes worth baking over and over. Trust me, this cake will become a favorite, and sharing it with loved ones only adds to the joy.