Italian Cream Cake

Indulge in a slice of this incredible Italian cream cake! This classic dessert has stolen my heart with its irresistible combination of moist, tender cake layers and luscious cream cheese frosting.

Making this cake was a labor of love, but it was so worth it. 

Homemade Italian Cream Cake with Pecan Nuts and Coconut.

This showstopper is perfect for special occasions or when you simply want to treat yourself to something extraordinary.

Its rich history and irresistible taste make it a true crowd-pleaser. 

Why You’ll Love This Italian Cream Cake

Rich, Decadent Taste: It offers a delightful combination of sweet coconut and nutty pecans. A luscious cream cheese frosting creates a truly indulgent dessert experience.

Elegant Presentation: With its three layers and decorative pecan garnish, this cake makes a stunning centerpiece for any celebration.

Versatile: Whether it’s a birthday, anniversary, or holiday gathering, this cake is perfect for any occasion.

Nostalgic Appeal: This classic dessert evokes a sense of nostalgia with its traditional ingredients and preparation method.

A slice of homemade Italian cream cake in a plate.

Ingredients

  • All-Purpose Flour, Baking Soda, and Baking Powder: The essential dry ingredients provide structure, texture, and leavening.
  • Salt: It enhances the flavor and helps balance the sweetness in the cake.
  • Unsalted Butter: It adds richness and moisture, making the cake tender and flavorful.
  • Granulated Sugar: It provides sweetness and helps in browning the cake during baking.
  • Large Eggs: Separate the yolks and whites to add moisture and structure, with the egg whites adding extra lightness.
  • Buttermilk: It adds acidity and moisture, creating a moist and tender crumb.
  • Vanilla Extract: It adds a subtle, sweet flavor to complement the other ingredients.
  • Sweetened Shredded Coconut: It adds a sweet and tropical flavor, providing texture and visual appeal.
  • Finely Chopped Pecans: It adds crunch and a nutty flavor, enhancing the overall texture and taste.
  • Cream Cheese Frosting: Cream cheese, unsalted butter, powdered sugar, and vanilla extract combine to create a tangy, creamy, and sweet frosting.
Moist Italian Cream Cake layers, each filled with creamy frosting and finished with a garnish of shredded coconut and pecans.

How to Make Italian Cream Cake

This cake takes some effort, but the result is simply stunning! 

1. Prep the oven. Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans.

2. Mix the dry ingredients. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

3. Cream the butter and sugar. In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy (about 3-4 minutes).

4. Separate the eggs. Separate the egg whites and yolks. Beat the egg yolks into the butter and sugar mixture, one at a time, until fully incorporated.

5. Alternate the flour and buttermilk. Add the flour mixture to the wet ingredients in three batches, alternating with the buttermilk. Start and end with the flour. Stir in the vanilla extract, shredded coconut, and chopped pecans.

6. Beat the egg whites. In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter, being careful not to deflate them.

7. Bake the cake. Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

8. Make the cream cheese frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.

9. Layer the cake. Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting over the top. Place the second cake layer on top and repeat with frosting. Add the third cake layer and frost the top and sides of the cake.

10. Garnish. Press the chopped pecans onto the sides of the cake for a decorative finish.

11. Chill and serve. Chill the cake in the refrigerator for about 30 minutes before slicing. This helps the cake set and makes it easier to cut.

A classic Italian Cream Cake on a cake stand, sprinkled with pecans on top.

Tips for the Best Italian Cream Cake

Follow these easy tips for the most decadent cake you’ve ever had.

  • Put in the prep work. Ensure all ingredients are at room temperature before starting, especially the butter, eggs, and buttermilk. This helps them incorporate more easily into the batter.
  • Get toasty. Toast the pecans before adding them to the cake batter and frosting. This enhances their flavor and adds a nice crunch to the cake.
  • Make it pretty. Press chopped pecans onto the sides of the frosted cake for a beautiful and flavorful finish. You can also sprinkle toasted coconut on top for added texture and visual appeal.
  • Let it chill. Refrigerate the assembled cake for at least 30 minutes before slicing to allow the frosting to set and make cleaner cuts.
  • Vary the flavor. Add flavors like almond extract, cinnamon, or orange zest to the batter for a unique twist. You can also experiment with different frostings, such as a whipped cream cheese frosting or a vanilla buttercream.
Close-up of the rich cream cheese frosting and coconut topping on an Italian Cream Cake, ready to be served.

How to Store

Here’s how to keep leftover cake fresh for days.

To Store: Place the cake in an air-tight container or cover it tightly with plastic wrap. Keep it refrigerated for up to 5 days, ensuring it stays fresh and moist.

To Freeze: Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months, thawing in the refrigerator overnight before serving.

Italian Cream Cake

Course: DessertCuisine: Italian
Servings

16

servings
Prep time

45

minutes
Cooking time

35

minutes
Calories

519

kcal

This Italian cream cake with cream cheese frosting is an absolute dream! It’s perfect for any occasion and is guaranteed to impress.

Ingredients

  • For the Cake:
  • 2 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 2 cups granulated sugar

  • 5 large eggs, separated

  • 1 cup buttermilk, room temperature

  • 1 tsp vanilla extract

  • 1 cup sweetened shredded coconut

  • 1 cup finely chopped pecans

  • For the Cream Cheese Frosting:
  • 1 package cream cheese, softened

  • 1/2 cup (1 stick) unsalted butter, softened

  • 4 cups powdered sugar, sifted

  • 1 tsp vanilla extract

  • 1 cup chopped pecans (for garnish)

Instructions

  • Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  • In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy (about 3-4 minutes).
  • Separate the egg whites and yolks. Beat the egg yolks into the butter and sugar mixture, one at a time, until fully incorporated.
  • Add the flour mixture to the wet ingredients in three batches, alternating with the buttermilk, starting and ending with the flour. Stir in the vanilla extract, shredded coconut, and chopped pecans.
  • In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter, being careful not to deflate them.
  • Divide the batter evenly among the three prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  • In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.
  • Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting over the top. Place the second cake layer on top and repeat with frosting. Add the third cake layer and frost the top and sides of the cake.
  • Press the chopped pecans onto the sides of the cake for a decorative finish.
  • Chill the cake in the refrigerator for about 30 minutes before slicing. This helps the cake set and makes it easier to cut.

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