Dessert

Italian Cream Cake Recipe

BySarah Summers October 16, 2025October 16, 2025

Introduction

Italian Cream Cake is a rich, moist dessert bursting with toasted pecans and coconut, layered with a luscious cream cheese frosting. This Southern classic is perfect for special occasions or any time you want to impress with a show-stopping cake. Its unique combination of flavors and textures makes it a beloved favorite.

The image shows a tall three-layer cake with light brown interior filled with bits of nuts and a creamy white frosting spread between each layer. The outside of the cake is fully covered with the same creamy white frosting and coated with toasted shredded coconut giving it a textured, crispy look in shades of brown and white. On top, around the edges, there are evenly spaced swirls of white frosting. In the middle on top, some small clusters of nuts are scattered. The cake sits on a white ruffled cake stand placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Cake:

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup salted butter, softened
1 1/2 cups granulated sugar
1/2 cup light brown sugar
2 tsp vanilla extract
1/2 tsp almond extract
5 large eggs
1 cup whole buttermilk
14 oz sweetened flaked coconut (divided)
1 1/2 cups pecan pieces, toasted (divided)

Frosting:

2 (8 oz) blocks cream cheese, softened at room temperature
1 cup unsalted butter, softened
2 lb powdered sugar
2 tsp vanilla extract
1/2 tsp almond extract
Reserved toasted coconut
1/2 cup reserved toasted pecans

Instructions

Step 1: Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans or spray them with baking spray. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
Step 3: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract until light and creamy, about 3–4 minutes.
Step 4: Add eggs one at a time, beating well after each addition.
Step 5: Alternately add the sifted flour mixture and buttermilk to the bowl, beginning and ending with the flour mixture. Increase mixer speed and beat until fully combined.
Step 6: Fold in half of the coconut and 1 cup of the toasted pecans by hand. Stir until evenly distributed. Divide batter evenly among prepared pans.
Step 7: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool completely in pans on a wire rack.
Step 8: For the frosting, beat cream cheese and unsalted butter in a large bowl on medium-high speed until light and fluffy. Add vanilla and almond extracts.
Step 9: Gradually add powdered sugar on low speed until smooth and creamy.
Step 10: Line the edge of your cake plate or platter with strips of wax or parchment paper. Place one cake layer on the pedestal.
Step 11: Frost each layer, sprinkling with reserved toasted pecans between layers. Add the final layer, then frost the top and sides.
Step 12: Press toasted coconut onto the sides of the cake. Decorate the top with remaining chopped pecans as desired.
Step 13: Store the cake chilled until serving.
Toasting Pecans: Spread pecans on a baking sheet in a single layer. Roast at 350°F for 6–8 minutes until lightly golden and fragrant. Cool completely before adding to batter or frosting.

Tips & Variations

If using unsalted butter instead of salted, add 1/4 tsp salt to the dry ingredients for balanced flavor.
Brown sugar adds richness; don’t skip it to keep the classic taste.
Toasting the coconut before pressing it onto the cake enhances flavor and appearance.
Feel free to substitute walnuts, almonds, or macadamia nuts for pecans.
For a different frosting texture, mascarpone or neufchâtel cheese can be used, but you may need to adjust powdered sugar to stabilize.
Mix reserved toasted pecans into the frosting for an extra nutty flavor and texture.

Storage

Store the cake in an airtight container or tightly wrapped with plastic wrap in the refrigerator for up to one week. You can make and freeze the cake layers up to one month in advance; thaw layers in the refrigerator before frosting. Once assembled, keep the cake chilled and bring to room temperature before serving if desired.

How to Serve

The image shows a three-layer round cake placed on a white cake stand with a ruffled edge, set against a white marbled texture. The cake layers are light beige with bits of nuts visible inside. The outside is coated with white cream frosting, generously covered with toasted shredded coconut that has a mix of golden brown and white tones. On top, there are large dollops of white frosting piped evenly in a circle around the edge, with some small pieces of chopped nuts sprinkled in the center. One slice is cut out, showing the creamy layers between the cake. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake using two 9-inch pans instead of three?

Yes, you can bake it in two pans and slice each layer horizontally to create more tiers. Watch the baking time as thicker layers may require a longer bake.

Is it possible to omit coconut if I or my guests don’t like it?

Yes, omitting the coconut will change the texture and flavor, but the cake will still be delicious. You can also blend the coconut finely or reduce the amount if texture is an issue.