This Italian Cream Cake is a classic layered dessert that feels a little special every time you make it. The tender cake layers are made with toasted pecans and coconut folded right into the batter, giving each slice a soft, nutty sweetness that pairs beautifully with the cream cheese frosting mixed with finely chopped pecans for added texture. Be sure to try my Pecan Buttermilk Cake too!
What Is Italian Cream Cake?
Italian cream cake is a soft, layered cake made with coconut, pecans, and a creamy frosting. It has a light, tender crumb because the egg whites are whipped before being folded into the batter. This cake is known for its simple but rich flavor. The coconut adds sweetness, and the pecans add a little crunch in every bite.
Ingredients & Substitutions
- Flour: All-purpose flour works best for this cake. I haven’t tested this recipe with gluten-free flour, but a good 1:1 baking blend may be a suitable substitute if needed.
- Sugar: Granulated sugar sweetens the cake and helps create the classic Italian cream cake texture.
- Leavening agents: Baking powder and baking soda work together to help the cake rise properly.
- Butter: Use room temperature butter (I prefer unsalted) so it mixes smoothly into the batter. If using salted butter, you may want to lessen the amount of kosher salt.
- Eggs: Separate the eggs for this recipe. The egg yolks add richness, while the whipped egg whites help keep the cake light and airy. Make sure the eggs are at room temperature for the best volume when whipping.
- Buttermilk: Buttermilk adds moisture and helps tenderize the crumb. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for about 5 minutes.
- Vanilla and Almond Extracts: The combination of vanilla and almond extract gives this cake its signature flavor. If you prefer, you can use all vanilla extract.
- Pecans: Toasted pecans add flavor and texture. If you don’t like pecans, you can use chopped walnuts or leave the nuts out completely.
- Coconut: Sweetened shredded coconut is used in the batter. Unsweetened coconut can work, but the cake will be less sweet.
- Cream Cheese Frosting: Cream cheese, butter, confectioners’ sugar (also called powdered sugar), vanilla, almond extract, and a little heavy cream come together to make the smooth, rich frosting. Then, for even more texture (and a nutty crunch), I folded in finely chopped toasted pecans.
FAQs
Do I have to toast the coconut and pecans?
No, but I highly recommend it. Toasting deepens the flavor and adds a little extra nuttiness that really makes the cake taste bakery-quality.
Can I make this cake without nuts?
Yes. You can simply leave the pecans out of both the batter and the frosting if you prefer a nut-free version.
Why do I need to whip the egg whites separately?
Whipping the egg whites adds air to the batter, which helps keep the cake light and tender. Folding them in gently is important so you don’t deflate the batter.
Can I make this cake ahead of time?
Yes. You can bake the cake layers a day in advance and store them wrapped in the refrigerator until you are ready to assemble and frost the cake.
Serving Ideas
This Italian cream cake is wonderful served slightly chilled or closer to room temperature, depending on how firm you like the frosting.
- Serve slices with a cup of coffee or hot tea for a simple, classic dessert pairing.
- Add this cake to a celebration dessert table alongside other homemade treats.
- For a little bakery-style touch, you can sprinkle a few extra toasted coconut flakes or chopped pecans on top of each slice right before serving.
How to Store Italian Cream Cake
Because this cake has cream cheese frosting, it should be stored in the refrigerator when not being served.
Refrigerator: Store the cake in an airtight container or cover it tightly with plastic wrap. It will keep well in the refrigerator for up to 5 days.
Freezer: You can freeze unfrosted cake layers for up to 2 months. Wrap each cooled layer tightly in plastic wrap and then place it in a freezer-safe bag or container. Thaw the layers overnight in the refrigerator before frosting and serving.
For the best texture and flavor, let refrigerated cake slices sit at room temperature for about 20 minutes before eating.
Italian cream cake inspired by Sugar Spun Run.
Italian Cream Cake
Ingredients
Mix-ins & Toppings
- 3 cups (297 g) pecan halves, divided
- ½ cup (120 g) sweetened shredded coconut
Cake
- 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
Frosting
- 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
Instructions
Mix-ins & Toppings
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper.
- Spread the pecans on one lined baking sheet and the coconut on the other. Toast each for 5 to 8 minutes, watching carefully so the coconut does not overbrown.
- Remove from the oven and allow to cool completely.
- Once the pecans have cooled, roughly chop 1 ½ cups (for the batter) and finely chop the remaining 1 ½ cups (for the frosting). Set aside.
Cake
- Increase the oven temperature to 350°F (175°C). Grease and flour three 8-inch round cake pans; line bottoms with parchment rounds for easy release.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, baking soda, and kosher salt. Mix briefly to combine.
- With the mixer on medium speed, add the softened butter one piece at a time. Continue mixing until the mixture resembles coarse sand and the butter is fully incorporated into the dry ingredients.
- In a large measuring cup, whisk together the egg yolks, buttermilk, vanilla extract, and almond extract until smooth.
- With the mixer on low speed, slowly drizzle the buttermilk mixture into the flour mixture. Mix just until combined, scraping down the sides of the bowl as needed. Do not overmix.
- Fold in the 1 ½ cups of roughly chopped toasted pecans and all of the toasted coconut.
- In a clean, dry bowl using a hand mixer or the whisk attachment of a stand mixer, beat the egg whites with the cream of tartar on medium-high speed until stiff, glossy peaks form (3 to 4 minutes).
- Gently fold the whipped egg whites into the batter in two to three additions using a spatula. Use light strokes and fold only until no white streaks remain.
- Divide batter evenly into pans. Bake on center rack 28 to 32 minutes (checking at 25 minutes). A toothpick should come out with a few moist crumbs, but no wet batter. If the oven won't fit all three, bake in batches or rotate halfway.
- Allow the cakes to cool in the pans for 10 to 15 minutes, then invert onto racks to cool completely.
Frosting
- To prepare the frosting, beat the butter and cream cheese together in a large bowl until smooth and creamy.
- Add the vanilla extract, almond extract, and kosher salt and mix until combined.
- With the mixer on low speed, gradually add the confectioners' sugar. Once incorporated, increase speed to medium and beat until smooth and fluffy.
- Add heavy cream as needed until the frosting reaches a smooth, spreadable consistency.
- Fold in the finely chopped pecans.
Frosting the Cake (Three Layers)
- Place one cooled cake layer on a serving plate or cakeboard. Level the top of the cake if needed before adding frosting.
- Spread ¼ to ½ cup of frosting evenly over the top.
- Gently place the second cake layer on top. Spread another ¼ to ½ cup of frosting evenly over the top.
- Place the third cake layer on top. Spread frosting evenly over the top and sides of the cake, using the remaining frosting. Smooth with a spatula or knife.
- Chill slightly before slicing for the cleanest cuts.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I’ve had this cake at a pot luck for our widow’s group and the lady that made it didn’t want to share the recipe. It was sooooooo good. Thank you for sharing.