Italian Cream Cake is a moist, rich, and layered dessert that combines coconut sweetness, pecans’ nuttiness, and the creaminess of a decadent cheese frosting. This classic Southern favourite has gained popularity for its irresistible flavour and elegant presentation, making it a go-to dessert for holidays, celebrations, and special occasions.
Loved for its perfect balance of textures and flavours, Italian Cream Cake is a showstopper that impresses visually and taste-wise. Whether served at a family gathering, a festive dinner, or a birthday celebration, this cake never fails to delight.
In this post, we’ll walk you through a step-by-step recipe for making the best Italian Cream Cake from scratch, share tips for achieving the perfect texture and flavour, explore creative variations to customize your cake, and answer common questions to ensure your success. Let’s get started on creating this timeless dessert masterpiece!
Ingredients You’ll Need for Italian Cream Cake
For the Cake Batter:
- All-purpose flour: The foundation for a light and tender cake.
- Sugar: Adds sweetness and helps with moisture retention.
- Baking soda: Ensures the cake rises evenly for a fluffy texture.
- Eggs: Provide structure and richness to the batter.
- Buttermilk: Adds tanginess and moisture for a soft crumb.
- Vanilla extract: Enhances the overall flavour profile.
- Shredded coconut: Adds a subtle sweetness and chewy texture.
- Chopped pecans: Contribute a nutty crunch that complements the cake’s sweetness.
For the Cream Cheese Frosting:
- Cream cheese: The frosting star lends a creamy and tangy flavour.
- Butter: Adds richness and ensures a smooth frosting.
- Powdered sugar: Adds sweetness to the frosting while keeping it smooth.
- Vanilla extract: Complements the frosting’s creamy flavour.
Optional Garnishes:
- Toasted coconut: This is for added texture and a hint of caramelized flavour.
- Extra pecans: Perfect for decorating the cake and adding a crunchy finish.
Pro Tip
Use all ingredients at room temperature. This ensures smoother mixing and a uniform texture, preventing lumps in the batter or frosting.
How to Make Italian Cream Cake
Prepare the Batter
- Cream Butter and Sugar: In a large mixing bowl, beat softened butter and sugar until light and fluffy. Add the eggs individually, ensuring each one is well mixed before adding the next.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and a pinch of salt.
- Incorporate Wet Ingredients: Slowly incorporate the dry ingredients into the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients to ensure a smooth batter.
- Add Texture: Gently fold in shredded coconut and chopped pecans to enhance the flavour and texture.
Bake the Layers
- Prepare the Pans: Grease and flour three 9-inch round cake pans or line them with parchment paper for easy release.
- Divide the Batter: Pour the batter evenly into the prepared pans, smoothing the tops with a spatula.
- Bake: Place in a preheated oven at 350°F (175°C) and bake for 25–30 minutes. Check for doneness by inserting a toothpick into the centre—if it comes out clean, the cakes are ready.
- Cool: Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool fully.
Make the Frosting
- Mix Base Ingredients: In a mixing bowl, beat softened cream cheese, butter, and vanilla extract until smooth and creamy.
- Add Sweetness: Gradually add powdered sugar, one cup at a time, mixing thoroughly to achieve a light and fluffy frosting.
Assemble the Cake
- Layer and Frost: Position one layer of the cake onto a serving plate. Apply a smooth, even layer of frosting on top. Repeat with the remaining layers.
- Cover the Cake: Spread frosting over the top and sides of the cake, smoothing it with a spatula for a polished finish.
- Decorate: Garnish with toasted coconut or sprinkle chopped pecans around the edges and top.
Pro Tip
Ensure the cake layers are completely cool before frosting to avoid melting or sliding layers. Chilling the layers slightly before assembly can make handling easier.
Tips for the Perfect Italian Cream Cake
Moist Cake Layers
Incorporate Buttermilk: Use buttermilk in the batter to create a tender crumb and a subtle tang that enhances the flavours of the coconut and pecans. Its acidity also helps achieve a moist texture.
Mix Gently: Mix the batter only until the ingredients are blended. Overmixing can activate the gluten in the flour, leading to a dense and heavy cake instead of a light and fluffy one.
Cream Cheese Frosting
Chill Before Spreading: Chill the cream cheese frosting in the refrigerator for 10–15 minutes. This firming process ensures a smooth and even application when layering and covering the cake.
To achieve Extra Puffiness, Whip the frosting on high speed for 1–2 minutes. This step incorporates air into the frosting, creating a lighter and creamier texture that’s easier to spread and pipe.
Decorative Finish
Enhance with Toasted Toppings: Toast the shredded coconut and pecans in a dry skillet or oven until golden brown and aromatic. This step amplifies their natural flavours and adds a delightful crunch to the cake.
Piping for Elegance: Use a piping bag fitted with a decorative tip to create intricate designs like rosettes or swirls. This adds a professional touch, making the cake visually appealing for any occasion.
Pro Tip
Line the Cake Pans: Before pouring in the batter, line the bottom of each cake pan with a parchment paper circle. This ensures the layers release effortlessly after baking, preventing breakage and saving time during assembly.
Creative Variations for Italian Cream Cake
Gluten-Free Italian Cream Cake
How to Adapt: To make this classic cake suitable for guests with gluten sensitivities, substitute all-purpose flour with a 1:1 gluten-free flour blend.
Why It Works: Gluten-free flour retains the cake’s structure while ensuring the texture remains moist and tender so that no one will miss the original version.
Extra Nutty Version
How to Enhance: Double the number of chopped pecans in the batter for a more pronounced crunch and deeper nutty flavour in every bite.
Perfect For: This variation is ideal for nut lovers who appreciate the added texture and a bold, rich flavour in their desserts.
Tropical Twist
How to Add a Fruity Touch: Fold in drained pineapple chunks or a few tablespoons of mango puree to the batter. The fruity addition brings a refreshing twist to the classic recipe.
Why You’ll Love It: Tropical fruits’ natural sweetness and juiciness beautifully complement the creamy frosting and the cake’s richness.
Mini Italian Cream Cakes
How to Create Individual Servings: Divide the batter into cupcake pans or mini bundt moulds. These smaller portions bake faster and are easy to serve.
Ideal For: Perfect for parties, potlucks, or as elegant single-serving desserts at weddings or formal gatherings.
Pro Tip
Experiment with Extracts: Add a few drops of orange or almond extract to the batter or frosting for a subtle yet aromatic twist. These additions bring unique flavour profiles that enhance the cake’s sophistication, making it a standout dessert.
FAQs and Storage Tips for Italian Cream Cake
FAQs
Can I make this cake ahead of time?
Yes, bake the cake layers and freeze them individually for up to 1 month. Assemble and frost the cake when ready to serve.
Can I use a hand mixer instead of a stand mixer?
Absolutely! A hand mixer works just as well. Mix evenly and scrape down the sides of the bowl for a smooth batter.
What steps can I take to keep the cake from drying out?
Check for doneness a few minutes before the suggested baking time to avoid overbaking. Proper storage also helps maintain moisture.
Storage Tips
Refrigeration
How to Store: Keep the assembled cake in an airtight container in the refrigerator. This preserves the cream cheese frosting’s freshness and maintains the cake’s moist texture for up to 5 days.
Why It’s Important: Refrigeration prevents the frosting from spoiling while keeping the layers soft and flavorful.
Freezing
How to Freeze: Slice the cake into individual portions for convenience. Wrap each slice tightly in plastic wrap to avoid freezer burn, then store the wrapped slices in a freezer-safe bag or container. The cake can be frozen for up to two months.
Pro Tip for Freezing: Label each portion with the date to keep track of freshness, ensuring you enjoy the cake at its best quality.
Pro Tip
Bring Refrigerated Cake to Room Temperature: Allow refrigerated slices to sit at room temperature for 10–15 minutes before serving. This softens the cake layers and frosting, enhancing the texture and flavour for a more enjoyable experience.
Conclusion
Italian Cream Cake is a timeless dessert that combines rich flavours, delightful textures, and a touch of elegance. Its moist layers, creamy frosting, and the crunch of pecans and coconut make it a show-stopping centrepiece for any celebration or a delicious indulgence for casual gatherings.
With its versatility and room for creativity, this cake can be tailored to suit any taste or occasion. Whether you stick to the classic recipe or explore unique variations, Italian Cream Cake will impress and delight. If you love baking unique and flavorful cakes, you might also enjoy trying this Brown Sugar Chai Cake for its warm, spiced flavors.
We’d love to see your Italian Cream Cake creations! Please share your tips, photos, or questions in the comments below, or tag us on social media to showcase your masterpiece. Happy baking!
Italian Cream Cake
Ingredients
For the Cake Batter:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 5 large eggs (room temperature)
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 16 oz cream cheese (softened)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tsp vanilla extract
For Decoration:
- ½ cup toasted coconut (optional)
- ½ cup extra chopped pecans (optional)
Instructions
Prepare the Cake Batter:
- Cream Butter and Sugar: Beat softened butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix Batter: Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir in vanilla extract, shredded coconut, and pecans.
Bake the Layers:
- Prepare Pans: Grease and flour three 9-inch round cake pans or line them with parchment paper.
- Divide Batter: Pour batter evenly into prepared pans.
- Bake: Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the centre comes out clean.
- Cool: Allow cakes to cool for 10 minutes in pans before transferring them to a wire rack to cool completely.
Make the Frosting:
- Mix Base Ingredients: Beat softened cream cheese, butter, and vanilla extract in a bowl until creamy.
- Add Sweetness: Gradually mix in powdered sugar until light and fluffy.
Assemble the Cake:
- Layer and Frost: Place the first cake layer on a serving plate. Spread frosting evenly over the top. Repeat with the remaining layers.
- Cover: Frost the top and sides of the cake with the remaining frosting.
- Decorate: Garnish with toasted coconut and extra chopped pecans, if desired.