Italian Cream Cake hits that sweet spot between cozy nostalgia and full-on celebration cake. It’s soft, tender, and dotted with coconut and pecans, then slathered with tangy cream cheese frosting. You’ll taste vanilla, a whisper of almond, and just enough buttery richness to make you pause mid-bite. Ready to make a bakery-level version at home without losing your mind? Let’s bake.

Why Italian Cream Cake Wins Every Time

This cake brings texture and flavor like a greatest hits album. You get a moist crumb (thank you, buttermilk), a gentle crunch from toasted pecans, and a pop of coconut that doesn’t take over the party. The cream cheese frosting ties everything together with silky tang and just the right sweetness. It’s fancy enough for birthdays, but easy enough for a random Tuesday when you need a win.

Ingredients: What You’ll Need (and Why)

For the cake:

• 2 cups (240 g) all-purpose flour
• 1 cup (100 g) unsweetened shredded coconut
• 1 cup (120 g) toasted pecans, chopped
• 1 1/2 cups (300 g) granulated sugar
• 1/2 cup (110 g) light brown sugar, packed
• 1 cup (226 g) unsalted butter, room temp
• 4 large eggs, separated
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1 cup (240 ml) buttermilk, room temp
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract (optional, but delish)

For the frosting:

• 12 oz (340 g) full-fat cream cheese, room temp
• 3/4 cup (170 g) unsalted butter, room temp
• 4–5 cups (480–600 g) powdered sugar, sifted
• 2 teaspoons vanilla extract
• Pinch of salt

For garnish:

• Extra toasted pecans and coconut for the sides/top

Ingredient Swaps (FYI, they actually work)

• No buttermilk? Use 1 cup milk + 1 tablespoon lemon juice or vinegar. Let it sit 5 minutes.
• Gluten-free version: Use a 1:1 gluten-free baking blend and add 1 extra tablespoon buttermilk.
• Coconut shy? Reduce to 1/2 cup or swap with an extra 1/2 cup chopped pecans.
• Almond extract: Skip if you must, but IMO it’s the secret whisper that makes people go, “What is that?”

Step-by-Step: How to Bake It Like You Mean It

Prep:

• Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans (or two 9-inch). Parchment circles save lives.
• Toast pecans and coconut on a sheet pan for 6–8 minutes, stirring once. Cool completely.

Make the batter:

1. Whisk flour, baking soda, baking powder, and salt. Stir in coconut and pecans.
2. Cream butter with both sugars until pale and fluffy, 3–4 minutes. Add vanilla and almond extract.
3. Add egg yolks one at a time, mixing well after each. Don’t rush—this builds structure.
4. Alternate dry ingredients with buttermilk: dry, wet, dry, wet, dry. Mix just until combined—no overmixing shenanigans.

Egg whites for lift (trust the process):

1. Beat egg whites to medium-soft peaks. They should stand up but still curl at the tip.
2. Fold into batter gently in two additions. You want air, not deflation.

Bake:

1. Divide batter into pans. Smooth tops.
2. Bake 22–28 minutes, until a toothpick comes out with a few moist crumbs.
3. Cool in pans 10 minutes. Turn out to racks and cool completely. No frosting warm cakes—chaos ensues.

Tips for Best Results

• Room temp everything: Butter, eggs, and buttermilk blend better. Cold ingredients = dense cake.
• Don’t cowboy the batter: Overmixing crushes the fluff you just created with egg whites.
• Level layers: Trim domes with a serrated knife for that pro look.
• Chill the layers: Wrap and chill 30 minutes before frosting to reduce crumbs.

Frosting: Smooth, Tangy, and Not Cloying

Make the frosting:

1. Beat cream cheese and butter until totally smooth and fluffy, 2–3 minutes.
2. Add vanilla and salt.
3. Beat in powdered sugar, 1 cup at a time, until spreadable. Aim for thick but silky. If too stiff, add 1–2 teaspoons milk.

Assemble:

1. Place the first layer on a stand. Add a generous scoop of frosting, spread edge to edge.
2. Add the second layer, repeat. Top with the third layer.
3. Do a thin crumb coat all over. Chill 20 minutes.
4. Finish with a thicker coat. Press toasted pecans and coconut around the sides. Channel your inner cake stylist.

Flavor Boosts (Optional but fun)

• Syrup soak: Brush layers with simple syrup spiked with vanilla or amaretto for extra moisture.
• Citrus wink: Add 1 teaspoon orange zest to the batter for a bright note.
• Coconut-forward: Swap 1/4 cup flour for coconut flour and add 2 tablespoons extra buttermilk. Coconut lovers, rejoice.

Make-Ahead, Storage, and Freezing

• Make-ahead layers: Bake, cool, wrap tightly, and refrigerate up to 2 days or freeze up to 2 months. Thaw in the fridge, then frost.
• Frosting ahead: Make frosting up to 3 days ahead. Refrigerate, then beat briefly before using.
• Leftovers: Cover and refrigerate up to 5 days. Bring slices to room temp before serving for best texture.
• Freezing finished cake: Freeze slices on a sheet pan, then wrap. Thaw in the fridge overnight. Midnight snack insurance, basically.

What Makes It “Italian” (Spoiler: It’s Southern)

Italian Cream Cake likely originated in the American South, not Italy. Wild, right? The “Italian” nod probably comes from the use of coconut and nuts and maybe the almond vibe. Either way, Southern bakers perfected it, and we say thank you with every forkful.

Texture and Taste Checkpoints

• Crumb: Tender, moist, and slightly nubby from coconut and pecans.
• Sweetness: Balanced—rich but not knock-you-over sugary thanks to tangy frosting.
• Aromatics: Vanilla leads, almond plays backup. Nothing artificial-tasting allowed.

Common Mistakes (And How to Dodge Them)

• Skipping the egg white whip: You’ll lose lift. Fold them in—gently!—for that soft crumb.
• Overbaking: Pull the cakes when the center springs back and the tester has a few moist crumbs. Dry cake = sad cake.
• Hot cake + frosting: Resist. Let it cool completely. Your frosting will thank you.
• Too much sugar in frosting: Taste as you go. Add a pinch more salt or a squeeze of lemon if it gets too sweet.

FAQ

Can I make this in a 9×13-inch pan instead of layers?

Absolutely. Bake at 350°F (175°C) for 30–38 minutes, until a tester comes out with moist crumbs. Cool completely and frost the top. Less drama, same flavor.

Do I have to use coconut?

Nope. Reduce coconut to 1/2 cup or skip it entirely. If you skip, add an extra 1/2 cup pecans or 1/3 cup additional flour to keep the texture balanced. IMO, a little coconut gives it that signature vibe though.

What if I don’t have buttermilk?

Use the milk + acid swap (see above), or thin plain yogurt with a splash of milk. Aim for buttermilk consistency and you’re golden.

Can I toast the nuts and coconut in a skillet?

Yes. Medium heat, stir constantly, and pull them the second they smell nutty and turn golden. They burn fast—no scrolling allowed.

How do I get bakery-smooth frosting?

Use a large offset spatula, work with chilled cake layers, and do a crumb coat first. Dip your spatula in hot water, wipe dry, then smooth the final coat. Magic.

Is almond extract necessary?

Not required, but FYI, it adds that nostalgic bakery note. If you’re sensitive to it, halve the amount or skip. Vanilla can carry the team solo.

Conclusion

Italian Cream Cake brings big flavor with simple steps—no pastry school required. You’ll build a moist, nutty, coconut-kissed crumb and finish with lush cream cheese frosting that never overwhelms. Make it for a celebration or just because; either way, you’ll get requests for the recipe. And when people ask your secret? Tell them it’s the almond whisper… and your impeccable taste.