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Not Italian, but perfectly irresistible and moist, this Italian Cream Cake is soft, buttery, and layered with coconut, pecans, and tangy cream cheese frosting. A true southern-style cake perfect for any celebration! Bonus: This is an easy one-bowl cake.
Try my Italian pear cake, authentic Italian cream crumb cake, and cannoli cake next!
Quick Look at This Recipe
- Prep Time: 25 minutes
- Cook Time: 30–35 minutes
- Total Time: 1 hour
- Servings: 10–12
- Dietary Info: Vegetarian
- Method: Baking
- Technique: Creaming, folding, and layer assembly
- Flavor & Texture: Sweet, nutty, creamy, and perfectly moist
Why you’ll love this moist cream cake!
By popular request! After a flood of emails requesting an Italian Cream Cake, I finally decided to make my own version, and I must say, it’s heavenly. The funny thing is… this cake isn’t actually Italian!
- Not actually Italian — but everyone loves it! This “Italian” Cream Cake is a Southern gem with nostalgic flavors that taste both elegant and homey- full of pecans, coconut, and almond flavor, all wrapped up in a tender, buttery crumb and frosted with rich cream cheese frosting.
- Incredibly moist and tender: Thanks to rich buttermilk, melted butter, and shredded coconut. Moist, nutty, and sweet, this cake feels like a hug.
- Heavenly cream cheese frosting: Fluffy, tangy, and just the right amount of sweet — perfectly balanced by the nutty cake layers.
- Beautiful presentation: The layers, pecans, and toasted coconut make this cake look as good as it tastes.
Add it to your Easter menu, Thanksgiving dishes to impress, Christmas dinner ideas, or a birthday; this is the kind of cake that always brings a smile.
Made With Amore,
Table of Contents
Ingredients for Italian Cream Cake
White Cake Layers
- Sugar & Eggs: For sweetness and structure; create a tender crumb.
- Melted Butter: Adds moisture and rich flavor.
- Buttermilk: Gives the cake a soft, velvety texture and slight tang (use full-fat for best results).
- Vanilla & Almond Extracts: The flavor duo that makes this cake shine.
- Chopped Pecans & Sweetened Shredded Coconut: For nutty flavor and texture.
- All-Purpose Flour, Baking Powder & Salt: The dry ingredients that lift and balance the batter.
Cream Cheese Frosting
- Unsalted Butter & Cream Cheese: Whipped together for a luscious, tangy-sweet base.
- Vanilla & Almond Extracts: Enhance that signature Italian-cream flavor.
- Salt: Balances the sweetness.
- Confectioner’s Sugar: Adjust to taste for desired sweetness and consistency.
For Decorating (Optional)
- Pecan Halves (chopped) and Toasted Coconut: For a beautiful finish and crunch.
See the recipe card for exact quantities.
Substitutions and Variations
- No Buttermilk? Substitute with whole milk plus 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes to curdle slightly. It won’t be quite as rich as full-fat buttermilk, but it works beautifully in a pinch.
- Nut-Free Option: Omit the pecans entirely or swap them for toasted coconut flakes. The cake will still have that irresistible flavor and texture without the nuts.
- Coconut-Free Version: If you’re not a coconut fan, simply leave it out and increase the chopped pecans to 1 cup for a buttery, nut-forward flavor.
- Frosting Flavor Twist: Add a hint of lemon zest or swap almond extract for orange or rum extract for a fun twist that brightens the flavor.
- Layer Cake to Sheet Cake: Make this recipe in a 9×13-inch pan for easier serving. Bake for 35–40 minutes and frost directly in the pan; it’s great for potlucks and holidays. You’ll love my banana bars and pumpkin cream cheese bars.
- Cupcake Version: Turn this into adorable cupcakes! Fill liners ⅔ full and bake for 18–20 minutes. Top with a swirl of cream cheese frosting and a sprinkle of coconut.
- Gluten-Free Adaptation: Use a high-quality 1:1 gluten-free flour blend. The texture will be slightly more delicate but still soft and moist. Try my Italian almond cake.
How To Make Italian Cream Cake
This is a step-by-step photo overview of the recipe; the full instrcutions are in the recipe card below.
Step #1: Preheat the oven to 350°F (175°C). Prepare three 8-inch round cake pans (or 9-inch pans, if available) by greasing and lining them with parchment paper.
In a large bowl, whisk together the sugar and eggs using an electric mixer until the mixture is light and fluffy with an airy texture. Slowly whisk in the melted butter until smooth. Stir in the buttermilk, vanilla, and almond extract until everything is well combined.
Step #2: Sift in the flour, baking powder, and salt over the top of the bowl with the wet ingredients.
Step #3: Gently fold the flour mixture into the wet ingredients until just combined—be careful not to overmix. Fold in the chopped pecans and shredded coconut until evenly distributed into the cake batter.
Step #4: Pour batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely.
Step #5: Meanwhile, make the frosting by beating the butter and cream cheese together in a stand mixer on medium speed until smooth and creamy, about 2–3 minutes. Mix in the vanilla, almond extract, and salt. Gradually add the confectioner’s sugar, one cup at a time, beating until the frosting is light, fluffy, and spreadable. Adjust sweetness and texture as desired.
Step #6: To assemble, place one cooled cake layer on a serving plate or stand and spread a generous layer of frosting on top. Repeat with the second layer, then add the final layer and cover the top and sides of the cake with the remaining frosting.
Step #7: Use an offset spatula to smooth the surface or create swoops and swirls.
Step #8: For a beautiful finish, pipe additional frosting on top of the cake and sprinkle with chopped pecans and toasted coconut on top of each swirl. Refrigerate the cake for about 30 minutes before slicing for the cleanest layers.
My Pro Tips
Recipe Tips
- Use full-fat buttermilk: It gives the cake that signature moist, tender crumb and balances the sweetness beautifully. Low-fat buttermilk won’t provide the same richness, but you can still use it.
- Bring all ingredients to room temperature: This ensures even mixing and a smooth batter, preventing dense or uneven layers.
- Avoid overmixing the batter: Once you add the flour, mix only until combined. Overmixing develops gluten, which can make the cake tough.
- Check for doneness early: Every oven varies! Start checking at 30 minutes. Insert a toothpick in the center and look for a few moist crumbs (not wet batter).
- Cool completely before frosting: Warm cake will melt your cream cheese frosting—patience pays off here.
- Beat the frosting until fluffy: Whipping air into the butter and cream cheese makes it light, silky, and easy to spread.
- Chill before slicing: A brief chill in the fridge (30 minutes) helps the frosting set, resulting in those picture-perfect, clean-cut layers.
FAQ’s
Despite the name, Italian Cream Cake isn’t Italian at all—it’s a classic Southern American dessert! This beloved cake features tender, buttery layers flavored with vanilla, almond, coconut, and pecans, then frosted with a rich cream cheese frosting. It’s thought to have originated in the American South, where bakers added coconut and nuts to traditional white cakes for extra flavor and texture. The result? A perfectly moist, nutty, and creamy layer cake that feels as comforting as it is elegant. You’ll love my version.
Both are Southern favorites, but they’re very different in flavor and texture. Hummingbird Cake is made with mashed bananas, crushed pineapple, and warm spices—more like a tropical carrot cake without the carrots. Italian Cream Cake, on the other hand, is a buttermilk-based white cake enriched with coconut, pecans, and almond extract, then topped with silky cream cheese frosting. Where Hummingbird Cake tastes fruity and spiced, Italian Cream Cake is nutty, buttery, and delicately sweet.
Yes, since Italian Cream Cake is frosted with cream cheese frosting, it should be stored in the refrigerator. Keep it covered to prevent it from drying out or absorbing fridge odors. Before serving, let the cake sit at room temperature for about 30–45 minutes, allowing the texture to soften and the frosting to regain its silky consistency.
If you’ve made the cake ahead, it will actually taste even better the next day as the flavors meld together. You can safely refrigerate it for up to 4 days or freeze the unfrosted cake layers for up to 2 months.
Make-Ahead, Storage, and Reheating
- Make Ahead: Bake the cake layers up to 2 days in advance; wrap tightly and refrigerate until ready to frost.
- Storage: Store the frosted cake in the refrigerator in an airtight container, covered, for up to 4 days. Bring to room temperature before serving for the best texture.
- Freezing: Unfrosted layers can be frozen for up to 2 months. Thaw overnight in the refrigerator, then frost as usual.
More Italian Cakes
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Italian Cream Cake
Ingredients
For the Cake:
- 1 ¼ cups granulated sugar
- 2 large eggs, at room temperature
- ½ cup butter, melted
- 1 ½ cups buttermilk, at room temperature (preferably full-fat)
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup chopped pecans
- ¾ cup sweetened shredded coconut
For the Frosting:
- 1 cup unsalted butter, softened
- 16 ounces cream cheese, softened (2 blocks)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- ½ teaspoon salt
- 7 cups confectioner’s sugar, or to taste
For Decorating (Optional):
- ½ cup finely chopped pecan halves
- ½ cup toasted coconut
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 8-inch round cake pans by greasing and lining them with parchment paper.
- In a large mixing bowl with an electric mixer, beat together the sugar and eggs until light and fluffy. Slowly whisk in the melted butter until smooth. Stir in the buttermilk, vanilla, and almond extract until everything is well combined.
- Sift in the flour, baking powder, and salt over the top of the bowl with the wet ingredients. Gently fold the dry mixture into the wet ingredients until just combined—be careful not to overmix. Fold in the chopped pecans and shredded coconut until evenly distributed.
- Divide the batter evenly between the prepared pans and smooth the tops. Bake for 30–35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, make the frosting by beating the butter and cream cheese together in a stand mixer on medium speed until smooth and creamy, about 2–3 minutes. Mix in the vanilla, almond extract, and salt. Gradually add the confectioner’s sugar, one cup at a time, beating until the frosting is light, fluffy, and spreadable. Adjust sweetness and texture as desired.
- To assemble, place one cooled cake layer on a serving plate or stand and spread a generous layer of frosting on top. Repeat with the second layer, then add the final layer and cover the top and sides of the cake with the remaining frosting. Use an offset spatula to smooth the surface or create swoops and swirls.
- For a beautiful finish, pipe additional frosting on top of the cake and sprinkle with chopped pecans and toasted coconut on top of each swirl. Refrigerate the cake for about 30 minutes before slicing for the cleanest layers.
Notes
- Use full-fat buttermilk: It gives the cake that signature moist, tender crumb and balances the sweetness beautifully. Low-fat buttermilk won’t provide the same richness, but you can still use it.
- Bring all ingredients to room temperature: This ensures even mixing and a smooth batter, preventing dense or uneven layers.
- Avoid overmixing the batter: Once you add the flour, mix only until combined. Overmixing develops gluten, which can make the cake tough.
- Check for doneness early: Every oven varies! Start checking at 30 minutes. Insert a toothpick in the center and look for a few moist crumbs (not wet batter).
- Cool completely before frosting: Warm cake will melt your cream cheese frosting—patience pays off here.
- Beat the frosting until fluffy: Whipping air into the butter and cream cheese makes it light, silky, and easy to spread.
- Chill before slicing: A brief chill (30 minutes) helps the frosting set, resulting in those picture-perfect, clean-cut layers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you use freshly milled flour and if so, which wheat berries would you recommend? Looks Yummy!