Italian Cream Cake

By popular request! After a flood of emails asking for an Italian Cream Cake, I finally decided to make my own version, and I have to say, it’s heavenly. The funny thing is… this cake isn’t actually Italian! It’s a classic Southern American cake full of pecans, coconut, and almond flavor, all wrapped up in a tender, buttery crumb and frosted with rich cream cheese frosting. Moist, nutty, and sweetly nostalic—this cake feels like a hug.

Prep Time15

Cook Time30

Total Time1 45

Course: cake, Dessert

Cuisine: American

Keyword: cream cake, Italian cream cake

Servings: servings

Author: Elena Davis

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

Elena's Top 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 (30 minutes) helps the frosting set, resulting in those picture-perfect, clean-cut layers.

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