Italian Cream Cake is a classic Southern dessert with an irresistible combination of moist cake, rich cream cheese frosting, and the warm crunch of pecans and coconut. This layered delight strikes a perfect balance between sweet and tangy, dense and tender, making it an ideal centerpiece for celebrations or a special indulgence at any time.
Why You’ll Love This Recipe
This cake brings together the best of textures and flavors—fluffy layers with subtle hints of vanilla and buttermilk, creamy frosting with a slight tang from cream cheese, and toasted notes from pecans and coconut. Unlike overly sweet cakes, Italian Cream Cake offers a nuanced depth that appeals to a wide range of palates. It’s also beautifully garnished, giving it a homemade elegance that makes it perfect for holidays, birthdays, and gatherings.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
all-purpose flour
baking powder
baking soda
salt
unsalted butter, softened
vegetable oil
granulated sugar
large eggs
vanilla extract
buttermilk
shredded coconut
chopped pecans
For the Cream Cheese Frosting:
cream cheese, softened
unsalted butter, softened
powdered sugar
vanilla extract
For Garnish:
extra shredded coconut
chopped pecans
directions
Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, beat the butter, oil, and sugar until light and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate adding the dry ingredients and the buttermilk to the batter, beginning and ending with the dry mixture. Mix until just combined.
Fold in the shredded coconut and chopped pecans until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and beat until fluffy. Stir in the vanilla extract.
Assemble the cake by spreading frosting between the cooled layers, over the top, and around the sides.
Garnish with additional shredded coconut and chopped pecans for a decorative finish.
Servings and timing
Servings: 10 slices
Prep Time: 20 minutes
Baking Time: 30 minutes
Total Time: 1 hour
Calories: approximately 350 kcal per slice
Variations
Toasted Coconut: Toast the coconut for added flavor and a golden finish.
Extra Nutty: Add more pecans to the frosting or sprinkle between layers for extra crunch.
Lemon Zest: Add a teaspoon of lemon zest to the batter for a subtle citrus note.
Cupcakes: Bake in cupcake tins for about 18–20 minutes for individual servings.
Gluten-Free Option: Substitute with a gluten-free all-purpose flour blend suitable for baking.
storage/reheating
Store the assembled cake in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving for the best flavor and texture. If needed, you can freeze the cake layers (unfrosted) wrapped tightly for up to 2 months. Thaw in the refrigerator overnight before assembling. The frosting can also be made ahead and stored in the fridge for up to 3 days.
FAQs
What makes Italian Cream Cake different from other layer cakes?
It includes coconut and pecans in the batter and is typically frosted with cream cheese frosting, giving it a unique flavor and texture.
Can I use sweetened coconut?
Yes, but it may make the cake slightly sweeter. Unsweetened is preferred for a balanced taste.
Can I make the cake ahead of time?
Absolutely. Bake the layers a day in advance and store them tightly wrapped in the refrigerator.
Can I freeze this cake?
Yes, freeze the unfrosted cake layers or fully assembled cake for up to 2 months. Thaw in the fridge before serving.
What kind of pecans are best?
Use raw or lightly toasted pecans for the best flavor and texture.
Is there a substitute for buttermilk?
Yes, mix 1 tablespoon lemon juice or vinegar with 1 cup milk and let sit for 5 minutes.
Can I make this into a sheet cake?
Yes, use a 9×13 inch pan and adjust baking time to 35–40 minutes.
What’s the best way to frost this cake?
Use an offset spatula for smooth application. Chill the cake slightly between layers for stability.
Can I add pineapple or other fruit?
Yes, drained crushed pineapple can be added for a tropical variation, though it will alter the texture.
Is this cake overly sweet?
No, the cream cheese frosting balances the sweetness, while the coconut and nuts add texture and flavor.
Conclusion
Italian Cream Cake is a timeless dessert that combines tender cake layers, a tangy-sweet frosting, and the satisfying crunch of coconut and pecans. With its simple yet impressive flavor, it’s the perfect treat for family gatherings, special events, or as a show-stopping finale to a homemade meal. This cake not only tastes incredible but also looks as elegant as it is delicious.
Italian Cream Cake
- Total Time: 55 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
This Italian Cream Cake is a classic Southern-style dessert made with moist layers of coconut and pecan cake, frosted in a rich cream cheese frosting, and finished with a delightful garnish of extra coconut and crunchy pecans. A festive treat perfect for holidays and celebrations!
Ingredients
For the Cake:
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1/2 cup vegetable oil
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1 1/2 cups granulated sugar
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3 large eggs
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1 teaspoon vanilla extract
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1/2 cup buttermilk
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1/2 cup shredded coconut
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1/2 cup chopped pecans
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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1/2 cup unsalted butter, softened
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2 cups powdered sugar
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1 teaspoon vanilla extract
For Garnish:
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Extra shredded coconut
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Chopped pecans
Instructions
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Preheat oven to 350°F (175°C) and grease two 8-inch cake pans.
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In a bowl, whisk together flour, baking powder, baking soda, and salt.
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In another bowl, beat together butter, oil, and sugar until light and creamy.
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Add eggs one at a time, mixing well after each, then stir in vanilla extract.
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Alternately add dry ingredients and buttermilk to the wet mixture, mixing just until smooth.
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Fold in shredded coconut and chopped pecans.
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Divide batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
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For the frosting, beat softened cream cheese and butter together until creamy.
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Add powdered sugar and vanilla, beating until smooth and fluffy.
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Assemble the cake by layering with frosting, covering the top and sides, and garnishing with coconut and pecans.
Notes
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Toasting the coconut and pecans before folding them in adds extra flavor.
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Store the cake in the fridge for up to 4 days; let it come to room temperature before serving.
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You can add a pinch of cinnamon to the cake batter for a warm twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American