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Italian Cream Cake Recipe
Ash Tyrrell

Italian Cream Cake Recipe

I still remember the first time I made this Italian Cream Cake in my kitchen—it filled the whole house with the warm smell of toasted pecans and vanilla. The cake turned out unbelievably soft, rich, and perfectly layered with creamy frosting. What I love most is how every bite combines coconut, almond, and cream cheese flavors so beautifully.
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Total Time 1 hour 15 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 2 ⅔ cups all-purpose flour – Gives the cake structure while keeping the crumb soft.
  • 2 cups granulated sugar – Adds sweetness and helps create a tender texture.
  • 1 teaspoon baking powder – Helps the cake rise evenly.
  • ½ teaspoon baking soda – Works with buttermilk for a fluffy texture.
  • 1 teaspoon salt – Balances the sweetness and enhances flavor.
  • 12 tablespoons unsalted butter softened – Use room-temperature butter for easier mixing.
  • 1 ½ cups buttermilk – Real buttermilk gives the cake extra moisture and richness.
  • 2 large eggs – Bring them to room temperature for smoother batter.
  • 1 teaspoon vanilla extract – Adds warmth and sweetness.
  • ½ teaspoon almond extract – Gives the signature Italian cream cake flavor.
  • 1 cup sweetened shredded coconut – Adds texture and subtle sweetness.
  • 1 cup chopped pecans – Toast them lightly for deeper nutty flavor.
  • 1 cup unsalted butter softened – Makes the frosting smooth and creamy.
  • 16 ounces cream cheese softened – Use full-fat brick-style cream cheese for best results.
  • 1 ½ teaspoons vanilla extract – Enhances the frosting flavor.
  • ½ teaspoon almond extract – Adds a light nutty aroma.
  • ¼ teaspoon salt – Keeps the frosting from tasting overly sweet.
  • 8 cups powdered sugar – Creates a thick and fluffy frosting texture.
  • ½ cup finely chopped pecans – Adds crunch and visual appeal.
  • ½ cup toasted coconut – Gives the cake a beautiful bakery-style finish.

Method
 

  1. Preheat your oven to 350°F and grease three round cake pans thoroughly. I also like lining the bottoms with parchment paper because it helps the cakes release easily after baking. Properly prepared pans prevent sticking and keep the cake layers intact.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Stir everything well so the leavening ingredients distribute evenly throughout the batter. This step helps create a soft and evenly baked cake texture.
  3. Add softened butter one piece at a time into the dry mixture while mixing slowly. Continue until the texture becomes crumbly and sandy. This method creates a delicate cake crumb that stays soft after baking.
  4. In another bowl, whisk together the buttermilk, eggs, vanilla extract, and almond extract. Mixing them separately ensures the batter blends smoothly without overmixing. Room-temperature ingredients work best for an even batter consistency.
  5. Slowly pour the wet mixture into the dry ingredients while mixing on low speed. Stir until the batter becomes smooth and creamy without lumps. Avoid overmixing because it can make the cake dense instead of fluffy.
  6. Use a spatula to gently fold the shredded coconut and chopped pecans into the batter. This keeps the mixture light while evenly distributing texture and flavor throughout the cake layers. The toasted pecans add a delicious nutty crunch.
  7. Divide the batter evenly between the prepared cake pans and place them in the oven. Bake for about 30 minutes or until a toothpick inserted in the center comes out mostly clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a cooling rack.
  8. Beat the butter and cream cheese together until smooth and creamy. Add vanilla extract, almond extract, and salt before slowly mixing in powdered sugar. Continue beating until the frosting becomes fluffy and spreadable.
  9. Place the first cake layer on a serving plate and spread a thick layer of frosting on top. Repeat with the remaining layers, then cover the outside of the cake with frosting. Chill briefly before adding the final decorative touches.
  10. Press toasted coconut and chopped pecans around the sides of the cake for a classic finish. I like piping extra frosting swirls on top for a bakery-style presentation. Slice and serve once the cake is fully set.

Notes

  • I always toast the pecans before adding them because it gives the cake a richer flavor.
  • I prefer using full-fat cream cheese since low-fat versions make the frosting too soft.
  • I chill the cake for 20 minutes before final frosting to keep crumbs from mixing in.
  • I learned not to overbake the cake because even a few extra minutes can dry it out.
  • I like adding a tiny extra splash of almond extract for a stronger bakery-style flavor.
  • I use room-temperature ingredients every time because the batter mixes much more smoothly.