Italian Cream Cake

Old-fashioned Italian cream cake made with coconut, pecans, and cream cheese frosting. This is a can’t-miss authentic Italian cream cake recipe!

Italian cream cake has so many of my favorite things all in one cake.

It’s a moist buttermilk cake filled with coconut and pecans and topped with almond cream cheese.

I don’t think that I could have come up with a more perfect cake!

This cake is more involved than many of my one-bowl cake recipes.

It is worth the time it takes, and it makes a great holiday or special occasion cake. 

What is Italian cream cake?

Italian cream cake is a moist buttermilk cake has pecans and coconut in it.

The cake is frosted with cream cheese frosting.

The cake is traditionally made as a 3 layer cake, but some of the ingredients vary from recipe to recipe.

I prefer the version with almond extract, but feel free to leave it out if you would like.

How to make Italian cream cake (from scratch)

This cake is more involved than a one-bowl cake, but it isn’t difficult to make.

Begin by beating the butter and shortening together.

Then, mix in the egg yolks, vanilla, and almond extract.

Next, add in the baking soda and half of the flour.

Then, mix in the buttermilk and then remaining half of the flour.

Mix in the pecans and coconut.

Beat the egg whites to stiff peaks.

You want them to be stiff peaks but not dry and overbeaten.

Finally, fold in the beaten egg whites.

Divide the batter between the three prepared cake pans.

I highly recommend greasing and flouring the cake pans.

I like to use a nonstick spray that has flour in it, but traditional greasing and flouring will also work.

Once the cake has cooled, prepare the frosting.

Begin by beating the butter and cream cheese together.

Add the powdered sugar, vanilla, and almond extract.

Finally, top each layer of cake with frosting and pecans.

I also sprinkle the top layer with (cooled) toasted coconut.

How to store this cake

Italian cream cake should be stored, covered, in the fridge.

How long will the cake keep?

The cake will stay good for 3-4 days in the fridge.

More holiday cake recipes!

• Homemade German Chocolate Cake
• Chocolate Mousse Cake
• Red Velvet Sheet Cake

If you’ve tried this Italian cream cake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Italian Cream Cake

Italian Cream Cake Recipe 

Author:I Heart Eating

Prep Time: 40 minutes

Cook Time: 20 minutes

Total Time: 1 hour

Servings:12 servings

Course: Dessert

Cuisine: American

Keyword: cake, coconut, pecan

Print Rate

5 from 3 votes

Ingredients

Cake

• 1/2 cup butter (softened)
• 1/2 cup shortening
• 2 cups granulated sugar
• 5 large eggs (separated)
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk¹
• 1 1/2 cups sweetened shredded coconut
• 1 cup chopped pecans

Cream Cheese Frosting

• 12 ounces cream cheese² (softened)
• 1/2 cup butter (softened)
• 5 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/2-1 teaspoon almond extract³
• 1 cup chopped pecans

Instructions

• Preheat oven to 350F. Grease and flour 3 9-inch round cake pans. Set aside.
• In a large bowl, beat butter and shortening together until well-combined.
• Add granulated sugar, and beat until light and fluffy.
• Beat in egg yolks, vanilla, and almond extract, scraping down the bowl as needed.
• Add half of the flour and all of the baking soda. Stir in until just combined.
• Mix in buttermilk.
• Stir in remaining half of the flour until just combined.
• Mix in coconut and pecans until incorporated.
• In a separate bowl, beat egg whites until stiff peaks form.
• Fold one-third of the egg whites into batter.
• Fold in remaining beaten egg whites.
• Gently spoon batter into prepared pans.
• Bake 20-25 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Cool 10 minutes in the pan, and then remove cakes to wire rack to cool completely.
• For frosting, beat cream cheese and butter together until smooth.
• Add powdered sugar, vanilla, and almond extract, and mix on low for 30 seconds, or until powdered sugar is just incorporated.
• Increase speed to medium-high and beat until fluffy.
• Spread frosting over layer of cake and then top with pecans. 
• Repeat with remaining layers, frosting, and pecans.⁴ 
• Refrigerate before serving, and cover and chill any leftovers. 

Video

Notes

1. Low-fat or full-fat buttermilk ok
2. Full-fat or 1/3-less fat ok. Fat-free isn't recommended.
3. If you want a milder almond flavor, use 1/2 teaspoon. For a stronger almond flavor, use 1 teaspoon.
4. I also sprinkle the top layer with cooled toasted coconut. 
5. Nutrition values are estimates. 

Nutrition Information

Serving: 1servingCalories: 891kcal (45%)Carbohydrates: 110g (37%)Protein: 9g (18%)Fat: 47g (72%)Saturated Fat: 20g (100%)Cholesterol: 126mg (42%)Sodium: 438mg (18%)Potassium: 257mg (7%)Fiber: 2g (8%)Sugar: 90g (100%)Vitamin A: 770IU (15%)Vitamin C: 0.2mgCalcium: 97mg (10%)Iron: 2.1mg (12%)

Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.