Take your cake-baking game to the next level with this rich, decadent Best Italian Cream Cake Recipe! This show-stopping layered dessert has a vanilla cake base loaded with toasted pecans and shredded coconut, smothered in a dreamy cream cheese frosting, and dressed to impress with pecan halves, toasted pecan chips, and toasted coconut!
All of this goodness comes in the form of an EASY-to-follow recipe so that EVERYONE can get a taste of this incredible dessert!
You’ll Love This Classic Recipe For Italian Cream Cake
Set your easy, go-to (but delicious!) cake recipe aside and give this Best Italian Cream Cake Recipe a whirl! This showstopping dessert is made to be the center of attention for its decadent appearance and luxurious flavor!
Serve this Classic Italian Cream Cake up as an edible showpiece at special occasions such as a bridal shower or a baby shower! It’d also be a great holiday dessert as well.
Whether you prefer to stick to easy recipes or know your way around the kitchen, this recipe is designed for ANYONE to bake up! I’ve included step-by-step instructions for each part of the journey to make it approachable.
From toasting coconut and pecans to perfecting homemade cream cheese frosting to assembling a layered cake, I set everyone up for success every step of the way so that the first bite was an instant reward!
What Is Italian Cream Cake?
Italian Cream Cake is known for its rich flavor and luxurious appearance! A classic Italian cream cake has a vanilla-based cake with shredded coconut and toasted pecans baked into the batter. It finishes with cream cheese frosting, more toasted pecans, and shredded coconut.
Oddly enough this dessert isn’t even Italian! Though it’s hard to pinpoint exactly where this vintage cake originated from its known start in the Southern U.S.
Rebecca’s Recipe Review
Taste: Very sweet with a rich Southern nutty and buttery flavor with a hint of cream cheese.
Texture: Dense but soft crumb with silky smooth frosting and a crunchy coating.
Ease: 7/10 – primarily because of the extra toasting steps and that it’s a layer cake.
Pros: The flavor!
Cons: Lots of work and calories.
Would I Make This Again? Yes, for a special occasion, not as an everyday cake.
Best Italian Cream Cake Ingredients
Vanilla Cake: Making the cake layers begins with common baking ingredients such as granulated sugar, dark brown sugar, baking powder, salt, salted butter, eggs, and vanilla bean paste or extract. In addition to using vanilla flavoring, we also opted for almond extract for more flavor depth.
In this cake recipe, we perfected the texture using buttermilk for moisture and then exchanged all-purpose flour for cake flour to give the dessert a more tender crumb. If you don’t have cake flour, you can make this homemade Cake Flour Substitute using only two ingredients.
To bring in rich flavor as well as more support for the texture of the cake I also opted to incorporate powdered milk into the cake batter. Since this doesn’t impact the structure of the cake it can be omitted if you prefer.
Before the cake batter hits the oven, toasted pecan chips and shredded coconut are mixed in. Then once the cake layers are out of the oven and still hot, they get brushed with vanilla simple syrup.
Cream Cheese Frosting: Every unforgettable cream cheese frosting starts with high-quality ingredients! Therefore, I recommend using full-fat cream cheese such as Philadelphia brand and European-style or grass-fed butter to achieve the best flavor.
From there the frosting continues to build with the addition of vanilla bean extract, almond extract, salt, and heavy cream. It’s then sweetened with (lots of!) powdered sugar and finished off by mixing in toasted pecans.
Once the vanilla cakes have been frosted with this homemade cream cheese frosting the dessert is garnished with toasted shredded coconut, toasted pecans, and pecan halves.
How To Make An Italian Cream Cake
Prepare The Vanilla Cake Layers
- Preheat the oven and prepare the two cake pans using cake goop or nonstick spray and parchment paper. Then set them aside.
- Toast the pecan chips in a skillet over medium heat, making sure to stir them frequently. Once the pecans are toasted remove them from the heat and allow them to cool completely before using them on the cake.
- Mix cake flour, granulated sugar, dark brown sugar, powdered milk, baking powder, and salt together in the bowl of a stand mixer using a paddle attachment.
- Add the softened salted butter to the bowl of mixed dry ingredients and mix.
- Mix the large eggs and additional large egg whites, one at a time, into the bowl. Make sure to mix after each egg has been added.
- Add vanilla bean paste, almond extract, and buttermilk in three parts into the cake batter. Mix this all together until the batter becomes smooth.
- Fold the cooled toasted pecans and shredded coconut into the cake batter.
- Divide the cake batter evenly between the two prepared cake pans. Smooth out the tops using a spatula.
- Bake the cake until the edges of the cake begin to pull away from the pan and the top springs back when touched.
- As soon as the cakes come out of the oven, brush the tops with vanilla simple syrup. Then, allow the cakes to cool in the pan.
- Flip the slightly cooled cake pans onto a wire rack and brush the bottoms and sides of them with the remaining simple syrup. Then allow them to cool completely before frosting.
Prepare The Cream Cheese Frosting
- Toast pecan chips in a preheated oven on a baking sheet that’s lined with parchment paper. Stir the chips halfway through the toasting process.
- Toast shredded coconut in a skillet over medium heat until it turns to a nice golden brown.
- Cream unsalted butter, cream cheese, vanilla bean extract, almond extract, and salt together using a hand mixer or stand mixer.
- Mix in the powdered sugar one cup at a time, alternating with a portion of heavy cream. Mix the frosting at low speed after each addition.
- Whip the cream cheese frosting until it becomes light and fluffy.
- Reserve some frosting for piping.
- Mix a portion of the toasted pecans into the rest of the frosting.
Assemble The Italian Cream Cake
- Spread a dollop of frosting onto your cake stand, board, or plate to help the cake grip to it.
- Place one cake layer on top of the frosting and then add frosting on top to create a thick middle layer of frosting.
- Place the second cake layer on top of the middle layer of frosting and then top it with frosting and spread it all over to create a thin crumb coat. Afterward, transfer the cake into the fridge.
- Remove the cake from the fridge and then finish frosting it with the remaining frosting.
- Coat the sides of the cake with the toasted coconut immediately after frosting it so that it adheres securely to the frosting as it starts to crust.
- Create a decorative border around the top and bottom of the cake using a piping bag and tip if you’d like.
- Add the remaining toasted pecans to the top of the cake within the piped frosting border and gently press them down so that they stick to the frosting. If desired, top the border with pecan halves.
- Preparing The Cake Pans – Since this cake is assembled and served on a cake plate, we want the cake layers to release perfectly from their pans without damage. To achieve this, I highly recommend using cake goop on the pans. If not, the next best option is to spray the pan with non-stick spray and then line the bottoms with parchment paper.
- Blitz the Coconut – You can blitz it in a food processor for finely shredded coconut. The finer coconut will make for cleaner cake cuts as well as give the cake a less stringy texture
- Cake Doneness – Be careful not to over or under-cook the cake layers. Since all ovens bake differently, start with baking the cake layers for 35 minutes and then checking them for doneness. Then add a few additional minutes at a time as needed. When the cake layers are fully baked the center of them should read 200 degrees F on a kitchen thermometer.
- Frosting Consistency – If the cream cheese frosting appears wet and grainy, you can add an additional 1/2 cup of powdered sugar. However, if it is too stiff then you can mix in an additional tablespoon of heavy cream.
- Middle Frosting Layer – To give this cake a nice thick middle layer of frosting you can pipe frosting on and then use a bench scraper to smooth the frosting layer out.
- Flavor – I found that this cake had the best flavor when the cakes were allowed to rest overnight, and even after frosting, it was even better the next day!
Old Fashioned Italian Cream Cake Recipe Variations
- Cake Pan Size – I prefer making this cake using two round 9-inch cake pans. However, you could also make a three-layer cake using three 8-inch cake pans. You could also make a 9×13-inch cake or even cupcakes if you prefer!
- Coconut – You either love or hate shredded coconut and that’s ok! If you’re not a fan you can simply omit the shredded coconut from this cream cake recipe.
- Almond Extract – If you prefer, almond extract can be left out of the recipe. However, I do find that it gives a nice depth of flavor to the cakes and also pairs nicely with the pecans. If you have some on hand, I highly recommend giving it a try!
- Simple Syrup – Feel free to brush a different flavor of simple syrup onto the cake layers. If you’re a big fan of coconut flavor, you may even want to brush them with coconut simple syrup!
- Frosting Options – If cream cheese frosting isn’t your favorite option, try my American Buttercream Frosting or Russian Buttercream Recipe.
- Nut-Free Option – To accommodate a nut allergy simply omit the pecans.
- Lemon Variation – Brush the cakes with lemon simple syrup or add a bit of lemon zest into the cake batter for a Lemon Cream Cake Variation.
- Spiced Cake Variation – For a spiced Cream Cake Variation that would be perfect for Fall add a little nutmeg or cinnamon to the cake batter.
How To Serve This Recipe For Italian Cream Cake
To serve nice, clean slices of Italian Cream Cake, use a large chef knife that has been heated under hot water and then wiped off. Then, when slicing into the cake, pull the knife back out of the cake, not up.
If you prefer not to eat cold cake, you can cut and plate the slices and then allow them to set to bring them to room temperature before enjoying.
Best Italian Cream Cake Recipe Storage
The finished Italian Cream Cake can be kept at room temperature for the day. After that, it should be loosely covered with plastic wrap or enclosed in a cake carrier and then stored in the fridge. If you prefer, you can also transfer slices of the Italian Cream Cake into an airtight container to be stored in the fridge as well.
Once the cake is stored in the fridge you can enjoy it for 3 to 4 days.
More Delicious Cake Recipes
- Vanilla Bean Cake – The perfect canvas for your favorite fillings and frostings that your family may love!
- Chocolate Raspberry Cake – Homemade raspberry filling gets sandwiched between two rich chocolate layers!
- Yellow Butter Cake Recipe – An old-fashioned cake that’s a great celebration dessert!
- Chocolate Cookie Butter Cake – If you love cookie butter then this is the cake for you!
- Nutella Cake – A rich, mouthwatering blend of chocolate and hazelnut!
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How To Make An Italian Cream Cake
Ingredients
Vanilla Cake
- 1 cup pecan chips 115g, see notes
- 3½ cups cake flour 420g
- 1½ cups granulated sugar 300g
- ½ cup dark brown sugar 110g, packed
- 2 tablespoons powdered milk 10g
- 4 teaspoons baking powder 16g
- 1 teaspoon salt
- 1 cup salted butter 227g, room temperature, very soft – see notes
- 2 large eggs room temperature
- 4 large egg whites room temperature
- 1 cup buttermilk 240 ml, room temperature
- 1 tablespoon vanilla bean paste or extract
- ½ teaspoon almond extract
- 7 ounces shredded coconut 200g
- ⅓ cup vanilla simple syrup to use AFTER baking
Cream Cheese Frosting
- 1 cup unsalted butter 227g, room temperature
- 16 ounces cream cheese 454g, room temperature
- 1 tablespoon vanilla bean paste or extract
- ½ teaspoon almond extract
- ½ teaspoon salt
- 9 cups powdered sugar
- ¼ cup heavy cream
- 4 ounces shredded coconut
- 1 cup pecan chips divided
Instructions
Cake
- Preheat the oven to 325°F. Grease two 9-inch round cake pans with cake goop (best results) or non-stick spray, then line the bottom with parchment paper and set aside.
- In a medium skillet, toast 1 cup pecan chips for 6 to 8 minutes over medium heat, stirring frequently. Remove and allow to cool completely before using.
- Add 3½ cups cake flour, 1½ cups granulated sugar, ½ cup dark brown sugar, 2 tablespoons powdered milk, 4 teaspoons baking powder, and 1 teaspoon salt to a stand mixer bowl fitted with a paddle attachment and mix for 1 minute.
- Add the super soft 1 cup salted butter and mix at medium-low speed until the mixture becomes sandy in texture.
- Add the 2 large eggs and 4 large egg whites one at a time, mixing after each addition. Scrape down the sides of the bowl.
- Add 1 tablespoon vanilla bean paste, ½ teaspoon almond extract, then 1 cup buttermilk in three parts, mixing for 1 minute after each addition and scraping down the bowl. Mixing until the batter is smooth.
- Fold in the cooled toasted pecans and 7 ounces shredded coconut (untoasted) until combined. You can blitz the coconut in a food processor for finer pieces that make for cleaner cuts and a less stringy texture!
- Divide the batter between the two prepared pans. (I usually get about 940g per pan).
- Smooth out the top of the batter and bake for 45 to 50 minutes (see notes) until the edges of the cake begin to pull away from the pan and the top springs bake when touched. A cake tester should also come back clean from the center, and the cake should read an internal temperature of 200°F. If using 8-inch pans, the cakes will likely need 5 to 10 additional minutes.
- Immediately after removing from the oven, use a pastry brush to the top of the cakes with some of the ⅓ cup vanilla simple syrup. Allow the cakes to cool in the pans for 10 minutes.
- After 10 minutes, flip them onto a wire rack, brush the bottoms and sides of the cakes with the remaining simple syrup, and allow them to cool completely before frosting. About 1 hour.
Frosting
- Preheat the oven to 325°F and line a baking pan with parchment paper. Add 1 cup pecan chips to the pan and toast for 6 to 8 minutes, stirring halfway in between.
- While the pecans toast, add 4 ounces shredded coconut to a skillet and toast over medium heat until golden brown.
- Cream 1 cup unsalted butter, 16 ounces cream cheese, 1 tablespoon vanilla bean paste, ½ teaspoon almond extract, and ½ teaspoon salt in a large mixing bowl with a hand mixer or a stand mixer bowl fitted with a paddle attachment (recommend this method).
- Add 9 cups powdered sugar 1 cup at a time, alternating with ¼ cup heavy cream, 1 ounce at a time. Mixing at low speed after each addition just until incorporated.
- Increase speed to high and whip for 2 to 3 minutes until light and fluffy. If the frosting looks wet or grainy, add an additional ½ cup of powdered sugar, if it's too stiff, add 1 tablespoon of heavy cream.
- Reserve a cup or two of frosting for piping on the top and edges of the cake.
- Add ¾ cup of the toasted pecans into the remaining frosting and mix to combine.
Assembly
- Spread a small bit of frosting on your cake stand, board, or plate to help grip the cake.
- Place one of the cake layers on top of that frosting and add some frosting on top to create a thick middle layer of frosting. You can pipe this on and smooth it out with a bench scraper also.
- Place the next layer on top of the frosting, then top it with frosting and spread it all over to create a thin crumb coat. Place the cake in the refrigerator for 15 minutes.
- Remove from the fridge and finish frosting it with the rest of the frosting.
- Press the toasted coconut to the side with your hands immediately after frosting so it sticks before the frosting starts to crust.
- Once the coconut is on, I like to create a decorative border around the top and bottom of the cake.
- Add the remaining toasted pecans to the top of the cake within the piped frosting border and gently press them down so they stick. Top the border with pecan halves if desired.
Notes
- This is an involved recipe, but you can bake the cake a day in advance. Once the cakes have cooled and the simple syrup has soaked in, wrap the cakes in plastic wrap and store (preferably at room temperature) until ready to use.
- I recommend using European-style or grass-fed butter and letting it sit out overnight before using it for the best results. I used Kirkland Grass-fed butter in my testing.
- It’s best to use finely chopped pecan chips in this recipe for easy cutting. I like these pecan chips from Target.
- The doneness time varies because different ovens and pans bake differently. I recommend starting with 35 minutes, checking for doneness, and adding a few minutes at a time as needed. When fully done, the center of the cake should be 200 degrees F.
- This recipe makes a lot of frosting, but feel free to use less if desired.
- The nutritional information is an estimate based on 16 servings – yes, it is a lot. This is a rich and indulgent cake loaded with butter, cream cheese, sugar, and nuts – it’s unavoidable but worth it occasionally!
Nutrition
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