This Italian Cream Cake is hands down one of the fluffiest and most moist versions you’ll ever try! With ultra-tender coconut, pecan cake layers with a hint of almond flavor, all topped with a smooth and tangy cream cheese frosting—a true Southern classic!
What is Italian Cream Cake?
Italian Cream Cake is a classic Southern dessert that’s rich, moist, and irresistibly decadent. Despite its name, this cake isn’t actually from Italy! It features tender coconut and pecan cake layers with a hint of almond flavor—all coated in a creamy, tangy cream cheese frosting. How incredible does that sound?!
What You’ll Love About This Recipe
When developing this recipe, I wanted to make the cake as simple as possible while still delivering the classic fluffy texture Italian Cream Cakes are known for. Here’s what I think you’re going to love:
Authentic Recipe – This Italian Cream Cake follows the traditional method of whipping egg whites to stiff peaks and folding them into the batter at the end. This crucial step adds lightness and helps create the cake’s tender, airy texture. Honestly, I don’t know why more cakes aren’t made this way!
Moist & Tender – This recipe uses a combination of butter, oil, and buttermilk to achieve a soft, melt-in-your-mouth texture that you’re going to love. I also opted to use a bit of cornstarch (in place of some of the all-purpose flour) to make the cake layers extra tender!
Simple – I opted for a two-layer cake to make it more approachable and easier to prepare. If you’d prefer a three-layer version, simply multiply the recipe by 1.5!
How to Make Italian Cream Cake
You can find the full list of ingredients for this Italian cream cake recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Cake Layers
Preheat oven to 180°C (350°F) conventional and grease two 8-inch round cake pans (I use my homemade cake release to grease my pans). Also line the bottoms with parchment paper. Set aside for now.
Sift together flour, cornstarch, baking powder, baking soda and salt. Using a whisk, mix until well combined and set aside for now.
In a large mixing bowl add in unsalted butter, oil and sugar. Using a hand or stand mixer on a medium-high speed, cream that for 2 minutes until light and fluffy.
Next add egg yolks and mix on a low speed until well combined.
Next, add the vanilla, almond extract/essence, and buttermilk. Stir on low speed until the ingredients are well combined. Scrape any batter off the attachments, as the rest of the initial mixing will be done by hand.
Add the flour mixture to the wet ingredients and using a spatula, gently fold until just combined, being careful not to overmix.
Next add in shredded coconut and roughly chopped pecans and gently fold until just combined. Do not overmix. Set the batter aside for now.
Add the egg whites to a thoroughly cleaned bowl. Using an electric mixer (ensure the attachments are cleaned thoroughly), whip on medium speed until stiff peaks form, about 2–3 minutes.
Add ⅓ of the egg whites to the cake batter and gently fold with a spatula until almost combined, being careful not to push out too many air bubbles. Once done, add the remaining egg whites to the batter and gently fold until just combined. Do not overmix.
Distribute the batter between the two prepared pans and bake for 30-35 minutes (cook time may vary based on oven), or until a toothpick inserted into the centre comes out clean, or with a few moist crumbs on it.
Allow to cool in the tins for 20 minutes, before turning out onto a wire rack to completely cool.
Cream Cheese Frosting
Once the cakes are cool, prepare the cream cheese frosting as per the blog post instructions. It’s a super easy, standard cream cheese frosting recipe (butter, powdered sugar/confectioners’ sugar, cream cheese, vanilla and lemon juice) that isn’t overly sweet— you don’t want to skip it 😀
Assembly
Level the tops of the cake layers. I also like to trim off the caramelized edges (this is optional). Place the first cake layer onto your cake stand/serving plate and spread out a generous amount of frosting (I use my offset spatula).
Place your first cake layer onto your cake stand and spread out a generous amont of frosting on the top (I use my offset spatula).
Place your next cake layer on top and spread out a generous amount of frosting on the top and sides. You can use a cake scraper to smooth out the sides (see video demonstration).
Place the remaining frosting into a piping bag with a 1M piping tip on it and pipe swirls around the top of the cake. I then like to place a pecan on top of each swirl and roughly scatter some finely chopped pecans on the top. Slice and enjoy!
How to Store Italian Cream Cake
This cake can be left out at room temperature for about half a day, but due to the cream cheese, it will need to be refrigerated after that/overnight. Place in an airtight container before putting it in the fridge to prevent the cake from drying out. For more tips on how to best store a cake in the fridge and prevent it from drying out, check out my blog post on 3 uncommon baking tips.
Moist Italian Cream Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 1½ cups (180 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup (113 g) unsalted butter - room temperature
- 6 tbsp (78 g) unflavored vegetable oil - I use canola oil
- 1⅓ cups (266 g) white granulated sugar
- 4 large eggs (whites and yolks separated) - room temperature
- 2½ tsps vanilla extract/essence
- ¼ tsp almond extract/essence
- ¾ cup (170 g) buttermilk - room temperature
- ¾ cup (60 g) shredded coconut - unsweetened, dried
- ¾ cup (75 g) pecans - roughly chopped
- 1 batch cream cheese frosting
Instructions
- Preheat oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan) and grease two 8-inch cake pans (I use my homemade cake release to grease my pans). Also line the bottoms with parchment paper. Set aside for now.
- Sift together flour, cornstarch, baking powder, baking soda and salt. Using a whisk, mix until well combined and set aside for now.
- In a large bowl add in unsalted butter, oil and sugar. Using a hand or stand mixer on a medium-high speed, cream that for 2 minutes until light and fluffy.
- Next add egg yolks and mix on a low speed until well combined.
- Next, add the vanilla, almond extract/essence, and buttermilk. Mix on low speed until the ingredients are well combined. Scrape any batter off the attachments, as the rest of the initial mixing will be done by hand.
- Add the presifted dry ingredients to the wet ingredients and using a spatula, gently fold until just combined, being careful not to overmix.
- Next add in shredded coconut and roughly chopped pecans and gently fold until just combined. Do not overmix. Set the batter aside for now.
- Add the egg whites to a thoroughly cleaned bowl (see note 2). Using an electric mixer (ensure the attachments are cleaned thoroughly), whip on medium speed until stiff peaks form, about 2–3 minutes.
- Add ⅓ of the egg whites to the cake batter and gently fold with a spatula until almost combined, being careful not to push out too many air bubbles. Once done, add the remaining egg whites to the batter and gently fold until just combined. Do not overmix.
- Distribute the batter between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean, or with a few moist crumbs on it.
- Allow to cool in the tins for 20 minutes, before turning out onto a wire rack to completely cool.
- Once the cakes are cool, prepare the cream cheese frosting and assemble. See blog post above or recipe video to see how I assemble mine 🙂
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
34 Comments
Hi Maryam,
I am so pleased I found this recipe. It is the best Italian Cream cheese cake I have ever made. I cannot wait to assemble it. I’ll send you a picture once I do!
Thanks again,
Mari
Sugar Land, TX
Aww yay! So glad you loved the recipe Mari 😀
Much love from NZ to TX!
Thank you so much MK for another tasty cake recipe! This Italian cake was an absolute hit at my husband’s birthday celebration. Everyone loved it, so soft & moist. Your recipes are always so delicious and easy to follow – I can always count on you for the best cake ideas. You’re my go-to source for all things cake & I’m so grateful for your amazing creations!
Aww thank you so much for the wonderful feedback Lan! So glad to hear you loved the recipe 😀
Can you leave the pecans out? I love all your recipes 😍
Hi Devasha! 🙂 Yes pecans are a common element in Italian cream cake, but you can totally leave them out if you prefer and shouldn’t need to make any other adjustments to the recipe 😊
Hi, can you make this recipe as filled cupcakes. Thanks
Hi Chris! 🙂
Do you mean bake as cupcakes and then fill the centres after that? If so, then yes that should work! You’ll just need to reduce the cook time to around the 18 min mark.
Hope that helps and hope you enjoy the recipe!
Hi MK!
I Hope you’re doing great!
I made this cake for my dad’s birthday, and he absolutely loved it! It turned out perfectly, and everyone was impressed.
You’ve truly taught me how to bake. My first ever cake was from your recipe and I’ve been hooked ever since. Your instructions are always so precise, and easy to follow.
Thank you so much for sharing your knowledge and inspiring so many of us.
Hi Gauri!
Aww your comment made my day! I’m so so happy to hear your dad loved his birthday cake and that my recipes have inspired you to bake more! Thanks so much for the wonderful feedback 🙂
Hi Maryam, can I use desiccated coconut instead of shredded coconut?
Thank you for teaching us your specialty and always with a lovely smile❤️
Hi Paula!
Yes that should work fine 🙂 you may just have a little less texture throughout the cake with the smaller pieces of coconut – should still taste just as good though!
Aww you’re so welcome Paula! So glad you’re enjoying the recipes 🙂
Would the cake need to be refrigerated after frosting due to the cream cheese in the icing?
Hi Carmen! 🙂
It’ll be fine to stay out for the day as the extra sugar and fat in the frosting will prevent it from spoiling, however overnight I would recommend storing the cake in the fridge in an airtight container (to prevent it from drying out). Just let it come to room temperature before serving so that the cake and frosting softens up 🙂
Enjoy!