This Italian Cream Cake recipe is one of those treats that immediately takes me back to my childhood. I can almost smell the sweet scent of vanilla and toasted pecans wafting from my mother’s kitchen, where she delicately layered the cake, softly humming to herself. She had this way of making baking feel so effortless, though I now realize how much love and patience went into every step.

We used to make this cake every holiday, and it was the one dessert my whole family couldn’t resist. My mom would let me lick the spoon after mixing the cream cheese frosting, and my brother always snuck extra pecans when no one was looking. To this day, whenever I bake this homemade Italian Cream Cake, I feel like I’m bringing a little bit of that warmth and tradition into my own kitchen.

If you’ve never had this cake before, you’re in for a treat. It’s a tender, moist layer cake packed with crunchy pecans, shredded coconut, and a hint of vanilla, all wrapped up in the most heavenly cream cheese frosting. Whether you’re baking it for a special occasion or just because, this recipe will quickly become a favorite in your home, just like it did in mine.

How to Make Italian Cream Cake

Surprisingly, this Italian Cream Cake recipe is pretty easy to make, yet the flavors are rich and comforting. Crunchy pecans, shredded coconut, and a tangy cream cheese frosting give a perfect contrast in texture and taste. If you have never baked this cake before, do not worry; I will walk you through every step, and it will be easy to follow.

Essential Ingredients for Italian Cream Cake

Here’s everything you’ll need to make this classic cake:

For the Cake:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon pure vanilla extract
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

For the Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 16 ounces cream cheese, softened
• 6 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup chopped pecans (for garnish)

Step-by-Step Guide to Baking the Cake

Preparing the Cake Batter

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter and sugar on medium speed until fluffy, about 2-3 minutes.
4. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
5. Alternate adding the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix until just combined.
6. Fold in the shredded coconut and chopped pecans.

Whipping the Egg Whites

1. In a clean bowl, beat the egg whites until stiff peaks form.
2. Gently fold the whipped egg whites into the batter, being careful not to deflate them. This step keeps the cake light and airy.

Baking the Cake

1. Divide the batter evenly between the prepared three cake pans.
2. Bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean.
3. Let the cakes cool in pans for 10 minutes before removing them onto a wire rack for complete cooling until frosting time.

Making the Cream Cheese Frosting

1. Beat butter and cream cheese in a big bowl until smooth.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla and beat until light and fluffy.

If you love rich and creamy frostings, this Cream Cheese Filling Guide provides great tips on making smooth and flavorful cream cheese fillings, perfect for this cake.

Assembling & Decorating the Cake

1. Place one of the cake layers on a serving plate and cover with a copious amount of frosting.
2. Repeat with the second and third layers, frosting the top and sides evenly.
3. Sprinkle chopped pecans on top for decoration.
4. Chill for 30 minutes before slicing to help the frosting set.

For those looking for a lower-calorie option, you might enjoy a lighter dessert like Cinnamon Sugar French Toast Muffins, which are equally satisfying but with fewer calories per serving.

Pro Tips for a Perfect Italian Cream Cake Recipe

Baking can be tricky, but with these simple tricks, you’ll get a moist and fluffy cake every time.

How to Get a Light & Fluffy Texture

• Always use room temperature butter and eggs. Cold ingredients don’t mix as well.
• Beat the butter and sugar until fluffy—this step helps create a lighter cake.
• Don’t overmix the batter once the dry ingredients are added. Overmixing can make the cake dense.
• Whipping and folding in egg whites is the secret to a light texture—don’t skip this step!

Common Mistakes to Avoid

• Skipping buttermilk: Buttermilk keeps the cake moist. If you don’t have any, mix 1 cup of milk with 1 tablespoon of vinegar and let it sit for 5 minutes.
• Overbaking: Keep a close eye on your cake after 22 minutes. Overbaking will dry it out.
• Not letting the cake cool before frosting: If the cake is warm, the frosting will melt and slide off.

Best Tools & Equipment for This Recipe

• Hand or stand mixer – for mixing batter and whipping egg whites
• Rubber spatula – for folding in egg whites without deflating them
• Offset spatula – makes frosting easier and smoother
• Cake turntable – optional, but helpful for even frosting

Tasty Variations to Try

One of the best things about this Italian Cream Cake recipe is how versatile it is. Whether you have dietary restrictions or just want to try a new twist, there are plenty of ways to customize this classic dessert. Here are some delicious variations to experiment with.

Nut-Free Version

If you or a family member have a nut allergy, you can still enjoy this cake without pecans. Here’s how:

• Simply omit the pecans from the batter and frosting.
• Add an extra ¼ cup of shredded coconut to maintain some texture.
• If you want a little crunch, try adding white chocolate chips instead.

If you enjoy indulgent, sweet treats like this Italian Cream Cake Recipe, these Cinnamon Sugar French Toast Muffins are another must-try for breakfast or dessert.

Gluten-Free Adaptation

Want to make this cake gluten-free? No problem!

• Swap the all-purpose flour with a 1:1 gluten-free flour blend (like Bob’s Red Mill or King Arthur).
• Make sure your baking soda and other ingredients are certified gluten-free.
• Because gluten-free flours can be drier, add 1 tablespoon of sour cream to keep the cake moist.

Lower-Sugar Alternative

For those looking to cut down on sugar, here’s an easy way to lighten things up:

• Reduce the granulated sugar to 1 ½ cups instead of 2.
• Use powdered erythritol or monk fruit sweetener instead of powdered sugar in the frosting.
• Opt for unsweetened shredded coconut instead of sweetened.

Nutritional Information

While this Italian Cream Cake recipe is an indulgent treat, it’s always good to know what you’re enjoying. Below is a general nutritional breakdown per one slice (based on 12 servings):

Nutrient	Amount per Slice
Calories	520 kcal
Total Fat	30g
Saturated Fat	15g
Cholesterol	90mg
Sodium	280mg
Total Carbohydrates	58g
Dietary Fiber	2g
Sugar	42g
Protein	6g

Please note that these values are approximate, they can vary depending on ingredient brands and portion sizes.

Best Toppings & Side Pairings

The Italian Cream Cake recipe is already a showstopper, but the right toppings and side pairings can take it to the next level. Whether you want to add a little extra flair or balance the sweetness, here are some fantastic options.

Whipped Cream & Fresh Berries

A simple topping can sometimes make the biggest impact. Light, fluffy whipped cream paired with fresh berries adds a refreshing contrast to the rich cake. Try:

• Strawberries for a classic pairing
• Raspberries for a tart balance
• Blueberries for a pop of color and mild sweetness

For an easy homemade whipped cream, beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.

Caramel Drizzle or Chocolate Shavings

If you’re a fan of a little extra indulgence, caramel drizzle or chocolate shavings make excellent finishing touches.

• Caramel sauce adds a buttery, slightly salty contrast to the creamy frosting.
• Dark chocolate shavings bring a subtle bitterness that balances the sweetness.
• White chocolate curls give an elegant look while enhancing the vanilla notes.

Perfect Drinks to Serve with Italian Cream Cake

Pairing your cake with the right drink can enhance the experience. Some top choices include:

• Hot coffee or espresso – The slight bitterness complements the cake’s sweetness.
• Milk – A classic, creamy pairing that works well with rich desserts.
• Herbal tea – A mild chamomile or vanilla tea balances out the richness without overpowering the flavors.

How to Store & Freeze Italian Cream Cake

Making a cake is a labor of love, so you’ll want to keep it fresh for as long as possible. Whether you’re saving leftovers or preparing in advance, here’s the best way to store your Italian Cream Cake recipe.

Best Practices for Storing at Room Temperature

If you plan to eat the cake within two days, you can store it at room temperature.

• Keep it in an airtight cake container or cover it with plastic wrap.
• Store in a cool, dry place, away from direct sunlight.
• If your kitchen is warm, it’s best to refrigerate it instead.

Refrigeration vs. Freezing: What Works Best?

For longer storage, the refrigerator is your best bet.

• Refrigerate the cake for up to 5 days in an airtight container.
• Let it sit at room temperature for 15-20 minutes before serving to soften the frosting.

Freezing works well if you need to store the cake for up to 3 months.

• Wrap each cake layer individually in plastic wrap, then in foil.
• Store in a freezer-safe bag or container to prevent freezer burn.
• When ready to serve, thaw the cake in the refrigerator overnight before bringing it to room temperature.

How to Thaw & Serve for Maximum Freshness

To make sure your cake tastes just as good as the day you baked it:

• If frozen, move it to the fridge overnight to defrost slowly.
• Let it sit at room temperature for about 30 minutes before serving.
• If needed, whip up a fresh batch of frosting for a just-made finish.

Frequently Asked Questions (FAQs)

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