Italian Cream Cake

Classic Italian Cream Cake. Tender, Toasted, and Truly a Southern Favorite

The gentle scent of coconut and toasted pecans can turn any day into a special occasion. Italian cream cake is one of those desserts that brings family and friends to the table, no matter the season. It’s famous for its moist, soft crumb packed with coconut and pecans, all wrapped up in layers of tangy cream cheese frosting. Despite its Italian name, this cake is rooted in the American South, popping up at celebrations from birthdays to holidays.

This recipe is known for being straightforward, and it uses familiar ingredients. Even beginner bakers can approach it with confidence. One of its greatest strengths is how consistently delicious the results are, whether baked at sea level or at high elevation. With just a few minor adjustments, the cake comes out lush and flavorful regardless of where it’s baked.

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Reasons to Love Italian Cream Cake

• Easy to bake at home. Standard equipment like mixing bowls and cake pans are all you need.
• Rich flavor with simple steps. Buttermilk, coconut, and toasted pecans bring natural sweetness and texture.
• Stays moist for days. The combination of oilrich nuts and buttermilk helps keep the cake tender, even after a day or two.
• Dress it up or keep it casual. It looks elegant at a party, but it’s relaxed enough for a weekend treat.

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Ingredients for Italian Cream Cake

The ingredients below make a cake with a soft crumb, chewy coconut, and a creamy finish. For extra taste, make sure your pecans are well toasted.

• 2.5 cups all purpose flour
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1 cup salted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 4 large eggs
• 1 cup whole buttermilk
• 14 oz sweetened flaked coconut, divided
• 1 1/2 cups pecan pieces, toasted, divided

Cream Cheese Frosting:

• 16 oz cream cheese (two blocks), softened
• 1 cup butter, softened
• 2 lb powdered sugar
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• Reserved toasted coconut
• 1/2 cup reserved toasted pecans

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Step by Step Instructions

Regular (Sea Level) Version

1. Preheat oven to 350°F. Grease and flour three 9inch round cake pans.
2. Whisk flour, baking soda, and baking powder together.
3. Cream softened butter with granulated sugar, brown sugar, and both extracts for about 3 to 4 minutes until the mixture looks fluffy and pale.
4. Add eggs one at a time, mixing until fully blended after each addition.
5. Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Beat on medium speed until completely combined.
6. Fold in half the coconut and 1 cup toasted pecans.
7. Divide batter evenly between the pans. Bake for 25 to 30 minutes, checking with a toothpick for doneness.
8. Cool in the pans for 10 minutes, then turn out onto cooling racks. Make sure cakes are completely cool before frosting.

High Altitude Adjustments (Above 5,000 ft)

• Increase oven temperature to 365°F.
• Decrease baking powder to 1/4 tsp and baking soda to just under 3/4 tsp.
• Add 2 extra tablespoons of flour.
• Increase buttermilk by 2 tablespoons.
• Check cakes 3 or 4 minutes earlier, since high altitude cakes often bake faster.

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Frosting and Assembling the Cake

1. Cream softened cream cheese and butter until light and fluffy.
2. Mix in vanilla and almond extracts.
3. Add powdered sugar in batches, beating until thick and smooth.
4. Place the first cake layer on your serving platter. Frost generously, then sprinkle on some reserved pecans.
5. Repeat with the other layers. Frost the top and sides completely.
6. Press toasted coconut onto the sides. Arrange extra pecans over the top for decoration.
7. Keep the cake covered in a cool spot until serving.

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Helpful Tips for Success

• Toast pecans by spreading them on a baking sheet at 350°F for 6 to 8 minutes. Cool them before folding into your batter, or save some for the topping.
• If you enjoy even more nutty crunch, gently mix a portion of the pecans into the frosting before spreading it on your cake.
• Have all your ingredients at room temperature for easier mixing and a lighter cake texture.
• The cake layers freeze well if wrapped tightly. Thaw before frosting and assembling.
• For added flavor, try using unsweetened coconut if you prefer a little less sweetness, or stir in a pinch of cinnamon for a subtle warmth that pairs beautifully with the pecans.

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Common Questions About Italian Cream Cake

Q: Can this cake be made in advance?
A: Yes, the cake layers can be baked up to two days in advance and stored tightly wrapped at room temperature or refrigerated. Frost on the day you plan to serve for best texture.

Q: How should I store leftovers?
A: Cover the cake and refrigerate. The frosting stays creamy for several days, and the cake holds its moisture well. Bring slices to room temperature for better flavor.

Q: Can I use walnuts instead of pecans?
A: Pecans are traditional, but walnuts or even hazelnuts can be used if you prefer or have them handy. Toast for best flavor.

Q: Is buttermilk essential?
A: Buttermilk gives the cake its signature texture. If you need a substitute, combine just under 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using.

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Try Baking Italian Cream Cake at Home

Baking this Italian cream cake recipe brings a comforting taste of Southern tradition to any occasion. Whether you’re at regular altitude or high altitude, with just a few easy tweaks, the recipe turns out rich and reliable every time. After decorating with coconut and pecans, there’s nothing quite like sharing big slices with friends and family. To switch things up, consider adding a spoonful of orange or lemon zest for a little citrus zing; or serve with fresh berries alongside for a nextlevel cool twist. Enjoy every bite and don’t be surprised if requests come in for the recipe after the first serving!

Looking for a different recipe? Try my Sour Cream Chocolate Cake or my Hummingbird Cake