While you will find plenty of Italian Cream Cake recipes online that begin with a boxed cake mix, this recipe is made completely from scratch, but we did include the doctored version below for you as well.
There is something wonderful about taking the time to cream the butter and sugar, separate the eggs, fold everything together, and build this beautiful cake one step at a time.
The result is a cake with that classic homemade texture and flavor that a shortcut simply can't quite duplicate.
The coconut adds sweetness and texture, the pecans bring a delicious nutty crunch, and the tangy cream cheese frosting ties every bite together.
Italian Cream Cake is also one of those recipes that feels like it has been around forever.
It has become a beloved Southern-style celebration cake, even though the name makes it sound like it came straight from Italy.
Modern versions commonly feature coconut, pecans, and cream cheese frosting, and there are both scratch and cake-mix adaptations below.
If you've only ever made the cake-mix version, I think you'll love the difference a from-scratch cake can make.
This is a little more effort, but it's absolutely worth it when you want a memorable cake that tastes homemade from the very first bite.
You may also like to try our Maraschino Cherry Cake or Hummingbird Cake, both delightful cakes.
Why You Will Love Italian Cream Cake
- Exceptionally moist and tender texture
- Rich cream cheese frosting in every bite
- Perfect for holidays and celebrations
- Coconut adds wonderful flavor and texture
- Pecans provide a delicious crunch
- Can be made ahead for easy entertaining
- Beautiful presentation without complicated decorating
- A crowd-pleasing dessert everyone requests again and again
- Freezes well for future gatherings
- Great for potlucks, church dinners, and family reunions
Delicious Mix-Ins for Italian Cream Cake
- Mini white chocolate chips
- Chopped toasted walnuts
- Finely chopped almonds
- Crushed pineapple (well-drained
- A touch of almond extract
- Orange zest
- Chopped maraschino cherries
- Toasted coconut flakes
- Mini chocolate chips
- Rum extract for a bakery-style flavor
Tips and Suggestions:
- Make one large cake instead of 3 layers
- Any nuts can be added, even sunflower seeds for nut allergies
- For a richer cake mix, add milk instead of water to the mix, an extra egg, and butter instead of oil
- Only fold in the egg whites at the end, being careful not to overmix the batter
- The cake tastes great with just whipped cream if you're not a fan of cream cheese frosting
- For a thinner frosting, add a few tablespoons of heavy cream or half and half
- Bring eggs, butter, and cream cheese to room temperature before mixing.
- Measure flour correctly by spooning it into the measuring cup and leveling it off.
- Chill the cake for 30 minutes before slicing for cleaner cuts.
- Use parchment paper in cake pans for easy removal.
- Refrigerate leftovers covered. Use room-temperature ingredients. Eggs, butter, cream cheese, and other refrigerated ingredients blend more smoothly when they aren't ice cold.
- Don't overmix the batter. Mix just until everything is combined. Overmixing can make the cake heavier instead of light and tender.
- Toast the pecans. This is optional, but it adds a wonderful roasted flavor and makes the pecans even more delicious. Let them cool completely before adding them to the batter.
- Use sweetened coconut for a sweeter, classic flavor. If you prefer a less-sweet cake, unsweetened coconut can be used instead.
- Let the cake cool completely before frosting. This is one of the most important tips! Warm cake can cause cream cheese frosting to become soft and slide right off. Chill the finished cake. Italian Cream Cake is especially delicious cold. Chilling also makes it easier to slice neatly.
- Don't skimp on the frosting. That creamy, tangy frosting is part of what makes Italian Cream Cake so irresistible.
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Alternative Ingredients for Italian Cream Cake
- Don't Like Coconut? Leave it out entirely: Replace with finely chopped pecans; use toasted almonds for texture
- Nut-Free Version: Omit pecans completely, add extra coconut for texture, use sunflower seeds if desired
- Cream Cheese Frosting Alternatives: Vanilla buttercream, whipped mascarpone frosting, coconut buttercream, white chocolate frosting
- Dairy Alternatives: Plant-based butter substitutes, dairy-free cream cheese frosting, unsweetened coconut milk in certain cake recipes
- Serving Suggestions: Serve with fresh strawberries or raspberries, pair with coffee or espresso, add a scoop of vanilla ice cream
- Garnish with toasted coconut: Sprinkle extra chopped pecans on top, drizzle with caramel sauce for a decadent touch
Yield: 15
Italian Cream Cake
Italian Cream Cake is an all-made from-scratch cake with pecan, coconut, and almond flavors. It’s frosted with cream cheese frosting and is very tasty!
Prep time: 20 MinCook time: 25 MinTotal time: 45 Min
Ingredients
- Homemade Cream Cake Ingredients
- 1 stick of butter (1/2 cup)
- 1/2 cup vegetable shortening, solid (like Crisco) or lard
- 2 cups of sugar
- 5 eggs yolks
- 5 egg whites, stiffly beaten
- 2 cups of flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1 cup chopped pecans
- 1 cup shredded unsweetened coconut
- Cream Cheese Icing Ingredients:
- 2 cups of powdered sugar
- 4 ounces of softened cream cheese
- 4 ounces mascarpone cheese at room temperature
- Note: you can substitute the frosting recipe using all cream cheese if you prefer or all mascarpone)
- 1/2 cup softened butter
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup shredded coconut
- 1/2 cup pecans
Instructions
- Homemade Italian Cream Cake
- Preheat the oven to 350 degrees and grease and flour 3- 8-inch pans.
- Beat the egg white until stiff and set aside.
- In a large mixing bowl, cream the butter, shortening, and sugar with an electric mixer until light and fluffy (a light lemon in color around 4 minutes).
- Beat in the egg yolks, then whisk in the flour with baking soda until evenly blended, alternating with buttermilk.
- Stir in the extracts, pecans, and coconut.
- Fold in the egg whites.
- Pour into the prepared pans.
- Bake the cakes for 25 minutes or until the middle comes clean using the toothpick method.
- Cool completely and frost with the icing recipe.
- Cream Cheese Icing:
- Beat the cheese and butter together.
- Add the powdered sugar and extracts, then beat until creamy to blend evenly.
- Frost the cooled cake and garnish with pecans and coconut.
- Doctored Cake Mix Version for Italian Cream Cake
- 1 (15.25-ounce) white cake mix
- 1 small (3 1/2 ounce) package instant vanilla pudding
- 1 - 1/2 cups water
- 4 large eggs
- 1/2 cup vegetable oil
- 1 cup chopped pecans
- 2 cups flaked coconut, put through a food processor, pulsed to smaller flakes, pulse two times
- Cream Cheese Frosting Recipe (shortcut: use store-bought in a can)
- 3 tablespoons butter, softened
- 1 8-ounce package of cream cheese, softened
- 1 -2 tablespoons whole milk, or cream
- 2 1/2 cups powdered sugar
- 1 1/2 cups flaked coconut
- 1/4 cup toasted chopped pecans
- Directions
- Preheat the oven to 350 degrees and grease two 8-inch cake pans.
- In a large mixing bowl, using an electric mixer, combine the cake mix, vanilla pudding, water, eggs, and oil.
- Beat this mixture for 2 minutes at medium speed.
- Fold in the chopped nuts and coconut with a spatula.
- Pour the batter into prepared pans. You can also use a 9x13-inch pan.
- Bake in the preheated oven according to the cake package instructions, and depending on the size of the pan you use. Check if it's cooked by inserting a toothpick in the center; if it comes out clean, it's done.
- Cool completely before frosting.
- In a medium-sized mixer bowl, blend the butter and cream cheese.
- Add the powdered sugar and enough milk to achieve a free-flowing consistency for the icing.
- After frosting the cake, garnish it with coconut and pecans.
Notes
Other Suggestions and Mix-ins
- chopped walnuts
- chopped toasted pistachios
- chopped macadamia nuts
- toasted almonds
- for allergies, use sunflower or pumpkin seeds
- sprinkle with shaved chocolate with almonds
- drizzle the cake with melted chocolate
- sprinkle with colorful candies to match a party theme
- bake the cake in a differently shaped pan instead of a 3-layer cake
- for the fastest doctored cake mix, make a white cake mix for this Italian cream cake
Pans to Use:
- Sheet cake: 13 x 9 around 30 to 40 minutes (or character pans)
- Bundt pan: 40 to 45 minutes
- Round: 3- 8 inches, around 25 minutes
- Larger Round pans: 3- 9-inch around 20 minutes
- Note: use the toothpick method (place in the cake; when it comes out clean, the cake is cooked)
Tips and Suggestions:
- Make one large cake instead of 3 layers
- Any nuts can be added, even sunflower seeds for nut allergies
- For a richer cake mix, add milk instead of water to the mix, an extra egg, and butter instead of oil
- Only fold in the egg whites at the end, being careful not to overmix the batter
- The cake tastes great with just whipped cream if you're not a fan of cream cheese frosting
- For a thinner frosting, add a few tablespoons of heavy cream or half and half
- Bring eggs, butter, and cream cheese to room temperature before mixing.
- Measure flour correctly by spooning it into the measuring cup and leveling it off.
- Chill the cake for 30 minutes before slicing for cleaner cuts.
- Use parchment paper in cake pans for easy removal.
- Refrigerate leftovers covered. Use room-temperature ingredients. Eggs, butter, cream cheese, and other refrigerated ingredients blend more smoothly when they aren't ice cold.
- Don't overmix the batter. Mix just until everything is combined. Overmixing can make the cake heavier instead of light and tender.
- Toast the pecans. This is optional, but it adds a wonderful roasted flavor and makes the pecans even more delicious. Let them cool completely before adding them to the batter.
- Use sweetened coconut for a sweeter, classic flavor. If you prefer a less-sweet cake, unsweetened coconut can be used instead.
- Let the cake cool completely before frosting. This is one of the most important tips! Warm cake can cause cream cheese frosting to become soft and slide right off. Chill the finished cake. Italian Cream Cake is especially delicious cold. Chilling also makes it easier to slice neatly.
- Don't skimp on the frosting. That creamy, tangy frosting is part of what makes Italian Cream Cake so irresistible.
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