Southern-style Italian Cream Cake is the most delicious sponge cake, covered in cream cheese frosting, and bursting with the flavors of almonds, pecans, and coconut.
This luscious layer cake is easy to decorate and incredibly impressive!
Italian Cream Cake is a classic Southern dessert. It’s made often for special occasions, or times when a Lane Cake, Banana Pudding, or Pecan Pie isn’t quite the right sweet treat for the day.
This cake is truly fantastic, with three layers of soft, tender, and moist cake, with the rich, nutty flavor that comes from almond extract and bits of coconut and toasted pecans throughout.
Balance the sweetness of this cake with a silky-smooth, tangy cream cheese frosting.
Southern Cream Cake or Italian Cream Cake?
While this cake is called “Italian”, it doesn’t actually originate from Italy or have anything in common with Italian cuisine.
This cake is popular in the Southern states of the US, and nobody is really certain how it got its name.
Possibly it was originally created by an Italian baker in the South. Or maybe the richness of the cake or the inclusion of nuts was associated with Italian desserts.
Italian Cream Cake Recipe Highlights
- Tender, Moist Crumb – The ingredients in this recipe and the method used to make the cakes are all very intentional. Follow the instructions and you’ll end up with the most perfect fluffy, tender, and light cake layers.
- Nutty, Rich Flavor – Vanilla extract and almond extract flavor this cake batter, while pieces of toasted pecans and shredded coconut are baked inside and pressed into the frosting.
- Step by Step Recipe – Even if you’ve never even considered making a fancy layer cake before, I know that you can do it with my step by step instructions and photos!
Ingredients In Italian Cream Cake
Here’s what you need to make this gorgeous Southern dessert:
Complete list of ingredients and amounts can be found in the recipe card below.
- All-Purpose Flour: I tested this recipe with AP flour and Cake Flour, and found that the cake with just as good either way. AP flour is less expensive and easier to find, so you can make this cake without any special trip the store.
- Butter: Room temperature, unsalted butter gives this cake a delicious flavor and the kind of richness that only butter can provide.
- Buttermilk: In cake recipes, buttermilk acts as a tenderizer, making the final product velvety and soft.
- Eggs: Separate the whites and the yolks. This recipe will have you mixing the yolks into the batter first, then whipping the egg whites to fold in at the very end.
- Coconut and Pecans: Use sweetened shredded coconut and chopped pecans that you’ve toasted first. Trust me, toasting the nuts makes a big flavor difference!
- For the Frosting: You’ll need more butter, softened cream cheese, powdered sugar, and vanilla extract.
How To Make Italian Cream Cake
Recipe Tips
- Prepare your Cake Pans: This recipe works best with 9 inch cake pans. Grease and flour the pans well before adding the cake batter so that the cakes are easy to remove once they’re baked.
- Whipping the Egg Whites: Be sure that your bowl and beaters are super clean, as any fat present will keep you from whipping them into stiff peaks. Allowing the eggs to come to room temperature will also make this process easier.
Storing Tips
Store this cake in the refrigerator in a sealed container for up to 4-5 days.
The Best Layer Cake Recipes
This Italian Cream Cake is a total showstopper, and so are my other delicious layer cakes:
- Pumpkin Layer Cake
- Strawberry Lake Cake
- Christmas Layer Cake
- Mango Cake
- Butterscotch Cake
- Red Velvet Cake
- Chocolate Layer Cake
Recipe FAQs
Why is it called an Italian Cream Cake if it’s Southern?
The answer to this question is not entirely clear. To be sure, this is a Southern cake favorite, and it doesn’t originate from Italy!
How do you toast pecans?
To toast the pecans, preheat the oven to 350°F/180°C, spread pecan halves on a small quarter-size sheet pan, and toast for 6-8 minutes. Be careful not to burn them!
How do I get clean cake slices?
The best knife for cutting cake will be a large serrated bread knife. Warm the knife under hot water, dry it off, and cut into the cake using a sawing motion. For clean slices, wash the knife and repeat for every single cut.
More Southern Style Desserts!
Everyone is going to love this beautiful and delicious Italian Cream Cake! Save this recipe for the next special occasion, birthday, holiday, or whenever you’re craving cake.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Italian Cream Cake
Equipment
- Stand-mixer
- Mixing Bowls
Ingredients
Cake:
- 2 ¼ cups (270 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 5 large eggs separated
- 1 cup (225 g) unsalted butter softened to room temperature
- 1 ¾ cup (350 g) granulated sugar
- 1 teaspoon (5 ml) pure vanilla extract
- ½ teaspoon almond extract
- 1 cup (240 ml) buttermilk room temperature
- 1 cup (80 g) sweetened shredded coconut
- ½ cup (65 g) toasted chopped pecans
Frosting:
- 16 ounces (450 g) cream cheese softened to room temperature
- 1 cup (225 g) unsalted butter softened to room temperature
- 6 cups (720 g) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
- ½ cup (40 g) toasted shredded coconut
- ½ cup (65 g) toasted chopped pecans
Instructions
For the Cake:
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Grease and line three 9-inch (23 cm) round cake pans with parchment and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form, and set aside.
- In a separate large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and beat again until fully mixed. Stir in the vanilla and almond extract.
- Add half the flour mixture and mix, followed by half of the buttermilk, followed by the remaining flour and buttermilk. Mix well after each addition.
- Gently fold in the whipped egg whites in three smaller batches, followed by the coconut and pecans.
- Divide the batter evenly between the 3 prepared pans and bake in the oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow it to cool for 10 minutes before removing it to a cooling rack to cool completely.
For the Frosting:
- In a large bowl, cream the cream cheese and butter until smooth.
- Add the powdered sugar and mix until smooth. Stir in the vanilla extract.
- Spread 1 cup of frosting between the cake layers, then spread the remaining frosting on the tops and sides of the cake. Decorate the top border if desired.
- Reserve 1 tablespoon of toasted coconut, then mix together the remaining toasted coconut and toasted pecans. Press the mixture halfway up the sides of the cake, then sprinkle the toasted coconut on top of the cake.
Notes:
- Whipping the Egg Whites: Be sure that your bowl and beaters are super clean, as any fat present will keep you from whipping them into stiff peaks. Allowing the eggs to come to room temperature will also make this process easier.
- To toast the pecans, preheat the oven to 350°F/180°C, spread pecan halves on a small quarter-size sheet pan, and toast for 6-8 minutes. Be careful not to burn them!
- To Store: Keep this cake in the fridge, in an airtight container for up to 4 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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