How to Make Italian Cream Cake: Perfectly Moist, Nutty & Delicious!

Ever taken one bite of cake and just paused in pure joy? Yeah… this is that cake. It’s soft, nutty, creamy, and totally unforgettable.

I baked this for a family get-together, and let’s just say—it didn’t last long. The coconut, the pecans, the tangy cream cheese frosting? All kinds of amazing.

It’s the kind of cake that makes people ask, “Did you make this from scratch?!” (You’ll say yes. Proudly.) Perfect for birthdays, holidays, or any day that needs a sweet little win.

So, wanna wow your people with a bakery-style cake right from your kitchen? Let’s dive in—this Italian Cream Cake is a keeper.

Why You’ll Love This Recipe

• A Showstopper Cake That’s Easy to Make: Even though it looks bakery-quality, this cake uses basic pantry ingredients and comes together without special tools.
• Perfectly Balanced Flavors: The richness of cream cheese, the sweet crunch of pecans, and the chewy bits of coconut — it’s all in harmony.
• Moist, Never Dry: Buttermilk and butter make this cake soft and tender every time.
• Crowd Favorite: Whether it’s a family gathering or a potluck, this cake always gets requested.

What You Need to Know Before You Start

Prep Time: 20 minutes
Bake Time: 45 minutes
Cool + Frost Time: 1 hour
Total Time: ~2 hours 15 minutes

Servings: Makes one 9-inch 3-layer cake (feeds about 12–14 people).

Difficulty: Intermediate — if you’ve baked a basic cake before, you’ve got this!

Required Kitchen Tools

• 3 (9-inch) round cake pans
• Electric mixer (stand or hand-held)
• Mixing bowls (medium and large)
• Rubber spatula
• Wire cooling racks
• Parchment paper
• Offset spatula (for frosting, optional but helpful)

Ingredients

For the Cake

• 2 ⅔ cups (333g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 12 tbsp (170g) unsalted butter, softened
• 1 ½ cups (354ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 cup (120g) sweetened shredded coconut
• 1 cup (113g) pecans, coarsely chopped

For the Cream Cheese Frosting

• 1 cup (226g) unsalted butter, softened
• 16 oz (453g) cream cheese, softened
• 1 ½ tsp vanilla extract
• ½ tsp almond extract
• ¼ tsp salt
• 8 cups (1000g) powdered sugar

Optional Garnish

• ½ cup (60g) pecan halves, finely chopped
• ½ cup (40g) toasted sweetened coconut

Variations for Italian Cream Cake

• Add Pineapple: A little crushed, well-drained pineapple in the batter can add a tropical twist.
• Go Nut-Free: Skip the pecans entirely if needed — the cake still works beautifully.
• Coconut Cream Frosting: For extra coconut flair, fold ¼ cup coconut cream into the frosting.
• Chocolate Edge: Add mini chocolate chips between the layers for a sweet surprise.

How to Make Italian Cream Cake: Step-by-Step Instructions

1. Prep the Cake Pans

Preheat your oven to 350°F (177°C). Grease three 9-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment paper and lightly dust with flour. Tap out the excess. This helps prevent sticking and ensures clean release.

2. Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt

Set aside. This dry blend gives your cake structure.

3. Cream the Butter and Sugar

In a large bowl, using a stand or hand mixer, beat the softened butter and granulated sugar on medium speed for about 3–4 minutes until pale and fluffy. This step traps air, which helps the cake rise.

4. Add the Eggs and Extracts

Beat in the eggs one at a time, scraping the sides of the bowl between additions. Add the vanilla and almond extract. Mix until smooth.

5. Alternate Mixing

With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk. Start and end with dry ingredients. Mix just until combined — don’t overmix.

6. Fold in Coconut and Pecans

Use a spatula to gently fold in the shredded coconut and chopped pecans. This keeps the batter light and airy.

7. Divide and Bake

Evenly divide the batter between the prepared pans. Smooth the tops and bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool the Cakes

Let cakes cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely before frosting. Don’t rush — warm cakes will melt the frosting.

Make the Cream Cheese Frosting

1. Beat the Butter and Cream Cheese

In a large bowl, beat the softened butter and cream cheese together on medium-high speed until smooth and fluffy — about 3 minutes.

2. Add the Flavor

Mix in vanilla extract, almond extract, and salt.

3. Add Powdered Sugar Gradually

Reduce the mixer to low and slowly add the powdered sugar, one cup at a time. Scrape the bowl and mix until fluffy and spreadable. If the frosting feels too soft, chill it for 15 minutes before using.

Assembling and Decorating the Cake

1. Level the Cakes

If needed, trim the tops of the cake layers with a serrated knife to make them flat.

2. Frost the Layers

Place one cake layer on a serving plate. Spread a layer of frosting on top. Repeat with the next two layers.

3. Finish the Sides

Use an offset spatula to frost the sides and top of the cake evenly.

4. Garnish

Sprinkle chopped pecans and toasted coconut around the top or sides for texture and visual appeal.

How to Serve Italian Cream Cake

This cake shines at celebrations, holiday dinners, or even casual weekends when you want something extra. Serve with a cup of hot coffee or a scoop of vanilla bean ice cream.

Storing Italian Cream Cake

• Room Temperature (Short-Term): Store covered for up to 1 day if your kitchen is cool.
• Refrigerator (Long-Term): Keep covered in the fridge for up to 5 days. Let slices come to room temp before serving for the best texture.
• Freezing: Wrap individual slices or the whole unfrosted cake layers in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight.

Tips and Tricks for Success

• Room Temp Ingredients: Let your butter, eggs, buttermilk, and cream cheese sit out for at least 30 minutes before baking. This ensures a smooth batter and better rise.
• Measure Flour Properly: Spoon flour into your measuring cup, then level it off. Too much flour makes cakes dry.
• Don’t Skip Parchment Paper: It’s the easiest way to make sure the cakes release cleanly from the pans.
• Cool Completely Before Frosting: Rushing this step will melt your frosting and make layering messy.
• Toast the Coconut and Pecans (Optional): Lightly toasting brings out deeper flavors and adds crunch. Just bake them on a sheet tray at 325°F for 5–7 minutes.

Nutrition Information (Per Slice – based on 14 slices)

Nutrient	Amount
Calories	~570 kcal
Total Fat	29g
Saturated Fat	16g
Cholesterol	85mg
Sodium	280mg
Total Carbohydrate	72g
Dietary Fiber	2g
Sugars	56g
Protein	5g

Note: Nutrition is an estimate and may vary depending on brands and serving size.

FAQs

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day ahead. Wrap them in plastic wrap and refrigerate overnight. Frost the next day.

Can I use a 9×13-inch pan instead?

Yes. Bake in a greased 9×13″ pan for about 45–50 minutes. No layering needed, just spread the frosting on top.

Can I reduce the sugar in the frosting?

You can cut it down to 6 cups, but it will be slightly less firm and sweet. Chill it if it feels too soft.

What if I don’t have almond extract?

You can leave it out or use extra vanilla. The almond flavor adds a subtle bakery-style note but isn’t essential.

Conclusion

This Italian Cream Cake isn’t just dessert—it’s a memory in the making. The rich cream cheese frosting, toasted pecans, and sweet coconut come together to create a flavor that’s truly timeless. Whether you’re serving it at a holiday table or just treating yourself on a quiet weekend, this cake is the kind that makes people ask, “Can I have the recipe?”