Looking for a dessert that’s elegant, flavorful, and easy to prepare? This Italian Cream Cake recipe is the answer. With fluffy layers, a luscious cream cheese frosting, and the delightful crunch of pecans and coconut, it delivers bakery-level results with simplified steps. Whether you’re hosting a celebration or just craving something indulgent, this quick version of the classic Italian cream cake is guaranteed to impress.
Why You’ll Love This Italian Cream Cake Recipe
- Time-Saving: Enjoy a quicker take on the traditional Italian cream cake with fewer steps.
- Deliciously Rich: Creamy, tangy frosting pairs beautifully with sweet coconut and buttery pecans.
- Perfect for Any Occasion: Birthdays, holidays, or casual gatherings—this cake fits every moment.
Ingredients You’ll Need
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans (optional)
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (for garnish)
How to Make Italian Cream Cake
1. Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and lightly flour three 9-inch round cake pans or line with parchment paper.
2. Mix Dry Ingredients
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream Butter & Sugar
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
4. Combine with Buttermilk
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with dry ingredients.
- Gently fold in coconut and chopped pecans.
5. Bake the Cake
- Divide batter evenly between pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes in pans, then transfer to wire racks.
6. Make the Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar until fluffy. Stir in vanilla extract.
7. Assemble & Frost
- Layer the cakes with frosting between each layer.
- Spread frosting over the top and sides.
- Garnish with chopped pecans and extra coconut, if desired.
Pro Tips for the Best Italian Cream Cake
- Use Room Temperature Ingredients: This ensures a smoother batter and frosting.
- Customize Toppings: Swap pecans for walnuts or omit nuts entirely for allergies.
- Make Ahead: Bake the cake layers ahead and frost on the day of serving.
Serving Suggestions
- Serve with coffee, espresso, or dessert wine.
- Add a scoop of vanilla ice cream for extra indulgence.
- This cake shines as a centerpiece for holidays and celebrations.
Storage Tips
Refrigerate
- Store in an airtight container in the fridge for up to 5 days.
- Let slices come to room temperature before serving.
Freeze
- Wrap slices tightly in plastic wrap and foil; freeze up to 3 months.
- Thaw overnight in the fridge.
Keep Moist
- Cover exposed edges with plastic wrap or a thin layer of frosting.
FAQs About Italian Cream Cake
Can I use a different frosting?
Yes! Try buttercream or mascarpone frosting for a variation.
What can I substitute for buttermilk?
Mix 1 cup milk with 1 tbsp vinegar or lemon juice. Let sit for 5 minutes.
Can I make this in advance?
Bake layers up to 2 days ahead. Frost the day of serving.
Is this cake nut-free?
Yes—just omit pecans or substitute with toasted seeds like sunflower.
More Delicious Cake Recipes You’ll Love
Conclusion
This Italian cream cake recipe offers everything you love about the classic dessert—moist layers, creamy frosting, and subtle crunch—without the extra fuss. Whether for a holiday feast or a weeknight indulgence, this quick version is sure to win hearts. Try it today and experience why it’s a timeless favorite!
Italian Cream Cake Recipe
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 5 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans optional
For the Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans for garnish
Instructions
Preheat & Prep
- Preheat oven to 350°F (175°C).
- Grease and lightly flour three 9-inch round cake pans or line with parchment paper.
Mix Dry Ingredients
- In a bowl, whisk together flour, baking soda, and salt. Set aside.
Cream Butter & Sugar
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Combine with Buttermilk
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with dry ingredients.
- Gently fold in coconut and chopped pecans.
Bake the Cake
- Divide batter evenly between pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes in pans, then transfer to wire racks.
Make the Frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar until fluffy. Stir in vanilla extract.
Assemble & Frost
- Layer the cakes with frosting between each layer.
- Spread frosting over the top and sides.
- Garnish with chopped pecans and extra coconut, if desired.
Notes
- Use Room Temperature Ingredients: This ensures a smoother batter and frosting.
- Customize Toppings: Swap pecans for walnuts or omit nuts entirely for allergies.
- Make Ahead: Bake the cake layers ahead and frost on the day of serving.
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