Italian Cream Cake

This Italian Cream Cake is soft, buttery, and full of rich flavor — layered with coconut, toasted pecans, and the most luscious cream cheese frosting. Each bite is tender, nutty, and perfectly balanced between sweet and tangy. It’s the kind of classic Southern dessert that never fails to impress and always earns a second slice.

 

I’ve always had a soft spot for cakes that feel a little extra, and this Italian Cream Cake checks every box. The texture is light and moist, the frosting is creamy and smooth, and those bits of toasted coconut and pecans add just the right amount of crunch. It’s the kind of cake that looks like you spent all day on it — but really, it’s just a few simple steps and good-quality ingredients layered together.

I used this white cake recipe as the base. It was the perfect starting point to create this Italian cream cake. And then of course my cream cheese frosting but with a little addition of almond extract. 

It’s sweet, nutty, and has just the right amount of tang from the cream cheese frosting. The combination of coconut, pecans, and that buttery crumb makes it irresistible. It’s one of those timeless recipes that feels special enough for a celebration but comforting enough for a Sunday afternoon.

Ingredients You’ll Need

For the full recipe scroll to the bottom and use the recipe card.

For the Cake Layers:

• Cake flour – This has a lower protein content than regular all purpose flour so it yields a soft, tender crumb. If you don’t have any, you can try making a homemade cake flour.
• Baking powder
• Baking soda
• Salt 
• Unsalted butter – Make sure it’s softened; it’s key for that light, fluffy texture. You can also use salted butter but omit the added salt.
• Granulated sugar – Adds sweetness and structure.
• Egg whites – Room temperature is best for a fluffy, airy batter. Here is how to easily separate eggs.
• Vanilla
• Almond extract – You can always just use vanilla extract but almond extract is a classic flavor in this cake. 
• Sour cream – Full-fat is best. Light sour cream may work but I don’t recommend fat free.
• Milk – I used whole milk for tenderness, and richness because of the added fat. 
• Sweetened shredded coconut 
• Toasted, chopped pecans – Here is my full tutorial for how to toast pecans. Toasting the nuts first brings out the flavors. Toast the pecan halves, then cool, and then chop and measure.
  

For the Cream Cheese Frosting:

• Unsalted butter – Salted butter will work but omit the pinch of salt.
• Cream cheese – Room temperature so they whip up smooth. And use block style cream cheese for the best texture. Full fat is best. Light cream cheese may work but I don’t recommend fat free cream cheese.
• Powdered sugar – If you have run out, try my homemade powdered sugar recipe.
• Vanilla
• Almond extract 
• Pinch of salt
• Toasted coconut and pecans (optional) – For garnish and extra crunch. Here is my tutorial on how to toast coconut.
  

How to Make Italian Cream Cake

1. Prep the pans
Preheat your oven to 350°F and prepare your cake pans with nonstick spray and parchment circles. I like to use three 8-inch pans for a pretty layered look, but two 9-inch pans work too. Three 9-inch pans will result in pretty thin cakes, so I don’t recommend.

I like to grease the pans with a baking spray, or shortening for best results. Then I line the pan with parchment paper (parchment circles saves a ton of time!). And then I grease again. 

2. Combine the dry ingredients
Sift the cake flour, baking powder, baking soda, and salt. Sifting really does make a difference here — it keeps the cake light and tender. If you don’t have one, then make sure to give it a really good whisk.

3. Cream the butter and sugar
Beat the butter and sugar together for a good 4–5 minutes until pale and fluffy. This step creates all that airy texture you want in a layer cake.

I like to use my stand mixer for the creaming step with the paddle attachment. But a hand mixer works too. You will usually need to beat it a bit longer with a hand mixer.

4. Add the egg whites and extracts
Add in your egg whites slowly, mixing until combined, then stir in the vanilla and almond extract. Almond extract is what gives this cake that unmistakable flavor — don’t skip it!

5. Alternate dry and wet ingredients
Mix together your sour cream and milk, then alternate adding the dry ingredients and the milk mixture into the batter. Start and end with the dry ingredients for the best structure.

Alternating the ingredients will ensure we don’t have to overmix the batter. It helps to not overwhelm the batter causing it to break.

6. Fold in the coconut and pecans
Gently fold in the coconut and pecans. The batter will be thick but beautifully fluffy.

7. Bake
Divide the batter evenly between the pans and bake for 25–30 minutes, until golden and springy. A toothpick inserted in the center should come out clean. Let the cakes cool completely before frosting.

Make the Cream Cheese Frosting

Start by beating your butter until it’s nice and smooth. Make sure it’s nice and softened so it gets light and fluffy.

Then mix in the cream cheese until it’s all blended together and creamy.

Next, slowly add your powdered sugar a bit at a time — no sugar clouds, please! — then mix in the vanilla, almond extract, and a little pinch of salt. Keep beating until the frosting turns light, fluffy, and smooth. You want it thick enough to hold pretty swirls but still easy to spread.

Tip: If it ends up a little too soft, just pop it in the fridge for about 15–20 minutes to firm up.

Assemble the Cake

If your cake layers have a little dome on top, go ahead and level them off so they stack nicely. 

Then spread a generous layer of frosting between each one — don’t be shy! 

Once your layers are stacked, smooth on a thin crumb coat to catch any stray crumbs, then pop the cake in the fridge for about 20 minutes to set. 

After that, go in with the rest of your frosting and cover the whole cake. Finish it off with a sprinkle of toasted coconut and pecans around the edges for that classic touch.

How to Store

Store your Italian Cream Cake covered in the refrigerator for up to 4–5 days. Bring to room temperature before serving for the best texture. You can also make the cake layers a day in advance — just wrap them tightly and frost the next day.

More Recipes To Try

If you’re craving more cake, then be sure to try my Funfetti cake! It’s a three layer cake with sprinkles that uses the same cake base as this recipe. Another great cake to try is my caramel cake recipe with a soft caramel icing made on the stovetop.

And if you got more pecans to bake with try my Sock It To Me cake – an easy bundt cake with cinnamon and pecans in the middle.