The Ultimate Italian Cream Cake: A Decadent Buttermilk Coconut Masterpiece

Indulge in the rich, tender flavors of this classic Italian Cream Cake. Featuring a moist buttermilk and coconut cake base, lavishly topped with tangy cream cheese frosting, crunchy pecans, and a generous sprinkle of sweet coconut, it’s a dessert that truly captures hearts and palates.

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For those who adore cake and can’t get enough of coconut, prepare to meet your new favorite dessert! This Italian Cream Cake recipe delivers an exquisite balance of textures and flavors, making it a showstopper for any occasion. If you’re a true coconut enthusiast like me, you might also enjoy exploring other coconut-rich creations such as this Coconut and Pistachio Pudding Cake, a delightful Coconut Orange Pound Cake, or this charming Coconut Bundt Cake. Each offers a unique way to celebrate the tropical charm of coconut.

Why This Italian Cream Cake Will Be Your New Favorite

Searching for that perfect dessert to grace your holiday table or impress guests at your next gathering? Look no further! This Italian Cream Cake isn’t just visually stunning; its flavor profile is truly unforgettable. The cake boasts an incredibly soft and moist crumb, a hallmark of excellent baking, while the inclusion of finely shredded coconut and toasted pecans introduces a delightful textural contrast and depth of flavor that elevates every bite.

Unlike many unassuming desserts, this Italian Cream Cake is anything but boring. It’s a celebration of classic Southern charm with a touch of Italian-inspired elegance. The subtle tang of buttermilk in the cake batter perfectly complements the rich sweetness of the coconut, creating a harmonious base for the luxurious cream cheese icing. Every element, from the fluffy cake to the creamy frosting and the crunchy toppings, works together to deliver a truly memorable culinary experience. It’s a cake that commands attention and guarantees a chorus of compliments.

Essential Ingredients for Your Italian Cream Cake

Crafting the perfect Italian Cream Cake begins with selecting the right ingredients. Here’s a breakdown of what you’ll need and some tips for each component:

For the Cake:

• Butter: My original recipe featured a blend of half butter and half shortening. While shortening contributes to an exceptionally tender crumb, it can be harder to find. Using all unsalted butter works beautifully, yielding a rich and delicious cake. Both methods are successful, so choose what’s most accessible for you. Ensure your butter is softened to room temperature for optimal creaming.
• Sugar: Standard granulated white sugar is all you need to achieve the perfect level of sweetness and contribute to the cake’s tender texture.
• Eggs: You’ll need to separate your eggs for this recipe. The egg yolks are incorporated into the main batter first, adding richness and moisture. The egg whites will be whipped separately to stiff peaks, then gently folded into the batter. This step is crucial for imparting an airy, light volume and delicate texture to the final cake.
• Vanilla and Almond Extracts: These extracts are key flavor enhancers. Almond extract adds a unique, sophisticated note that truly elevates the Italian Cream Cake’s profile. If you don’t have it or prefer not to use it, simply substitute with an additional half teaspoon of vanilla extract to maintain a robust flavor.
• Flour: All-purpose flour is ideal for this cake, providing a sturdy yet tender structure. No need for fancy cake flour here.
• Baking Powder and Baking Soda: These leavening agents work in harmony with the buttermilk to create a light and fluffy cake. Baking soda reacts with the acidity of buttermilk, while baking powder provides an extra lift.
• Salt: A small amount of salt, whether sea salt or table salt, is essential for balancing the sweetness and enhancing all the other flavors in the cake.
• Buttermilk: For the best authentic flavor and tender texture, real buttermilk is highly recommended. Its acidity is crucial for activating the baking soda and contributing to the cake’s signature moistness. If real buttermilk is unavailable, a buttermilk substitute (milk with a splash of lemon juice or vinegar) can be used in a pinch, though the flavor may vary slightly.
• Coconut: Sweetened, shredded coconut is my preference for the cake batter, adding natural sweetness and moisture. Unsweetened shredded coconut can also be used if you prefer less sweetness or plan to adjust sugar levels elsewhere.

For the Frosting:

• Cream Cheese: Crucial for that signature tangy and rich cream cheese frosting. Ensure it’s at room temperature for at least an hour before you begin, as cold cream cheese will result in a lumpy frosting.
• Butter: Unsalted butter, softened to room temperature, is combined with the cream cheese to create a smooth, pipeable, and delicious frosting. Take it out of the refrigerator alongside the cream cheese.
• Vanilla and Almond Extracts: Just like in the cake, almond extract adds a wonderful depth to the frosting. If you decide to omit it, simply add an extra half teaspoon of vanilla extract.
• Salt: This is a crucial “secret” ingredient for exceptional frosting. A tiny pinch of salt cuts through the sweetness, balancing the flavors and preventing the frosting from being overly sugary. Don’t skip it!
• Powdered Sugar: Also known as confectioners’ sugar. While I typically don’t sift mine, sifting ensures a lump-free, super-smooth frosting. Feel free to sift if you prefer a silky consistency.
• Heavy Whipping Cream: A small amount of heavy whipping cream helps achieve the perfect creamy, spreadable consistency for your frosting. Milk can also be used if heavy cream isn’t available.
• Pecans: Chopped pecans are traditional for Italian Cream Cake, adding a fantastic crunch and nutty flavor to the sides of the cake. If nuts aren’t your preference, feel free to leave them off. Walnuts can be used as an alternative, though pecans are more commonly associated with this classic dessert.
• Coconut: While not strictly essential, shredded coconut sprinkled on top is a hallmark of Italian Cream Cake. Both the pecans and coconut are integral to its classic presentation and flavor. Without them, you’d still have a delicious buttermilk cake, but it wouldn’t be the full Italian Cream Cake experience.

Baking the Perfect Italian Cream Cake Layers

Creating this magnificent cake is a rewarding process. Follow these steps carefully to ensure a tender, flavorful, and perfectly baked cake:

1. Prepare Your Pans: Preheat your oven to 350ºF (175ºC). Lightly grease three 8-inch round cake pans. For easier removal and to prevent sticking, line the bottoms with parchment paper, if desired. These pans are a fantastic investment for even baking!
2. Cream Butter and Sugar: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened unsalted butter and granulated sugar together. Cream them on medium speed until the mixture is light, fluffy, and pale in color, usually 3-5 minutes. This step incorporates air, contributing to the cake’s light texture.
3. Incorporate Egg Yolks and Extracts: Add the separated egg yolks to the creamed butter and sugar mixture, along with the vanilla extract and almond extract. Mix until well combined, scraping down the sides of the bowl as needed to ensure everything is thoroughly incorporated.
4. Whisk Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the dry mixture.
5. Alternate Wet and Dry Additions: This method ensures a smooth batter and prevents overmixing.
   • Begin by adding one-third of the buttermilk to the butter mixture. Mix on low speed until just combined.
   • Next, add half of the flour mixture to the bowl. Mix on low speed until the flour is mostly incorporated, being careful not to overmix.
   • Repeat this process: add one-half of the remaining buttermilk, mix, then add the remaining flour mixture, mix.
   • Finally, add the rest of the buttermilk and mix until the batter is just smooth. Overmixing at this stage can develop gluten, leading to a tough cake.
6. Fold in Coconut: Gently stir the shredded coconut into the cake batter until it is evenly distributed.
7. Whip Egg Whites: In a clean, separate bowl, using an electric hand mixer or stand mixer with a whisk attachment, beat the reserved egg whites until they form stiff peaks. This means when you lift the beaters, the egg whites hold their shape firmly.
8. Fold Egg Whites into Batter: Carefully and gently fold the whipped egg whites into the cake batter using a spatula. This step adds crucial air, contributing to the cake’s tender and airy structure. Take your time, folding until no streaks of egg white remain.
9. Divide and Bake: Divide the batter evenly among the three prepared cake pans. Bake in the preheated oven for approximately 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of a cake layer comes out clean.
10. Cool Completely: Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 15 minutes. This allows them to set. Then, carefully invert the cakes onto the wire rack to cool completely before attempting to frost them. A fully cooled cake prevents the frosting from melting or sliding off.

Crafting the Perfect Cream Cheese Frosting

No Italian Cream Cake is complete without its iconic cream cheese frosting. This recipe delivers a smooth, tangy, and perfectly sweet frosting that complements the cake beautifully.

1. Cream Cheese and Butter: In a large mixing bowl or the bowl of a stand mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until the mixture is completely smooth and creamy. Ensure there are no lumps of cream cheese remaining.
2. Add Flavorings: Mix in the vanilla extract, almond extract, and a pinch of salt. The salt is crucial here; it helps to balance the sweetness of the frosting, preventing it from tasting cloyingly sweet and enhancing the other flavors.
3. Gradually Add Powdered Sugar: Begin adding the powdered sugar (confectioners’ sugar) to the cream cheese mixture, about half a cup at a time. Beat thoroughly after each addition until smooth. This gradual approach is key to preventing a cloud of powdered sugar from erupting from your bowl and ensures a silky, lump-free frosting.
4. Achieve Desired Consistency: Once all the powdered sugar is incorporated, the frosting may be quite thick. Add the heavy whipping cream, one tablespoon at a time, beating until you reach your desired spreading consistency. You might not need all three tablespoons, so add sparingly until it’s perfectly smooth and easy to spread without being too runny.
5. Final Mix: After mixing, take a spatula and stir the frosting a few times by hand. This helps to catch any unmixed bits stuck to the bottom or sides of the bowl and ensures a perfectly uniform frosting.

Assembling and Decorating Your Italian Cream Cake

One of the beauties of Italian Cream Cake is that you don’t need to be a professional cake decorator to create a stunning, holiday-worthy dessert. The rustic elegance of pressing pecans into the sides and sprinkling coconut on top makes it incredibly forgiving and easy for beginners to achieve a beautiful finish!

1. Prepare for Assembly: Place your first cooled cake layer on a cake plate or serving platter. Using a cake turntable can significantly simplify the frosting process, allowing you to easily rotate the cake as you work.
2. First Frosting Layer: Spread an even layer of cream cheese frosting over the top of the first cake layer. An offset spatula is excellent for smooth and effortless spreading.
3. Stack and Repeat: Carefully place the second cake layer on top of the first, aligning it as best as possible. Add another generous layer of frosting, spreading it evenly. Then, gently place the final cake layer on top.
4. Apply the Crumb Coat: This is a crucial step for a professional-looking finish. Take a thin layer of frosting and spread it evenly over the entire cake – the top and all sides. This “crumb coat” acts like a glue, trapping any loose cake crumbs and preventing them from mixing into your final decorative layer of frosting. Once applied, refrigerate the cake for at least 30 minutes. This allows the crumb coat to firm up, making the final frosting much easier and cleaner.
5. Final Frosting and Decoration: Once the crumb coat has set and the cake is chilled, retrieve the cake from the refrigerator. Use the remaining frosting to generously coat the entire cake, creating a smooth and elegant finish. Now for the signature decoration: gently press the chopped pecans into the sides of the cake, adhering them evenly. Finally, sprinkle the shredded coconut generously over the top of the cake.

Storing and Freezing Your Italian Cream Cake

To keep your delicious Italian Cream Cake fresh and flavorful for as long as possible, proper storage is key:

• Refrigeration: Because this cake contains a cream cheese frosting, it must be stored in the refrigerator. Cover any leftover cake as tightly as possible with plastic wrap or place it in an airtight cake carrier. This prevents it from drying out and absorbing other odors from the fridge. Stored correctly, the cake will remain fresh for up to one week.
• Freezing Cake Layers: If you plan to make the cake ahead of time, freezing the individual cake layers before frosting is the easiest method. Once the layers are completely cooled, wrap each layer tightly in several layers of plastic wrap, then an additional layer of aluminum foil, or place them in a freezer-safe ziplock bag. They can be frozen for up to 2-3 months. When ready to serve, thaw the wrapped layers at room temperature for several hours before unwrapping and frosting as directed in the recipe.
• Freezing Frosted Cake: You can also freeze a fully frosted cake, though it’s best for shorter periods to maintain optimal texture. Place the frosted cake (uncovered) in the freezer for about an hour, or until the frosting is firm to the touch. Then, wrap it tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
• Freezing Individual Slices: For easy portion control and a treat whenever a craving strikes, freeze individual slices of leftover cake. Place each slice in a freezer-safe container or wrap tightly in plastic wrap and then foil. While they will remain good for up to 2 months, for the best quality, consume them within 4-6 weeks. Thaw individual slices in the refrigerator or at room temperature.

Expert Tips for a Flawless Italian Cream Cake

Achieving Italian Cream Cake perfection is easier with a few insider tips:

• Don’t Overmix the Batter: While the cake involves a fair amount of mixing, especially when alternating wet and dry ingredients, it’s crucial not to overmix the batter. Mix only until the ingredients are just combined. Overmixing develops gluten, which can lead to a tough, dense cake rather than a tender one.
• Room Temperature Ingredients are Key: For both the cake batter and the frosting, ensure all cold ingredients (butter, cream cheese, eggs, buttermilk) are at proper room temperature. This allows them to emulsify correctly, creating a smoother batter and a lump-free, creamy frosting. Take them out of the refrigerator at least an hour before you plan to bake.
• Serving Size: This impressive cake typically yields 16 generous slices. However, given its richness and sweetness, you could easily get away with serving smaller portions, stretching it further. (But, I confess, I’m usually happy to enjoy a full, decadent slice myself!)
• Toast Your Pecans: For an intensified nutty flavor, lightly toast your pecans before chopping and adding them to the cake sides. Simply spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning. Let them cool before chopping.
• Toast the Coconut: Similarly, you can toast the coconut that goes on top of the cake for an extra layer of flavor and a beautiful golden-brown hue. Spread the shredded coconut on a baking sheet and bake at 325°F (160°C) for 5-10 minutes, stirring occasionally, until lightly golden.
• Invest in Good Pans: High-quality, even-heating cake pans are worth the investment for consistent baking results. Darker pans may require slightly lower oven temperatures or shorter baking times.

Explore More Delicious Layer Cakes

If you’ve enjoyed baking this Italian Cream Cake, you’re in for a treat with these other fabulous layer cake recipes:

• Classic Carrot Cake
• Dark Chocolate Cake with Nutella Buttercream
• Rich Double Chocolate Cake
• Decadent Candy Bar Cake
• Velvety Chocolate Mousse Cake
• Charming Cherry Chip Cake with Fluffy Frosting

LOOKING FOR MORE DELICIOUS RECIPES?
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Italian Cream Cake

5 from 3 votes

Author:
Deborah Harroun

Prep Time:
40 minutes

Cook Time:
35 minutes

Inactive Time:
1 hour 15 minutes

Total Time:
2 hours 30 minutes

Servings:
16 servings

Course:
Dessert

Cuisine:
American

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This Italian Cream Cake is a tender buttermilk and coconut cake, topped with a cream cheese icing, pecans, and more coconut.

Ingredients

Cake:

• 1 cup (226 g) unsalted butter, softened
• 2 cups (396 g) sugar
• 5 eggs, separated
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup sweetened shredded coconut

Frosting:

• 12 oz (224 g) cream cheese, softened
• 3/4 cup (170 g) unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Pinch of salt
• 6 cups (681 g) powdered sugar
• 3 tablespoons heavy whipping cream
• 1 cup (114 g) pecans, chopped
• 1/2 cup (43 g) sweetened, shredded coconut

Instructions

1. Preheat the oven to 350ºF. Grease 3 (8-inch) round cake pans. Line with parchment paper, if desired.
2. In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Mix in the egg yolks, vanilla, and almond extract.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Mix one-third of the buttermilk into the batter. Then add half of the flour mixture and mix to combine. Repeat with one-half of the remaining buttermilk, all of the remaining flour mixture, then the remaining buttermilk. Stir in the coconut.
5. In another bowl, beat the egg whites until they have stiff peaks. Gently fold the egg whites into the batter.
6. Divide the batter evenly between the 3 prepared pans. Bake in the preheated oven until a tester inserted in the center of the cake comes out clean, about 30-35 minutes. Let the cakes cool for about 15 minutes, then remove from the pans and let cool completely.
7. To make the frosting: Cream the cream cheese and the butter until smooth and creamy. Beat in the vanilla, almond extract, and a pinch of salt.
8. Start adding in the powdered sugar, about 1/2 cup at a time. Beat until smooth and combined. Add the cream, 1 tablespoon at a time, until you reach a spreading consistency. (You may not need all of the cream.)
9. Spread the frosting between the cake layers, then make a thin crumb coat on the exterior. Refrigerate for 30 minutes, then add another layer of frosting on the sides and the top of the cake.
10. Press the pecans onto the sides of the cake, and sprinkle the coconut over the top.

Recipe Notes:

Reference the post above for substitutions and storing.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving: 1 slice, Calories: 715kcal (36%), Carbohydrates: 88g (29%), Protein: 6g (12%), Fat: 37g (57%), Saturated Fat: 18g (113%), Polyunsaturated Fat: 9g, Trans Fat: 0g, Cholesterol: 136mg (45%), Sodium: 246mg (11%), Fiber: 1g (4%), Sugar: 73g (81%)

Keywords:
italian cream cake, italian cream cake recipe