This easy delicious three-layer Italian Cream Cake makes any occasion feel special.
It’s a family favorite recipe perfect for every night dinners, parties, gatherings or just ‘because’.
What is Italian Cream Cake?
Italian Cream Cake is a three layer cake with coconut, pecans or walnuts, buttermilk and cream cheese frosting. It is traditionally served on special occasions and is sometimes also called ‘Italian Wedding Cake’ .
It’s easy to make and you’ll want to serve it more frequently, trust me!
Ingredients in Italian Cream Cake
Despite the exotic recipe name the ingredients in Italian Cream Cake are simple and easily found at any grocery store!
- Unsalted Butter
- Shortening
- Granulated sugar
- Eggs
- Flour (regular or gluten free)
- Baking Soda
- Buttermilk
- Vanilla Extract
- Shredded coconut (I used half sweetened and half unsweetened coconut)
- finely chopped Walnuts or Pecans
- Cream cheese
- Powdered (confectioner’s) sugar
- Milk (to thin frosting to desired consistency)
Can be Made Traditionally or Gluten-Free
The original vintage recipe I used was a traditional one made with regular flour.
I adapted it with gluten-free flour. I suggest using a measure-for-measure style gluten-free flour if making it gluten-free.
This style of flour is an easy swap into gluten recipes to provide the same flavor and binding behavior.
Does Italian Cream Cake Need to be Refrigerated?
Yes. Any cake with a cream cheese frosting needs to be kept in the refrigerator.
Remove the cake from the refrigerator 1-2 hours before serving to allow to warm to room temperature.
This will give the best flavor and texture.
How to Make Italian Cream Cake – Step by Step:
- Preheat oven to 350 degrees F. Grease and flour 3 9-inch cake pans and set aside.
- In a large bowl cream together the room temperature butter, shortening and granulated sugar until light and fluffy (photos 1 & 2). NOTE: a hand held or standing mixer may be used.
- Add egg yolks; mix well (photo 3).
- Sift together the flour and baking soda (photo 4).
- Add to the creamed mixture, alternating with the buttermilk, beginning and ending with dry ingredients (photo 5).
- Add vanilla, coconut and walnuts (photo 6). Mix to combine.
- Stiffly beat the egg whites to form soft peaks (photo 7). Fold into the batter.
- Pour batter into the prepared pans (photo 8).
- Bake for 30 minutes (until the cake is golden on top and toothpick comes out clean).
- Allow to cool on wire racks for 20 minutes (photo 9). Remove from pans and allow to cool fully before frosting (photo 10).
Making Cream Cheese Frosting
Using a hand held or standing mixer, cream together ¼ cup butter and cream cheese (photo 11).
Add powdered sugar and 1 teaspoon vanilla (photo 12). Mix to combine (photo 13).
Add milk, a teaspoon at a time to reach desired spreading consistency (photo 14).
Spread a layer of frosting in between the cake layers, on the top and sides (refer to video for visual).
Time Saver Make Ahead TIP
Use this time saving PRO tip!
- Make the cake layers ahead of time. Do not frost!
- Wrap each layer tightly in plastic wrap and freeze. This may be done up to 1 week before serving.
- On the day of serving remove cake layers from freezer and allow thawing in the refrigerator.
- Assemble and frost the cake while the layers are still cold (tip: this makes the cake easier to frost with less crumbs).
- Allow the assembled cake to come to room temperature before serving.
More Delicious Recipes You’ll Love
- Hummingbird Cake
- Chocolate Cherry Instant Pot Cheesecake
- Three Berry Cobbler with Sour Cream Biscuits
- Tuscan Baked Apples {Boffoli}
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Italian Cream Cake
Ingredients
- 1 stick plus ¼ cup butter softened
- ½ cup shortening
- 2 cups granulated sugar
- 5 eggs separated
- 2 cups flour regular or gluten free
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2 teaspoon vanilla
- 3 ½ ounces shredded coconut I used half sweetened and half unsweetened coconut
- 1 cup finely chopped walnuts or pecans
- 1-8 ounce package cream cheese
- 1 pound powdered sugar
- Milk to thin frosting to desired consistency
Instructions
- Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans and set aside.
- In the bowl of a standing mixer with paddle attachment or large bowl with a hand held mixer, cream together the 1 stick of butter (the additional ¼ cup is for the frosting), shortening and granulated sugar until light and fluffy.
- Add egg yolks and mix well.
- Sift together the flour and baking soda. Add to the creamed mixture, alternating with the buttermilk, beginning and ending with dry ingredients.
- Add 1 teaspoon vanilla, coconut and nuts. Mix to combine.
- Stiffly beat the egg whites to form soft peaks. Fold into the batter.
- Pour batter into the prepared cake pans and bake for 30 minutes (until the cake is golden on top and toothpick comes out clean). Allow to cool on racks for 20 minutes. Remove from pans and allow to cool fully before frosting.
Making frosting:
- In the bowl of a standing mixer with whisk attachment or medium bowl with a hand held mixer, cream together ¼ cup butter and cream cheese.
- Add powdered sugar and 1 teaspoon vanilla. Mix to combine.
- Add milk, a teaspoon at a time to reach desired spreading consistency. Note: since my cake was gluten free which is not as dense as wheat flour cakes I thinned mine with about 5 teaspoons of milk but make your own judgment for what would be desirable to you.
Video
Notes
Nutrition
Originally published: February 25, 2012
Italian Cream Cake video:
Jill McLaughlin Allen says
It looks like a toss up! Can’t decide which to bake for my husband’s birthday. The Hummingbird or Italian Cream Cake!
Toni Dash says
Gosh Jill that’s a dilemma. I love them both but the Hummingbird Cake is very unique depending on what he likes. OR you could go the ‘one of each’ route lol.
Barbara Hunter says
Hi Toni,
I made this recipe for Thanksgiving and barely enough left for me to have a piece. I also made one for our church function and the same thing happened. It is delicious. I have shared your recipe with my family and will now make this cake every Christmas holiday. Funny, I just read that this was your grandma Barb’s most requested recipe. My name is Barb and I am a grandma too, ironic.
I look forward to more of your great recipes. .
Happy Holidays,
Grandma Barb
Toni Dash says
‘Grandma Barb’ I’m thrilled! What an honor to know this recipe will be part of your family tradition! Wishing you the best of the holiday season and thank you SO much for taking the time to leave your comment!
Susan says
This cake looks incredibly tender. I’ve soent a lot of time in Italy and have never heard of this cake! I need to make it!
Suzy says
This is one of our favorite cakes to make! It’s so delicious and comes out great every time!
Sam says
Having been an Italian food lover through and through, this cake did not disappoint. It was superb.
Laura Reese says
This is such a good cake!! Thanks.
Dorothy Reinhold says
This cake may be as perfect as a cake gets! Cream cheese frosting and coconut are always a good idea to me!
Lindsay Cotter says
Everyone loved this cake! Such great flavor!
Claudia Krusch says
Such a great recipe! Can’t wait to try it this weekend!