Italian Cream Cake (also called Italian Wedding Cake) is an easy three-layer cake recipe. The flavors of coconut, nuts, buttermilk and cream cheese taste like being on an Italian vacation with every bite.
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’.
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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.
How to Make Italian Cream Cake – Step by Step
STEP 1. Preparation
Preheat oven to 350 degrees F. Grease and flour 3 9-inch cake pans and set aside.
STEP 2. Make cake batter
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.
STEP 3. Bake
Pour batter into the prepared pans (photo 8).
Bake for 30 minutes (until the cake is golden on top and toothpick comes out clean).
STEP 4. Cool
Allow to cool on wire racks for 20 minutes (photo 9). Remove from pans and allow to cool fully before frosting (photo 10).
STEP 5. Make 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.
Frequently Asked Questions
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.
More Delicious Recipes You’ll Love
- Hummingbird Cake
- Chocolate Cherry Instant Pot Cheesecake
- Three Berry Cobbler with Sour Cream Biscuits
- Tuscan Baked Apples {Boffoli}
Recipe
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
chris says
I love the photos you included in your pics, and the cake is gorgeous as well. I don't blame you for wanting to bake more in the winter time – a great way to cozy up a home. And FB top 9! Hats off to you!
Boulder Locavore says
Thanks Chris. Those are photos of the region. The one with the buildings is so familiar from all around that region. We also stopped at a roadside beach that looked identical to the other shot. Just a lazy pull out on the side of the road with family spending the day with picnics…sigh. The height of summer. Thanks for the congrats!
Cristina says
What a beautiful and tasty looking cake. I just may have all the ingredients to try to make this Cream Cake today too! Just lovely…thank you for sharing.
Boulder Locavore says
Lucky you to have everything on hand! I feel sure if you make it you will not be sorry!
sweets says
Congratulations on Today's Top 9!
Boulder Locavore says
Thanks Sweets!
Cake Duchess says
I don't mind one bit you making these gorgeous cakes.:) As my hubby is from Como, you took me back to his town with your perfect description of the area:) It's such an ncredible place to drve arouund and marvel at the beauty. To answer Ping, I never had this cake in Italy possibly because it's it's more of an American/Italian type of cake. My kids would just love it(and so would I)Congrats on Top 9!
Boulder Locavore says
Thank you Lora for the cake 'props' AND sharing what you did. The area around Lake Como is so wonderful. I loved all the people out walking as a normal part of their day; strolling really. My kids too loved the cake. My youngest would open the cover of the cake container, inhale and tell me how much he loves the smell of the cake! Thanks for the congrats too!
ping says
Thanks, Lora. Now I don't feel so bad for thinking I'd missed out on something so good all the while I was there hogging their cafes and bakeries 🙂
Peggy says
Italian Cream is definitely among the top of my all time cake favorites! Yours looks exceptionally beautifully done =)
Boulder Locavore says
Thank you Peggy. It seems to be an old time favorite for many! I feel so lucky to discover the recipe!
Kiri W. says
Looks absolutely fantastic! 🙂 And your pictures are gorgeous. I'd love a slice!
Boulder Locavore says
Thank you Kiri! I'd love to share a slice with you!
ping says
How come I didn't get to taste this when I was in Italy? I feel so deprived!
Looks so very beautiful! Drooling here …
Oh yes, congrats on getting Top 9!
Boulder Locavore says
I don't recall having this specifically in Italy either. You'll note Lora's comment about it being more Italian-American and Claudia who said there is a different version from the area of Rome. It is a lovely cake. Thank you for the congrats too; such a surprise!
Lizzy says
Perfectly done…moist and wonderful! And I have a weak spot for triple layer cakes…mmmmmm.
Boulder Locavore says
Thank you Lizzy and I agree about a 3 layer cake; seems decadent! Knowing your baking expertise I especially appreciate the nod.
MOM and ME in the KITCHEN says
huuu!! yummy cake love it…
Boulder Locavore says
Thank you!
Hester @ Alchemy in the Kitchen says
I don't believe every picture speaks a thousand words but WOW this one does! The coffee looks piping hot and I can believe I just put down that fork to savour a bite. Making this gorgeous cake!
Boulder Locavore says
Thank you Hester; what a lovely compliment. From reading the recipe I thought it might have a stronger coconut or walnut flavor but it all blends beautifully to make a unique flavor all its own.