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
Amy says
This cake looks truely scrumptious! I love every part of it from the creamy frosting to the sweet coconuts to the cruncy walnuts! I'll take a large slice please :)!
kita says
What a beautiful cake. I can't help but notice your stunning silverware too. I have never had an Italian cream cake, but after seeing this, I can't help but want a slice.
Daisy@Nevertoosweet says
What a lovely cake! I've never been to Italy but if they serve cakes like this i'm definitely going 🙂 Congrats for making Top 9 on Foodbuzz!
Boulder Locavore says
Thank you Daisy! I have a pretty serious case of wanderlust so I'm game to travel anywhere. Italy is special. Very warm, friendly with a great sense of what is important in life. Taking time to enjoy food and friends. Thanks for the congrats!
Tina @ Babycakes Blog says
Wow, that really looks delicious! Isn't it great how food can totally transport you back to a time and place? Congrats on getting Top 9 on FoodBuzz, someday I hope to even be able to list my blog on FB, it's still too new.
Boulder Locavore says
I love the memory triggers food brings Tina, completely agree with you. Thanks for the congrats! There is no such thing as a blog that's too new! Please do post it. Great way to get attention for it and allowing us to 'read you'!
Geri Saucier says
What a beautiful and delicious cake. I like the use of walnuts and coconut. Congratulations on Foodbuzz Top 9:)
Boulder Locavore says
Thank you Geri. The walnuts and coconut really end up blending perfectly in the cake!
Magic of Spice says
This sounds like such a beautiful trip…would love to experience it one day 🙂 And such a gorgeous cake, looks truly delicious!
Roz says
One of my favorite cakes! I'll have to try your recipe now. Congrats on being #1 of the Top 9 this week! Now I'm off to read more of your blog and to follow along.
Boulder Locavore says
Thank you Roz! I hope you will try the recipe; it was wonderful. Would love to hear back if you make it how it compares to your other recipes. I understand there are different versions from different areas. Thank you as well for the congrats. Hope you'll enjoy the rest of the blog. Thank you for reading and commenting!
Rachelle says
Thank you Thank you for sharing about Lugano. My ancestors come from this region and it is my life goal to visit this area. Thank you for letting me see it through your eyes for am moment.
Cynthia says
May I ask about the coconut? Is it flat flakes or powder or the thin string like flakes? I'm not too familiar with dry coconut ingredients. Your writing is fabulous, the cake makes me miss my Lala Rita. Beautiful – Bella!
Boulder Locavore says
Hi Cynthia. I used two types of dry coconut as mentioned. Both were grated so smaller pieces. The sweetened coconut had larger 'strings' and the unsweetened was a bit drier with smaller pieces/strings. I try to use organic brands whenever possible as well (for everything not just this coconut). Hope that helps and thank you for the kind remarks.
Kimmy Bingham says
I hear you on the local focus in the dregs of winter. I, too, have been baking more. However, I think part of the “local life” is the baking from scratch part. I love Italian Cream Cakes. I have one recipe I absolutely love, but just discovered my grandmother's recipe that I *must* try next. 🙂
Boulder Locavore says
Kimmy I love your perspective on winter baking. I was feeling a potential disappointment for the absence of current recipes despite loving all these wonderful vintage recreations. I have loved cooking from my Grandmother's recipe box, with my Great Grandmother's recipes as well. Like a full circle moment.