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
Jan Lincoln says
I’m allergic to desiccated coconut. I’v Always wanted to try an Italian Wedding Cake, but have had to pass it by because of the coconut. Would you suggest a substitute, or do you think this recipe would work just leaving the coconut out?
Toni Dash says
I think it would absolutely still work if you omitted the coconut. Like many ‘signature’ cakes, the coconut is a defining flavor BUT who cares if you can’t eat it, right? Leave the coconut out and enjoy the rest. I’m sure it will still be delicious.
Dorothy says
Your Italian Creme Cake looks scrumptious! I want to make it for my hubby’s bday, but gluten free so I can enjoy it as well. When substituting gluten free four mixes in other recipes over the years, I have found I need to increase the flour or decrease the butter to avoid overly dense results. I have had success with Pamela’s baking mix and King Arthur’s gluten free flour mix. Any suggestions? Thanks, Dorothy
Toni Dash says
Hi Dorothy. I typically do not change anything when converting a gluten recipe to a gluten-free one. The cake you see in this post was made per the recipe only swapping in gluten free flour for gluten flour. I was very pleased with the result.
I too like King Arthur’s Gluten-Free flour blend and use it often finding it most similar in flavor and texture to all purpose flour. I love Pamela’s mixes and use them often however lean toward King Arthur for the pure flour blend as it does not contain any gums. Pamela’s has guar gum and I’ve grown to be able to detect gums in baking, not liking the texture they create and not having found that the absence of them makes much of a difference in most GF baking (have conferred on that with other high profile GF baking bloggers to the same conclusion). I believe this cake predated using King Arthur’s and was most likely made with a similar hand blended flour combination similar to King Arthur’s.
I would say certainly if you make this cake recipe stick to a flour blend you prefer and if you have a method you prefer try it too. There are many factors that can affect the outcome of a baked good; I’ve decided it’s more like a chemistry experiment than cooking! Happy early birthday to your husband!
leslie says
Hi, I am gluten intolerant. I would like to make this cake with an alternative flour, or a gluten free flour. Do you have any recommendations? Thank you
Ashlea says
Hi! I came across your website because my husband wants an italian cream cake for his birthday. I live in Colorado as well, elevation 6600 feet. Having never made an italian creme cake, I don’t want to mess up his birthday cake! Do you think I need to make any adjustments for our altitude here? Thanks!
Toni Dash says
Hi Ashlea. I do not alter my baking for altitude and as you can see had no issues with this vintage recipe.
You are about 1600 feet higher than I am. I consulted with a friend at your altitude who bakes and she does find she must alter the flour and liquid amounts to get a good result. Since this is a high stakes cake for you I would suggest following high altitude baking guidelines to better assure ‘birthday cake’ quality!
Melissa Martinka says
I made this cake over the weekend for Easter & it was delicious! I do however have a question about it. From the pictures your slices look nice & tall. When I stacked all three layers with the frosting in between the total height of the cake was only 2 1/2 in. That deosn’t seem right to me. Did I do something wrong? It seems like the cake should be taller.
Toni Dash says
Hi Melissa. You are correct; this makes a normal size, three layer cake! I’m at 5,500 feet and have never had a rising issue. I am assuming you did not substitute anything in the recipe? Was your baking soda fresh (not expired)? If baking soda is old it could affect the rising. Were you baking at high altitude (higher than 5,500 feet)? Is your oven temperature correct (sometimes ovens can not actually be at the temperature you set them for when baking)? If you can provide me more details maybe I can help figure it out. Overall I’m so sorry this happened to you let alone on Easter! Happy to try to figure out when occurred if I can. Each time I’ve baked it it has turned out as in the photos so I’m a bit baffled about your report!
Hn says
For the coconut, is it coconut milk or cream or coconut shredded?
Toni Dash says
Shredded! Thanks for asking the question; I’ll update the recipe to make that more clear!
Victoria says
I’m new to your blog after seeing pictures of your cakes on Pinterest. I’ve been looking for an Italian Cream Cake recipe for ages, but I really don’t want to use shortening (which they all seem to call for) — bad trans fats! Do you have any recommendations for substitutions? Would it work with using all butter? I’m not sure if the texture in the finished cake will be the same. Thanks!
Toni Dash says
Victoria I use all vegetable no trans fat shortening in all my recipes. I do think shortening has its own character which is not easily substituted but there are healthier versions. Mine is by Spectrum. You can find it at Whole Foods and other stores that carry more health-conscious brands!
Victoria says
Ahhh, I didn’t know they had no trans fat shortenings now. I live in Australia, and they don’t seem to be aware at all with healthier alternatives here. Trans fat isn’t even on the radar yet. We don’t have Crisco, only copha which apparently even worse. I’ll have to wait to make my Italian Cream Cake and see if relatives can bring me some of that new shortening when they visit!
Love Food Hate Dishes says
ps: a new fan of your blog!
Boulder Locavore says
I'm delighted! I hope you'll find many things of intereste and thank you for reading!
Love Food Hate Dishes says
Thank you for sharing this recipe! I remember traveling Switzerland, Holland, England and the delightfully slower pace of life (part of the reason I love the San Luis Valley). I miss it so very much and I greatly miss the foods! I don't get to bake much as I HATE washing dishes but a teacher friend “dropped a hint” that she wanted one for her birthday. As I am a new Coloradoian from Virginia, I am thrilled to bring her something that reminds me of Europe and lazy southern Sunday afternoons! I can't wait to bake it!!
Question: I read someone else's recipe and they made a note that in dryer climates we may want to add a bit more butter as opposed to more humid climates wherein one follows the recommended amount of butter. Any thoughts on this?
Boulder Locavore says
Welcome to Colorado! I baked my cake per the recipe in the blog post and it was perfect. It was moist and stayed that way for the week following as we gobbled it up. I would not alter it frankly and have not heard the other advice you mentioned (not saying it's not correct just have not heard or used it). Candidly, I've made all these vintage cake recipes the way they were written orignally; I never adjust for altitude myself and have never had a problem.
Elyse @The Cultural Dish says
This looks so delicious! I need to sink my teeth into this!