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
Lauren Kelly says
I made this last weekend for my friend’s party and it was incredible! We left out the coconut because of an allergy and it was so good!
Sara says
I love how you have the steps photographed! I’m not a super baker so I feel like this will be super helpful in making sure I’m doing it right. Usually I just plug along, hoping for the best lol but with the recipe and the photos, I’m confident this cake will come out great!!
Trang says
Love! The video was very helpful too!
Stacie says
That cake looks so good. I love how moist it looks. I think I’m going to have a happy family when I make this. Cake!
robin rue says
You had me at cake. I am super excited to make this cake this weekend.
Katie says
This cake looks absolutely delicious! Can’t wait to try!
Traci says
Absolutely gorgeous Italian cake and a must-have for any special event! Love the step by step instructions to simplify the whole process. Thanks for sharing!
Caroline says
This looks like such a decadent and tasty cake – I can see why it’s called a wedding cake, it would be great for a party.
Cathy says
I cannot tell you how long I’ve been wanting to make Italian Wedding Cake but just never really found a recipe that broke it down in steps till now! I cannot wait to make this recipe this weekend! Looks so so so delicious!
Cindy Gordon says
I think I can say for sure this will be our new favorite cake for all special occassions and those times when we just want a delicious sweet treat!