How to make an Italian Cream Cake
There are cakes you bake for everyday moments, and then there are cakes you bake when you want to impress. Italian Cream Cake falls firmly into the second category. With its tender crumb, nutty crunch, and tangy cream cheese frosting, this Southern classic is a showstopper that deserves a place at your table.
This recipe uses the reverse creaming method for a soft, bakery-style texture—don’t skip the step-by-step notes if you’ve never tried this technique before. The payoff is worth it.
Why You’ll Love This Italian Cream Cake
• Light, tender cake with just the right amount of richness.
• A balance of coconut and pecans in every bite.
• Tangy cream cheese frosting that ties everything together.
• Looks impressive but can be made at home with basic tools.
• Perfect for birthdays, holidays, or any special occasion.
Equipment You’ll Need
• Three 8-inch cake pans
• Mixing bowls
• Electric mixer (hand or stand)
• Spatula
• 1M or 2D piping tip (optional, for decorating)
Ingredients
For the Cake
- 2 ⅓ cups (333 g) all-purpose flour, scooped and leveled
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 12 tablespoons unsalted butter, softened and cut into pieces
- 1 ½ cups buttermilk, room temperature preferred
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup (75 g) sweetened shredded coconut
- 1 cup (75 g) coarsely chopped pecans (save some for decorating)
To make the Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon table salt
- 8 cups (1000 g) powdered sugar
For Decorating (Optional)
- ½ cup (60 g) pecan halves, finely chopped
- ½ cup (40 g) toasted coconut, finely chopped
Step-by-Step Instructions
Prepare the Cake
- Remove cream cheese, butter, eggs, and buttermilk from the fridge to bring to room temperature.
- Preheat oven to 350°F. Grease and flour three 8-inch cake pans. Line with parchment if desired.
- In the bowl of a stand mixer fitted with the paddle (or a large bowl with a hand mixer), combine flour, sugar, baking powder, baking soda, and salt. Mix until well combined.
- Add butter one tablespoon at a time, mixing on medium speed. The mixture will look sandy—this is the reverse creaming method in action.
- In a separate bowl, whisk together buttermilk, eggs, vanilla, and almond extract.
- With the mixer on low, slowly drizzle in the wet mixture until fully incorporated. Scrape down the bowl and mix again.
- Fold in coconut and pecans gently with a spatula.
- Divide batter evenly among the pans. Bake 25–30 minutes or until a toothpick comes out clean or with moist crumbs.
- Cool in pans for 10–15 minutes, then invert onto a rack to cool completely.
Make the Frosting
- Beat butter and cream cheese together until smooth.
- Mix in vanilla and almond extracts plus salt.
- Gradually add powdered sugar on low speed until frosting is smooth and fluffy.
Assemble the Cake
- Level cake layers if needed. Place one layer on a cake board and spread frosting evenly over the top.
- Repeat with remaining layers, then frost the outside of the cake.
- Use a piping bag fitted with a 1M or 2D tip for decorative swirls, if desired.
- Finish with chopped pecans and toasted coconut around the edges or on top.
Pro Tips for Success
• Room temperature matters: Softened butter, eggs, and buttermilk blend more evenly for a tender crumb.
• Mis en place: Pre-measure all ingredients before starting, especially when using the reverse creaming method.
• Don’t overmix: Once you add the coconut and pecans, fold gently to keep the cake tender.
• Decoration tip: Toasted coconut adds both flavor and a beautiful texture to the finished cake.
Frequently Asked Questions
What is the reverse creaming method?
It’s a technique where butter is blended into the dry ingredients before adding liquids. The fat coats the flour, limiting gluten development and creating a softer cake.
Can I make this cake in advance?
Yes! Bake the layers a day ahead and wrap tightly in plastic once cooled. Frosting can also be made up to 3 days in advance and stored in the refrigerator. Bring to room temperature before using.
Can I freeze it?
Yes, unfrosted cake layers can be wrapped well and frozen for up to 2 months. Thaw overnight in the refrigerator before frosting.
What Makes This Cake a Celebration Classic
Italian Cream Cake is one of those recipes that always earns compliments. Between the soft crumb, the tangy frosting, and the balance of coconut and pecans, every bite feels indulgent. Whether you’re making it for Easter, Thanksgiving, or just because you want to wow your guests, this is a cake you’ll come back to again and again.
Pin for Later
Italian Cream Cake
Ingredients
Equipment
Method
- Remove your cream cheese, butter for frosting, eggs and buttermilk – see notes.
- Preheat oven to 350F and thoroughly grease and flour three 8” round cake pans
- Add parchment to the bottom if you’d like, but this is optional
- Combine flour, sugar, baking powder, baking soda, and salt in the bowl with a hand or stand mixer fitted and mix until completely combined. (if using a stand mixer use the paddle attachment.)
- On a medium speed, add butter, one tablespoon at a time, mixing until completely combined after each addition and before adding the next piece.
- Continue until all butter has been added. The mixture will be sandy once all the butter is incorporated. (This is called reverse creaming.)
- In a large measuring cup or small bowl, whisk together buttermilk, eggs, vanilla bean paste, and almond extract.
- With the mixer on low speed, drizzle buttermilk mixture into the batter until completely incorporated.
- Scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are being completely combined, and give it one more mix.
- Use a spatula to fold in the coconut and pecans until completely combined (do not overmix).
- Evenly divide batter into prepared baking pans and transfer to the center rack of a preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs
- Allow cakes to cool in their pans for 10-15 minutes
- Run a knife around the edge to loosen the cake from the pan and invert each layer onto a cooling rack to cool completely before decorating.
- While the cakes cool, prepare the frosting.
- In a large mixing bowl using an electric mixer (or in a stand mixer fitted with the paddle attachment) combine butter and cream cheese and beat on low speed until creamy and completely smooth.
- Add vanilla bean paste or extract and almond extract mix to combine,
- On a low speed, gradually add powdered sugar until all has been added. Scrape sides and bottom of bowl and stir again.
- Frosting should be smooth and creamy.
- Optional: if decorating the cake, toast some of the coconut and let it cool so that you can immediately add to the bottom of the cake after frosting
- Level cakes if desired/necessary. (I did not level mine)
- Place one layer of cake on a serving plate or cake board and spread a thick, even layer of frosting over the top.
- Repeat with the next two layers.
- Spread an even layer of frosting over the entire cake.
- Use remaining frosting to pipe decorative swirls on top of the cake (I used the Wilton 1M piping tip).
- Add toasted coconut to the bottom to serve as a boarder.
- Sprinkle reserved chopped pecans to the top.
- Serve & Enjoy
Notes
Place a glass measuring cup in the microwave for about 30 seconds to warm it up slightly then pour your buttermilk in it to help bring it up to room temperature at the top of the recipe as well.
Using room temperature ingredients will allow for better incorporation of the ingredients, resulting in a softer crumb (what people call “moist” cake).
