Italian Cream Cake Recipe
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Italian Cream Cake is a soft, rich layer cake made with buttermilk, crushed pineapple, sweetened coconut, chopped pecans, and cream cheese frosting. It has that classic Southern-style flavor with tender cake layers, a little crunch from the pecans, and just enough coconut to make every bite feel special. This is the kind of cake that works for Easter, birthdays, holidays, or anytime you want a homemade cake that feels like a celebration.
My Favorite Southern Cake
I love a cake that feels a little extra without being overly complicated. Italian Cream Cake has that old-school celebration cake feel with soft layers, cream cheese frosting, coconut, pecans, and crushed pineapple tucked into the batter. It looks impressive, tastes rich, and still feels like something you can actually make at home.
Why You’ll Love Italian Cream Cake
- Soft, tender cake layers
- Made with buttermilk for moisture
- Crushed pineapple helps keep the cake soft
- Sweetened coconut and chopped pecans add texture
- Cream cheese frosting balances the sweetness
- Works as a layer cake or a 9×13 cake
- Perfect for holidays, birthdays, Easter, and family gatherings
What Is Italian Cream Cake
Italian Cream Cake is a Southern-style layer cake made with coconut, pecans, buttermilk, and cream cheese frosting. Some versions include crushed pineapple, which adds moisture and helps keep the cake soft. Even though the name says Italian, this cake is more commonly known as a Southern dessert and is often served for holidays, birthdays, and special occasions.
Ingredients Needed To Make Italian Cream Cake
- All-purpose flour: Gives the cake structure while still keeping the layers soft.
- Baking powder and baking soda: Help the cake rise and create a lighter texture.
- Kosher salt: Balances the sweetness and brings out the flavor in the cake.
- Butter: Adds richness and helps create a tender cake texture.
- Sugar: Sweetens the cake and helps the butter cream into a lighter texture.
- Eggs: Help bind the batter together and give the cake structure.
- Vanilla extract: Adds warmth and classic cake flavor.
- Almond extract: Gives Italian Cream Cake its signature flavor. It should be noticeable but not overpowering.
- Buttermilk: Keeps the cake moist and tender.
- Crushed pineapple: Adds moisture and a little sweetness. Press out the excess juice before adding it to the batter.
- Sweetened coconut flakes: Adds texture and classic Italian Cream Cake flavor.
- Chopped pecans: Add crunch and nutty flavor throughout the cake.
- Cream cheese: Creates the tangy, creamy base for the frosting.
- Vanilla extract: Adds warmth and balances the cream cheese.
- Almond extract: Adds extra flavor and ties the frosting into the cake.
- Powdered sugar: Sweetens and thickens the frosting. Start with 5 cups and add more as needed.
How To Make Italian Cream Cake
- Preheat the oven to 350 degrees. Spray two 8-inch round cake pans with nonstick baking spray. For easier removal, line the bottom of each pan with parchment paper.
- You can also bake this recipe in a 9×13-inch baking dish if you want a simpler version.
- In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set this aside.
- Mixing the dry ingredients first helps the leavening and salt distribute evenly through the cake batter. Tiny baking science, unfortunately useful.
- In a large mixing bowl, add the room-temperature butter and sugar. Beat on high speed for about 3 minutes, until the mixture looks lighter and fluffier.
- This step helps create a softer cake texture, so don’t skip it.
- Add the eggs one at a time, mixing after each one. Add the vanilla extract and almond extract, then mix until combined.
- Scrape down the sides of the bowl as needed so everything mixes evenly.
- Pour in the buttermilk and mix on low speed until combined. The batter may look slightly separated at this stage, and that is okay.
- Add the flour mixture a little at a time and mix on low speed until just combined. Do not overmix, or the cake can turn dense.
- Add the drained crushed pineapple, sweetened coconut, and chopped pecans. Fold them in gently with a spatula until evenly mixed into the batter.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for about 10–15 minutes. Carefully remove them from the pans and transfer them to a cooling rack.
- Let the cake layers cool completely before frosting. Warm cake will melt the frosting, and then everyone is sad.
How To Make Italian Cream Cake Frosting
- Add the cream cheese, vanilla extract, almond extract, and 5 cups powdered sugar to a mixing bowl.
- Beat until smooth and creamy. If the frosting feels too loose, add more powdered sugar, 1 cup at a time, until it is thick enough to spread.
- Spread the frosting over the cooled cake layers. Decorate the outside with chopped pecans and coconut flakes if desired.
Tips for the Best Italian Cream Cake
- Use room-temperature butter so it creams properly with the sugar
- Press the juice out of the crushed pineapple before adding it
- Do not overmix after adding the flour
- Let the cake cool completely before frosting
- Use sweetened coconut for the classic flavor
- Chop the pecans small so they spread evenly through the cake
- Start with 5 cups powdered sugar for the frosting and add more only if needed
- A 9×13-inch baking dish works if you do not want to make a layer cake
Storage and Make-Ahead Tips
- Store Italian Cream Cake covered in the refrigerator for up to 4 days. Because the frosting is made with cream cheese, the cake should be kept chilled when you are not serving it.
- For the best texture, let slices sit at room temperature for about 20–30 minutes before serving.
- You can bake the cake layers one day ahead. Once fully cooled, wrap them tightly and store them at room temperature overnight before frosting.
- You can also freeze unfrosted cake layers for up to 2 months. Wrap each layer tightly in plastic wrap, then place in a freezer-safe bag or container.
More Cake Recipes You’ll Love
- Lemon Blueberry Cake
- Chocolate Ganache Cannoli Cake
- Gluten and Dairy Free German Chocolate Cake
- Ultimate Gluten Free Toasted S’mores Cake
Italian Cream Cake
Equipment
- 2- 8-inch cake pans or 1- 9×13 Baking dish
- Hand mixer or KitchenAid mixer
Video
Ingredients
Ingredients: Cake
- 12 tbsp butter (room temperature)
- 1 3/4 cup sugar
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup buttermilk
- 2 3/4 cup all-purpose flour (or 1:1 gluten-free flour)
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- ½ cup crushed pineapple (juices pressed out)
- 1 cup coconut flakes (sweetened)
- 1 1/4 cup pecans (chopped)
Frosting
- 16 ounces cream cheese (room temperature)
- 1 tsp vanilla extract
- 1 tsp almond extract
- 5-8 cups powdered sugar
Instructions
Cake
- Preheat the oven to 350 degrees. Spray two 8-inch round cake pans with nonstick baking spray. For easier removal, line the bottom of each pan with parchment paper.
- In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
- In a large mixing bowl, add the room-temperature butter and sugar. Beat on high speed for about 3 minutes, until the mixture looks lighter and fluffier
- Add the eggs one at a time, mixing after each egg.
- Add the vanilla extract, almond extract, and buttermilk. Mix on low speed until combined.
- Add the flour mixture a little at a time, mixing on low speed just until combined.
- Add the drained crushed pineapple, sweetened coconut, and chopped pecans. Fold them in gently with a spatula until evenly mixed.
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
- Bake for 25–30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 10–15 minutes. Remove from the pans and transfer to a cooling rack. Cool completely before frosting.
Frosting
- Add the room-temperature cream cheese, vanilla extract, almond extract, and 5 cups powdered sugar to a mixing bowl.
- Beat until smooth and creamy, scraping down the sides of the bowl as needed so the frosting mixes evenly.
- If the frosting is too soft, add more powdered sugar, 1 cup at a time, until it is thick enough to spread.
- Frost the cooled cake. Decorate the outside with chopped pecans and coconut flakes if desired.
Notes
- Press the juice out of the crushed pineapple before adding it to the batter.
- Use sweetened coconut for the best classic flavor.
- Do not frost the cake until the layers are fully cooled.
- This recipe can also be baked in a 9×13-inch baking dish.
- Store covered in the refrigerator because of the cream cheese frosting.
Nutrition
Commonly Asked Questions
Yes. This recipe can be made into cupcakes, and I have a full Italian Cream Cake Cupcakes version here with the exact baking details.
All-purpose flour is the best choice for this recipe. Cake flour can make the layers softer and more delicate, which may make them harder to stack and frost.
Yes. Add 1 teaspoon vinegar to 1 cup milk and let it sit for about 5 minutes before using.
No. Press the juice out of the crushed pineapple before adding it to the batter. Too much liquid can change the texture of the cake.
Use sweetened coconut for this recipe. It gives the cake the classic flavor and texture.
You can leave it out, but the cake will lose some of its classic Italian Cream Cake texture and flavor. Add a little extra chopped pecans if you still want some crunch.
Vanilla and almond extract give this cake its classic flavor, but a small amount of coconut, lemon, or rum extract can change the flavor slightly.
The cake layers can be baked a day ahead and frosted the next day. Store the cooled layers tightly wrapped until ready to assemble.
The unfrosted cake layers freeze well for up to 2 months. Wrap them tightly, then thaw before frosting.
Despite the name, Italian Cream Cake is considered a Southern-style cake. The exact origin is unclear, but it became popular for its rich texture, coconut, pecans, and cream cheese frosting.
Can I use regular cake flour?
It would be best to use regular all purpose flour.
Can regular flour be used? Amount?
Yes, the same measurements for all purpose flour
Is it best to use buttermilk or oat milk. Nervous about the oatmilk and vinegar
You are welcome to adapt and use buttermilk
Thank you. I did go ahead and used the oat milk and vinegar. Came out great!
So happy to hear!!
I use almond or oat milk with vinegar every time. Never had any problems x
Hi, tried the Italian cake today. I didn’t have Gluten flour so used cake flour instead. Was nervous for the outcome.. the cake came out soft was almost gonna break, and smelling so yum, could just eat it without frosting as well. I did the frosting and then had a slice. Really delicious. It didn’t even last us til the next day , that’s how great it was . Every one loved it and the texture, taste and everything about it was just yummy delicious. Thanks
This makes us so happy!! Thank you so much!!!
MY FAVORITE CAKE
LOVE THIS
Can I use Almond milk and vinegar instead of Oat milk?
You can but almond milk tends to be a thinner consistency which could result in a different texture
I don’t have buttermilk so what’s an easy substitute? So the pineapple juice is not used in the recipe? The cake looks so delicious and I want to bake it for the 4th of July for family. Thank you.
Fro Buttermilk: 1 cup milk + 1 tsp vinegar
Yes, we are not using the juice
Hello! I know coconut is a big part of this so wondering if its okay to omit it? My in-laws hate it …
You can omit the coconut from the Italian cream cake recipe without needing a direct replacement. However, the coconut adds both texture and flavor to the cake, so you may want to make some adjustments:
-Texture: You could add an extra ¼ cup of pecans or try substituting with finely chopped nuts like walnuts.
– Flavor: Increase the vanilla or almond extract by ½ teaspoon to compensate for the flavor loss.
This will help maintain the cake’s structure and flavor.
Is the coconut sweetened or plain?
Sweetened 🙂
How much butter?
In the recipe card it states 12 tbl 🙂
Can you use this recipe for cupcakes?
you can, yes:
1. Baking Time: Adjust the baking time to about 18-22 minutes instead of 25-30 minutes. Start checking for doneness with a toothpick at 18 minutes.
2. Filling: Fill each cupcake liner about two-thirds full with batter to allow for rising without overflowing.
3. Frost the cooled cupcakes and decorate with chopped pecans and coconut flakes.
Fantastic flavors! I used 1 cup almond flour, 1 cup rice flour and 3/4 cup arrowroot powder for the gluten-free flour. Fabulous and satisfying! This could be a wedding cake!🥰
Can regular flour be used?
Yes!
what brand of df cream cheese do you like to use for the frosting?
Kite Hill 🙂
Can I add rum extract, if so how much?
You can- I would start with 1/2 to 1 teaspoon
Regular eggs only? Or do flax eggs work for this too? My husband loves Italian cream and I’ve been looking for a vegan recipe! I appreciate it!
While Danielle, has not tried this- if it typically works in baking, it should be good! Let us know if you try this 🙂
Please, when you say coconut I really don’t understaind what that means..like coconut flakes, coconut milk, cream, shreded coconut..? Thank you
coconut flakes 🙂