Cream Cake Recipe

Introduction

Some desserts don’t just satisfy a sweet tooth—they tell a story. The Italian Cream Cake Recipe is one of those recipes that feels timeless, passed down through family gatherings, holidays, and Sunday suppers. Despite its name, this cake isn’t originally Italian—it actually has deep roots in the American South, where grandmothers and church bakers made it a staple at celebrations.

I still remember my first slice of Italian Cream Cake at a small-town wedding in Texas. It was a warm spring evening, and the bride’s grandmother proudly brought out a towering, three-layer cake. The frosting gleamed under the lights, flecked with toasted pecans and coconut. One bite and I understood why this dessert holds a special place in so many Southern homes: a perfect blend of nutty crunch, coconut sweetness, and silky cream cheese frosting that melts in your mouth.

It’s a cake that looks sophisticated but is surprisingly simple to make. With pantry staples, toasted nuts, and cream cheese frosting, you’ll create a show-stopping dessert worthy of birthdays, anniversaries, or any celebration where you want to leave people speechless.

And if you’re a fan of moist cakes with tropical vibes, you’ll definitely enjoy this Pineapple Juice Cake Recipe—it’s another Southern gem that brings sunshine to the table.

Ingredients for Italian Cream Cake Recipe

For the Cake Layers

• 3 cups all-purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1 ½ cups buttermilk (room temperature)

• 5 large eggs, separated (room temperature)

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract

• 1 ½ cups sweetened shredded coconut (toasted)

• 1 ½ cups pecans, toasted and chopped

• ¼ teaspoon cream of tartar

For the Cream Cheese Frosting

• 24 oz cream cheese, softened

• 1 ½ cups unsalted butter, softened

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract

• 9 cups powdered sugar

• ¼ teaspoon salt

For Decoration

• 1 cup pecans, toasted and finely chopped

• 1 cup shredded coconut, toasted

• Pecan halves, for garnish

Directions for Italian Cream Cake Recipe

Preheat & Prep

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round pans, and line the bottoms with parchment paper for easy release.