Name: Italian Cream Cake Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 1 cup (198 grams) granulated sugar; 3 large (150 grams) eggs; 1/2 teaspoon almond extract; 1 teaspoon vanilla extract; 1/2 cup (113 grams) buttermilk; 1 cup (200 grams) olive oil; 3 tablespoons (42 grams) Greek yogurt; 1 3/4 cup (210 grams) all-purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (52 grams) chopped pecans; 1/2 cup (42 grams) sweetened shredded coconut; 4 tablespoons (56 grams) unsalted butter, room temperature; 4 ounces (113 grams) cream cheese, room temperature; 2 cups (227 grams) powdered sugar; 1 teaspoon vanilla extract; Extra pecans and toasted shredded coconut for decorating

Print Recipe·4 from 9 reviews

If you have a soft spot for cakes that feel both elegantly luscious and homey, then this Italian Cream Cake Recipe is about to become your new favorite. It’s a beautifully moist, tender cake studded with chopped pecans and sweet shredded coconut that perfectly balance the tender crumb. The dreamy cream cheese frosting adds a velvety finish, and every bite carries subtle hints of almond and vanilla that make this cake truly irresistible. Whether you’re baking for a celebration or just treating yourself, this recipe hits all the right notes without any fuss.

Ingredients You’ll Need

A collection of clear glass bowls arranged neatly on a white marbled surface, each filled with different baking ingredients. There are sixteen bowls in total, filled with varying textures and colors: fine light brown sugar, white flour with a slightly powdery texture, white powdered sugar, smooth white Greek yogurt, soft white cream cheese chunks, three white eggs, translucent golden olive oil, creamy white buttermilk, small light beige baking powder, white baking soda, shredded white coconut, and small brown pecans. Two tiny bowls with clear liquids show light amber almond extract and dark brown vanilla extract. There's also a small amount of fine white salt and soft pale yellow butter cubes. Each bowl is labeled in bold black text above or near it. The photo taken with an iphone --ar 4:5 --v 7

The beauty of the Italian Cream Cake Recipe lies in its simple yet carefully chosen ingredients. Each component plays a vital role, from the richness of olive oil to the subtle tang of buttermilk, ensuring a moist cake with depth of flavor and a wonderfully soft texture.

Granulated sugar: Sweetens the cake and helps create a tender crumb when creamed with eggs.
Eggs: Provide structure and richness to the batter.
Almond extract: Adds a delicate nutty aroma that elevates the overall flavor.
Vanilla extract: Brings warmth and enhances the sweetness of the cake.
Buttermilk: Its acidity tenderizes the cake while contributing a subtle tanginess.
Olive oil: Keeps the cake moist and tender, with a mild fruity flavor.
Greek yogurt: Adds creaminess and a touch of tang for balance.
All-purpose flour: Forms the base structure of the cake.
Baking powder and baking soda: Work together to help the cake rise beautifully.
Salt: Enhances and balances the sweetness.
Pecans: Provide a crunchy texture and rich nuttiness.
Sweetened shredded coconut: Adds sweetness and a chewy contrast to the cake.
Unsalted butter: For the frosting, ensuring a creamy, smooth consistency.
Cream cheese: Creates a luscious, tangy frosting that pairs perfectly with the cake.
Powdered sugar: Sweetens and thickens the frosting for a dreamy finish.

How to Make Italian Cream Cake Recipe

Step 1: Prepare the baking pan and preheat the oven

Start by setting your oven to 350 degrees Fahrenheit. Grease an 8×8 inch baking pan with a non-stick spray to prevent sticking, then line the bottom with thick parchment paper strips arranged in a cross. This clever trick ensures easy removal of the cake once baked, preserving its delicate edges.

Step 2: Combine wet ingredients

In a large mixing bowl, whisk together granulated sugar and eggs until fully combined and slightly fluffy. Stir in your almond extract, vanilla extract, buttermilk, olive oil, and Greek yogurt. These ingredients work harmoniously to create a moist, flavorful base for your Italian Cream Cake Recipe.

Step 3: Mix the dry ingredients

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Whisking them ensures even distribution and removes any lumps, which is key to achieving a smooth batter.

Step 4: Combine wet and dry mixtures

Gently fold the dry flour mixture into the wet ingredients. Be careful not to overmix; combine just enough until you can no longer see flour streaks. Overmixing can lead to a denser cake, and you want this Italian Cream Cake Recipe to be delightfully light and airy.

Step 5: Add the pecans and shredded coconut

Fold in the chopped pecans and shredded coconut gently, distributing the texture and flavor evenly throughout the batter. These add-ins distinguish this cake from ordinary – their crunch and chewiness are essential to the overall experience.

Step 6: Bake the cake

Pour the batter into your prepared pan and bake for 30 to 35 minutes. Test doneness by inserting a toothpick in the center — it should come out clean without wet batter. Once baked, allow the cake to cool completely before frosting.

Step 7: Make the cream cheese frosting

Beat together softened cream cheese and unsalted butter until very creamy. Gradually add powdered sugar in two batches, beating until smooth and fluffy. Finish by beating in vanilla extract for that signature sweet note. This frosting is what truly makes the Italian Cream Cake Recipe shine with its silky texture and slight tang.

Step 8: Frost and decorate

Spread the luscious cream cheese frosting over the completely cooled cake. Sprinkle extra chopped pecans and toasted shredded coconut on top for contrast and a touch of elegance. These garnishes also give you a preview of the flavors inside every bite.

How to Serve Italian Cream Cake Recipe

A square metal baking pan lined with parchment paper held in place by four black clips contains a thick, pale yellow batter with small chunks of nuts or fruit mixed throughout, spread evenly to the edges. The pan is placed on a surface with a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The perfect garnish for this cake is a simple dusting of toasted coconut flakes and crushed pecans. These not only add visual appeal but elevate the flavor with an extra crunch and buttery sweetness that pairs wonderfully with the frosting.

Side Dishes

Italian Cream Cake is rich and decadent, so pairing it with something light is ideal. Fresh berries or a scoop of vanilla bean ice cream can brighten each forkful, balancing the creaminess and providing a refreshing contrast that your taste buds will thank you for.

Creative Ways to Present

For a stunning dessert table centerpiece, try layering slices of the Italian Cream Cake Recipe in a clear trifle dish with whipped cream and berries. Alternatively, serve individual portions in elegant dessert cups topped with a sprig of fresh mint to impress guests with minimal effort.

Make Ahead and Storage

Storing Leftovers

Once frosted, you can store your Italian Cream Cake in an airtight container in the refrigerator for up to 4 days. This helps maintain its moisture and flavor while keeping the cream cheese frosting fresh and creamy.

Freezing

If you want to enjoy this cake later, it freezes beautifully. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen cake can be kept for up to 3 months without losing its tender texture and rich flavor.

Reheating

For the best experience, thaw frozen slices overnight in the refrigerator. If preferred warm, let it come to room temperature first, then gently reheat in a microwave for about 15 seconds. Avoid overheating since it may melt the frosting.

FAQs

Can I substitute the olive oil with another oil?

Yes, you can use a neutral oil like vegetable or canola oil if you prefer, but olive oil adds a subtle fruitiness that enhances the flavor profile of the Italian Cream Cake Recipe.

Is this cake gluten-free if I use gluten-free flour?

You can experiment with a gluten-free all-purpose flour blend, but results may vary. The texture could be slightly different, though many find it still delicious and perfectly moist.

Can I make this cake into cupcakes?

Absolutely! The batter works wonderfully for cupcakes. Just reduce the baking time to about 18-22 minutes, and check with a toothpick to ensure they’re done.

Do I have to use pecans and coconut?

They are traditional and add signature texture and flavor, but you can omit or substitute with walnuts and unsweetened coconut if that’s your preference.

How long does this cake stay fresh at room temperature?

Because of the cream cheese frosting, it’s best to keep the cake refrigerated. Left at room temperature, it’s safe for a few hours only before refrigeration is recommended.

Final Thoughts

This Italian Cream Cake Recipe is truly a treasure — a perfect combination of simple ingredients that come together to create a rich, flavorful, and moist cake full of delightful surprises in every bite. If you’re looking to delight your friends or family with something special yet approachable, this cake will not disappoint. I encourage you to try it soon and see how it effortlessly becomes a beloved classic in your baking repertoire.