ITALIAN CREAM CAKE RECIPE

MOCK ITALIAN CREAM CAKE DESSERT

All the Flavor of Italian Cream Cake—Without the Baking

Mock Italian Cream Cake Dessert is the perfect solution when you crave the classic flavors of Italian Cream Cake but want something faster, easier, and foolproof. This no-bake (or minimal-bake) dessert captures everything people love about the original—cream cheese richness, coconut sweetness, crunchy pecans, and light cake texture—without turning on the oven for hours.

It’s ideal for potlucks, holidays, last-minute entertaining, or warm-weather desserts when baking feels like too much effort.

What Is Mock Italian Cream Cake?

A mock Italian Cream Cake is a layered dessert inspired by the traditional Southern cake, but simplified using:

Cake cubes, pound cake, or vanilla wafers
Cream cheese–based filling
Sweetened coconut
Toasted pecans

Instead of baked layers, the dessert is assembled and chilled, allowing flavors to meld beautifully.

Why This Dessert Is So Popular

No complicated baking
Make-ahead friendly
Crowd-pleasing flavors everyone recognizes
Easily adaptable for pans, trifle bowls, or individual cups

It tastes indulgent but feels effortless.

Classic Mock Italian Cream Cake Dessert Recipe

Ingredients

Cake Layer

1 store-bought pound cake or vanilla loaf cake, cubed
(or 2 cups vanilla wafers or sponge cake cubes)

Cream Layer

8 oz (225 g) cream cheese, softened
1 cup (240 ml) heavy whipping cream
¾ cup (90 g) powdered sugar
1 teaspoon vanilla extract

Mix-Ins & Topping

1 cup sweetened shredded coconut
¾ cup chopped pecans, toasted
Extra coconut and pecans for garnish

Step-by-Step Instructions

1. Prepare the Cream Filling

Beat cream cheese until smooth.
Add powdered sugar and vanilla; mix until creamy.

In a separate bowl, whip heavy cream to soft peaks.
Gently fold whipped cream into the cream cheese mixture until light and fluffy.

2. Assemble the Dessert

In a trifle dish, 9×13 pan, or serving bowl:

Add a layer of cake cubes
Spread a layer of cream filling
Sprinkle coconut and toasted pecans

Repeat layers until ingredients are used, finishing with cream on top.

3. Chill

Cover and refrigerate for at least 4 hours, preferably overnight.
This allows the cake to absorb moisture and flavors.

4. Garnish & Serve

Top with extra coconut and pecans just before serving.

Pro Tips for Best Results

Toast pecans lightly for deeper flavor
Chill overnight for the most authentic “cake-like” texture
Use full-fat cream cheese for richness
Cut cake cubes evenly for clean layers

Delicious Variations

Chocolate Mock Italian Cream Cake

Use chocolate pound cake and add mini chocolate chips.

Lemon Mock Italian Cream Cake

Add lemon zest to the cream layer and drizzle with lemon glaze.

Pineapple Italian Cream Dessert

Fold ½ cup well-drained crushed pineapple into the cream.

Individual Dessert Cups

Layer ingredients in small glasses or jars for parties.

Storage & Make-Ahead

Refrigerate up to 3–4 days
Not recommended for freezing
Best served cold or slightly chilled

Frequently Asked Questions

Does this taste like real Italian Cream Cake?
Yes—while the texture is softer, the flavor profile is remarkably similar.

Can I use Cool Whip instead of whipped cream?
Yes. Substitute 2 cups Cool Whip for convenience.

Is this dessert overly sweet?
No. The cream cheese balances the sweetness nicely.

Final Thoughts

Mock Italian Cream Cake Dessert delivers everything people love about the classic cake—creamy, nutty, coconut-rich flavor—with half the effort. It’s proof that you don’t need layers of baked cake to create a dessert that feels special.

OTHER RECIPES

Italian Cream Cake Recipe Ingredients

1 1/2 pkgs. Anisette sponge cookies
1 (3 1/2 oz.) pkg. instant chocolate pudding
1 (3 1/2 oz.) pkg. instant vanilla pudding
Rum extract
Cool Whip
Nuts and cherries

Italian Cream Cake Recipe Instructions

Cut cookies in half lengthwise.

Make the chocolate and vanilla pudding by following directions on box.

Line rectangular shape dish with cookies.

Cover bottom in rows, side by side.

Put a little drop of rum extract on every other cookie.

Layer chocolate pudding over first layer of cookies.

Line second layer of cookies over the pudding in rows, side by side.

Little rum extract over the cookies (not too much).

Layer vanilla pudding over second layer of cookies.

Little more rum over cookies.

Cover the top with Cool Whip.

Decorate with nuts and cherries.

Refrigerate overnight to let it settle.

Cool. Enjoy the MOCK ITALIAN CREAM CAKE DESSERT !!!

MOCK ITALIAN CREAM CAKE DESSERT VIDEO :

ITALIAN CREAM CHEESE CAKE

A Rich, Elegant Dessert with Old-World Flavor and Modern Creaminess

Italian Cream Cheese Cake is a luxurious dessert that blends the silky richness of cream cheese with the light, refined character of Italian-style cakes. Unlike dense American cheesecakes, Italian cream cheese cakes are often lighter in texture, delicately sweet, and enhanced with subtle flavors like vanilla, citrus zest, or almond.

This dessert is perfect for those who love cheesecake—but want something more refined, balanced, and versatile.

What Makes Italian Cream Cheese Cake Unique?

Italian-inspired cream cheese cakes focus on texture and balance rather than heaviness:

Creamy yet lighter than New York–style cheesecake
Often made with ricotta or mascarpone alongside cream cheese
Subtle sweetness with vanilla, citrus, or almond notes
Elegant presentation, ideal for special occasions

These cakes are designed to feel indulgent without being overwhelming.

Classic Italian Cream Cheese Cake Recipe

Ingredients

Cake Base

1½ cups (150 g) graham cracker crumbs or Italian biscotti crumbs
¼ cup (50 g) granulated sugar
½ cup (115 g) unsalted butter, melted

Cream Cheese Filling

12 oz (340 g) cream cheese, softened
1 cup (250 g) ricotta cheese, well-drained
¾ cup (150 g) granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
Zest of 1 lemon or orange
2 tablespoons all-purpose flour
Pinch of salt

Step-by-Step Instructions

1. Prepare the Crust

Preheat oven to 325°F (165°C).
Combine crumbs, sugar, and melted butter.
Press firmly into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then cool.

2. Make the Filling

Beat cream cheese until smooth.
Add ricotta and sugar; mix until creamy.
Add eggs one at a time, mixing gently.
Stir in vanilla, citrus zest, flour, and salt.

3. Bake

Pour filling over cooled crust.
Bake for 45–55 minutes, until the center is just set with a slight wobble.

Turn off oven, crack the door, and let cake cool gradually for 1 hour.

4. Chill

Refrigerate at least 4 hours, preferably overnight, before slicing.

Optional Toppings & Garnishes

Fresh berries
Amaretto-soaked cherries
Honey drizzle
Powdered sugar
Citrus glaze

Pro Tips for Perfect Italian Cream Cheese Cake

Drain ricotta well to avoid excess moisture
Do not overmix once eggs are added
Bake low and slow for a creamy texture
Chill thoroughly before serving

Delicious Variations

Lemon Italian Cream Cheese Cake

Add extra lemon zest and a light lemon glaze.

Chocolate Italian Cream Cheese Cake

Swirl melted dark chocolate into the filling before baking.

Almond Cream Cheese Cake

Add ½ teaspoon almond extract and garnish with sliced almonds.

No-Bake Italian Cream Cheese Cake

Use whipped cream folded into the filling and chill until set.

Storage & Make-Ahead

Refrigerate up to 5 days
Freeze slices up to 1 month
Best served slightly chilled or at cool room temperature

Frequently Asked Questions

Is this the same as New York cheesecake?
No. Italian cream cheese cakes are lighter and less dense, often using ricotta or mascarpone.

Can I use only cream cheese?
Yes, but blending with ricotta creates a more authentic Italian-style texture.

Why cool it slowly?
Gradual cooling prevents cracks and preserves creaminess.

Final Thoughts

Italian Cream Cheese Cake is an elegant dessert that celebrates simplicity, balance, and refined flavor. Creamy without heaviness, sweet without excess, and endlessly adaptable, it’s perfect for both casual gatherings and formal occasions.

OTHER RECIPES

Italian Cream Cake Recipe Ingredients

1/2 c. Crisco
1 stick butter
2 c. sugar
1 tsp. vanilla
1 tsp. baking soda
5 eggs
1 c. buttermilk
2 c. cake flour
1/2 tsp. salt
2 c. coconut
1 c. pecans

Italian Cream Cake Recipe Instructions

Cake:

Cream Crisco, butter and sugar together.

Separate eggs. Add one at a time.

Add dry ingredients along with buttermilk.

Stir in nuts and coconut.

Fold in stiffly beaten egg whites.

Bake in three 9 inch pans.

Bake at 350 degrees for 30 minutes.

ICING:

1 stick butter
1 (8 oz.) cream cheese
1 box powdered sugar
1 tsp. vanilla
1 c. pecans, chopped

Cream butter and cream cheese.

Beat until creamy.

Mix remaining ingredients until smooth and spread on layer when cool. Enjoy !

VIDEO:

Incredibly Delicious Italian Cream Cake

A Luxuriously Moist Southern Classic with Coconut, Pecans & Cream Cheese Frosting

Italian Cream Cake is the kind of dessert that earns its reputation one bite at a time. Moist yet light, rich without being heavy, and perfectly balanced between sweet and tangy, this cake has become a beloved classic across the Southern United States. The combination of tender cake layers, shredded coconut, toasted pecans, and silky cream cheese frosting makes it unforgettable.

These Incredibly Delicious Italian Cream Cake Recipes focus on flavor, texture, and consistency—everything you need for bakery-quality results at home.

What Makes Italian Cream Cake So Incredibly Good?

Italian Cream Cake stands apart from ordinary layer cakes because of its structure and ingredients:

Whipped egg whites create a light, airy crumb
Buttermilk and oil ensure lasting moisture
Coconut adds gentle sweetness without overpowering
Toasted pecans provide contrast and depth
Cream cheese frosting balances richness with tang

Despite the name, Italian Cream Cake is a Southern American tradition, treasured for celebrations, holidays, and special occasions.

Ingredients

Cake Layers

2½ cups (310 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (115 g) unsalted butter, softened
½ cup (120 ml) vegetable or canola oil
2 cups (400 g) granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
1 cup (240 ml) buttermilk
1 cup (90 g) sweetened shredded coconut
1 cup (120 g) finely chopped pecans, toasted

Cream Cheese Frosting

16 oz (450 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
4½–5 cups (540–600 g) powdered sugar, sifted
2 teaspoons vanilla extract
Pinch of salt

Step-by-Step Instructions

1. Prepare the Oven & Pans

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

2. Mix Dry Ingredients

Whisk together flour, baking soda, and salt. Set aside.

3. Cream Butter, Oil & Sugar

In a large bowl, beat butter, oil, and sugar until pale and fluffy (3–4 minutes).
Add egg yolks one at a time, beating well after each addition. Mix in vanilla.

4. Combine Wet & Dry

Add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.
Mix just until combined. Fold in coconut and toasted pecans.

5. Whip & Fold Egg Whites

In a clean bowl, beat egg whites until stiff peaks form.
Gently fold into the batter in two additions, being careful not to deflate the mixture.

6. Bake

Divide batter evenly among prepared pans.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

Cream Cheese Frosting

Beat cream cheese and butter until smooth
Gradually add powdered sugar
Add vanilla and salt
Beat until light, fluffy, and spreadable

Assembling the Cake

Level cake layers if necessary
Spread frosting evenly between layers
Apply a thin crumb coat and refrigerate for 20 minutes
Finish frosting the cake smoothly
Garnish with toasted pecans or coconut if desired

Professional Baking Tips

Use room-temperature ingredients for smooth batter
Toast pecans lightly to intensify flavor
Fold egg whites gently to preserve volume
Chill before slicing for clean, bakery-style cuts

Delicious Variations

Chocolate Italian Cream Cake

Replace ¼ cup flour with cocoa powder and add ½ teaspoon espresso powder.

Lemon Italian Cream Cake

Add lemon zest to the batter and brush layers with lemon syrup.

Sheet Cake Version

Bake in a 9×13 pan for 35–40 minutes.

Cupcakes

Yields about 24 cupcakes; bake 18–20 minutes.

Storage & Make-Ahead

Refrigerate up to 5 days
Freeze unfrosted layers for up to 2 months
Bring to room temperature before serving for best flavor

Frequently Asked Questions

Is Italian Cream Cake overly sweet?
No. The tangy frosting and buttermilk keep it perfectly balanced.

Can I make it nut-free?
Yes. Simply omit the pecans.

Why separate the eggs?
Whipped egg whites give the cake its signature light texture.

Final Thoughts

Incredibly Delicious Italian Cream Cake is more than a dessert—it’s a celebration cake that delivers elegance, nostalgia, and unforgettable flavor. Moist, tender, and perfectly balanced, this recipe is one you’ll return to again and again.

OTHER RECIPES

Italian Cream Cake Recipe Ingredients

1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut

Italian Cream Cake Recipe Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans.

In a small bowl, dissolve the baking soda in the buttermilk; set aside.
In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy.

Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined.

Pour batter into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar.

Beat until light and fluffy.

Mix in a small amount of cream to attain the desired consistency.

Stir in chopped nuts and remaining flaked coconut.

Spread between layers and on top and sides of cooled cake...enjoy it !

VIDEO:

ITALIAN CREAM FILLED SPONGE CAKE

A Light European-Style Sponge with Rich Italian Cream Filling

Italian Cream Filled Sponge Cake is a refined dessert that balances airy sponge layers with a luxuriously smooth cream filling. Unlike heavier butter cakes, this style relies on whipped eggs for lift and structure, resulting in a cake that feels elegant, light, and perfectly suited for celebrations, afternoon tea, or special occasions.

This cake draws inspiration from classic Italian pastry traditions—simple components, precise technique, and a focus on texture rather than excessive sweetness.

Why Italian Cream Filled Sponge Cake Is So Special

Feather-light sponge made without butter
Silky Italian cream filling that’s rich but not heavy
Perfect balance of sweetness and creaminess
Ideal for layered presentation and clean slices

This is the kind of cake you’ll find in European bakeries—beautiful, restrained, and timeless.

Ingredients

Sponge Cake

6 large eggs, room temperature
¾ cup (150 g) granulated sugar
1 teaspoon vanilla extract
¾ cup (95 g) cake flour, sifted
¼ teaspoon salt

Italian Cream Filling

1½ cups (360 ml) heavy whipping cream, cold
½ cup (120 g) mascarpone cheese, cold
⅓ cup (40 g) powdered sugar
1 teaspoon vanilla extract

Optional Garnishes

Powdered sugar
Fresh berries
Chocolate shavings
Toasted sliced almonds

Step-by-Step Instructions

1. Prepare the Pan

Preheat oven to 350°F (175°C).
Line the bottom of an 8- or 9-inch round cake pan with parchment paper. Do not grease the sides.

2. Whip the Eggs

In a large bowl, beat eggs and sugar together on high speed for 6–8 minutes, until thick, pale, and tripled in volume.
Mix in vanilla gently.

This step is critical—the air whipped into the eggs gives the sponge its structure.

3. Fold in Dry Ingredients

Sift flour and salt together.
Gently fold into the egg mixture in three additions using a spatula.
Do not overmix or deflate the batter.

4. Bake

Pour batter into prepared pan and smooth the top.
Bake for 25–30 minutes, until golden and springy to the touch.

Cool upside down on a wire rack. Once completely cool, remove from pan.

Italian Cream Filling

Beat mascarpone until smooth
Add powdered sugar and vanilla
Slowly stream in cold cream while beating
Whip until soft-to-medium peaks form

The filling should be silky, spreadable, and stable.

Assemble the Cake

Slice sponge cake horizontally into two or three layers
Spread Italian cream filling evenly between layers
Lightly frost the top or leave the sides bare for a rustic look
Garnish as desired

Professional Tips for Success

Use cake flour for the softest crumb
Always fold gently—sponge cakes rely on trapped air
Chill the filled cake for 1–2 hours before slicing
Use a serrated knife for clean layers

Variations

Chocolate Italian Cream Sponge Cake

Add 2 tablespoons sifted cocoa powder to the flour.

Lemon Cream Filled Sponge Cake

Add 1 teaspoon lemon zest to the filling and brush layers with lemon syrup.

Berry-Filled Italian Sponge Cake

Layer fresh strawberries or raspberries with the cream.

Coffee Cream Version

Add 1 teaspoon espresso powder to the filling.

Storage & Make-Ahead

Refrigerate up to 3 days
Best served chilled or slightly cool
Not ideal for freezing once filled

Frequently Asked Questions

Is this cake overly sweet?
No. Italian-style desserts emphasize balance rather than sweetness.

Can I use cream cheese instead of mascarpone?
Yes, but mascarpone provides a smoother, more authentic texture.

Why cool the sponge upside down?
It prevents collapse and preserves height.

Final Thoughts

Italian Cream Filled Sponge Cake is a celebration of simplicity and technique. Light, creamy, and beautifully balanced, it’s a dessert that feels elegant without being heavy—perfect for those who appreciate classic European-style baking.

OTHER RECIPES

ITALIAN CREAM CAKE RECIPE INGREDIENTS
SMALL:

6 eggs
1 c. sugar
1 c. cake flour (Soft-as-Silk)
1 tsp. baking powder

LARGE:

8 eggs
1 1/2 c. sugar
1 1/2 c. cake flour (Soft-as-Silk)
1 1/2 tsp. baking powder

ITALIAN CREAM CAKE RECIPE INSTRUCTIONS

Separate egg whites from egg yolks.

Place egg whites in separate large mixing bowl and set aside.

Put egg yolks in a separate large mixing bowl.

Add sugar and beat until frothy.

Fold in sifted flour and baking powder to egg yolk and sugar mixture.

Beat egg whites until stiff and fold into flour mixture.

Pour into an ungreased 9"x13" pan or tube pan.

Bake at 350°F for 30 to 35 minutes.

Cool on wire rack.

Remove from pan.

Top cooled 9"x13" cake with Cream Filling.

Top cooled tube pan cake and fill middle of cake with Cream Filling.

ITALIAN CREAM FILLING:
ITALIAN CREAM CAKE RECIPE INGREDIENTS

1 pint milk
3 eggs
1/2 c. sugar
1/2 c. flour
Almond & vanilla extract
1 lump (1 oz.) butter

INSTRUCTIONS
Beat eggs, sugar, milk and flour.

Cook over flame on the stove until thick, stirring constantly.

Remove from heat, beat the mixture with an electric beater and add butter, almond and vanilla extract. Beat until smooth....enjoy the Italian cream cake recipe !
italian-cream-cake-iv.

VIDEO:

ITALIAN CREAM CAKE IV

A Timeless Southern Layer Cake with Coconut, Pecans & Cream Cheese Frosting

Italian Cream Cake is a classic dessert that has earned its place at holiday tables, family reunions, and special celebrations across generations. Italian Cream Cake IV is a refined, dependable version of this beloved recipe—perfectly moist layers, delicate coconut sweetness, toasted pecans, and a luxurious cream cheese frosting that ties everything together.

Despite its name, Italian Cream Cake is a Southern American tradition, valued for its balanced sweetness, tender crumb, and impressive presentation.

Why This Version Works

Italian Cream Cake IV focuses on consistency and texture, delivering bakery-quality results at home:

Whipped egg whites create a light, airy crumb
Buttermilk adds tang and moisture
Coconut and pecans provide sweet crunch
Cream cheese frosting balances richness with subtle acidity

This recipe is ideal for both first-time bakers and experienced cake decorators.

Ingredients