ITALIAN CREAM CAKE RECIPE

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.