This Italian Cream Cake is a Southern favorite: three soft, fluffy layers studded with toasted coconut and pecans, each brushed with a vanilla bean syrup, and finished with a nutty brown butter cream cheese frosting. Buttery, nutty, and beautifully balanced—this is the cake to serve when you want seconds to be begged for.
If you enjoy layered cakes, try other favorites like a banana pudding cake, milk and honey cake, or a Southern caramel cake for more show-stopping desserts.
Despite the name, Italian cream cake is not an Italian dessert. It’s a Southern American layer cake traditionally made with buttermilk, shredded coconut, pecans, and cream cheese frosting. Imagine an Old-Fashioned Hummingbird Cake without banana or pineapple—rich, textured, and comforting.
This version amplifies those classic elements: the coconut and pecans are toasted for depth, a touch of almond and rum emulsion adds complexity, the layers are brushed with vanilla bean syrup, and the entire cake is cloaked in brown butter cream cheese frosting. It takes extra steps, but the result is worth the time.
If you prefer simpler preparation, you can omit the emulsions or the milk powder, but each addition here enhances flavor or texture in a meaningful way.
Table of Contents
- Recipe Development Notes
- Key Ingredients and Why They Work
- How to Make Italian Cream Cake
- Pro Baking Tips
- Recipe FAQs
- Italian Cream Cake Recipe
Recipe Development Notes
Italian cream cake can sometimes be dense or overly sweet. This recipe is built to keep the layers light and tender while retaining the signature coconut and pecan character. Two techniques are key: reverse creaming and folding in whipped egg whites.
Reverse creaming means the butter is worked into the dry ingredients first, producing a finer, more even crumb that supports mix-ins without weighing the cake down. Separating the eggs and whipping the whites adds lift and airiness while yolks contribute richness and structure.
These methods deviate from some traditional versions, but they deliver reliably light layers that still feel plush and substantial. If you’re testing variations, these techniques are a dependable starting point.
Key Ingredients and Why They Work
(Full measurements and the printable recipe are in the recipe card below.)
- Cake flour yields a soft, fine crumb. If you don’t have cake flour, a measured substitute or all-purpose in a pinch will work.
- Milk powder is a small secret: it adds a creamy richness and helps the frosting develop deeper flavor into browned bits.
- Butter and oil combine for flavor and moisture. Butter brings taste; oil keeps the cake tender through refrigeration.
- Eggs separated — yolks add structure and richness, and whipped whites lighten the batter for an airy texture.
- Buttermilk and sour cream add moisture and a subtle tang that balances sweetness.
- Flavor emulsions and extracts (almond, coconut, rum) intensify the cake’s profile. The coconut emulsion is optional but makes the coconut note sing.
- Toasted shredded coconut and chopped pecans contribute sweetness, crunch, and classic flavor—toast them first for the best result.
- Full-fat brick-style cream cheese is recommended for frosting to avoid excess moisture and ensure a stable, creamy finish.
How to Make Italian Cream Cake
The full, printable recipe with exact measurements and timing is provided in the recipe card. The steps below summarize the process so you can preview the workflow before you begin.
Brown the butter for the frosting. Heat butter and milk powder until it foams and develops browned solids. Chill until solid but still soft enough to beat.
Toast the coconut and pecans. Spread on a baking sheet and bake at 300°F until the coconut is lightly golden and the pecans smell toasty. Cool, then chop into small pieces so they distribute evenly.
Reverse cream the dry ingredients. Combine flour, milk powder, sugar, leaveners, and salt. Work softened butter into the mixture until it looks sandy—this creates a fine crumb.
Combine wet ingredients and whip whites. Whisk oil, buttermilk, yolks, and extracts, then add to the dry mix. Separately beat egg whites to stiff peaks for folding into the batter.
Fold in egg whites and mix-ins. Gently fold whipped whites into the batter, then fold in the toasted coconut and pecans to maintain airiness.
Bake and soak the layers. Bake the batter in three 8-inch pans until a skewer comes out clean. Brush warm layers with vanilla bean simple syrup for extra moisture and flavor.
Make the brown butter cream cheese frosting. Beat chilled browned butter with room-temperature butter until fluffy, add powdered sugar and milk, then fold in room-temperature cream cheese for a smooth, rich frosting.
Assemble the cake. Stack cooled layers with frosting between each, apply a thin crumb coat and chill briefly, then finish with remaining frosting and decorate with toasted coconut and chopped pecans.
Pro Baking Tips
- Watch the coconut closely while toasting. It can go from golden to burned quickly—toss halfway and check frequently.
- Weigh ingredients where possible. A kitchen scale yields the most consistent texture and prevents a dry cake from too much flour.
- Fold egg whites gently. Use wide, lifting strokes to keep the batter airy and avoid deflating the meringue.
- Chop mix-ins small. Finely chopped pecans distribute evenly and make slicing easier.
- Cool layers fully before assembling. Slightly warm cake layers will soften and destabilize cream cheese frosting.
Recipe FAQs
No. Despite the name, Italian cream cake is a Southern American dessert. Its defining features include shredded coconut, pecans, buttermilk, and cream cheese frosting.
You can use them un-toasted, but toasting brings deeper flavor and crisper texture that noticeably improves the cake.
Yes. Because the frosting contains cream cheese, store the assembled cake covered in the refrigerator. Allow slices to sit at room temperature 20–30 minutes before serving for the best texture.
Yes. Bake layers a day ahead, brush with simple syrup, wrap tightly once cooled, and assemble the next day. The finished cake keeps well refrigerated overnight.
More Southern Style Layer Cake Recipes
Desserts
Old Fashioned Hummingbird Cake
Desserts
Coconut Cake Recipe
Desserts
Caramel Cake Recipe
Desserts
Carrot Cake with Brown Butter White Chocolate Cream Cheese Frosting
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Italian Cream Cake
Three soft layers filled with toasted coconut and pecans, brushed with vanilla bean syrup, and covered in brown butter cream cheese frosting.
Equipment
- Stand mixer (or hand mixer)
- Skillet or baking sheet for toasting mix-ins
- 3 8-inch cake pans
- Wire rack
Ingredients (see full recipe for amounts)
Dry: cake flour, optional milk powder, sugar, baking powder, baking soda, salt.
Fats & liquids: salted butter (for cake and for browning), vegetable oil, eggs (separated), buttermilk, sour cream, vanilla bean paste, almond extract, optional coconut and rum emulsions.
Mix-ins: sweetened shredded coconut and pecans (toasted and chopped).
Vanilla bean simple syrup: water, sugar, vanilla bean paste.
Frosting: browned butter, room-temperature butter, powdered sugar, milk, vanilla, and full-fat cream cheese.
Instructions (summary)
- Brown 1 cup (2 sticks) of butter with milk powder until it foams and develops browned solids. Chill until solidified but still workable.
- Toast 1 cup shredded coconut and 3/4 cup pecans at 300°F until the coconut is golden and pecans smell toasty. Cool and chop to about 1/4-inch pieces.
- Preheat oven to 350°F. Prepare three 8-inch pans by greasing and flouring or using parchment rounds.
- Reverse cream: combine dry ingredients and work in softened butter until the mixture is sandy and crumbly.
- Whisk together oil, buttermilk, egg yolks, sour cream, and flavorings. Add half the mixture to the dry ingredients, mix, then add the rest and beat briefly to combine.
- Beat egg whites to stiff peaks and gently fold half into the batter, then fold in the remainder. Fold in toasted coconut and pecans.
- Divide batter evenly among pans and bake 28–32 minutes, until a skewer comes out clean. Cool 10 minutes in pans, then unmold to a wire rack.
- Make vanilla bean syrup by dissolving sugar in water and stirring in vanilla. Brush warm layers with syrup and wrap to cool completely.
- Make frosting: beat chilled browned butter with room-temperature butter until fluffy, add powdered sugar and milk in batches, then add vanilla and fold in softened cream cheese until smooth.
- Assemble: spread frosting between layers, apply a thin crumb coat and chill 30 minutes, then finish frosting and decorate with toasted coconut and chopped pecans.
Storage
Store the assembled cake covered in the refrigerator. Bring slices to room temperature for 20–30 minutes before serving for best texture and flavor.
Nutrition (approximate per serving)
Calories: 645 kcal; Carbohydrates: 65 g; Protein: 7 g; Fat: 41 g. Nutrition is an estimate.