Old Fashioned Italian Cream Cake Recipe

Old Fashioned Italian Cream Cake Recipe
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This classic authentic southern-style old-fashioned Italian cream cake recipe also known as Italian coconut cream cake is easy and quick to prepare with our simple-to-follow step-by-step instructions for this original recipe.

You will love this old-fashioned original Italian cream cake recipe with cream cheese frosting, It’s light and creamy, with a wonderful buttery flavor and a delicious white Italian cream cheese frosting.

This delicious, no-fuss easy authentic Italian cream cake recipe is the perfect dessert cake for an after-party or dinner. In less than two hours, you can make this traditional Italian cream cake with buttermilk, everyone will be craving it for seconds…trust me.

Old-fashioned Italian cream cake with pecans and coconut is one of my family’s favorite cakes, aside from the delicious and addictive Italian cream cheese icing that is smothered in between each cake layer and outside the cake, the amazingly buttery moist, and creamy cake texture combined with bits of coconut and pecans puts this cake on the map as one of the best.

What Does Italian Cream Cake Taste Like?

Authentic Italian cream cake has a sweet buttery vanilla flavor that is infused with toasted pecans and coconut combined with a rich decadent buttery cream cheese frosting, absolutely delicious. If you have been looking for an original Italian cream cake recipe, then you are in the right spot.

Ready To Make This Homemade Old Fashioned Italian Cream Cake Recipe? Let’s do it!!

Ingredients For Old Fashioned Italian Cream Cake

  • 2 1/2 cups all-purpose flour (315 grams)
  • 1 3/4 cups granulated sugar (350 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1 1/4 cup buttermilk (240 grams) or use milk
  • 4 large eggs (200 grams)
  • 1 1/2 teaspoons vanilla extract (6 grams)
  • 1/2 teaspoon almond extract (2 grams)
  • 1/2 teaspoon salt (2 grams)
  • 1/2 teaspoon baking soda (2 grams)
  • 1 1/4 teaspoon baking powder (5 grams)
  • 1 1/2 sticks unsalted butter (170 grams) at room temperature
  • 2 cups sweetened shredded coconut (200 grams), divided
  • 2 cups toasted pecans (250 grams), chopped into small bits and divided
  • 1/2 cup whole toasted pecans (65 grams) for garnishing the top of cake

Ingredients For Italian Cream Cake Cream Cheese Frosting

  • 2 8oz cream cheese (454 grams)
  • 7 cups icing sugar (910 grams)
  • 1 cup unsalted butter softened (226g)
  • 2 teaspoons vanilla extract (8 grams)
  • 1/2 teaspoon almond extract (2 grams), optional

How To Make Italian Cream Cake?

  1. Preheat the oven to 175°C (350°F), then coat three 9-inch round cake pans with butter and flour or spray with canola oil baking spray. Set aside.
  2. Combine the flour, salt baking powder, and baking soda into a bowl and whisk together. If the flour has clumps, then sift the mixture into another bowl.
  3. Add the butter, vanilla extract, almond extract, brown sugar, and granulated sugar into a mixing bowl and beat on medium-high speed with a hand mixer for about 4 minutes or until the mixture is smooth and creamy. You can also use a stand mixer with the paddle attachment.
  4. Reduce the speed of the mixer and add one egg at a time and beat after each addition until the eggs are well combined.
  5. With the mixer on low speed, add portions of the flour mixture alternating with the buttermilk. Once the mixtures are added increase the mixer to medium speed and beat until the batter is well combined and smooth about 2-3 minutes.
  6. Add half of the coconut and pecan pieces on slow speed for about 30 seconds or fold into the batter by hand using a spatula.
  7. Divide the batter equally between the three round cake pans.
  8. Place into the middle rack of the oven and bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
  9. Remove the cakes from the oven and allow them to cool in the cake pans for 5 minutes then turn them over onto a wire cooling rack and cool completely for about 45-60 minutes.
  10. Prepare the cream cheese frosting: Add the cream cheese and butter into a large bowl and beat together on medium-high speed until the mixture is fluffy and light in color.
  11. Add the vanilla and almond extract and beat to combine.
  12. Slowly and gradually add the icing sugar in portions and mix until the cream cheese frosting is smooth and creamy in texture.
  13. Divide the frosting in half into separate bowls. Add the remaining coconut and pecans to one bowl and mix to combine with a spatula. You will use this frosting to fill and cover the sides of the cake.
  14. Assemble the cake: Carefully shave the top of the cakes to ensure they are flat. Invert the shaved part of the cake onto the cake plate (bottom side facing upward), and generously frost the first layer of the cake with the frosting that contains the pecans and coconut.
  15. Place the second layer of cake and repeat.
  16. Add the last layer of cake and frost the top of the cake with the plain frosting, then spread the cream cheese frosting with the coconut and pecans along and sides.
  17. Add whole toasted pecan along the top side of the cake. If you prefer to decorate the top of the cake with decorative swirls, Fill a piping bag with the remaining frosting using an 846 tip and pipe swirls along the top.
  18. Serve and Enjoy!!

How Long Will An Italian Cream Cake Last In The Refrigerator?

Assembled Italian cream cake will last in the refrigerator for up to 5 days. Before serving the cake, remove it from the refrigerator and allow it to come to room temperature before serving.

How Long Can Italian Cream Cake Sit Out?

Italian cream cake can sit out at room temperature for 3-4 hours max. After that, you should cover the cake and place it inside the refrigerator.

Old Fashioned Italian Cream Cake

Old Fashioned Italian Cream Cake Recipe

You will love this authentic old-fashioned Italian cream cake recipe with cream cheese frosting, It’s light and creamy, with a wonderful buttery flavor and a delicious white Italian cream cheese frosting.
This original Italian cream cake recipe is the perfect decadent dessert for any occasion, it will have everyone craving more slices. Surprise your family and friends with this delicious classic Italian cream cake.
Prep Time 20 mins
Cook Time 30 mins
Cooling and Assembly 1 hr
Total Time 1 hr 50 mins
Course Dessert
Cuisine American
Servings 8 people
Calories 540 kcal

Ingredients
  

OLD FASHIONED ITALIAN CREAM CAKE

  • 2 1/2 cups all-purpose flour 315 grams
  • 1 3/4 cups granulated sugar 350 grams
  • 1/4 cup brown sugar 50 grams
  • 1 1/4 cup buttermilk 240 grams or use milk
  • 4 large eggs 200 grams
  • 1 1/2 teaspoons vanilla extract 6 grams
  • 1/2 teaspoon almond extract 2 grams
  • 1/2 teaspoon salt 2 grams
  • 1/2 teaspoon baking soda 2 grams
  • 1 1/4 teaspoon baking powder 5 grams
  • 1 1/2 sticks unsalted butter 170 grams at room temperature
  • 2 cups sweetened shredded coconut 200 grams, divided
  • 2 cups toasted pecans 250 grams, chopped into small bits and divided
  • 1/2 cup toasted whole pecans 65 grams

CREAM CHEESE FROSTING

  • 2 8 oz cream cheese 454 grams
  • 7 cups icing sugar 910 grams
  • 1 cup unsalted butter softened 226g
  • 2 teaspoons vanilla extract 8 grams
  • 1/2 teaspoon almond extract 2 grams, optional

Instructions
 

  • Preheat the oven to 175°C (350°F), then coat three 9-inch round cake pans with butter and flour or spray with canola oil baking spray. Set aside.
  • Combine the flour, salt baking powder, and baking soda into a bowl and whisk together. If the flour has clumps, then sift the mixture into another bowl.
  • Add the butter, vanilla extract, almond extract, brown sugar, and granulated sugar into a mixing bowl and beat on medium-high speed with a hand mixer for about 4 minutes or until the mixture is smooth and creamy. You can also use a stand mixer with the paddle attachment.
  • Reduce the speed of the mixer and add one egg at a time and beat after each addition until the eggs are well combined.
  • With the mixer on low speed, add portions of the flour mixture alternating with the buttermilk. Once the mixtures are added increase the mixer to medium speed and beat until the batter is well combined and smooth about 2-3 minutes.
  • Add half of the coconut and pecan pieces on slow speed for about 30 seconds or fold into the batter by hand using a spatula.
  • Divide the batter equally between the three round cake pans.
  • Place into the middle rack of the oven and bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the cakes from the oven and allow them to cool in the cake pans for 5 minutes then turn them over onto a wire cooling rack and cool completely for about 45-60 minutes.
  • Prepare the cream cheese frosting: Add the cream cheese and butter into a large bowl and beat together on medium-high speed until the mixture is fluffy and light in color.
  • Add the vanilla and almond extract and beat to combine.
  • Slowly and gradually add the icing sugar in portions and mix until the cream cheese frosting is smooth and creamy in texture.
  • Divide the frosting in half into separate bowls. Add the remaining coconut and pecans to one bowl and mix to combine with a spatula. You will use this frosting to fill and cover the sides of the cake.
  • Assemble the cake: Carefully shave the top of the cakes to ensure they are flat. Invert the shaved part of the cake onto the cake plate (bottom side facing upward), and generously frost the first layer of the cake with the frosting that contains the pecans and coconut.
  • Place the second layer of cake and repeat.
  • Add the last layer of cake and frost the top of the cake with the plain frosting, then spread the cream cheese frosting with the coconut and pecans along and sides.
  • Add whole toasted pecan along the top side of the cake. If you prefer to decorate the top of the cake with decorative swirls, Fill a piping bag with the remaining frosting using an 846 tip and pipe swirls along the top.
  • Serve and Enjoy!!
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