Italian Cream Cake

Italian Cream Cake is a rich, tender, coconut-pecan sheet cake topped with a luscious cream cheese frosting. Because Italian Cream Cake is the primary keyword, you’ll see it included naturally throughout this full-length article. This beautiful Southern classic delivers sweet flavor, soft crumb, and just the right amount of texture, making it perfect for birthdays, holidays, parties, and potlucks.

My first taste of Italian Cream Cake came from a church gathering where an older baker brought a large jelly-roll pan covered in a thick layer of frosting and pecans. The moment I bit into it, I understood why people rave about this cake. It was soft, moist, slightly nutty, and perfectly sweet. Years later, I began baking Italian Cream Cake myself and found that the sheet-cake version is not only easier but always a crowd-pleaser. Every time I make it, it brings back the warmth and joy of that first bite.

Building the Perfect Italian Cream Cake Batter

Creaming the Butter and Sugar

The base of Italian Cream Cake starts with creaming butter and sugar until the mixture turns pale and fluffy. This step incorporates air, helping the cake rise with a soft, tender crumb. Mixing for several minutes breaks down the sugar and creates the foundation for a smooth batter. Adding eggs one at a time ensures they blend fully and keep the texture silky.

Adding Dry Ingredients and Buttermilk

The dry ingredients—flour, baking soda, and salt—combine to add structure and a gentle lift. Alternating the flour mixture with buttermilk keeps the batter smooth and prevents overmixing. Buttermilk provides tang and moisture while enhancing the cake’s delicate flavor. The vanilla adds warmth, rounding out the classic Italian Cream Cake taste.

Adding Coconut, Pecans, and Signature Texture

Folding in the Coconut

Shredded coconut gives Italian Cream Cake its signature sweet chewiness. Because the pieces stay soft as the cake bakes, they create a moist texture throughout the crumb. Folding the coconut in at the end prevents the batter from becoming dense and helps distribute it evenly.

Incorporating the Pecans

Chopped pecans bring a buttery crunch that contrasts beautifully with the soft cake. Roughly chopping the nuts keeps their texture noticeable. Mixing them gently into the batter ensures every slice includes nutty richness. Together with the coconut, the pecans make Italian Cream Cake uniquely flavorful.

Baking and Cooling the Cake

Using a Jelly Roll Pan

Italian Cream Cake bakes quickly in a jelly roll pan because the batter spreads into a thinner layer. This creates a perfect balance between soft crumb and lightly golden edges. A 17–20 minute bake ensures the center stays moist while the cake sets fully. A toothpick should come out mostly clean, with just a few tender crumbs.

Cooling Completely

Cooling the cake before icing is essential. Because the cream cheese frosting is soft and rich, it spreads most easily across a cool surface. Letting the cake rest in the pan simplifies icing and serving, making this version ideal for large gatherings or events.

Making the Cream Cheese Frosting

Creaming the Butter and Cream Cheese

Creaming the butter and cream cheese together makes the frosting extra smooth and fluffy. This combination creates a rich, tangy base that pairs perfectly with the sweetness of the cake. Mixing for several minutes helps the frosting become light without losing structure.

Adding Powdered Sugar, Coconut, and Pecans

Powdered sugar sweetens and thickens the icing, while vanilla adds warmth. A pinch of salt balances the sweetness and enhances flavor. Adding coconut into the frosting gives extra texture, while topping the cake with pecans adds visual appeal and crunch. This frosting completes the classic taste of Italian Cream Cake with a creamy, luxurious finish.

Serving and Storing Italian Cream Cake

Serving Suggestions

Italian Cream Cake cuts beautifully into squares and works well for large gatherings. It can be served chilled for a firmer texture or at room temperature for a softer, melt-in-your-mouth experience. Adding an extra sprinkle of coconut or pecans on each slice boosts both texture and presentation.

Storage Tips

This cake stores well because the cream cheese frosting keeps it moist. Refrigerate leftovers in an airtight container for up to five days. For longer storage, freeze individual slices wrapped tightly, then thaw in the refrigerator before serving. The flavor develops even more after a day, making it perfect for prepping in advance.

Frequently Asked Questions

Can I bake this as a layer cake?
Yes. Divide the batter into two or three round pans and adjust the baking time.

Do I have to use pecans?
No. Walnuts work well, or you can omit nuts entirely.

Can I use sweetened coconut?
Yes. It makes the cake slightly sweeter and softer.

Is buttermilk required?
It gives the best texture, but you can substitute milk mixed with a bit of vinegar.

Can I double the frosting?
Absolutely. For a thicker layer, double the cream cheese icing.

Conclusion

Italian Cream Cake is a timeless classic that blends sweet coconut, buttery pecans, and creamy frosting into a memorable dessert. Its soft crumb, rich flavor, and beautiful presentation make it perfect for celebrations and everyday baking alike. Whether you serve it at a family dinner or a special event, Italian Cream Cake always delivers warm, nostalgic charm.