Watch me make this Italian Cream Cake from start to finish!!
You can ALWAYS find an Italian cream cake at my family holiday shindigs. I think everyone in my family has my grandma Barb’s highly requested Italian Cream cake recipe (and now so do you, welcome to the family!) so it really doesn’t matter who brings it. This recipe is fail-proof and always comes out tasting fabulous!
The cake itself is soft and moist with a super yummy vanilla-coconut-butter flavor. The frosting is a regular cream cheese frosting with coconut and pecans added to compliment the Italian cream cake. It’s delish and even if you don’t like coconut, I bet you’ll still love this cake!
My husband is such a coconut hater. He likes the taste of coconut but not the texture so I make sure to use finely shredded coconut and then process it to break up the flak, even more, when I’m making it for him.
Italian cream cake is such a lovely, elegant, and delicious cake. It’s so easy to make that there is really no reason to wait until a special occasion too. Make it today, just because.
Italian Cream Cake
Ingredients
- CAKE
- 1/2 cup butter-flavored shortening
- 1/2 cup butter softened
- 2 cups white sugar
- 5 eggs separated (room temperature)
- 3 teaspoons real vanilla extract
- 2 cups cake flour
- 1 1/2 teaspoons baking soda
- 1 cup real buttermilk (room temperature)
- 1 1/2 cup finely shredded sweetened coconut flakes
- FROSTING
- 16 oz cream cheese room tempt.
- 1/2 cup butter softened
- 4 cups confectioners sugar
- 2 teaspoons vanilla
- 1 1/2 cups finely shredded sweetened coconut
- 1 1/2 cups pecans pieces
Instructions
- Preheat oven to 325.
- Grease and flour three 9-inch round cake pans. Set aside.
- In a large bowl cream together shortening, butter and sugar.
- Add egg yolks one at a time, beating well after each addition.
- In a separate bowl combine flour and baking soda.
- Alternate adding the buttermilk and flour into the sugar mixture. Starting and ending with the buttermilk. Be sure to mix well after each addition.
- Stir in vanilla.
- In a separate bowl, beat egg whites until stiff peaks form.
- Fold egg whites into batter.
- Stir in coconuts and pecans.
- Pour batter into prepared pans and bake for 25-27 minutes.
- Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling.
- Make the frosting by creaming together cream cheese, butter, vanilla and confectioners sugar.
- Stir in coconut and pecans.
- Frost & decorate cooled cake layers as desired (see video to see how I frost and decorated)
Video
Notes
Store in the fridge. Remove and let come to room temperature before serving.
What a blessing to have such a wonderful grandmother…love your recipes and stories…
I’m sorry for your loss Monique 🙁 My thoughts and prayers are with you.
This is my favorite cake.
So sorry For your loss MAY THE LORD’S BLESSING BE UPON YOU AND YOUR FAMILY
I’m sorry for the loss of Grandma Barb. My condolences and prayers are with you ! I plan to try this cake . Her barbecue chicken is sooo Good. My family loves it . Again sorry for your Loss.
Truly Sorry for your loss. Your Grandmother was an amazing cook. I enjoyed all of hers and your recipes, Especially, the Bbq chicken recipe. Keep the recipes coming, Once again, so sorry for your loss.
So sorry for your loss Monique praying for you and your family during this time
I am so sorry for your loss. How great that you have such wonderful memories of her!
This cake is delicious. I made this recipe three times and it’s always bomb. The only change I made is I add almond extract to cake and iicing. Thanks for all the great recipes.
can this recipe be modified without the use of coconut? It looks delicious but we have two people in my family who are allergic.
In every use the coconut inside my cake.
I mean I never use coconut in my cake. It comes out great every time.
This cake is beyond words and that frosting….. To quote the amazing Tabitha Brown “My God, My God”. I substituted oil for the butter as I wanted it to stay soft and fluffy in the fridge. I didn’t do anything fancy with decorating, but it was probably the best Italian Cream cake I have ever eaten. Thank you so much for sharing this amazing recipe.
Hi, I don’t like shortening. Can I use just butter. Thank you
The 1st time I made was 4-5 years ago. I had never made a cake from scratch before. It turned out so good that I make it every year for my moms birthday, at her request. She’s Italian. The cake is big enough to feed a large group of people. This year I omitted the pecans & coconut in the frosting. I’m sure it will still be delicious!!!
Thank you for this recipe
How many servings does the Italian Cream cake make? I’m wanting to make this for a large group but not sure how many cakes I need to make!
I made this today for my husbands birthday. It came out beautiful. Will let you know how it tastes. This is his favorite cake. But this time he didn’t want the pecans in the frosting. I didn’t put it in the batter either.
HI Monique, You are the Bomb everyone of your cakes I make are awesome. One of my Favs are the 7up cake and this one too. GREAT JOB!!! THANK YOU
In the instructions, it tells me to stir in coconut and pecans, but there isn’t pecans listed for the cake, only the frosting. What should I do? tonsipowell@suddenlink.net
Afternoon Ms. Diva. I have made this cake twice and everytime I wow my friends and co-workers. This cake is absolutely delicious. That frosting is on a level 10 my friend. I’m making apple butter today. I’ll let you know how I did with that.
Hey Diva. I baked this Italian cream cake yesterday and girlfriend I outdid myself. Everything came out perfect. That frosting is the bomb girl. I pasteurized my coconut also. I enjoyed them better. Could this cake be baked with all purpose flour instead of cake flour? Never used cake flour untill I baked this cake. Luv this recipe. Still wanna know the release date of your cookbook. Gotta have that cookbook NOW!!
Loved the cake and video
Do you happen to know the adjustments for making this in high altitude? I live in Denver (mile high) and while my first attempt did come out alright, I would like to try the recipe taking the high altitude into account. Thank you so much!
Question I don’t have cream cheese can I make just regular buttercream icing for it and I don’t have butter flavored shortening it’s just regular will that be ok
Love love this cake!!! I make it every year for my dads birthday and he loves it
Very good recipe, So delicious ???? I am happy I found this post.
I love this cake! Thanks for the recipe. I made it for work once last month and it’s my third time making it because they keep asking for it. Love it
I just made this cake (and infact still need to ice it) but th cooking time was way off for me. It was definitely raw when I went to flip it. I followed the recipe exact. Perhaps my oven rack is too high? Or maybe just an issue with my oven? Now I’m nervous I might’ve dried it out. Hopefully not as I’m super excited to try it.
Love your recipes! Your red velvet is a hit..I took your advice and used mocha flavored coffee. I do have a question for this cake you say use “REAL BUTTERMILK”. I usually make mine instead of buying it. Does it have to be store bought buttermilk?
Love your cakes recipes(main courses too!) and my favorite is the funnel bites. I make it all the time with the three toppings. And this one is over the top! I made this cake for a Sunday dessert and it was a home run! My daughter and I just enjoy the way you explain your cooking step by step with so much fun! . We just love it. U can cook, gurl! Keep putting in the love for food (p.s. your boys are adorable).
SJ
Loved it! Made this for Thanksgiving but used a bundt pan! Definitely will be making it again for Christmas. A very moist delicious cake and hard to stop eating it!
Don’t hesitate to make this cake! It was gobbled up on Thanksgiving. I added pecans to the batter and not the frosting. I also processed the coconut just in case there were coconut haters .
what’s a good substitute for butter flavoured shortening?
Thanks for the recipe looks scrumptious, will definately try it..xx
Loved this recipe (along with many others…my fav banana pudding cup cakes) will be making this often along side my humming bird cake…fyi humming bird cakes most often include banans and crushed pineapples…two completely different cakes.
I haven’t tried the Italian Cream Cake yet but I am but could I get the recipe for Grandma’s Cream Cheese Pound Cake I have been wanting to try one an never could find the recipe until I saw it on your email you sent to me. Thanks if you would send it to me.
What an amazing soft, fluffy cake! I only wish I made this version before I tried the Thomas Keller coconut mayonnaise version yesterday, which I basically threw out as they were like hockey pucks. I was determined to get this recipe figured out and tried yours today. I should have put parchment paper on the bottom of the pan but other than that, it was foolproof and easy. I made an Italian meringue instead of the cream cheese and dug out the old blowtorch which I almost never use.
One question – the recipe says to add the nuts to the batter (step 10)? But it’s listed in the frosting ingredients, so I left it out of the cake batter.
Thanks for sharing!
Just to verify! Someone asked before but still couldnt find the reply. Is iT baking SODA or baking POWDER the ingredient for the cake? Also, for those not liking coconut texture, can they use Coconut extract?
Soda. I’ve never used extract in replace of coconut.
The cake recipe is almost identical to a very old Italian Cream Cake recipe I have. The difference is mine uses regular flour and this uses cake flour. I made the cake using cake flour and there was no difference in taste between cake flour and regular flour. However, I decided to use this frosting recipe and was extremely disappointed. 16 ounces of cream cheese makes a frosting that is not nearly thick enough – the frosting drips down sides of cake! My recipe uses 8 ounces of cream cheese and identical amounts of butter, vanilla and conf. Sugar as this frosting. The consistency is much better – no dripping.
Hmmm…I’ve never had a problem with dripping icing.
OMG!!! This cake turned out beautifully! My family says this is probably the best thing I’ve baked yet.
The cake was moist, light, and flavorful. The icing was not too sweet.
I’m not a nut fan so I didn’t put any in the batter or the frosting. I just put them on top of the cake.
So glad you guys like it!
Ok, right now I’m in a panic because it’s the day before Easter, and I’m making this cake for tomorrow. I followed the recipe to the letter, everything came out just like the video, except after 27 mins the center was still a bit wet and the edges perfect. I have no choice but to leave it in a little while longer until the center is cooked but so afraid the rest will be dry. Do you have any ideas why this happened? Also, I followed your recipe instructions which said to add the egg whites before the nuts and vanilla, which I did, but in your video you did the reverse I’m hoping that with the additional mixing I had to do it won’t result in a dry cake.
Chopped hazelnuts are a good substitute for those with pecan allergies like my daughter. I didn’t want to give up making this cake because of her allergy, so used the hazelnuts instead.
Love, love, love this recipe and you are so delightful to listen to and funny!! Keep up the good work! Will be making this for Easter!
Hello what is shorting in Australia and you say add the coconut and pecans in cake mixture but don’t list how much under the ingredients for the cake?
Thanks
Mira
Not sure what they call shortening in Australia. Try looking under the name vegetable shortening, vegetable fat spread, or Trex. Hope that helps…or just look online for the Australian equivalent.
shortening is called copha here in Australia (the stuff you use for chocolate crackles!)
I made this cake and it was very good my family really love this cake it was gone was gone it two days will try this cake again Thank You
I was surfing the internet for a moist basic yellow cake recipe and found your site! I am in love! Your recipes are easy and you are so down to earth! Keep up the good work! I will be purchasing those cookbooks!
I found your recipe on the internet today so I decided I would try it and I did this is a moist cake I Norman don’t do good on some cakes but this one turn out real good love it
Hi, in your list of ingredients, you list baking soda. Do you mean baking soda or baking powder?
OMG!! Miss DIVA… I have used quite a few of your recipes since stumbling upon your site a couple of years ago and LET ME TELL YOU – your grandma sounds a lot like my grandma. Grandma can throw DOWN but she passed away in the 80’s when I was 13 so I did not have any of her recipes. Momma can burn too but she is not a baker so I often joke with my her asking “how did you let grandma take all those dessert recipes with her?” Now I have found you! Your fluffy pancake recipe is deeee-lish girl.
I made this Italian Cream cake for Thanksgiving and it was a hit! I did not have butter flavored
Crisco so I used the regular crisco but it still turned out great. I do not like pecans or walnuts in my desserts so I threw the pecans in my blender along with the coconuts to chop them real fine.
My family talked about that cake for days after Thanksgiving. My sis in law said it was even better a few days later. I am making it again today for my neighborhood holiday party tonight.
Can I substitute coconut flavor instead of coconut? I’m like your husband no coconut for me.
Hi, I am from the Caribbean islands of Trinidad and Tobago. We do not have butter flavored shortening available here,therefore my question is can I use regular butter or margarine since that is what is available? Thank you.
Yes i make this Dame cake ugh can use 1/2 c. Butter and 1/2 c. Vegetable oil. Or regular shortening. It does not have to be butter flavor
Yes i make this Dame cake ugh can use 1/2 c. Butter and 1/2 c. Vegetable oil. Or regular shortening. It does not have to be butter flavor
I have all the ingredients to make the Italian cream cake but my butter is salted. Will this make a difference?
hi monique! I’m veronique from the beautiful island of Mauritius, i would like to to know if i can put one cup of sugar instead of two.
Sorry I posted a comment before and said I added 120gr butter but I meant to say I added 220 gr butter (1/2 cup butter is equivalent to 113 gr). The result was still a delicious cake but I would like to substitute and have it less buttery. Half the butter is fine but what can I substitute the shortening amount with? Thanks
Fantastic flavour. I’m from Australia and can’t find shortening and used 120gr of butter instead. It was a bit too buttery would like to know if I can used 110gr butter and 1/2 cup oil instead. Would this work or would coconut sink to bottom. Your red velvet cake is to die for! Thanks
If you can’t find shortening, I think it is called Trex in Australia. Happy baking 🙂
Will i be able to use this for the 8×2 inch tier on my wedding cake? I’m guessing i will need to mix this recipe twice.
I am usually in charge of the birthday cake at all of the birthday dinners in the family because I NEVER make it from a box. So I have mad many cakes from many recipes. This was the absolute best cake I have ever made! It can’t be beat. Thank you!
I generally don’t comment on any recipes, but this cake blew me and my friends off… Just amazing, super rich, a real treat to the mouth. Thanks for sharing 🙂 🙂
I tried this recipe today! I know xmas was just two days ago but I had already planed out my christmas menu and all kinds of sweets but I kept looking at your video and new I had to make this cake soon! It was just as you showed it moist and tasted great! Not a fan of coconut I decided to ground it more and put a little in the batter and none in the icing . I do have a flavoring I added in place of vanilla called Pralines&cream flavoring by lorAnn oils.com it tasted great in the icing and the cake and goes good with the pecans.
I made thus today and all I can say is THANK YOU! Everybody loved it!
I made the chicken and spinach stuffed shells and for dessert, it was this DELICIOUS cake. OMG!!!! My family and I put a huge dent in this cake. I wanted to try some new recipes and this was so it. While I am a southern girl and still cook from scratch, the menu can get a bit boring and repetitive at times. Thanks for giving me some new inspiration.
I made this cake for Thanksgiving and it was awesome!! Very moist.. I can’t wait to make it again! Thank you soooooo much! Best recipe ever!
Followed this recipe for Thanksgiving this year and everyone LOVED it!!! This is my new favorite cake 🙂 I am a terrible cook but your directions were so easy for me to follow. So rich, so soft, wasn’t dry and it was delicious!!! Thank you for sharing 🙂
I’ve made this cake several times now. Delicious but I have one question. On the instructions you have adding pecans to the cake mix but no where in the ingredients or the video does it list or show adding pecans. Can you clarify this? Thanks, Cathy
In the video, she stated she didn’t want to add pecans to the batter but you can if you want. I added pecans to my cake and it was very good..
Hi
I’m an Indian, recently moved to US and I’m new to baking. I have been trying box cake mix all this time for my 7 yr old son. I just came across Italian cake recipe of yours. I followed each and every step of yours as exactly as you specified. It came out well. Now I bake every week checking your website. Most favs or Italian cake, banana bread and apple pie bread. Thank you so much for the short easy videos, which helps me a lot.
Krithika
My family really loved so I make it all the time!!!!!!!!!
I love Italian Creme cake! Can you tell me how to make this cake gluten free?
I made this cake and it turned out pretty good my family and friends liked it
Very fluffy, moist and delicious cake! The icing is very rich and delicious too! Only think is it kinda torn trying to assemble cause it was so soft. But who cares it was so yummy! Oh and your video was too funny! I was cracking up making this cake lol
This cake is outstanding and incredibly moist! Thanks for the recipe!!
Hello! First I just want to say that I absolutely LOVE your recipe! I have made it several times very easy and quite delicious so thanks for sharing!
I do have a question, I am making a wedding cake and the guest have nut allergies. Do you think I can use this recipe as is (without pecans and coconuts of course) as a vanilla wedding cake? It will be a traditional tiered cake.
I can use all-purpose flour?????? I am from Mexico and here no cake flour … there is only prepared cake box such as Duncan or Bethy Crocker…
Yes you can use all purpose flour but cake flour is best when making cakes but there are cakes made with all purpose flour all over the world so it can be used but like I said it’s not top choice when baking a cake.
If you can find CAKE FLOUR use it but it and use it!
If you can find CAKE FLOUR use it buy it and use it!
Cake flour? package? or all-purpose flour? .. sorry I do not understand. Thanks.
Use all purpose over a box of cake mix because the recipe is so complex you don’t want to destroy the chemical balance there’s only so much u can add to a box of cake mix that is already been completed as fare as ingredients that’s very risky and a sure way to mess up so I would say use all purpose flour
Hi Monique, OMG!!! I made this cake the other night, and it was sooooo moist and delicious – I had to take slices to my colleagues at work to get it out of my house (seriously)! I’m a chocoholic, so I typically can pass on anything that does not involve chocolate – not this cake! I only made one adjustment, I used all butter (no butter-flavored shortening). This recipe is definitely a keeper, thanks so much for sharing your family recipes!
absolutely DELISH!!!! super moist! girl, you know what you doing!! 5 stars!!!!
Made this as my sister in laws wedding cake. It was a 4 tier cake. This recipe is sooooo good and ive sent several people this site that just had to have it! Thanks so much!!
Hey Diva, this recipe looks so yummy abd moist….and fyi I LIVE for a moist cake lol….I wanted to know if this batter can be made as cupcakes?
Made these as cupcakes and they came out great. Baked them at 325 for 20min super moist and fluffy 🙂
I have made this recipe three times within a week and each time it was really good. I have received many compliments on the cake. Thanks again Monique for your dedication to bringing many great recipes to your blog. I also love the videos and the personality you display in the video. Thank you for doing what you do.
Make sure that your baking powder and cake flour are not too old. The shelf-life of baking powder is about 1 year (though I have used baking powder that was much older). Test your baking powder if it isn’t fresh. Pour 1/2 cup of boiling water over 1 teaspoon of baking powder. It should bubble up immediately. Also, don’t use too much baking powder. Finally, do not over mix. That is the leading cause of cakes falling and being tough. The ingredients just need to be well-incorporated.
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I made this cake for Thanksgiving and yes it was moist and delicious.I made it again for Christmas but with a caramel frosting it was excellent.
OMG I made this cake for my hubby and coworker let me tell you it were gone in one hour . This cak is so good I love love you keep them coming!
This Italian cream cake was the bomb. The next one will be the red velvet. Thank you very much Monique . Love your recipes!!!
I made this cake before my family had to switch to Low Carb. It was amazing. The only change I made was to use 1/2 store bought butter cream icing and 1/2 cream cheese for the frosting (with pecans stirred in). This cake could win an award. I’m not lying – I was hiding pieces from my family to eat when they went to bed 🙂 Thank you Monique – your recipes are the BOMB!
This cake was the best cake that anyone in my family had ever had! It is now a staple! Thank you girl!
Is there any other ingredients that can be used to substitute butter flavored shortening?
is awesome… i did it without the butter milk
I so enjoy your recipes and your video demonstrations. You are both fun and funny. I am making this cake this weekend as a “dry-run” for Thanksgiving. I’ve got an all male household. I’ll update you on the outcome and verdict!. Thanks so much for sharing your time and talents. You’re terrific!
Divas can Cook! Yes they can! Thanx for this recipe. Im a chef by trade but not a baker. In fact, I suck at baking. My wife on the other hand is the bomb at it. So for my B-day I decided to try my hand at a few new things(tryna branch out)this being one of them. I just wanna say thank you for this recipe. It reminds me of a cake one of the old church ladies used to do back in the day when I was a kid. lol. By the way, check out my Groove Grill on Facebook. search for Dru Murphy.
Going to make this for Thanksgiving and I will get back to you…your recipes have Never Failed me!!!!
May i know what do You mean by sweetened coconut?
Ia it a fresh shreadded coconut?
I have been trying to find a good ITC recipe for years. The problem I run into is that they always end up coarse and slightly dry. I’m going to try this for Thanksgiving.
p.s.
I guess you know you look like Jennifer
Making this for my sisters birthday tomorrow! Ok I don’t have enough round pans and I just live love love cooking with my bundt cake pan. Will this batter do okay in that? I know I’ll need to adjust my cook time but just wondering if you’ve made it like this before?
PS
My baby girl says “Mom she sounds so happy”
I’m so gonna try this! I love your blog and youtube channel. I turn to your blog to get ideas for new recipes to try. Love it! Can you post a recipe on blondies?
I can’t believe I stumbled upon this recipe. There’s this cake maker I know who makes this came and calls it a butter pecan cake. No matter how many butter pecan recipes I look up I can’t come close to is. It’s so rich and light. Wait for the kicker. It’s 2 layers (not your 3) and costs $60 & up. No decorations, no flair just two layers of this moist deliciousness and this awesome frosting.
I am 100% convinced this is the exact cake he’s been making and I’m in awe right now. I’m making this this weekend, i can’t wait.
Okay, I tried this recipe for my moms birthday and let me tell y’all, it was DELICIOUS!!! Yum, Yum, Yum Lol Thank you so much for sharing your wonderful and tasty recipe with us. 🙂
Cant wait to try wondering if I could use this as a basic yellow cake. Looking for one that’s why I asked.
Hi Monique can u make there cupcakes too? Thanks My cousin make them and they were sooooo good
Omg!!! Looks so good. Can’t wait to make this for my mom’s birthday, I’m sure it’s bomb because I LOVE all your recipes, thanks so much for sharing!!!
Can’t wait to try this recipe i’m sure It will be Delish!…..Although I’m not fond of cake flour…I have found it makes my cakes drier…or maybe I’ doing something wrong? Or is it the hot weather here in South Tx? Lol…yes let’s blame the weather! Lol…do you have a suggestion? Let me know can’t wait to try this yummy recipe……p.s. is it electric oven? I’ve always grown up with gas hm….?
Monique made this yesterday, girl this was the bomb. I took a couple of pieces to work today, they loved it too. Girl love love love you & these recipes. Keep them coming!
will it still taste the same if i use regular shortening?! i dont have any butter flavored shortening but i really want to make this! 🙂
Thanks for sharing Grandma Barb’s recipe! Can’t wait to try it out.
I really don’t like coconut but the cake looks so yummy. My hubby is allergic to coconut, so I want to know is there something else I can use in the place of coconut?
Monique, I just made this with my daughter (little Ms. Diva who watches all your videos). Good GAWD this is good. I followed all directions and it is delicious. My only problem is that mine did not rise very high. I do live in Colorado though so it may be the altitude. Any suggestions to get it to rise better?
Wow, really lovely…can’t wait to try it out…and o u really cracked me up in this video :-)……..also, we don’t have buttermilk around here so what are my alternatives? Thanks and God bless u
Can’t wait to try this!
Hello
Is there a substitute for butter-flavored shortening?
Thanks