Cakes

Italian Cream Cake

Name: Italian Cream Cake
Prep time: 30 min
Cook time: 25 min
Total time: 120 min
Yield: 12 servings
Ingredients: 2 3/4 cups (315g) all-purpose flour; 2 cups (400g) granulated sugar; 1 cup (225g) unsalted butter, softened; 4 large eggs, at room temperature; 2 teaspoons pure vanilla extract; 1 cup (120g) chopped pecans; 1 cup (240ml) buttermilk; 1 teaspoon baking powder; 1/2 teaspoon fine salt; 8 ounces (225g) cream cheese, softened; 1/2 cup (115g) unsalted butter, softened; 2 cups (400g) powdered sugar

By Kaia Jardine · June 19, 2026 · Cakes

Prep30 min

Cook25 min

Total120 min

Serves12

Italian Cream Cake, a classic dessert that never fails to impress, is a staple in my household, and for good reason - its tender, moist layers and rich, creamy frosting make it a perfect treat for any occasion.

I remember the first time I made this cake, it was for my grandmother's birthday, and the look on her face when she took the first bite was pure joy. Since then, it's become a family tradition to make this cake for every special occasion.

This Italian Cream Cake recipe is a masterclass in texture and flavor, with three layers of delicate cake, a decadent cream cheese frosting, and a sprinkle of toasted pecans for added crunch. It's a dessert that's sure to become a favorite in your household, just like it has in mine.

What makes this cake truly special is the combination of ingredients and techniques used to create it. From the room-temperature butter and eggs that ensure an even emulsion, to the chilled dough and bowls that help maintain structure, every step is carefully considered to produce a truly exceptional dessert.

Whether you're a seasoned baker or just starting out, this recipe is sure to impress. So why not give it a try and see for yourself why Italian Cream Cake remains a beloved classic?

Why You’ll Love This Recipe

This Italian Cream Cake recipe is easy to follow and requires no special equipment, making it accessible to bakers of all levels.
The cake is perfect for special occasions, such as birthdays and weddings, but is also delicious as an everyday treat.
The combination of tender cake, creamy frosting, and crunchy pecans creates a delightful textural experience that's sure to please even the pickiest eaters.
The recipe can be made ahead of time, with the cake layers and frosting prepared separately and assembled just before serving.
The cake is highly customizable, with options to add different flavors, such as vanilla or almond extract, to the batter and frosting.
The recipe yields a large cake, perfect for feeding a crowd, but can also be easily halved or quartered to make smaller cakes.
The cake is a great way to use up leftover ingredients, such as buttermilk and cream cheese, and can be made with a variety of nuts, such as walnuts or hazelnuts.

Why This Recipe Works

The key to this cake's success lies in its layers, which are made with a combination of all-purpose flour, granulated sugar, and unsalted butter. The flour provides structure, while the sugar adds tenderness and the butter contributes to the cake's rich flavor.

The cream cheese frosting is another crucial element, as it adds a tangy, creamy element to the cake. By using room-temperature cream cheese and butter, we ensure that the frosting is smooth and even, with no lumps or bumps to detract from the overall texture.

Finally, the toasted pecans add a delightful crunch to the cake, providing a nice textural contrast to the soft, fluffy layers. By toasting the pecans in a 350°F oven for 5-7 minutes, or until fragrant and lightly browned, we bring out their natural flavor and add depth to the cake.

Throughout the recipe, we'll be using a variety of techniques to ensure that each component turns out perfectly. From sifting the flour to ensure it's evenly incorporated, to whipping the cream cheese until it's light and fluffy, every step is designed to produce a truly exceptional dessert.

Ingredients You’ll Need

To make this Italian Cream Cake, you'll need a variety of ingredients, including all-purpose flour, granulated sugar, unsalted butter, and cream cheese. Be sure to use room-temperature ingredients, as this will ensure that the cake and frosting turn out light and fluffy.

When shopping for ingredients, look for high-quality items, such as real vanilla extract and fresh pecans. These will add depth and flavor to the cake, and make it truly special.

2 3/4 cups (315g) all-purpose flourUse a high-quality all-purpose flour, such as King Arthur or Bob's Red Mill, for the best results. Make sure to sift the flour before using it to ensure it's evenly incorporated.
2 cups (400g) granulated sugarGranulated sugar provides tenderness and structure to the cake. Use a high-quality sugar, such as C&H or Domino, for the best results.
1 cup (225g) unsalted butter, softenedUse room-temperature butter for the best results. This will ensure that the cake and frosting turn out light and fluffy.
4 large eggs, at room temperatureRoom-temperature eggs are essential for creating a smooth, even emulsion in the cake batter. Make sure to remove the eggs from the refrigerator at least 30 minutes before using them.
2 teaspoons pure vanilla extractUse a high-quality vanilla extract, such as Madagascar or Tahitian, for the best results. This will add depth and flavor to the cake.
1 cup (120g) chopped pecansToasted pecans add a delightful crunch to the cake. Toast the pecans in a 350°F oven for 5-7 minutes, or until fragrant and lightly browned.
1 cup (240ml) buttermilkButtermilk adds moisture and tenderness to the cake. Use a high-quality buttermilk, such as whole or low-fat, for the best results.
1 teaspoon baking powderBaking powder helps the cake to rise and gives it a light, fluffy texture. Make sure to use a fresh batch of baking powder for the best results.
1/2 teaspoon fine saltA small amount of salt enhances the flavors in the cake and helps to balance the sweetness. Use a high-quality salt, such as kosher or sea salt, for the best results.
8 ounces (225g) cream cheese, softenedUse room-temperature cream cheese for the best results. This will ensure that the frosting turns out smooth and even.
1/2 cup (115g) unsalted butter, softenedUse room-temperature butter for the best results. This will ensure that the frosting turns out light and fluffy.
2 cups (400g) powdered sugarPowdered sugar adds sweetness and structure to the frosting. Use a high-quality powdered sugar, such as C&H or Domino, for the best results.

Equipment You’ll Need

9-inch (23cm) round cake pansMixing bowlsMeasuring cups and spoonsElectric mixerWhiskRubber spatulaInstant-read thermometer

How to Make Italian Cream Cake

1
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch (23cm) round cake pans.
2
In a medium bowl, whisk together the flour, sugar, and baking powder. Set aside.
3
In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes. Add the eggs one at a time, beating well after each addition.
4
Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Beat just until combined.
5
Stir in the vanilla extract and chopped pecans.
6
Divide the batter evenly among the prepared pans and smooth the tops.
7
Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
8
To make the frosting, beat the cream cheese and butter until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, beating until smooth and creamy.
9
To assemble the cake, place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining two cake layers, creating a stacked cake.
10
Frost the outside of the cake with the remaining frosting and decorate as desired.
11
Let the cake rest at room temperature for at least 30 minutes before serving.
12
Store the cake in an airtight container at room temperature for up to 3 days or wrap and freeze for up to 2 months.

Expert Tips

Make sure to use room-temperature ingredients for the best results.
Don't overmix the batter, as this can result in a dense cake.
Use a high-quality vanilla extract for the best flavor.
Toast the pecans in a 350°F oven for 5-7 minutes, or until fragrant and lightly browned, for the best flavor.
Let the cake rest at room temperature for at least 30 minutes before serving to allow the flavors to meld together.
Store the cake in an airtight container at room temperature for up to 3 days or wrap and freeze for up to 2 months.
To ensure the cake is fully baked, check the internal temperature with an instant-read thermometer. The temperature should read 190-200°F (88-93°C) when the cake is fully baked.
To prevent the cake from becoming too dense, make sure to not overbake it. Check the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.

Common Mistakes to Avoid

Using cold ingredients, which can result in a dense cake.
Overmixing the batter, which can result in a tough cake.
Not toasting the pecans, which can result in a lack of flavor.
Not letting the cake rest at room temperature for at least 30 minutes before serving, which can result in a cake that is not fully set.
Not checking the internal temperature of the cake, which can result in an underbaked or overbaked cake.
Not using a high-quality vanilla extract, which can result in a cake with a lack of flavor.

Variations and Substitutions

Add a teaspoon of almond extract to the batter for a unique flavor.
Use chopped walnuts or hazelnuts instead of pecans for a different texture.
Add a layer of fruit, such as strawberries or blueberries, to the cake for added flavor and moisture.
Use a different type of milk, such as almond or soy milk, for a non-dairy version of the cake.
Add a teaspoon of espresso powder to the batter for a mocha-flavored cake.
Use a different type of sugar, such as brown sugar or turbinado sugar, for a different flavor.
Add a layer of caramel or dulce de leche to the cake for added flavor and texture.

What to Serve With Italian Cream Cake

This Italian Cream Cake is perfect for serving at special occasions, such as birthdays and weddings, but is also delicious as an everyday treat. Serve the cake at room temperature, sliced and served with a dollop of whipped cream or a sprinkle of powdered sugar.

The cake pairs well with a variety of beverages, such as coffee, tea, or hot chocolate. It's also delicious with a glass of cold milk or a cup of freshly brewed coffee.

Serve the cake with a dollop of whipped cream and a sprinkle of powdered sugar.Pair the cake with a cup of freshly brewed coffee or a glass of cold milk.Serve the cake at room temperature, sliced and served with a side of fresh fruit.Top the cake with a layer of caramel or dulce de leche for added flavor and texture.Serve the cake with a scoop of ice cream or a dollop of whipped cream.Pair the cake with a glass of wine or champagne for a special occasion.

Make-Ahead, Storage, Freezing and Reheating

To store the cake, place it in an airtight container at room temperature for up to 3 days. Wrap the cake tightly in plastic wrap or aluminum foil and freeze for up to 2 months. To thaw, let the cake sit at room temperature for several hours or overnight in the refrigerator.

When storing the cake, make sure to keep it away from direct sunlight and heat sources, as this can cause the cake to become dry and crumbly. Also, make sure to store the cake in a cool, dry place, such as a pantry or cupboard.

To reheat the cake, place it in the microwave for 10-15 seconds or until warmed through. Alternatively, you can place the cake in a 350°F oven for 5-10 minutes, or until warmed through.

When reheating the cake, make sure to check it frequently to avoid overcooking. You can also reheat the cake in a toaster oven or conventional oven, if desired.

Frequently Asked Questions

What is the best way to store the cake?

The best way to store the cake is in an airtight container at room temperature for up to 3 days or wrapped and frozen for up to 2 months.

Can I make the cake ahead of time?

Yes, you can make the cake ahead of time. Simply bake the cake layers and prepare the frosting, then assemble the cake just before serving.

Can I use a different type of nut instead of pecans?

Yes, you can use a different type of nut instead of pecans. Chopped walnuts or hazelnuts work well in this recipe.

Can I make the cake in a different size pan?

Yes, you can make the cake in a different size pan. Simply adjust the baking time accordingly. For example, if you're using a 9x13 inch pan, bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Can I add a different flavor to the cake?

Yes, you can add a different flavor to the cake. Try adding a teaspoon of almond extract or a teaspoon of espresso powder to the batter for a unique flavor.

Can I make the cake gluten-free?

Yes, you can make the cake gluten-free. Simply substitute the all-purpose flour with a gluten-free flour blend and adjust the baking time accordingly.

Can I make the cake dairy-free?

Yes, you can make the cake dairy-free. Simply substitute the buttermilk with a non-dairy milk and use a dairy-free cream cheese and butter.

How do I know when the cake is fully baked?

To ensure the cake is fully baked, check the internal temperature with an instant-read thermometer. The temperature should read 190-200°F (88-93°C) when the cake is fully baked. You can also check the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.

Can I make the frosting ahead of time?

Yes, you can make the frosting ahead of time. Simply prepare the frosting and store it in an airtight container in the refrigerator for up to 3 days. Bring the frosting to room temperature before using it.

The Full Recipe

Recipe Card