Italian Cream Cake Recipe | Moist And Nutty

So, you’re craving something fancy but still want to look like you effortlessly belong on the Food Network, huh? Enter: Italian Cream Cake. This cake is basically that friend who always shows up overdressed to brunch—fluffy layers, dreamy frosting, coconut flakes catching the light like sequins. It looks impressive, tastes even better, and here’s the kicker—it’s actually not as complicated as it pretends to be. Win-win.

Why This Recipe is Awesome?

Let’s be honest: most “fancy” cakes come with instructions longer than your grandma’s bedtime stories. This one? Nah. It’s surprisingly doable.

• It’s moist, fluffy, and packed with flavor (basically everything a cake should be).
• Pecans + coconut = the power couple we didn’t know we needed.
• Cream cheese frosting. Do I even need to explain why that’s awesome?
• It looks like you slaved away for hours when in reality, you were probably taste-testing frosting half the time.

Bottom line: It’s idiot-proof. Even I didn’t screw it up—and that’s saying something.

Ingredients

Alright, here’s your grocery store checklist. Pro tip: don’t shop hungry, or you’ll come home with 12 extra bags of chips and zero coconut.

For the Cake:

• 1 cup unsalted butter (softened—don’t fight a brick of butter, it’s not worth it)
• 2 cups granulated sugar (aka the reason cake is delicious)
• 5 large eggs (because four is never enough)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk (don’t worry, I’ll tell you how to fake it later if you don’t have any)
• 1 teaspoon vanilla extract (real deal, none of that imitation sadness)
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans (toast them if you’re feeling extra fancy)

For the Frosting:

• 8 oz cream cheese (softened—seriously, let it warm up or you’ll regret it)
• 1/2 cup unsalted butter (yes, more butter, because we’re not here for salad)
• 4 cups powdered sugar (snowstorm vibes)
• 1 teaspoon vanilla extract
• Extra coconut + pecans for topping (because accessorizing isn’t just for outfits)

Step-by-Step Instructions

Alright, apron on, let’s make this beauty.

1. Preheat that oven to 350°F (175°C). Don’t be that person who “forgets.” Your cake will hate you.
2. Grease and flour three 9-inch round cake pans. Yes, three. More layers = more frosting real estate.
3. Cream the butter and sugar together until fluffy. If your arm isn’t mildly sore, you didn’t mix enough.
4. Add the eggs one at a time, mixing after each. Resist the urge to just dump them all in—it won’t end well.
5. In a separate bowl, whisk flour and baking soda. Dry stuff, meet wet stuff. Alternate adding flour mixture and buttermilk to the butter mixture. (Start and end with flour because… science. Just trust it.)
6. Stir in vanilla, coconut, and pecans. The batter should now look like it could be eaten with a spoon (don’t do it… okay, maybe one spoonful).
7. Divide evenly into your pans and bake for 25–30 minutes, or until a toothpick comes out clean. Translation: no gooey batter sticking.
8. Let cakes cool completely before frosting. Completely. Don’t rush it unless you like sliding layers and melted frosting chaos.
9. While waiting, whip up the frosting: beat cream cheese + butter until smooth, then add powdered sugar and vanilla. Taste-test (this is non-negotiable).
10. Stack your cakes, slather with frosting between each, and coat the outside like you’re spackling a wall. Finish with coconut and pecans on top. Voilà—bakery-level masterpiece.

Common Mistakes to Avoid

• Skipping the preheat. Nope. Don’t. Your cake will rise like a pancake.
• Frosting too early. Warm cake + frosting = hot mess (literally).
• Overmixing the batter. You’re making cake, not bread. Chill with the whisk.
• Using margarine instead of butter. Why would you even? That’s like putting ketchup on fine steak.
• Forgetting to grease pans. Unless you enjoy chiseling cake out with a butter knife.

Alternatives & Substitutions

• No buttermilk? Fake it with 1 cup milk + 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes. Boom—DIY buttermilk.
• Nut allergy? Leave out pecans, add more coconut. Still delish.
• Want less sweet frosting? Use 3 cups powdered sugar instead of 4. (But honestly, are you okay?)
• Feeling extra? Toast your coconut and pecans before adding. Instant glow-up.
• Gluten-free? Use a good GF flour blend. Don’t ask me about almond flour unless you like weirdly dense cakes.

FAQs

Q: Can I make this ahead of time?

Yes! Bake the layers a day before, wrap in plastic, and frost later. Bonus: chilled cake layers are easier to work with.

Q: Do I really need 3 pans?

Technically no, but two layers just don’t scream “Italian Cream Cake.” Three says, “I’m here to impress.”

Q: Can I freeze leftovers?

Absolutely. Wrap slices tight, freeze, and enjoy a sneaky midnight cake run later.

Q: Can I make this into cupcakes?

Yep. Same batter, just bake 18–20 minutes instead. Portable happiness.

Q: Do I have to use cream cheese frosting?

No… but then it’s basically not Italian Cream Cake. Don’t break tradition, my friend.

Q: Can I skip the coconut?

You can, but then it’s just “Some Cake with Pecans.” Not the same.

Q: How do I look like a pro when serving this?

Plate it with a fork that’s way too fancy for your kitchen, sprinkle extra coconut around, and act like you casually whipped it up.

Related Recipe:

• Hot Fudge Brownie Bread: The Ultimate Chocolate Dessert
• Best Ever Lemon Gooey Butter Cookies Recipe
• Texas Tornado Cake Recipe | Moist And Easy

Final Thoughts

There you have it—your new go-to cake for when you want to wow people without losing your mind in the kitchen. Italian Cream Cake is rich, fluffy, nutty, coconutty, and downright irresistible. Make it once, and you’ll be the designated “cake person” at every family gathering forever.