Moist Italian Cream Cake (2024)

This Italian Cream Cake is hands down one of thefluffiestand mostmoistversions you’ll ever try! Withultra-tender coconut, pecan cake layers with a hint of almond flavor,all topped with a smooth andtangy cream cheese frosting—a true Southern classic!

What is Italian Cream Cake?

Italian Cream Cake is a classic Southern dessert that’s rich, moist, and irresistibly decadent. Despite its name, this cake isn’t actually from Italy! It features tender coconut and pecan cake layers with a hint of almond flavor—all coated in a creamy, tangy cream cheese frosting. How incredible does that sound?!

What You’ll Love About This Recipe

When developing this recipe, I wanted to make the cake as simple as possible while still delivering the classic fluffy texture Italian Cream Cakes are known for. Here’s what I think you’re going to love:

Authentic Recipe– This Italian Cream Cake follows the traditional method of whipping egg whites to stiff peaks and folding them into the batter at the end. This crucial step adds lightness and helps create the cake’s tender, airy texture. Honestly, I don’t know why more cakes aren’t made this way!

Moist & Tender – This recipe uses a combination of butter, oil, and buttermilk to achieve a soft, melt-in-your-mouth texture that you’re going to love. I also opted to use a bit of cornstarch (in place of some of the all-purpose flour) to make the cake layers extra tender!

Simple– I opted for a two-layer cake to make it more approachable and easier to prepare. If you’d prefer a three-layer version, simply multiply the recipe by 1.5!

How to Make Italian Cream Cake

You can find the full list of ingredients for this Italian cream cake recipe in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).

Cake Layers

Preheat oven to 180°C (350°F) conventional and grease two 8-inch round cake pans (I use my homemade cake releaseto grease my pans). Also line the bottoms with parchment paper. Set aside for now.

Sift together flour, cornstarch, baking powder, baking soda and salt. Using a whisk, mix until well combined and set aside for now.

In a large mixing bowl add in unsalted butter, oil and sugar. Using a hand or stand mixer on a medium-high speed, cream that for 2 minutes until light and fluffy.

Next add egg yolks and mix on a low speed until well combined.

Once the cakes are cool, prepare thecream cheese frostingas per the blog post instructions. It’s a super easy, standard cream cheese frosting recipe (butter, powdered sugar/confectioners’ sugar, cream cheese, vanilla and lemon juice) that isn’t overly sweet—you don’t want to skip it 😀

Assembly

Level the tops of the cake layers. I also like to trim off the caramelized edges (this is optional). Place the first cake layer onto your cake stand/serving place and spread out a generousamount of frosting (I use my offset spatula).

Place your first cake layer onto your cake stand and spread out a generous amont of frosting on the top (I use my offset spatula).

Place your next cake layer on top and spread out a generous amount of frosting on the top and sides. You can use a cake scraper to smooth out the sides (see video demonstration).

Place the remaining frosting into a piping bag with a 1M piping tip on it and pipe swirls around the top of the cake. I then like to place a pecan on top of each swirl and roughly scatter some finely chopped pecans on the top. Slice and enjoy!

How to Store Italian Cream Cake

This cake can be left out at room temperature for about half a day, but due to the cream cheese, it will need to be refrigerated after that/overnight. Place in an airtight container before putting it in the fridge to prevent the cake from drying out. For more tips on how to best store a cake in the fridge and prevent it from drying out, check out my blog post on 3uncommon baking tips.