Italian Cream Cake is one of my all time favorite cakes. The Cake itself is actually southern and has nothing to do with Italy. It’s a light and spongey cake with a moist and tender crumb, thanks to the crushed pineapple. You’ll get small chunks of pecans and sweet shredded coconut in every bite and the flavor combo is unreal. Plus, I took all the extra work out for you and instead of your classic layered cake I made it into a simple sheet cake. Simple to make. Simpler to eat.
What is in Italian Cream Cake?
The base of this cake starts with lots of butter and sugar for a rich and tender cake. The sugar helps give the cake a sweet and slightly crispy crust while the whipped egg whites keep the cake super airy and fluffy. I like to add a lot of crushed pineapple so the cake is not only super moist, but also has little bits of soft pineapple to compliment the crunchy pecans and sweet coconut shreds. The cream cheese frosting is a very basic frosting that pairs so well with the cake. The tartness and creaminess of the frosting compliments the sweet and buttery cake so well. I like to add some pineapple juice to the frosting too. This elevates it a little and makes it better than your average cream cheese frosting. Definitely don’t skimp out on the coconut and pecans in the frosting. They put this frosting over the top. It makes it where every bit of this cake gets a little bit of every flavor and texture, and trust me when you tell you, you’ll never have anything like it.
Making the cake
The process for this Italian Cream Cake is pretty straightforward. I do take the extra step of separating the eggs and whipping the whites separately. This leaves you with a very spongey cake. Now, a lot of sponge cakes will lose that extra moisture and can be sort of dry. To make up for that, I add a lot of crushed pineapple to add that extra moisture back into the cake. This gives you a super spongey cake thats also very moist.
I have a few tips for you to ensure you get the best cake. First off, you want to make sure you cream the softened butter and sugar together really well. You want to scrape the bowl and cream them well. After you add the egg yolks and beat a little longer you’ll be left with a pale and fluffy mixture. At this point alternate adding the flour and milk, but don’t over mix otherwise you’ll end up with a gummy textured cake. After you fold in the coconut and pecans you need to very gently fold in the whipped egg whites. Make sure to slowly fold them in so you don’t deflate the batter otherwise you’ll end up with a flat cake.
Italian Cream Cake
Perfectly moist sponge cake with tart pineapple, crunchy pecans, and sweet coconut flakes. Topped with a tangy and sweet cream cheese frosting. This Italian cream cake is absolute perfection.
- Prep Time: 20 M
- Cook Time: 30 M
- Total Time: 50M
- Yield: 20 1x
Ingredients
1/2 cup softened butter
1 cup sugar
3 eggs
1 tsp vanilla extract
1 cup flour
1/4 tsp salt
1/2 tbsp baking powder
1/2 cup buttermilk
1 cup sweetened coconut flakes
1/2 cup chopped pecans
1 8 oz can crushed pineapple
FROSTING
1/4 cup softened butter
8 oz cream cheese
1 1/2 cups powdered sugar
1/4 cup chopped pecans
1/2 cup sweetened shredded coconut
Instructions
Cream the butter and 3/4 cup of the sugar.
Separate the eggs and add the egg yolks and vanilla extract to the butter and sugar. Cream until pale and fluffy.
Mix the baking powder, salt and flour together. Alternate adding the flour mixture and the buttermilk. Mix until combined. Reserve 2 tbsp of the pineapple juice for the frosting and then add the crushed pineapple and mix in. Fold in the coconut and chopped pecans.
In a clean bowl, whip the egg whites until foamy. Add the remaining 1/4 cup of sugar and whip until you get soft peaks. Gently fold the egg whites into the cake batter. Be careful to not deflate the batter.
Pour the batter into a greased 9×13. Bake in a preheated oven at 350 F for 25-30 minutes. You want the cake to be golden brown and a toothpick to come out with soft crumbs. Allow to cool and prepare the frosting.
For the frosting beat the softened butter and cream cheese together. Add the reserved pineapple juice and beat again. Gently mix in the powdered sugar and beat until light and fluffy. Mix in the chopped pecans and shredded coconut.
Frost the cooled cake and enjoy. Store at room temperature for up to 3 days. Enjoy!
Notes
See all the notes above for a perfect cake!
April
Best recipe yum
Nur
Thank you!
Toni Gromacki
I made this cake and it is moist and delicious! I followed the recipe exactly. Give it a try!
Nur
It’s one of our faves!
Nazreen
If I could give more stars I would! I’ve made this already 3 times and everyone in my house fights for the last piece. Make this cake, you won’t regret it! 10/10 recommend!!
Nur
That makes me so happy!
Zahra
HEAVENLY!!!!!! I am literally salivating just thinking about it! I’ve never ever had a dessert so delicious, can’t even think of anything better in life…. Except Nur! She’s an angel for sharing her wonderful recipes.
Nur
You are so kind. Thank you for making it.
Aisha Mujahid
Looks bomb can’t wait to try it
Nur
Thanks!
Mary
Made this recipe and love it so much! My husband isn’t a pineapple fan. Could I do the same exact recipe without the pineapple?
Nur
So glad you loved it. Yes you can just sub in another smashed canned fruit or applesauce.
Linda G
I want to make it on 10/25/24. Please answer my questions.
How many does the 1x serve? It says 20 but they must be small slices.
It I double the recipe, why doesn’t the cooking time change?
This sounds delicious but I don’t want to mess it up the first time I make it. Thanks
Nur
Hey there. I cut the 9×13 into 20 slices. They’re about 3×3 slices. This is a thinner cake because it balances with the frosting so much better.
You can double it and pour it into the same pan to make it thicker. It will take almost twice as long to bake. You’ll have to watch it. I typically double and bake in two pans. That’s why baking time doesn’t change when doubled. Because it’s assumed you’re baking two pans so still the same amount of time. I hope it works out for you. Thanks for being here.