Delicious Italian Cream Cheese Cake Recipe

Italian Cream Cheese Cake is a sumptuous fusion of classic Southern cake tradition and creamy Italian-inspired flavor.

Despite the name, this cake isn’t an Italian original—rather, it’s a beloved American dessert known for its ultra-moist crumb, subtle coconut, pecan crunch, and a rich cream cheese frosting.

The “Italian” flair comes from the use of almond extract and the cake’s old-world elegance, making it perfect for birthdays, holidays, or any occasion that calls for something indulgent yet refined. In this recipe, you’ll find step-by-step guidance to create a cake with perfectly balanced sweetness, a luxurious cream cheese layer, and a finish that’s sure to impress both guests and your taste buds.

Ingredients Checklist

This Italian Cream Cheese Cake relies on a blend of everyday pantry staples and a few special additions. Each ingredient is chosen for flavor, texture, and visual appeal.

Cake Layers:

• 2 ½ cups cake flour (or all-purpose flour, sifted)

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon fine salt

• ½ cup (1 stick) unsalted butter, softened

• ½ cup neutral oil (vegetable or light olive oil)

• 2 cups granulated sugar

• 5 large eggs, separated, at room temperature

• 1 cup buttermilk, at room temperature

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract

• 1 cup unsweetened shredded coconut

• 1 cup pecans, toasted and finely chopped

Cream Cheese Filling:

• 16 ounces (2 packages) cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs, at room temperature

• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 8 ounces (1 package) cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• ¼ teaspoon salt

• 3 ½–4 cups powdered sugar, sifted

• 1 teaspoon vanilla extract

• 1–2 tablespoons heavy cream or milk

Optional Garnishes:

• Additional toasted pecans or coconut flakes

• Fresh berries

• Citrus zest curls

Using room-temperature ingredients ensures smooth mixing and a consistent crumb.

Substitution Suggestions:

• Gluten-Free: Use a 1:1 gluten-free baking blend.

• Nut-Free: Omit pecans and increase coconut or use toasted seeds.

• Dairy-Free: Substitute plant-based butter and cream cheese, and use non-dairy buttermilk (plant milk + lemon juice).

• Low-Sugar: Use a sugar substitute blend designed for baking.

Step-by-Step Instructions

A little patience and the right techniques yield a professional-looking and tasting Italian Cream Cheese Cake at home. Follow these steps for the best results.

1. Prepare Pans & Oven
Preheat the oven to 350°F (175°C). Grease and line three 8-inch (or two 9-inch) round cake pans with parchment paper. Dust lightly with flour or spray with baking spray for easy release.

2. Make Cream Cheese Filling
In a medium bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, and beat until creamy and fully combined. Set aside—this will become a cheesecake-like swirl in your cake.

3. Mix Dry Ingredients
In a separate bowl, sift together flour, baking powder, baking soda, and salt.

4. Cream Butter, Oil, and Sugar
In a large bowl, beat butter, oil, and sugar together until pale and fluffy (about 3 minutes). Add egg yolks, one at a time, beating well after each. Mix in vanilla and almond extract.

5. Alternate Dry & Wet Ingredients
With the mixer on low, add the dry ingredients in three batches, alternating with buttermilk. Start and finish with flour. Do not overmix.

6. Add Coconut & Pecans
Fold in coconut and pecans using a spatula.

7. Whip Egg Whites & Fold In
In a clean, dry bowl, whip egg whites to stiff peaks. Gently fold them into the cake batter in three additions. This lightens the batter for a fluffier cake.

8. Assemble the Cake
Divide half the cake batter evenly between the pans. Drop spoonfuls of the cream cheese filling onto the batter and gently swirl with a knife. Top with the remaining batter and smooth.

9. Bake
Bake 22–28 minutes, or until the cakes spring back and a toothpick inserted into the cake part (not the cream cheese swirl) comes out clean. Let cool in pans 10 minutes, then invert onto a rack to cool completely.

10. Make Cream Cheese Frosting
Beat cream cheese, butter, and salt until creamy. Gradually add powdered sugar, then vanilla. Beat in cream/milk until fluffy and spreadable. Chill briefly if too soft.

11. Assemble & Frost
Level cake layers if domed. Place first layer on a plate, spread with frosting, repeat, and finish by frosting the top and sides. Garnish with pecans, coconut, or fresh berries.

Tips for Perfect Results

A few expert moves can make your Italian Cream Cheese Cake truly memorable:

• Always toast your pecans and coconut: Toasting enhances flavor and prevents sogginess.

• Fold, don’t stir: Keep batters light by gently folding in whipped egg whites.

• Do not overbake: Begin checking a few minutes early; a dry cake loses its luxurious mouthfeel.

• Frosting consistency: For sharp edges, chill layers and do a crumb coat before the final frost.

• Let flavors develop: Italian Cream Cheese Cake tastes even better after chilling overnight, letting flavors meld.

Serving Suggestions

Presentation turns a great cake into an unforgettable experience:

• Classic: Sprinkle the top and sides with extra toasted coconut and pecans.

• Fresh: Garnish with seasonal berries or citrus zest curls.

• Elegant: Serve on a vintage cake stand with espresso or a dessert wine like Moscato.

• For parties: Make mini-cakes or cupcakes; adjust baking time accordingly.

• With sauces: Offer a side of raspberry or lemon sauce for a vibrant contrast.

Final Thoughts

Italian Cream Cheese Cake offers a beautiful harmony of flavor and texture: tender cake, creamy cheese filling, nutty crunch, and lush frosting.

With its eye-catching layers and rich aroma, it’s a centerpiece dessert for celebrations or any time you want to wow your guests.

By following the detailed steps and tips above, even novice bakers can achieve professional results and experience the joy of baking—and sharing—this irresistible cake. For added variety, try the suggested variations, and don’t hesitate to make this recipe your own!