Time to set aside the cake mix and bake your own Homemade Italian Cream Cake with Cream Cheese Frosting. This straightforward, tender cake is ideal for holidays, brunches, or any gathering.

I don’t usually claim cake as my specialty. I love baking—it’s relaxing—but I typically stick to cookies, muffins, cupcakes, and quick breads. There’s something a little intimidating about producing a perfectly moist, layered cake that looks as good as it tastes. Often I defer the fancier decorations to pros and, admittedly, I’ll reach for a boxed mix when time or patience runs short.

Surprising, I know.

Using my grandmother’s cookbook as a guide, I baked and lightly decorated this Italian Cream Cake with a homemade cream cheese frosting. The method is uncomplicated: a single bundt-style cake so you avoid complex layering, and a simple frosting and pecan topping. It’s an excellent choice for Easter brunch, a dessert for guests, or simply a treat to enjoy at home.

After baking, don’t forget the tradition of letting helpers lick the spatula or frosting bowl—always a highlight for kids and a sweet way to get them involved in the kitchen. Just be prepared for an energetic sugar rush.

So tie on an apron and try this delicious Italian Cream Cake with Cream Cheese Frosting.

ENJOY ~ Meagan

Italian Cream Cake

Yield:
8-10 servings

Prep Time:
10 minutes

Cook Time:
1 hour 10 minutes

Total Time:
1 hour 20 minutes

Ingredients

1/2 cup Crisco, butter-flavored shortening
1/2 cup unsalted butter, room temperature
5 egg yolks (reserve the whites)
2 cups sugar
1 teaspoon vanilla
1 cup low-fat cultured buttermilk
2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking soda
2 cups coconut flakes
1 cup chopped pecans
1/4 cup sour cream
1 (8 oz) package cream cheese, softened
1/2 cup unsalted butter, room temperature
3 cups powdered sugar
1 teaspoon vanilla
1/2 cup chopped pecans (for topping)

Instructions

Preheat oven to 350°F (175°C).
In a large bowl, cream together the Crisco, butter, egg yolks, sugar, and vanilla. Stir in the buttermilk until combined.
Gradually add the flour, salt, baking soda, coconut flakes, pecans, and the reserved egg whites. Mix until the dry ingredients are fully incorporated.
Pour the batter into a greased and lightly floured bundt pan. Bake for about 1 hour and 10 minutes, or until a knife inserted in the center comes out clean. Oven times vary, so check doneness early if needed.
Allow the cake to cool completely before frosting.

Frosting

Beat the cream cheese and butter together until smooth. Add the powdered sugar and vanilla, and beat until the frosting is light and fluffy.
Spread the cream cheese frosting over the cooled bundt cake and sprinkle the top with chopped pecans. Alternatively, fold the pecans into the frosting before spreading.

Did you make this recipe?

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