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Italian Cream Cake

Italian Cream Cake Recipe: Moist vanilla cake layers smothered in cream cheese frosting. Easy recipe with a decadent result! Make it tonight and impress your family and friends!

Classic Italian Cream Cake, a legendary dessert that’s sure to impress! Moist, tender layers of cake, rich with the flavors of butter, sugar, and eggs, topped with a tangy cream cheese frosting and a crunchy nutty surprise – the ultimate indulgent treat for any special occasion.

Ready Time

2 hrs


7 servings


  • 1 1/2 sticks unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 5 large egg yolks
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk, at room temperature
  • 1/2 cup heavy cream
  • 1/2 cup chopped pecans or walnuts (optional)
  • For the cream cheese frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 2 cups powdered sugar


Preheat the oven to 350°F (175°C).

Grease and flour three 9-inch (23cm) round cake pans.

In a large mixing bowl, beat the butter and sugar until light and fluffy, about 3 minutes.

Beat in the egg yolks one at a time, then stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Add this mixture to the butter mixture alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

Divide the batter evenly among the prepared pans and smooth the tops.

If using nuts, sprinkle them over the batter in each pan.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

To make the frosting, beat the cream cheese and butter until smooth and creamy.

Beat in the vanilla extract.

Gradually add the powdered sugar, beating until smooth and creamy.

Once the cakes are completely cool, place one layer on a serving plate.

Spread a layer of frosting on top.

Repeat with the remaining two layers, then frost the outside of the cake.


Use room temperature eggs for better incorporation and texture. Don’t overmix the batter, as it can lead to a dense cake.

Stop mixing as soon as the ingredients are combined.

If you want a moist and tender crumb, don’t overbake the cakes. Check them at 20 minutes and adjust the baking time as needed.

For an extra-moist cake, try adding a teaspoon of sour cream or Greek yogurt to the batter.

To ensure even baking, rotate the pans halfway through the baking time. If you’re using nuts, sprinkle them evenly over the batter to prevent clumping.

Let the cakes cool completely in the pans before transferring them to a wire rack.

This helps prevent breaking. To prevent the frosting from becoming too thin, keep the cream cheese and butter at room temperature.

Chill the cake in the refrigerator for at least 30 minutes before serving to set the frosting.

Nutrional Value

  • Calories: 540
  • Total fat: 34g
  • Saturated fat: 20g
  • Cholesterol: 120mg
  • Sodium: 250mg
  • Total carbohydrates: 53g
  • Dietary fiber: 1g
  • Sugars: 36g
  • Protein: 7g
Italian Cream Cake
Italian Cream Cake

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