This Italian Cream Cake has a pumpkin cream cheese frosting that makes this a winning combination. This dessert is perfect for the holidays or any occasion. This is a moist and family favorite cake that I’ve made for years.
This Italian cake has a luscious cream cheese pumpkin frosting. And the combination of the cake and frosting is unbelievable.
Italian Cream Cake with Pumpkin Frosting
There is nothing as yummy as a cake. It is my favorite dessert to bake. It’s like a project that has the sweetest results.
My family and friends love this cake, and I think you will too.
The batter has coconut, pecans, and buttermilk which sets it apart from the basic white cake. And the frosting has a hint of pumpkin, so it’s a perfect autumn dessert.
If you make it this fall, add some cute mini-pumpkins on top. Cake decorating doesn’t get easier than this.
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You’ll be happy to know that my husband is my toughest food critic. And I’m happy to say this passed him with two thumbs up. If he had a third hand, it would be three thumbs!
I hope you like this moist and yummy cake.
Here are a couple of frequently asked questions:
What is an Italian Cream Cake made of?
It is a basic white cake with the addition of pecans and coconut. The frosting is usually whip cream or a cream cheese base.
Why is it called an Italian Cream Cake?
This cake’s origins are not from Italy. Its origins are southern. I find that it reminds me of a hummingbird cake!
Does Italian Cream Cake need to be refrigerated?
Yes, since the frosting has cream cheese in the ingredients, this cake needs to be placed in the fridge.
Italian Cream Cake
- 1 cup Buttermilk
- 1 tsp baking soda
- 5 eggs separate eggs
- ½ cup butter 1 stick
- ½ cup cooking oil
- 2 cups sugar
- 2 cups flour
- 3 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp salt
- 1 cup pecans
- 7 oz shredded coconut
- 1 cup Butter 2 sticks at room temperature
- 4 cups powdered sugar
- 16 oz cream cheese room temperature
- ½ tsp cinnamon
- 2 tsp vanilla extract
- ½ tsp nutmeg
- ¼ tsp cloves
- 3 tbsp pumpkin puree
- Preheat oven to 350°
- Grease two 9-inch round cake pans. Line bottoms with wax paper and grease. Sprinkle flour and coat the entire inside of the pans.
- Mix buttermilk and baking soda and set aside.
- In another mixing bowl, separate the eggs, and beat whites until stiff. Set aside.
- Cream together butter, cooking oil, and sugar.
- Add egg yolks one at a time to the cream butter mixture. Beat well after each addition.
- Mix flour and baking powder.
- To egg mixture, alternate adding the buttermilk and flour mixture.
- Next, add vanilla and salt to the cake batter.
- Fold in egg whites and stir in gently.
- Also, gently fold in the pecans and coconut.
- Pour into prepared cake pans.
- Bake for 25 minutes at 350°
- Cool on a rack and remove wax paper.
- Beat cream cheese and slowly add powdered sugar and vanilla extract. Beat in butter. Mix until smooth.
- Measure 1¾ cups of the frosting and add cinnamon, nutmeg, cloves, and pumpkin puree. Beat until smooth.
- Place the bottom cake layer on a cake platter and frost the top with the pumpkin frosting. Place the second layer on top and finish frosting the rest of the cake with the plain cream cheese frosting.
- Slice and serve.
For More Pumpkin Recipes, Check-Out:
I always have cake cravings, and according to my auntie, desserts go to another place in your stomach, so you always have room for it. Enjoy a slice with a cup of tea or coffee! And I hope you have a chance to make this Italian Cream Cake recipe.
If you missed my pumpkin bread recipe by chance, you need to make sure to check it out. And, of course, there is this year’s Thanksgiving Tablescape!
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Oh Janine, that cake! Italian Cream Cake…one of my all time favs ! And love how you gave it that little pumpkin twist! And what a lovely memory you have of baking with your mom. I was lucky in that respect as well, we are truly blessed! Thanks for the recipe and the story. Have a great day my friend.
I have a thing for cheesecake and if there’s pumpkin involved it must be heavenly 😉 It looks delicious and so pretty!
Oh, Janine I can almost taste it! It looks so delicious! I will for sure try it!! So fun to be in this blog hop with you, my friend!
You are blessed like me to have a mom that baked with you. I think that is why so many of us love to cook and bake. I take orders for cakes at Thanksgiving and Christmas and I am definitely going to make this cake. It looks and sounds perfect!
Sam - Raggedy Bits
Oh, this cake sounds so divine!! You sure have been blessed with a fabulous cooking gene from your mum! All of your recipes look so yummy and never disappoint when I have made them!!
Jodie & Julie
OMG! I’m craving cake and it’s all your fault!! ahahah! This cake is so beautiful and looks so delicious I wish I could just drop everything and make it right now. No really. Ok…..the next time you make it just make sure I get an invitation!!! Thanks for sharing this. I might just try it for Thanksgiving this year!
xoxo Jodie & Julie
This looks so good! You had me at pumpkin!
Wow, this cream cake looks divine! I can’t wait to try this recipe! You staged everything so beautifully too. I love the pumpkin twist too. I need a slice and now! Pinned this one for sure!
Beautiful…like you! Your simple elegance always inspires…and Italian cream is my favorite. Your idea to add some pumpkin to the frosting? Brilliant! Be thankful this season for your creative mind and spirit….such a gift! Blessings for Thanksgiving celebrations with your family and friends.
Coco in the Kitchen
Italian caught my eye. It always does.
What a gorgeous creation, J! I must make this, like, tonight! xo
sara s syrett
That cake look so good! And Ioved your story of baking! I have similar memories. The photos are beautiful!
Tara @ Lehman Lane
Janine this cake looks and sounds absolutely amazing! Loved hearing about you baking with your mom. Def pinning and thanks so much for all your hard work on this hop!
Wow!! This looks so delicious! Also the photographs are beautiful. Have a very happy Thanksgiving!
I made this cake for my family last Thanksgiving. Everyone loved it! It’s soooo good!
I’m finally getting around to my comments and I love that you made my cake! It is such a moist and yummy cake! Happy that you like it!!! Ok, now you have to make my almond cookies! Happy Holidays!