How many carbs are in a slice of Italian cream cake?

December 17, 2025 •

4 min read

Based on a variety of recipes and store-bought options, the carbohydrate content in a single slice of Italian cream cake can range dramatically, from as low as 47 grams to over 98 grams. This wide fluctuation makes it difficult to give a single, definitive answer without considering the specific recipe and portion size.

Quick Summary

The carbohydrate count for a slice of Italian cream cake is not uniform and fluctuates widely depending on the recipe, serving size, and ingredients used, such as flour, sugar, and icing.

Key Points

Carb Range: A slice of Italian cream cake can contain anywhere from 47g to over 98g of carbohydrates, depending on the recipe and serving size.
Serving Size Matters: Larger, commercially-prepared slices often contain more carbohydrates than smaller, homemade portions.
Ingredient Impact: The main carb sources are flour, sugar in the cake and icing, and sweetened coconut.
Low-Carb Options Exist: It is possible to bake a lower-carb Italian cream cake by substituting ingredients like almond flour for regular flour and non-nutritive sweeteners for sugar.
Check Labels: For store-bought cakes, the most accurate way to determine the nutritional content is to check the product's nutritional label or website.
Mindful Moderation: Given the high carb and sugar content, Italian cream cake is best enjoyed in moderation, especially for those managing blood sugar or carb intake.

Understanding the Carb Count in Italian Cream Cake

Italian cream cake is a rich, decadent dessert, and its nutritional profile can vary significantly. The final carbohydrate count is the result of several key ingredients, with flour, sugar, and the cream cheese frosting being the primary contributors. The amount of sugar, both granulated in the cake batter and powdered in the frosting, is a major driver of the total carb load. Additionally, the use of sweetened coconut and the quantity of buttermilk can affect the overall carbohydrate count. The inclusion of nuts, such as pecans, adds some dietary fiber, but these are a minor influence on the total carbohydrates when compared to the sugar and flour content.

The Role of Serving Size and Recipe Variation

One of the most significant factors influencing the final carb count is the portion size. A small, carefully portioned slice will naturally contain fewer carbohydrates than a large, bakery-style wedge. This is particularly evident when comparing nutrition data from different sources, which often use wildly different definitions of a 'slice.' A homemade recipe might yield smaller, more reasonable slices, while a large commercial cake from a store or cafeteria often features generous servings. This discrepancy highlights the importance of checking the nutritional information based on the specific cake you are consuming, if available, rather than relying on a general average.

Comparing Carb Counts from Different Sources

The following table illustrates the variability in carbohydrate content based on different reported nutrition facts. These examples reflect different recipes, preparation methods, and serving sizes, emphasizing the need for caution when estimating your intake.


Source	Serving Size	Total Carbs	Sugars
Nutritionix	Unspecified	47g	36g
Life Love and Sugar	1 slice	62g	43.9g
Allrecipes	Unspecified	83g	Not specified
Eat This Much (Piccadilly)	185g slice	88g	69g
MyFoodDiary (Central Market)	299g slice	98g	Not specified

How to Reduce Carbs in Italian Cream Cake

For those watching their carbohydrate intake, there are several modifications that can significantly lower the carb count of an Italian cream cake. These adjustments often involve swapping traditional ingredients for low-carb alternatives, as seen in some specialty recipes.

Flour Substitution: Instead of using all-purpose flour, a low-carb alternative like almond flour or coconut flour can be used. A recipe by All Day I Dream About Food specifically mentions using almond flour for a low-carb version.
Sugar Alternatives: Granulated sugar can be replaced with non-nutritive sweeteners such as erythritol, stevia, or Swerve. Powdered sugar in the frosting can also be swapped with a powdered sugar substitute to reduce carbs further.
Unsweetened Coconut: Instead of sweetened shredded coconut, which is coated in sugar, opt for unsweetened shredded coconut. This adds the flavor and texture without the extra sugar.
Smaller Portions: The simplest method is to control your portion size. A smaller, well-portioned slice will always have fewer carbohydrates than a larger one, regardless of the recipe.
Modify the Frosting: Reduce the amount of powdered sugar or use a different type of frosting, such as a mascarpone-based icing, which can have a lower overall sugar content than a standard cream cheese icing.

The Impact of Ingredient Choices

The choices made during baking can have a substantial effect on the final nutritional outcome. For instance, recipes that call for copious amounts of powdered sugar in the cream cheese frosting will end up with a much higher carbohydrate count than those that use a more moderate amount. The type of flour is also critical; standard cake flour is a high-carb ingredient, while almond flour contains significantly fewer net carbohydrates.

Making an Informed Decision

When choosing Italian cream cake, especially from a bakery or restaurant, the best approach is to check for available nutritional information. Most chains and commercial bakeries provide this data online or in-store, allowing you to make an informed choice based on your dietary needs. For homemade versions, calculating the nutrition based on your specific recipe and portion size is the most accurate way to determine the carbohydrate content. With a little planning and smart ingredient substitutions, it is possible to enjoy a slice of Italian cream cake while staying mindful of your carb intake.

Conclusion

There is no single answer to the question of how many carbs are in a slice of Italian cream cake. The count is highly variable, influenced heavily by recipe, portion size, and ingredient choices. The carb content can range from around 47 grams for a small, modified slice to over 98 grams for a large, commercial serving. For the most accurate information, consult nutritional labels on store-bought versions or calculate based on your own recipe. Making conscious choices, such as using alternative sweeteners or smaller portions, can help manage the impact on your carbohydrate intake.

To learn more about tracking nutrition and healthy eating, reliable resources include the Academy of Nutrition and Dietetics at eatright.org.

Frequently Asked Questions

The high carbohydrate count is primarily due to the large amounts of granulated sugar used in the cake batter and powdered sugar found in the rich, cream cheese frosting.

Yes, the net carb count can be slightly lower than the total carbs. Some Italian cream cake recipes, especially homemade ones, include a small amount of dietary fiber from ingredients like coconut and pecans, which is subtracted to calculate net carbs.

No, not all Italian cream cake recipes are high in carbs. Some specialty recipes, including keto or low-carb versions, use alternative flours and sugar substitutes to significantly lower the carbohydrate content.

Yes, the type of flour has a significant impact. Traditional recipes use all-purpose or cake flour, which are high in carbohydrates. Low-carb versions often substitute with almond or coconut flour to reduce the carb load.

For accurate information, check the restaurant's website or ask for their nutritional information. Many food chains provide detailed nutritional data online, allowing you to check the specific carb count per serving.

Italian cream cake can be quite high in carbs due to its dense cake layers and sweet cream cheese frosting. Its carbohydrate and sugar content is generally comparable to other rich, layered cakes like red velvet or carrot cake.

Yes, pecans contain some carbohydrates and dietary fiber. However, the amount used in a typical Italian cream cake recipe is usually not a major factor compared to the sugar and flour.