This Italian Cream Cake is one of those truly special desserts that looks impressive but is actually very straightforward to put together. We’re talking moist, tender layers packed with shredded coconut and chopped pecans, all frosted with a rich and dreamy cream cheese frosting. It’s the kind of cake that disappears fast at family gatherings — and everyone always asks for the recipe!
This is the kind of dessert I pull out for birthdays, holidays, or honestly any time I want to make someone feel really special. The combination of toasted coconut, crunchy pecans, and that tangy cream cheese frosting is just absolutely unbeatable. It’s a classic Southern dessert for a reason!
A DELICIOUSLY CLASSIC ITALIAN CREAM CAKE
Don’t let the layered cake intimidate you! This recipe uses simple, straightforward techniques and ingredients you likely already have on hand. The batter comes together beautifully and the cream cheese frosting is so easy to whip up. Once you slice into those gorgeous layers, you are going to be so proud of yourself. This is the ultimate comfort food dessert and it is perfect for feeding a crowd!
FREQUENTLY ASKED QUESTIONS
Why is it called Italian Cream Cake if it’s a Southern dessert?
That’s a great question! The exact origin is a little fuzzy, but Italian Cream Cake has been a beloved staple of Southern cooking for generations. Most food historians believe it was likely developed by Italian immigrants in the South. Regardless of where it came from, it has become a true Southern classic and an absolute crowd-pleaser!
Can I use a different type of nut?
Absolutely! Pecans are the traditional choice and they add a wonderful buttery, slightly sweet flavor. But walnuts work really well here too. If you have a nut allergy or just don’t love nuts, you can simply leave them out and the cake will still be fantastic.
Do I have to use buttermilk?
Buttermilk is really important here because it reacts with the baking soda to give the cake a beautiful, tender crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup and then filling it to the 1-cup line with regular whole milk. Let it sit for about 5 minutes and you’re good to go!
How do I keep my cake layers from sticking to the pans?
I always spray my cake pans generously with nonstick cooking spray (the kind with flour in it works great) and then I also line the bottom with a round of parchment paper. It’s a little extra step but it gives you total peace of mind that those beautiful layers will come right out!
Can I toast the coconut and pecans?
Yes and I highly recommend it! Toasting them brings out so much more flavor. Just spread them out on a baking sheet and pop them in a 350°F oven for about 5-7 minutes, keeping a close eye on them. They can go from perfectly toasted to burnt pretty quickly!
Can I make this cake ahead of time?
Yes! You can bake your cake layers the day before, let them cool completely, wrap them tightly in plastic wrap and keep them at room temperature overnight. Then frost the next day. The assembled, frosted cake can be covered and kept in the refrigerator for up to 3 days. I actually think it tastes even better the next day once all those flavors have had time to settle!
How do I store leftover Italian Cream Cake?
Because of the cream cheese frosting, this cake needs to be stored in the refrigerator. Cover it well (or put it in a cake carrier) and it will keep for up to 3 days. Let individual slices come to room temperature for about 15-20 minutes before serving for the best flavor and texture.
Can this be frozen?
Yes! This cake freezes really well. You can freeze individual slices or the whole cake. Wrap it tightly in plastic wrap and then a layer of aluminum foil to protect against freezer burn. It will keep for up to 3 months. Thaw overnight in the refrigerator before serving.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- all-purpose flour – use a spoon to fill your measuring cup and level it off so you don’t end up with a dry, dense cake. Don’t pack it in!
- baking soda – make sure it is fresh for the best rise. You can test it by dropping a little into warm water — if it bubbles vigorously, you’re good to go!
- salted butter – make sure it is fully softened to room temperature. This is really important for getting a light and fluffy batter.
- vegetable shortening – using a combination of butter and shortening gives this cake its classic tender, moist texture. Don’t skip it!
- granulated sugar – this is your standard white sugar. I have not tested this with sugar substitutes so I can’t speak to how those would work here.
- eggs – you will be separating the egg whites from the yolks for this recipe. Beating the egg whites to stiff peaks and folding them into the batter is what gives this cake its wonderfully light and fluffy crumb. It’s worth the extra step!
- buttermilk – see my FAQ above for a quick homemade substitute if you need one.
- vanilla extract – use pure vanilla extract for the best flavor. It really does make a difference in baked goods!
- sweetened shredded coconut – this goes right into the cake batter and also onto the outside of the frosted cake. It is a signature ingredient that gives this cake its unique flavor and texture.
- chopped pecans – roughly chop these so you get some nice texture in every bite. Toasting them first is highly recommended!
- cream cheese – make sure it is fully softened to room temperature so your frosting is perfectly smooth with no lumps.
- powdered sugar – also called confectioners’ sugar. Sift it if you want an extra silky smooth frosting.
HOW TO MAKE ITALIAN CREAM CAKE
Preheat oven to 350°F. Spray three 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper circles. In a medium bowl, whisk together the flour and baking soda. Set aside.
Separate your eggs, placing the yolks in one bowl and the whites in a separate clean bowl. Using a hand mixer or stand mixer, beat the egg whites until stiff peaks form. Set aside.
In a large bowl (or the bowl of your stand mixer), beat the softened butter and shortening together on medium speed until light and fluffy, about 2-3 minutes. Add the granulated sugar and continue beating until well combined. Add egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low, alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Mix just until everything is incorporated — overmixing can make it tough and rubbery! Stir in the shredded coconut and chopped pecans by hand.
Using a rubber spatula, gently fold in the beaten egg whites in two or three additions. You want to keep as much air in there as possible — this is what gives you that beautifully light cake. Divide the batter evenly among the three prepared cake pans.
Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean and the edges are just starting to pull away from the sides of the pan. Allow the cakes to cool in the pans for 10 minutes then turn out onto a wire rack to cool completely before frosting. Do not frost a warm cake!
While the cakes are cooling, make your cream cheese frosting. Beat the softened cream cheese and butter together until completely smooth. Add the vanilla extract. Gradually add the powdered sugar, beating on low at first and then increasing speed until the frosting is fluffy and smooth. Once your cakes are completely cool, place one layer on your cake plate or stand. Spread an even layer of frosting on top. Add the second layer and repeat. Place the final layer on top and frost the top and sides of the entire cake. Press additional toasted pecans and shredded coconut onto the sides and top of the cake. Serve at room temperature!
PRO TIPS FOR THE BEST ITALIAN CREAM CAKE
- Room temperature ingredients are key. Both your butter and cream cheese need to be fully softened to room temperature before you start. Cold butter won’t cream properly and cold cream cheese will leave you with a lumpy frosting. Set everything out about an hour before you start baking.
- Don’t skip the egg white step. I know it feels like extra work but beating those egg whites to stiff peaks and folding them into the batter is what makes this cake genuinely special. It creates an incredibly light and tender crumb that you just can’t get any other way.
- Toast your coconut and pecans. It only takes a few extra minutes and it dramatically deepens the flavor of both. This is one of those small steps that makes a really big difference in the final result.
- Use an offset spatula for frosting. It makes spreading the cream cheese frosting between layers and around the outside of the cake so much easier. It’s a small kitchen tool but it is totally worth having for any layer cake!
- Level your cake layers if needed. If your cake layers baked up with a dome in the center, just use a long serrated knife to carefully slice off that dome so the layers stack up nice and flat. Your finished cake will look so much more polished!
WHAT TO SERVE WITH ITALIAN CREAM CAKE
This cake is honestly a showstopper all on its own! But if you’re putting together a full dessert spread, it pairs wonderfully alongside a big pot of coffee or a sweet Southern iced tea. For a full dinner menu, this is a perfect follow-up to a classic comfort food meal like Baked Ziti, Crock Pot Pork Chops with mashed potatoes, or a big pot of soup. It is the perfect way to end any family dinner on a really special note!
Italian Cream Cake
Ingredients
Method
- Preheat oven to 350°F. Spray three 9-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper circles. Set aside.
- In a medium bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking soda. Set aside.
- Separate 5 large eggs, placing yolks in one bowl and whites in a separate, clean bowl. Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites on high speed until stiff peaks form, about 3-4 minutes. Set aside.
- In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat ½ cup softened butter and ½ cup shortening on medium speed until light and fluffy, about 2-3 minutes.
- Add 2 cups granulated sugar and beat until well combined, about 2 more minutes. Add the 5 egg yolks one at a time, beating well after each addition. Mix in 2 teaspoons vanilla extract.
- With the mixer on low speed, alternately add the flour mixture and 1 cup buttermilk, beginning and ending with the flour mixture (flour – buttermilk – flour – buttermilk – flour). Mix just until incorporated — do not overmix!
- Using a wooden spoon or spatula, stir in 1 cup shredded coconut and 1 cup chopped pecans by hand.
- Gently fold the beaten egg whites into the batter in two or three additions using a rubber spatula, being careful not to deflate them.
- Divide the batter evenly among the three prepared cake pans. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely, at least 1 hour.
- To make the frosting: Beat 16 oz softened cream cheese and ½ cup softened butter together on medium speed until completely smooth, about 3 minutes. Mix in 2 teaspoons vanilla extract. Gradually add 4 cups sifted powdered sugar, beating on low at first, then increasing to medium-high until fluffy and smooth.
- Place one cooled cake layer on a serving plate or cake stand. Spread about 1 cup of frosting evenly over the top. Place second layer on top and repeat. Add the third layer and frost the top and sides of the entire cake with the remaining frosting.
- Press ½ cup toasted shredded coconut and ½ cup toasted chopped pecans onto the sides and top of the frosted cake for garnish. Serve at room temperature!
Can this be made in a 9/13 pan single layer?
Makes me hungry.
This is so good!!!
I would like to be able to print these recipes. No option available to do so. HELP!!!
Press ctrl and the letter p and print out what you want.
judy,this does not work….am i doing something wrong?
The introductory recipe calls for buttermilk and when I click on full recipe it gives me very different ingredients. Why?
how can i print these out?….at my age and with artis it is painful to try and write themout.
As the other person requested, CAN this cake be made in a 9×13 single layer sheet pan? That shows in your picture, but your recipe says 3 8-inch cake pans. Thanks.
YUMMY