Introduction

Italian Cream Cake is a rich, moist dessert bursting with coconut and pecan flavors. Topped with a creamy, luscious cream cheese frosting, this cake is perfect for celebrations or a special treat any day.

Italian Cream Cake Recipe - Recipe Image

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
Cream Cheese Frosting:
11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour three 9-inch round baking pans.
Step 2: In a large bowl, cream the butter, shortening, and sugar until light and fluffy, about 5 to 7 minutes. Beat in the egg yolks and vanilla extract.
Step 3: Combine the flour and baking soda. Add to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Beat until just combined, then stir in the coconut and pecans.
Step 4: In a separate clean bowl, beat the egg whites until stiff but not dry. Fold one-quarter of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites.
Step 5: Divide the batter evenly among the prepared pans. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Step 7: For the frosting, beat the cream cheese and butter until smooth. Gradually add the confectioners’ sugar and vanilla extract, beating until fluffy. Stir in the chopped pecans.
Step 8: Spread the frosting between the cake layers, then cover the top and sides of the assembled cake. Chill in the refrigerator before serving.

Tips & Variations

Room temperature eggs beat better and help create a lighter cake texture.
Use fresh pecans and toast them lightly for a deeper nutty flavor.
For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
Add a splash of rum or bourbon to the frosting for an adult twist.

Storage

Store the cake covered in the refrigerator for up to 4 days. To keep it moist, place it in an airtight container or wrap it well. Before serving, let it sit at room temperature for 15–20 minutes for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day ahead and keep them wrapped tightly in plastic wrap at room temperature. Assemble and frost on the day you plan to serve it for the freshest taste.

Can I freeze Italian Cream Cake?

Yes, you can freeze the unfrosted cake layers in airtight containers for up to 2 months. Thaw them overnight in the refrigerator before frosting and serving.

Italian Cream Cake Recipe

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★★★★★

4.5 from 105 reviews

Italian Cream Cake is a rich and moist layered dessert featuring a tender coconut and pecan-speckled cake with a luscious cream cheese frosting studded with chopped pecans. This Southern classic is perfect for celebrations or any special occasion, combining textures and flavors that delight with every bite.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 20-25 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1–1/2 cups sweetened shredded coconut
1 cup chopped pecans

Cream Cheese Frosting

11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners’ sugar
1–1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Instructions

Make the cake batter: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round baking pans. In a large bowl, cream together the softened butter, shortening, and sugar until the mixture becomes light and fluffy, which should take about five to seven minutes. Beat in the egg yolks and vanilla extract to incorporate them well.
Combine dry and wet ingredients: In a separate bowl, sift together the all-purpose flour and baking soda. Alternately add the flour mixture and buttermilk to the creamed butter mixture, beginning and ending with the flour. Beat just until combined to avoid overmixing. Then stir in the shredded coconut and chopped pecans evenly throughout the batter.
Beat the egg whites: In a clean bowl with clean beaters, beat the egg whites until they hold stiff peaks but are not dry. This adds lightness and volume to the cake.
Incorporate egg whites: Gently fold one-quarter of the beaten egg whites into the batter to lighten it, then carefully fold in the remaining egg whites until no white streaks remain. This helps maintain the batter’s airiness.
Bake the cakes: Divide the batter evenly among the prepared pans and smooth the tops. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Prepare the frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar and vanilla extract, beating until the frosting is fluffy and spreadable. Stir in the chopped pecans.
Assemble the cake: Once the cakes are completely cool, spread a layer of frosting between each cake layer. Then cover the top and sides of the cake with the remaining frosting. Refrigerate the cake until ready to serve to keep it fresh and flavorful.