Italian Cream Cake is a rich, indulgent dessert that beautifully blends the delicate flavors of coconut, pecans, and a buttery vanilla cake base with layers of tangy cream cheese frosting. Despite its name, this cake is more of a Southern tradition than an Italian one, but its luxurious taste and stunning presentation make it a standout for any occasion.
Whether it’s a celebration, holiday gathering, or a special dessert for a dinner party, this moist, nutty cake is always a crowd favorite. The marriage of textures—crunchy pecans, chewy coconut, and soft cake—creates a perfect balance that’s both rustic and refined. Here’s how to make the best, most unique version of Italian Cream Cake at home.
Ingredients
For the cake:
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 stick (½ cup) unsalted butter, softened
½ cup shortening
2 cups granulated sugar
5 large eggs, separated
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans (lightly toasted)
For the cream cheese frosting:
8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar, sifted
½ cup chopped pecans (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper circles for easier release.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and shortening together until creamy. Add the sugar and beat until light and fluffy, about 4-5 minutes.
- Separate the eggs. Add the egg yolks to the butter mixture, one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Gradually add the flour mixture to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Fold in the shredded coconut and chopped pecans with a spatula to distribute evenly.
- In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, being careful not to deflate them. This step adds airiness to the cake layers.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Add the vanilla extract and gradually beat in the powdered sugar until fully incorporated and fluffy.
- Once the cakes are fully cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top.
- Add the second cake layer and repeat the frosting. Top with the final cake layer and frost the top and sides of the cake.
- Decorate the cake with chopped pecans around the sides and/or sprinkled on top as desired.
- Chill the cake for at least an hour before serving for cleaner slices and best flavor.
This Italian Cream Cake stands out for its incredible texture, sweet and nutty flavor, and luscious frosting that ties everything together. It’s perfect for birthdays, anniversaries, or simply when you want to treat yourself to something truly special. Once you’ve made it from scratch, you’ll see why it’s a beloved dessert in so many homes.