This Italian cream cake is a rich, moist layered cake made with coconut, pecans, and a tangy cream cheese frosting. A classic Southern-style dessert perfect for holidays and special occasions.
Italian Cream Cake
Italian cream cake is a luxurious layered dessert known for its soft, tender crumb and rich flavor from coconut, pecans, and buttermilk. Despite the name, it is actually a Southern classic, often served at weddings, holidays, and celebrations.
The cake is topped with a smooth cream cheese frosting and finished with more coconut and pecans for texture and flavor in every bite.
Why You’ll Love This Recipe
- Moist and tender crumb
- Rich cream cheese frosting
- Coconut and pecan flavor in every bite
- Perfect for special occasions
- Make-ahead friendly
- Classic Southern dessert
Recipe Information
Prep Time: 25 minutes
Bake Time: 25–30 minutes
Cooling Time: 1 hour
Total Time: About 2 hours
Yield: 1 three-layer 8-inch cake
Ingredients
Cake Batter
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Cream Cheese Frosting
- 8 oz (225g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (for topping)
- ½ cup shredded coconut (for topping)
Equipment Needed
- Three 8-inch round cake pans
- Mixing bowls
- Electric mixer
- Spatula
- Cooling rack
Step-by-Step Directions
Step 1: Prepare Oven and Pans
Preheat oven to 350°F (175°C).
Grease and flour three 8-inch cake pans or line with parchment paper.
Step 2: Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy.
This takes about 3–5 minutes.
Step 3: Add Egg Yolks
Separate eggs.
Add yolks one at a time, mixing well after each addition.
Stir in vanilla and almond extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking soda
- Salt
Step 5: Alternate Wet and Dry
Add dry ingredients to butter mixture alternately with buttermilk.
Mix until just combined.
Step 6: Add Coconut and Pecans
Fold in:
- Shredded coconut
- Chopped pecans
Step 7: Beat Egg Whites
In a clean bowl, beat egg whites until stiff peaks form.
Gently fold into batter to keep it light and airy.
Step 8: Bake
Divide batter evenly among prepared pans.
Bake for 25–30 minutes, or until a toothpick comes out clean.
Let cool in pans for 10 minutes, then transfer to wire racks.
Step 9: Make Frosting
Beat cream cheese and butter until smooth.
Add powdered sugar gradually until fluffy.
Stir in vanilla extract.
Step 10: Assemble Cake
Place one cake layer on a plate.
Spread frosting on top.
Repeat with remaining layers.
Frost outside of cake completely.
Step 11: Decorate
Press chopped pecans and shredded coconut onto sides or top of cake.
Serving Suggestions
Serve Italian cream cake with:
- Coffee or espresso
- Fresh berries
- Whipped cream
- Vanilla ice cream
Storage
Refrigerator
Store covered for up to 5 days.
Freezer
Freeze unfrosted layers for up to 2 months.
Tips for Success
- Beat egg whites properly for a light texture
- Do not overmix batter after folding
- Use room-temperature ingredients for best results
- Chill cake before slicing for clean layers
- Toast pecans for extra flavor
Final Thoughts
Italian cream cake is a rich, elegant dessert that balances soft, moist layers with crunchy pecans, sweet coconut, and tangy cream cheese frosting. It’s a timeless celebration cake that feels both comforting and special, perfect for holidays and gatherings.