Italian Cream Cake

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If you’re looking for a timeless dessert that’s rich, elegant, and guaranteed to impress, this Italian Cream Cake is the perfect recipe. Despite its name, Italian Cream Cake is a beloved Southern classic known for its incredibly moist layers, sweet shredded coconut, crunchy pecans, and luscious cream cheese frosting.

This beautiful three-layer cake is a favorite for birthdays, weddings, Easter, Christmas, Thanksgiving, and family celebrations. Every slice is soft, buttery, and packed with flavor, while the fluffy cream cheese frosting ties everything together with the perfect balance of sweetness and tang.

Whether you’re baking for a special occasion or simply craving an old-fashioned homemade cake, this Italian Cream Cake is one recipe you’ll return to again and again.

Why You’ll Love This Italian Cream Cake

There are so many reasons this classic cake has remained popular for generations:

• Light, moist cake layers with a tender crumb.
• Rich cream cheese frosting that’s silky and smooth.
• Sweet shredded coconut adds wonderful texture.
• Toasted pecans provide buttery crunch.
• Elegant presentation perfect for celebrations.
• Easy-to-follow recipe using everyday ingredients.
• Tastes even better the next day.

It’s a bakery-quality dessert that’s surprisingly simple to make at home.

Ingredients You’ll Need

For the Italian Cream Cake

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1½ cups sweetened shredded coconut
• 1 cup chopped pecans

For the Cream Cheese Frosting

• 16 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 5 cups powdered sugar
• 2 teaspoons vanilla extract

Garnishes

• 1 cup toasted coconut
• ½ cup pecan halves
• Additional chopped pecans

How to Make Italian Cream Cake

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F (175°C).

Grease and flour three 9-inch round cake pans.

Line the bottoms with parchment paper to ensure easy release after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together:

• All-purpose flour
• Baking soda
• Salt

Set the mixture aside.

Step 3: Cream the Butter, Shortening, and Sugar

Using an electric mixer, beat the softened butter and shortening together until smooth.

Gradually add the granulated sugar and continue beating for 4–5 minutes until the mixture becomes light, fluffy, and airy.

Add the egg yolks one at a time, beating well after each addition.

Mix in the vanilla extract.

This process creates a rich, flavorful base for the cake.

Step 4: Add the Dry Ingredients and Buttermilk

Alternate adding the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture.

Mix only until combined.

Fold in the shredded coconut and chopped pecans using a rubber spatula.

These classic ingredients give Italian Cream Cake its signature flavor and texture.

Step 5: Whip the Egg Whites

In a clean mixing bowl, beat the egg whites until stiff peaks form.

Carefully fold the whipped egg whites into the batter using gentle motions.

This extra step creates the cake’s light, tender crumb while keeping it moist.

Step 6: Bake

Divide the batter evenly among the prepared cake pans.

Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until smooth and creamy.

Gradually add the powdered sugar while mixing on low speed.

Mix in the vanilla extract.

Continue beating until the frosting becomes fluffy, silky, and easy to spread.

Assemble the Cake

Place the first cake layer on a serving plate or cake stand.

Spread an even layer of cream cheese frosting over the top.

Repeat with the second and third cake layers.

Cover the top and sides of the cake with the remaining frosting.

Press toasted coconut around the sides of the cake.

Decorate the top with pecan halves and additional chopped pecans for a classic Southern presentation.

Expert Tips for the Best Italian Cream Cake

Use Room-Temperature Ingredients

Butter, eggs, cream cheese, and buttermilk blend together more easily, producing a smoother batter and lighter cake.

Whip the Egg Whites Properly

Whipped egg whites are essential for achieving the airy texture that makes Italian Cream Cake so unique.

Don’t Overmix

Once the flour has been added, mix only until combined to keep the cake soft and tender.

Toast the Coconut

Lightly toasting the coconut before decorating enhances its natural sweetness and creates extra flavor.

Cool Completely Before Frosting

Warm cake layers can melt the frosting and make decorating difficult.

Delicious Variations

This classic recipe can easily be adapted to suit your taste.

Strawberry Italian Cream Cake

Add fresh sliced strawberries between the cake layers for a fruity twist.

Pineapple Italian Cream Cake

Spread crushed pineapple filling between the layers for a tropical variation.

White Chocolate Italian Cream Cake

Fold white chocolate chips into the batter or drizzle melted white chocolate over the finished cake.

Lemon Italian Cream Cake

Add fresh lemon zest to both the batter and frosting for a bright citrus flavor.

Cupcakes

Bake the batter in cupcake liners for 18–22 minutes and top with cream cheese frosting.

Serving Suggestions

Italian Cream Cake pairs beautifully with:

• Fresh strawberries
• Vanilla bean ice cream
• Coffee
• Espresso
• Earl Grey tea
• Sweet dessert wine
• Fresh berries
• Whipped cream

Its elegant appearance makes it ideal for birthdays, weddings, anniversaries, Easter, Thanksgiving, Christmas, bridal showers, and Sunday family dinners.

Storage Instructions

Refrigerator

Store the frosted cake tightly covered in the refrigerator for up to 5 days.

Allow slices to sit at room temperature for 20–30 minutes before serving for the best flavor and texture.

Freezer

Wrap unfrosted cake layers tightly in plastic wrap and aluminum foil.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before frosting and assembling.

Make Ahead

Bake the cake layers one day ahead. Wrap them well and frost the cake the following day for easier assembly and even better flavor.

Frequently Asked Questions

Is Italian Cream Cake Actually Italian?

Despite its name, Italian Cream Cake is widely considered a Southern American dessert and has become a staple of Southern baking traditions.

Why Separate the Eggs?

Whipping the egg whites separately creates a lighter, fluffier cake while maintaining a moist texture.

Can I Skip the Pecans?

Yes. Although pecans are traditional, the cake is still delicious without them or can be made with walnuts instead.

Why Use Buttermilk?

Buttermilk adds moisture, tenderness, and a subtle tang that balances the sweetness of the cake.

Recipe Summary

Prep Time: 30 minutes
Bake Time: 25–30 minutes
Cooling & Frosting: 1 hour 15 minutes
Total Time: About 2 hours 15 minutes
Yield: 12–16 servings

This Italian Cream Cake is a timeless Southern dessert that’s loved for its moist layers, rich cream cheese frosting, sweet coconut, and crunchy pecans. Elegant enough for holidays and celebrations yet simple enough to make at home, this classic layer cake is sure to become one of your family’s favorite recipes. Every slice delivers the perfect balance of buttery cake, creamy frosting, and toasted coconut, making it a dessert that’s impossible to resist.