Italian Cream Cake
This Italian Cream Cake is a showstopping Southern dessert with layers of moist coconut-pecan cake and dreamy cream cheese frosting. Despite its name, this cake is actually an American classic that’s been a favorite at celebrations for decades.
With its tender crumb, toasted coconut, and crunchy pecans, this cake delivers incredible texture in every bite. The cream cheese frosting adds a tangy sweetness that perfectly balances the rich cake layers.
Whether you’re baking for a birthday, holiday gathering, or special occasion, this Italian Cream Cake will steal the show. It looks impressive but is surprisingly straightforward to make at home.
What Is Italian Cream Cake?
Italian Cream Cake is a traditional Southern layer cake made with buttermilk, coconut, and pecans. The cake gets its signature moisture from oil and buttermilk, creating an incredibly tender crumb that stays fresh for days.
The frosting is a luscious cream cheese buttercream that’s not too sweet. Toasted coconut and chopped pecans are folded right into the batter and sprinkled on top for decoration.
Despite the Italian name, this cake has deep roots in the American South. It became popular in the 1970s and has remained a beloved choice for weddings and special occasions ever since.
Ingredients You’ll Need
The ingredients for Italian Cream Cake are simple pantry staples with a few special additions. You’ll need all-purpose flour, baking soda, buttermilk, and eggs as your base ingredients.
The signature flavors come from sweetened shredded coconut and chopped pecans. Using oil instead of butter keeps the cake extra moist, while vanilla extract enhances all the flavors.
For the frosting, you’ll need cream cheese, butter, powdered sugar, and vanilla. Make sure both the cream cheese and butter are at room temperature for the smoothest, creamiest frosting.
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How to Make Italian Cream Cake
Start by toasting your pecans and coconut in the oven until golden and fragrant. This extra step adds incredible depth of flavor. Let them cool completely before adding to your batter.
Mix your dry ingredients in one bowl and wet ingredients in another. Combine them gently, then fold in the toasted coconut and pecans. Divide the batter evenly between three prepared cake pans.
Bake until a toothpick comes out clean, then cool completely before frosting. The cream cheese frosting comes together quickly in a stand mixer—beat until light and fluffy for the best texture.
Italian Cream Cake
Course: DessertCuisine: American (Southern)Difficulty: Intermediate4
servings30
25
minutes55
minutesA Southern classic featuring moist coconut-pecan cake layers with tangy cream cheese frosting. This stunning dessert is perfect for celebrations and feeds a crowd beautifully.
Ingredients
- For the Cake
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup vegetable oil
2 cups granulated sugar
5 large eggs, separated
1 cup buttermilk
2 teaspoons vanilla extract
1 cup sweetened shredded coconut, toasted
1 cup pecans, chopped and toasted
- For the Cream Cheese Frosting
16 ounces cream cheese, softened
¾ cup unsalted butter, softened
6 cups powdered sugar
2 teaspoons vanilla extract
½ cup pecans, chopped (for topping)
½ cup sweetened shredded coconut, toasted (for topping)
Directions
- Prepare pans: Preheat oven to 350°F. Grease and flour three 9-inch round cake pans. Line bottoms with parchment paper.
- Toast coconut and pecans: Spread coconut and pecans on separate baking sheets. Toast for 5-7 minutes until golden. Cool completely.
- Mix dry ingredients: Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- Cream butter and sugar: Beat softened butter, oil, and sugar in a large bowl until light and fluffy, about 3 minutes.
- Add egg yolks: Beat in egg yolks one at a time, mixing well after each addition.
- Alternate wet and dry: Add flour mixture and buttermilk alternately, beginning and ending with flour. Mix until just combined. Stir in vanilla.
- Fold in coconut and pecans: Gently fold in 1 cup toasted coconut and 1 cup toasted pecans.
- Beat egg whites: In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold into batter in three additions.
- Bake: Divide batter evenly among prepared pans. Bake 25-30 minutes until a toothpick inserted in the center comes out clean.
- Cool completely: Cool in pans 10 minutes, then turn out onto wire racks. Cool completely before frosting (about 1 hour).
- Make frosting: Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla.
- Assemble cake: Place one cake layer on a serving plate. Spread with 1 cup frosting. Repeat with the second layer. Add the final layer and frost the top and sides.
- Garnish: Press remaining toasted coconut and chopped pecans onto sides and top of cake. Refrigerate until ready to serve.
Notes
- Tips:
Toast coconut and pecans until fragrant for maximum flavor
Don’t skip beating the egg whites separately—this creates the signature light texture
Use room temperature ingredients for the smoothest batter and frosting - Substitutions:
Replace buttermilk with 1 cup milk + 1 tablespoon lemon juice (let sit 5 minutes)
Use unsweetened coconut if you prefer less sweetness
Swap pecans for walnuts or almonds
| Nutrient | Per Serving |
|---|---|
| Calories | 400 kcal |
| Total Fat | 26 g |
| Sugars | 21 g |
| Protein | 4 g |
| Dietary Fiber | 1 g |
Frosting and Assembly Tips
Make sure your cake layers are completely cool before frosting. Warm cakes will melt the frosting and create a mess. Place your first layer on a cake stand or serving plate.
Spread about one cup of frosting evenly on the first layer. Add the second layer, more frosting, then the final layer. Use the remaining frosting for the top and sides.
For a bakery-style finish, use an offset spatula to create smooth sides. Press toasted coconut and chopped pecans onto the sides and top for a beautiful rustic look.
Storage and Make-Ahead
Italian Cream Cake stays moist and delicious for up to 5 days when stored properly. Keep it covered in the refrigerator since the cream cheese frosting needs to stay cold.
Bring the cake to room temperature about 30 minutes before serving for the best flavor. The cake actually tastes better the next day as the flavors meld together beautifully.
You can bake the cake layers ahead and freeze them unfrosted for up to 2 months. Wrap each layer tightly in plastic wrap and aluminum foil before freezing.
Frequently Asked Questions
Can I make this cake in advance?
Yes! Bake the cake layers up to 2 days ahead and store wrapped at room temperature, or freeze for up to 2 months. Make the frosting the day you plan to assemble and serve for the freshest taste and best texture.
Why do I need to separate the eggs?
Beating the egg whites separately and folding them into the batter creates an incredibly light, tender crumb. This technique adds air to the cake and gives it that signature melt-in-your-mouth texture that sets Italian Cream Cake apart from other layer cakes.
Can I use a different type of frosting?
While cream cheese frosting is traditional and highly recommended, you can use buttercream if preferred. However, the tangy cream cheese frosting perfectly balances the sweet coconut cake and is truly what makes this recipe special.
