Introduction
Italian Cream Cake is a beloved Southern classic known for its incredibly moist texture, rich flavor, and luxurious cream cheese frosting. Despite its name, Italian Cream Cake is actually an American creation that became especially popular throughout the Southern United States. This elegant layer cake combines buttermilk, sweet coconut, crunchy pecans, and velvety cream cheese frosting into a dessert that feels both comforting and sophisticated.
The cake’s tender crumb comes from a combination of buttermilk and whipped egg whites, which create a light yet moist texture. The addition of shredded coconut and chopped pecans provides delightful texture and flavor throughout every slice. Finished with a thick layer of tangy cream cheese frosting and garnished with toasted coconut and pecans, this cake is a true showstopper.
Italian Cream Cake is perfect for birthdays, weddings, Easter, Christmas, Thanksgiving, baby showers, Mother’s Day celebrations, and family reunions. Its impressive appearance makes it ideal for special occasions, while its homemade flavor keeps people coming back for seconds.
What makes this cake particularly memorable is the balance of flavors. The sweetness of the cake is complemented by the slight tang of buttermilk and cream cheese frosting, while the coconut and pecans add depth and texture. Every bite offers a combination of creamy, crunchy, sweet, and buttery goodness.
If you’re looking for a cake that combines old-fashioned charm with bakery-quality flavor, Italian Cream Cake is an excellent choice. It is a timeless recipe that has earned a permanent place among the most cherished Southern desserts.
Ingredients
🍰 For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda½ 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
🥥 Garnish
- 1 cup toasted coconut
- ½ cup pecan halves
- Additional chopped pecans
Preparation
Step 1: Prepare the Cake Pans
Preheat oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans.
Line the bottoms with parchment paper.
Set aside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Salt
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat:
- Butter
- Shortening
Until smooth and fluffy.
Gradually add sugar and continue beating for 4–5 minutes until light and airy.
Add egg yolks one at a time.
Mix well after each addition.
Add vanilla extract.
Step 4: Alternate Dry Ingredients and Buttermilk
Add flour mixture alternately with buttermilk.
Begin and end with flour mixture.
Mix until just combined.
Fold in:
- Shredded coconut
- Chopped pecans
Step 5: Whip Egg Whites
In a clean bowl, beat egg whites until stiff peaks form.
Gently fold the whipped egg whites into the batter.
This step gives the cake its signature light texture.
Step 6: Bake the Cake
Divide batter evenly among prepared pans.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Cool in pans for 10 minutes.
Remove and cool completely on wire racks.
Step 7: Prepare the Cream Cheese Frosting
Beat cream cheese and butter until smooth.
Gradually add powdered sugar.
Mix in vanilla extract.
Beat until fluffy and creamy.
Step 8: Assemble the Cake
Place one cake layer on a serving plate.
Spread frosting evenly over the top.
Repeat with remaining layers.
Frost the top and sides of the cake.
Press toasted coconut around the sides.
Decorate with pecan halves on top.
Variation
1. Pineapple Italian Cream Cake
Add crushed pineapple to the batter for extra moisture.
2. Strawberry Italian Cream Cake
Fold chopped strawberries into the batter.
3. Chocolate Italian Cream Cake
Add mini chocolate chips throughout the cake.
4. Coconut Cream Italian Cake
Add coconut extract to the batter and frosting.
5. Almond Italian Cream Cake
Replace vanilla with almond extract.
6. Caramel Italian Cream Cake
Drizzle caramel sauce between layers.
COOKING Note
- Use room-temperature ingredients.
- Whip egg whites separately for the best texture.
- Toast coconut before decorating.
- Avoid overmixing the batter.
- Full-fat cream cheese creates the richest frosting.
- Cool layers completely before frosting.
Serving Suggestions
Serve Italian Cream Cake:
- With coffee or espresso
- At holiday gatherings
- For birthday celebrations
- During Easter brunch
- At weddings and anniversaries
- With fresh berries
- Alongside vanilla ice cream
- For afternoon tea
Tips
-
- Toast pecans before adding them to the batter.
- Refrigerate the cake for 30 minutes before slicing.
- Use fresh coconut for a gourmet touch.
- Make cake layers a day ahead.
- Store refrigerated because of the cream cheese frosting.
- Use a cake turntable for easier frosting.
- Add coconut extract for stronger coconut flavor.
Prep Time:
30 minutes
Cooking Time:
30 minutes
Total Time:
1 hour
Nutritional Information
Per Slice (Approximate)
Calories: 720
Protein: 8g
Sodium: 320mg
Carbohydrates: 78g
Sugar: 60g
Fat: 42g
Saturated Fat: 21g
Fiber: 2g
FAQs
Why is it called Italian Cream Cake?
Despite its name, Italian Cream Cake is believed to have originated in the Southern United States rather than Italy.
Can I make this cake ahead of time?
Yes. The cake tastes even better after chilling overnight.
Can I freeze Italian Cream Cake?
Yes. Freeze unfrosted layers for up to 3 months.
Do I have to use pecans?
No. Walnuts can be substituted.
Can I use unsweetened coconut?
Yes, but the cake will be slightly less sweet.
Why are egg whites folded separately?
They create a lighter, fluffier cake texture.
How should leftovers be stored?
Store covered in the refrigerator for up to 5 days.
Can I make cupcakes with this recipe?
Yes. Bake cupcakes for approximately 18–22 minutes.
Conclusion
Italian Cream Cake is a Southern baking masterpiece that combines moist buttermilk cake, sweet coconut, crunchy pecans, and rich cream cheese frosting into one unforgettable dessert. Elegant enough for celebrations yet comforting enough for family gatherings, this cake continues to be a favorite generation after generation.
With its tender crumb, creamy frosting, and irresistible coconut-pecan flavor, Italian Cream Cake is a recipe every baker should have in their collection. One slice is all it takes to understand why this timeless dessert remains a cherished classic. 🥥🍰✨🤍
🥥🍰 Italian Cream Cake
- Total Time: 1 hour
Italian Cream Cake is a beloved Southern classic known for its incredibly moist texture, rich flavor, and luxurious cream cheese frosting. Despite its name, Italian Cream Cake is actually an American creation that became especially popular throughout the Southern United States. This elegant layer cake combines buttermilk, sweet coconut, crunchy pecans, and velvety cream cheese frosting into a dessert that feels both comforting and sophisticated.
Ingredients
🍰 For the 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
🥥 Garnish
- 1 cup toasted coconut
- ½ cup pecan halves
- Additional chopped pecans
Instructions
Step 1: Prepare the Cake Pans
Preheat oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans.
Line the bottoms with parchment paper.
Set aside.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Salt
Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, beat:
- Butter
- Shortening
Until smooth and fluffy.
Gradually add sugar and continue beating for 4–5 minutes until light and airy.
Add egg yolks one at a time.
Mix well after each addition.
Add vanilla extract.
Step 4: Alternate Dry Ingredients and Buttermilk
Add flour mixture alternately with buttermilk.
Begin and end with flour mixture.
Mix until just combined.
Fold in:
- Shredded coconut
- Chopped pecans
Step 5: Whip Egg Whites
In a clean bowl, beat egg whites until stiff peaks form.
Gently fold the whipped egg whites into the batter.
This step gives the cake its signature light texture.
Step 6: Bake the Cake
Divide batter evenly among prepared pans.
Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Cool in pans for 10 minutes.
Remove and cool completely on wire racks.
Step 7: Prepare the Cream Cheese Frosting
Beat cream cheese and butter until smooth.
Gradually add powdered sugar.
Mix in vanilla extract.
Beat until fluffy and creamy.
Step 8: Assemble the Cake
Place one cake layer on a serving plate.
Spread frosting evenly over the top.
Repeat with remaining layers.
Frost the top and sides of the cake.
Press toasted coconut around the sides.
Decorate with pecan halves on top.
