If you love soft cake layers filled with coconut, pecans, and a creamy swirl of frosting, this Italian Cream Cake will feel like a warm hug on a plate. Every slice has that tender crumb you expect from a classic buttermilk cake, with just enough texture from the nuts and coconut to make each bite interesting. I make this cake often for celebrations because it looks beautiful, slices cleanly, and tastes even better the next day.
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Italian Cream Cake is actually a classic Southern dessert, not a traditional Italian recipe, but it has earned its place on holiday and birthday tables across the United States thanks to its rich flavor and beautiful presentation.
Ready to fill your kitchen with the smell of vanilla, butter, and toasted coconut? Let's get baking.
Why You'll Love This Cake
- Fluffy layers thanks to whipped egg whites
- Sweet coconut and buttery pecans in every bite
- Rich cream cheese frosting that spreads like silk
- Perfect for birthdays, holidays, and cozy gatherings
- Make-ahead friendly and easy to slice
About the Recipe
This Italian Cream Cake has been tested again and again to get the texture just right. The egg whites make the crumb light, while the buttermilk adds a gentle tang that keeps the cake moist. The frosting is creamy without being overly sweet, and the pecans add a little crunch that balances the softness of the layers.
It is a cake that feels special without being fussy, and once you make it, you may find yourself returning to it for celebrations all year long.
Ingredients
For the Cake Layers
- ½ cup unsalted butter, softened
- ½ cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk, room temperature
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting
- 11 ounces cream cheese, softened
- ¾ cup unsalted butter, softened
- 6 cups confectioners' sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup chopped pecans
Instructions
Chill and serve
For the neatest slices, refrigerate the cake for at least 30 to 45 minutes to set the frosting. Slice with a sharp, thin knife, wiping it between cuts.
Cream the fats and sugar
In a large mixing bowl, beat the softened butter, shortening, and granulated sugar together on medium speed until very light and fluffy, about 5 to 7 minutes.
Add egg yolks and vanilla
Add the egg yolks one at a time, mixing well after each addition, then blend in the vanilla extract. Scrape down the sides and bottom of the bowl so everything mixes evenly.
Combine dry ingredients
In a separate bowl, whisk together the flour and baking soda.
Alternate dry ingredients and buttermilk
Add one-third of the flour mixture to the butter mixture and mix on low just until combined. Pour in about half the buttermilk and mix again.
Fold in coconut and pecans
Stir in the shredded coconut and chopped pecans with a spatula until just distributed. The batter will be thick and speckled with nuts and coconut.
Whip the egg whites
In a clean, dry bowl with clean beaters, whip the 5 egg whites on medium-high speed until they hold stiff peaks that stand up but still look glossy, not dry.
Lighten the batter with egg whites
Gently fold one-fourth of the whipped egg whites into the batter to loosen it. Then carefully fold in the remaining whites in two or three additions, turning the bowl as you go.
Cool the cake layers
Let the cakes cool in their pans for about 10 minutes. Run a knife around the edges, then turn them out onto wire racks, peel off any parchment, and let them cool completely before frosting.
Make the cream cheese frosting
In a large bowl, beat the cream cheese and butter together until smooth and creamy. Add the confectioners' sugar.
Tips for Success
Top Tip
- Bring all ingredients to room temperature so the batter mixes smoothly.
- Stop mixing once the flour is incorporated to keep the crumb soft.
- Fold the egg whites gently for the lightest texture.
- Toast the pecans lightly for deeper flavor.
- Refrigerate the cake before slicing for clean layers.
Storage
- Refrigerate the frosted cake, covered, for up to 4 days.
- Let slices sit at room temperature for 20 minutes before serving so the frosting softens.
- Freeze unfrosted layers for up to 2 months.
- Freeze leftover slices individually for easy treats later.
Variations
- Add a little orange zest to brighten the flavor.
- Swap pecans for walnuts if you prefer their sharper flavor.
- Coat the sides in extra coconut for a snowy, classic look.
- Bake the batter in two pans for thicker layers.
FAQs
A: Italian Cream Cake is a layered buttermilk cake flavored with coconut and nuts, usually pecans or walnuts, and finished with cream cheese frosting. Despite the name, it is known as a Southern American classic rather than a traditional Italian dessert.
A: Yes. You can bake the layers a day or two before you need them, wrap them well, and frost them the day you plan to serve. The fully assembled cake also keeps beautifully in the fridge for several days.
A: Buttermilk adds moisture and a gentle tang that balances the sweetness of the cake and frosting. If you do not have it, you can use whole milk mixed with a tablespoon of lemon juice or vinegar per cup, but the flavor will be slightly less complex.
A: Yes. The texture and flavor will change, but the cake will still be tasty. You can omit one or both if needed for allergies or personal preference.
A: Grease and flour the pans thoroughly and line the bottoms with parchment circles. This small step makes a huge difference when you turn the cakes out.
📖 Recipe
Italian Cream Cake
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 13 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
Soft, fluffy layers filled with sweet coconut, buttery pecans, and silky cream cheese frosting - this Italian Cream Cake is like a warm hug in dessert form. Perfect for celebrations or cozy gatherings.
Ingredients
- ½ cup unsalted butter, softened
- ½ cup shortening
- 2 cups granulated sugar
- 5 large eggs, separated, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk, room temperature
- 1 ½ cups sweetened shredded coconut
- 1 cup chopped pecans
- 11 ounces cream cheese, softened
- ¾ cup unsalted butter, softened
- 6 cups confectioners' sugar
- 1 ½ teaspoons vanilla extract
- ¾ cup chopped pecans (for frosting)
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans. Line bottoms with parchment for easy release.
- Cream butter, shortening, and sugar until light and fluffy (5-7 minutes). Add egg yolks one at a time, then vanilla.
- In another bowl, whisk flour and baking soda. Add to butter mixture alternately with buttermilk, starting and ending with flour.
- Stir in coconut and pecans.
- In a clean bowl, beat egg whites to stiff peaks. Fold ¼ into batter, then gently fold in the rest.
- Divide batter evenly between pans. Bake 20-25 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then remove to wire racks to cool completely.
- To make frosting, beat cream cheese and butter until smooth. Gradually add confectioners' sugar. Blend in vanilla, then stir in pecans.
- Assemble cake: frost first layer, add second and frost, repeat with final layer. Frost top and sides. Chill 30 minutes before slicing.
Notes
Refrigerate covered for up to 4 days. Let slices sit at room temperature 20 minutes before serving. Freeze unfrosted layers up to 2 months, or freeze slices individually for later.
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 49g
- Sodium: 210mg
- Fat: 33g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Serving Suggestions
This Italian Cream Cake is pure celebration on a plate. Serve it:
- As the centerpiece dessert for birthdays, anniversaries, or baby showers.
- On a holiday dessert table alongside pies and cookies.
- With fresh berries to add a juicy, lightly tart contrast to the sweet, nutty cake.
- With hot coffee, espresso, or a glass of cold milk for a cozy afternoon treat.
Related Recipes / Internal Links
If you want to plan a full menu, pair this dessert with something savory first. You may also like my
Creamy Mushroom Risotto for a cozy dinner before the cake.
For more inspiration, explore my dessert section:
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