Why You’ll Love This Recipe
Italian Cream Cake is a rich, moist layer cake packed with coconut, pecans, and a hint of tang from buttermilk. With its fluffy texture and decadent cream cheese frosting, it’s a show-stopping dessert that’s perfect for special occasions, celebrations, or when you want to impress with a classic Southern-style treat.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
flourgranulated sugarunsalted buttereggsbuttermilkbaking sodasaltvanilla extractsweetened shredded coconutchopped pecanscream cheeseconfectioners’ sugarmilk
directions
Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a large mixing bowl, cream the butter and granulated sugar until light and fluffy.
Add the egg yolks one at a time, beating well after each addition.
Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
Fold in the shredded coconut and chopped pecans.
In another bowl, beat the egg whites until stiff peaks form and gently fold them into the batter.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
To make the frosting, beat the cream cheese and butter until smooth and creamy.
Gradually add the confectioners’ sugar and a splash of milk until the desired consistency is reached.
Frost the cooled cake layers, stacking them and covering the sides and top.
Garnish with additional pecans and coconut if desired.
Servings and timing
This recipe yields 12-14 slices.Preparation time: 25 minutesBaking time: 25-30 minutesCooling and frosting time: 60 minutesTotal time: 1 hour 50 minutes
Variations
Add a splash of almond extract for a nutty twist.
Use toasted coconut for added flavor and texture.
Substitute walnuts for pecans if preferred.
Turn the recipe into cupcakes for individual servings.
storage/reheating
Store Italian Cream Cake in an airtight container in the refrigerator for up to 5 days.Allow to come to room temperature before serving.For longer storage, freeze individual slices wrapped tightly for up to 2 months.
FAQs
What makes Italian Cream Cake different?
It combines buttermilk, coconut, and pecans for a rich, moist texture and unique flavor profile.
Can I make this cake in advance?
Yes, the layers can be baked a day ahead and stored in the fridge or freezer until ready to frost.
Is this cake overly sweet?
It has a balanced sweetness, especially when paired with tangy cream cheese frosting.
Can I leave out the coconut?
Yes, but it changes the traditional texture and flavor of the cake.
Why are the egg whites folded in separately?
This technique adds lightness and volume to the cake, creating a fluffy texture.
Can I use a 9×13 pan instead of round pans?
Yes, adjust baking time slightly and check doneness with a toothpick.
Is this cake good for weddings or parties?
Absolutely, it’s elegant and flavorful—perfect for celebrations.
Can I make it gluten-free?
Use a gluten-free flour blend that substitutes 1:1 with all-purpose flour.
Does it need to be refrigerated?
Yes, due to the cream cheese frosting.
Can I toast the pecans?
Toasting the pecans enhances their flavor—highly recommended.
Conclusion
Italian Cream Cake is a luxurious dessert that brings together rich ingredients and luscious layers for a truly unforgettable treat. Whether you’re celebrating a milestone or just indulging in a sweet craving, this cake offers a beautiful blend of texture and taste that will leave a lasting impression.
Print
Italian Cream Cake
- Prep Time: 30 mins
- Cook Time: 25–30 mins per layer
- Total Time: 2 hrs (including cooling and chilling)
- Yield: 12–16 servings
- Category: Dessert/Cake
- Method: Baking
- Cuisine: Southern United States
- Diet: Vegetarian
Description
A rich, moist layered cake made with shredded coconut, chopped pecans, and buttermilk, frosted with a cream cheese icing for a classic Southern-style indulgence.
Ingredients
- 2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs, room temperature, separated
- 2 cups cake flour (or all-purpose flour, gently spooned)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
- 8 oz cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 3–4 cups powdered sugar (for frosting)
- ½ cup chopped pecans and ½ cup shredded coconut, for garnish
Instructions
- Preheat oven to 350 °F (175 °C). Grease and flour three 9-inch round cake pans; line bottoms with parchment paper.
- In a large bowl, beat 1 cup butter and 2 cups sugar until light and fluffy, about 3–4 minutes.
- Add egg yolks one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour. Mix until just combined.
- Stir in vanilla and almond extracts, coconut, and pecans by hand.
- In a clean bowl, beat egg whites until stiff peaks form. Gently fold into batter in three additions.
- Divide batter evenly between prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
- For frosting: Beat cream cheese and ½ cup butter until smooth. Add vanilla extract, then gradually beat in powdered sugar until thick and spreadable.
- Place one cake layer on a serving plate. Spread with frosting, top with second layer, frost, then top layer and frost the top and sides.
- Garnish with additional pecans and shredded coconut. Chill for at least 30 minutes before serving.
Notes
- Allow cream cheese frosting to chill briefly if too soft before spreading.
- To toast pecans, bake at 350 °F for 5–7 minutes until fragrant, watching closely.
- For deeper flavor, substitute half of the coconut with unsweetened coconut.
- Store covered in refrigerator for up to 5 days; bring slices to room temperature before serving.