Italian Cream Cake is a show-stopping dessert that combines Southern baking tradition with rich, indulgent flavors often associated with classic Italian sweets. Despite its name, this cake didn’t originate in Italy, but rather in the American South, where it’s beloved for its moist crumb, rich frosting, and the delightful combination of coconut and pecans. This cake is an ideal choice for special occasions like birthdays, holidays, or any time you want to impress guests with a homemade dessert that feels fancy without being overly complicated. The layers are tender and buttery, with tangy buttermilk adding a balanced richness. Toasted pecans and shredded coconut give every bite texture and warmth, while the creamy frosting made with cream cheese adds a sweet and tangy contrast that perfectly complements the cake’s flavor. The beauty of Italian Cream Cake lies in its ability to be both a comforting classic and a statement dessert, served tall and proud on a cake stand with swirls of frosting and a sprinkle of nuts on top. Whether you’re hosting a gathering or simply indulging your sweet tooth, this cake is sure to become a favorite.
Storage Options
Store the cake covered in the refrigerator for up to 5 days. Bring slices to room temperature before serving for the best texture. You can also freeze the unfrosted cake layers, wrapped well, for up to 2 months. Thaw and frost before serving.
Summary
Italian Cream Cake is a tender, flavorful dessert layered with coconut, pecans, and a tangy cream cheese frosting. It’s perfect for celebrations, with a texture and taste that feel indulgent but approachable.
Why You’ll Love This Recipe
Moist, flavorful layers with texture from coconut and pecans. Tangy, rich cream cheese frosting. Perfect for holidays and special events. Looks elegant and homemade. Satisfying without being overly sweet.
Kitchen Equipment You’ll Need
Mixing bowls
Electric mixer
Measuring cups and spoons
Rubber spatula
3 (8-inch) round cake pans
Parchment paper
Wire cooling rack
Offset spatula for frosting
Tips for Success
Use room temperature ingredients for better mixing. Toast pecans and coconut lightly to enhance flavor. Grease and line pans to prevent sticking. Let layers cool completely before frosting. Chill the cake briefly after frosting to set it.
Ingredients
½ cup unsalted butter, softened
½ cup shortening
2 cups granulated sugar
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans
Frosting
1 (8 oz) package cream cheese, softened
½ cup unsalted butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
½ cup chopped pecans for topping
Directions
Preheat oven to 350°F. Grease and line three 8-inch round cake pans. In a bowl, cream butter, shortening, and sugar until light. Add egg yolks one at a time. In another bowl, sift flour and baking soda. Alternate adding flour mixture and buttermilk to the creamed mixture, beginning and ending with flour. Stir in vanilla, coconut, and pecans. Beat egg whites to stiff peaks and fold gently into the batter. Divide batter evenly among pans and bake for 25–30 minutes. Cool in pans for 10 minutes, then transfer to wire racks to cool completely. For the frosting, beat cream cheese and butter until smooth. Add vanilla, then powdered sugar gradually, beating until fluffy. Frost cooled layers and sprinkle with chopped pecans.
Additional Tips or Variations
Add a pinch of cinnamon to the batter for warmth. Use walnuts instead of pecans if preferred. Add a touch of almond extract for extra flavor depth. Decorate with toasted coconut for a rustic finish.
