This Italian Cream Cake Recipe bakes up into a moist, coconut‑and‑pecan layer cake wrapped in silky cream cheese frosting—perfect for birthdays, holidays, or any Sunday supper that needs a little extra “wow.”
The first time I tasted Italian cream cake was at a church potluck in Texas in the late 80s, and I still remember that first bite: tender crumb, crunchy pecans, sweet coconut, and that tangy cream cheese frosting. This classic Southern Italian cream cake feels old‑fashioned in the best way, but with a few modern tweaks, it’s even more reliable and home‑baker friendly. Whether you call it a coconut pecan cake, a rich cream cake, or a layered Italian cream cake, this is the version my family requests over and over again.
What Makes This Italian Cream Cake Recipe So Special?
Despite the name, this is actually a classic Southern Italian cream cake—layered, festive, and unapologetically rich. It’s a moist coconut cake made with buttermilk, plenty of butter, and whipped egg whites, then loaded with pecans and frosted with cream cheese frosting.
A few things make this homemade Italian cream cake stand out:
- Texture: Soft, tender crumb from buttermilk and separated eggs, with tiny pops of toasted pecans and coconut.
- Flavor balance: It’s sweet, but the tang of cream cheese frosting and buttermilk keeps it from feeling heavy.
- Make‑ahead friendly: The layers actually taste even better the next day, which is gold if you’re planning for a party.
- Party‑perfect look: Tall layers, creamy frosting, and a crown of pecans and coconut make it a real festive celebration cake.
I love baking this around Easter, Christmas, and milestone birthdays. Google search data backs this up—terms like “easy Italian cream cake” and “traditional Italian cream cake” spike around the holidays, which tells me so many of us are craving the same nostalgic dessert at the same time.
Why You’ll Love This Italian Cream Cake Recipe
- Moist, not heavy – Buttermilk and whipped egg whites keep this rich cream cake soft instead of dense.
- True classic flavor – Coconut, pecans, and cream cheese frosting give you that traditional Italian cream cake taste Southerners grew up with.
- Perfect for celebrations – This layered Italian cream cake slices into pretty wedges that hold up beautifully on a dessert table.
- Make‑ahead friendly – Bake the buttermilk layer cake a day ahead, wrap it, and frost later; the flavor actually deepens.
- Tested for home kitchens – This recipe is written with standard U.S. ovens, common pans, and realistic timing in mind.
- Customizable – Easy to turn into a sheet cake, cupcakes, or a slightly lighter version without losing the “wow.”
- Crowd‑pleasing texture – Toasted pecans add just enough crunch in each bite without making the cake feel chunky.
- Reliable cream cheese frosting – Thick, pipe‑able, and not runny—no sliding layers on a warm day if you chill it a bit.
Ingredients
You’ll need simple pantry staples to make this classic Italian dessert cake. For the best texture, bring refrigerated ingredients to room temperature.
For the Italian Cream Cake Layers:
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1/2 cup (96 g) vegetable shortening (or use more butter, but shortening adds tenderness)
- 2 cups (400 g) granulated sugar
- 5 large eggs, separated, at room temperature
- 3 cups (360 g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (240 ml) buttermilk, at room temperature (whole buttermilk if possible)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (120 g) sweetened shredded coconut
- 1 cup (110 g) chopped pecans, toasted and cooled
For the Cream Cheese Frosting:
- 16 ounces (454 g) full‑fat cream cheese, softened
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 6 cups (720 g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1–1 1/2 cups (110–165 g) chopped pecans, lightly toasted, for mixing and decorating
- Extra shredded coconut, for decorating the sides or top (optional but pretty)
Ingredient Tips:
- Butter & cream cheese: Should feel cool but pliable. If they’re greasy or melting, your frosting can turn soupy.
- Buttermilk: Real cultured buttermilk gives the best flavor. In a pinch, mix 1 tablespoon white vinegar or lemon juice with just under 1 cup milk and let sit 5–10 minutes.
- Pecans: Toast in a 350°F (175°C) oven for 6–8 minutes, until fragrant. Cool completely so they don’t melt the batter or frosting.
- Coconut: Sweetened shredded coconut is traditional in a Southern Italian cream cake; unsweetened works if you like things a bit less sweet.
Directions
You know what? This looks like a fancy bakery cake, but it’s really just a straightforward buttermilk layer cake with a few extra steps. Take it one stage at a time.
1. Preheat and prep your pans.
Preheat oven to 350°F (175°C). Grease three 8‑ or 9‑inch round cake pans, line the bottoms with parchment rounds, then grease and lightly flour the parchment and sides. This helps the delicate, moist coconut cake release neatly.
2. Toast the pecans.
Spread chopped pecans on a baking sheet and toast for 6–8 minutes, stirring once, until fragrant and slightly darker. Cool completely. This deepens the nutty flavor and keeps them crunchy inside the cake.
3. Separate and whip the egg whites.
Separate the 5 eggs, placing whites in a clean mixing bowl and yolks in a small bowl. With a hand mixer or stand mixer and clean whisk attachment, beat egg whites on medium‑high speed until stiff peaks form. Set aside. This step makes the cake lighter and taller.
4. Cream butter, shortening, and sugar.
In a large mixing bowl, beat the softened butter, shortening, and granulated sugar together on medium‑high speed for 3–4 minutes, until very light and fluffy. Scrape the bowl once or twice. Properly creamed fat traps air, which helps this rich cream cake rise.
5. Beat in the egg yolks and vanilla.
Add egg yolks one at a time, beating well after each addition, then mix in the vanilla. The mixture should look thick, pale, and creamy.
6. Combine dry ingredients.
In a separate bowl, whisk together flour, baking soda, and salt. This keeps the leavening even throughout the batter.
7. Alternate dry ingredients and buttermilk.
On low speed, add the dry mixture to the creamed mixture in 3 additions, alternating with the buttermilk in 2 additions (dry–buttermilk–dry–buttermilk–dry). Begin and end with dry. Mix just until combined; over‑mixing can toughen the crumb.
8. Fold in coconut and toasted pecans.
Use a spatula to gently fold in the shredded coconut and 1 cup cooled toasted pecans. The batter will be thick and rich at this point—right where we want it.
9. Fold in whipped egg whites.
Gently fold the beaten egg whites into the batter in 2–3 additions. Use light, sweeping motions from the bottom of the bowl upward. This step gives that classic, slightly lighter texture Italian cream cake is known for.
10. Fill pans and bake.
Divide the batter evenly among the three prepared pans (a kitchen scale helps if you want perfectly even layers). Bake for 22–28 minutes, or until the tops are lightly golden and a toothpick in the center comes out with just a few moist crumbs.
11. Cool the cake layers.
Let the cakes cool in the pans for 10–15 minutes, then run a knife around the edges and turn them out onto wire racks. Peel off the parchment and let cool completely before frosting. Warm cake will melt cream cheese frosting, so don’t rush this part.
12. Make the cream cheese frosting.
In a large bowl, beat the cream cheese and butter on medium‑high speed until completely smooth and creamy, 2–3 minutes. Add powdered sugar 1–2 cups at a time on low speed, then increase to medium until smooth. Beat in vanilla and salt. If the frosting feels too soft, chill it for 20–30 minutes.
13. Assemble the cake.
Place one cake layer on your serving plate. Spread a generous layer of cream cheese frosting over the top. Add the second layer, more frosting, then the third layer. Frost the top and sides with a thin “crumb coat” first, chill 20 minutes, then add a final thick layer of frosting.
14. Decorate with coconut and pecans.
Press extra coconut and toasted chopped pecans into the sides or sprinkle them over the top. You can also ring the outer edge with pecan halves for that bakery‑style look.
Let the finished cake chill for at least 30–60 minutes before slicing for the neatest layers.
Servings & Timing
- Yield: About 12–16 slices (depending on how generous you are)
- Prep Time: 30–40 minutes
- Bake Time: 22–28 minutes
- Cooling & Frosting Time: 1 1/2–2 hours
- Total Time: About 2 1/2–3 hours, mostly hands‑off while cooling
This is a classic “make it on Saturday for Sunday” kind of cake. The flavor of this homemade Italian cream cake actually improves as it rests.
Variations
If you like to play in the kitchen a little, here are some easy twists:
- Sheet cake version: Bake the batter in a greased 9×13‑inch pan for about 30–35 minutes, then frost the top only.
- Cupcakes: Fill cupcake liners 2/3 full and bake 18–22 minutes; this makes a wonderful Italian dessert cake for parties.
- No‑nut version: Leave out the pecans and add an extra 1/2 cup coconut for a pure moist coconut cake.
- Gluten‑free: Use a cup‑for‑cup gluten‑free baking blend; several readers have had success with Bob’s Red Mill 1:1.
- Lighter frosting: Use 12 ounces cream cheese, 6 tablespoons butter, and 4–5 cups powdered sugar for a slightly less sweet cream cheese frosting cake.
- Almond twist: Swap 1 teaspoon of the vanilla for almond extract and top with sliced almonds instead of pecans.
Storage & Reheating
Storing the cake:
- Because of the cream cheese frosting, this Southern Italian cream cake should be stored in the refrigerator.
- Cover well with plastic wrap or keep it in a cake carrier.
- It keeps for 4–5 days in the fridge.
Serving from the fridge:
Cold cake can feel a little firm, so let slices sit at room temperature for 20–30 minutes before serving. The crumb softens and the flavors bloom.
Freezing:
- You can freeze unfrosted cake layers, wrapped tightly in plastic wrap and then foil, for up to 2 months.
- Thaw overnight in the fridge, still wrapped, then bring to room temperature before frosting.
- Leftover frosted slices also freeze pretty well—wrap individually and thaw in the fridge, then let sit at room temp before serving.
Make‑ahead tips:
- Bake the layers a day or two ahead and wrap tightly once completely cool.
- Make the frosting up to 2 days ahead and refrigerate; bring to room temp and re‑beat until fluffy before frosting.
Notes
A few personal tips from many, many rounds of Italian cream cake testing:
- Use room‑temperature ingredients. This is the biggest thing that separates a classic Italian cream cake that’s light and tender from one that’s dense.
- Don’t skip toasting the pecans. It takes a few extra minutes, but the difference in flavor is real. Untoasted pecans tend to get a little lost in the cake.
- Measure flour carefully. Too much flour makes this coconut pecan cake dry. Spoon the flour into your cup and level it off with a knife rather than scooping directly from the bag.
- Egg whites matter. Whipping and folding in the egg whites is what keeps this rich cake from feeling too heavy. If you skip this, it will still be tasty, but denser.
- Adjust frosting sweetness to your taste. Start with 5 cups powdered sugar, then add the last cup only if you like a sweeter, thicker frosting.
- Plan your fridge space. This is a tall, layered Italian cream cake, so make sure you’ve cleared a flat spot in the fridge before you start frosting it—spoken like a woman who has had to rearrange pickle jars with a half‑frosted cake in her hands.
FAQs
Can I make this Italian Cream Cake Recipe without coconut?
Yes. The texture and flavor will change, but you can leave out the coconut and add an extra 1/2 cup chopped pecans or simply bake it as a pecan buttermilk layer cake.
Do I have to refrigerate Italian cream cake?
Because of the cream cheese frosting, food safety guidelines say yes. Keep it chilled, then bring it to room temperature before serving for the best texture.
My cake turned out dense—what went wrong?
Usually, that means too much flour, cold ingredients, or over‑mixing once the flour was added. Whipped egg whites also help keep this classic Italian cream cake lighter.
Can I use a different nut instead of pecans?
Absolutely. Walnuts or toasted almonds both work well, though pecans give you the most traditional Southern Italian cream cake flavor.
What kind of coconut should I use?
Sweetened shredded coconut is standard here, but unsweetened shredded or flaked coconut works if you prefer a slightly less sweet, more coconut‑forward flavor.
Can I bake this in two pans instead of three?
Yes, but use two deep 9‑inch pans and increase the bake time. Check around 30–35 minutes and watch for the usual visual and toothpick cues.
Can I make this Italian cream cake ahead for a party?
Yes. I actually think the cake is even better the next day. Bake and frost it, then refrigerate overnight and let it sit out 30–45 minutes before serving.
Can I use low‑fat cream cheese or margarine in the frosting?
I don’t recommend it. Full‑fat cream cheese and real butter give you a stable, rich frosting that doesn’t separate or turn watery.
Conclusion
This Italian Cream Cake Recipe gives you everything a festive celebration cake should have: tender layers, cozy coconut and pecan flavor, and a generous blanket of tangy cream cheese frosting. It’s nostalgic, impressive, and surprisingly doable in a home kitchen.
If you bake it, I’d love to hear how it went—leave a comment with your tweaks, or tell me if you turned it into cupcakes or a sheet cake. And if you enjoy this classic Italian cream cake, you might also like my lemon ricotta cake or hummingbird cake for your next celebration.
Italian Cream Cake
Ingredients
- 1 cup unsalted butter softened (2 sticks / 226 g)
- 1/2 cup vegetable shortening or use more butter; shortening adds tenderness (96 g)
- 2 cups granulated sugar (400 g)
- 5 large eggs separated, at room temperature
- 3 cups all-purpose flour spooned and leveled (360 g)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup buttermilk at room temperature, whole if possible (240 ml)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups sweetened shredded coconut (120 g)
- 1 cup pecans chopped, toasted and cooled (110 g)
- 16 ounces cream cheese full-fat, softened (454 g)
- 1 cup unsalted butter softened for frosting (2 sticks / 226 g)
- 6 cups powdered sugar sifted (720 g)
- 2 teaspoons pure vanilla extract for frosting
- 1/4 teaspoon fine sea salt for frosting
- 1 cup pecans 110–165 g chopped, lightly toasted, for mixing into and decorating the frosting (use 1–1 1/2 cups as desired)
- extra shredded coconut for decorating the sides or top (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease three 8- or 9-inch round cake pans, line the bottoms with parchment rounds, then grease and lightly flour the parchment and sides.
- Spread the chopped pecans for the cake (1 cup / 110 g) on a baking sheet and toast for 6–8 minutes, stirring once, until fragrant and slightly darker. Let cool completely.1 cup pecans
- Separate the 5 eggs, placing whites in a clean mixing bowl and yolks in a small bowl. Using a hand mixer or stand mixer with the whisk attachment, beat the egg whites on medium-high speed until stiff peaks form. Set aside.5 large eggs
- In a large mixing bowl, beat the softened butter, shortening, and granulated sugar together on medium-high speed for 3–4 minutes, until very light and fluffy, scraping down the bowl as needed.1 cup unsalted butter, 1/2 cup vegetable shortening, 2 cups granulated sugar
- Beat in the egg yolks one at a time, mixing well after each addition. Add the vanilla extract and beat until the mixture looks thick, pale, and creamy.5 large eggs, 2 teaspoons pure vanilla extract
- In a separate bowl, whisk together the flour, baking soda, and salt until well combined.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt
- On low speed, add the dry mixture to the creamed mixture in 3 additions, alternating with the buttermilk in 2 additions (dry–buttermilk–dry–buttermilk–dry). Mix just until combined after each addition to avoid over-mixing.3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt, 1 cup buttermilk
- Using a spatula, gently fold the shredded coconut and 1 cup cooled toasted chopped pecans into the batter. The batter will be thick and rich.1 1/2 cups sweetened shredded coconut, 1 cup pecans
- Gently fold the whipped egg whites into the batter in 2–3 additions, using light, sweeping motions from the bottom of the bowl upward, until just incorporated.5 large eggs
- Divide the batter evenly among the three prepared pans. Bake for 22–28 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out with just a few moist crumbs.
- Let the cakes cool in the pans for 10–15 minutes. Run a knife around the edges, turn them out onto wire racks, peel off the parchment, and let cool completely before frosting.
- In a large bowl, beat the softened cream cheese and butter together on medium-high speed until completely smooth and creamy, 2–3 minutes. On low speed, gradually add the powdered sugar 1–2 cups at a time, then increase to medium and beat until smooth. Beat in the vanilla and salt. If the frosting is too soft, chill for 20–30 minutes.16 ounces cream cheese, 1 cup unsalted butter, 6 cups powdered sugar, 2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt
- Place one cooled cake layer on a serving plate. Spread a generous layer of cream cheese frosting over the top. Add the second layer and more frosting, then the third layer. Frost the top and sides with a thin crumb coat, chill for about 20 minutes, then add a final thick layer of frosting.
- Fold some of the toasted chopped pecans (from the frosting amount) into the remaining frosting if desired. Press extra shredded coconut and chopped pecans onto the sides of the cake or sprinkle over the top. Optionally, arrange pecan halves around the edge for decoration. Chill the finished cake for at least 30–60 minutes before slicing for the neatest layers.1 cup pecans, extra shredded coconut
