Italian Cream Cake 🍰🥥🥜

October 1, 2025 - By Olivia Food

Italian Cream Cake is one of those desserts that makes people’s eyes light up the moment it appears on the table. With its soft, tender crumb, rich cream cheese frosting, a touch of coconut, and the satisfying crunch of toasted pecans, it strikes the perfect balance of flavors and textures.

Despite the name, Italian Cream Cake isn’t originally from Italy. It’s believed to be a Southern American creation, making frequent appearances at weddings, holidays, birthdays, and Sunday family gatherings. The cake has all the charm of a traditional Southern dessert: it’s a little decadent, a little nostalgic, and designed to bring people together around the table.

This recipe will walk you through everything you need to know: from the perfect ingredients to step-by-step instructions, plus pro tips to ensure success. By the end, you’ll have a cake that’s moist, flavorful, and ready to impress at any occasion.

Ingredients

For the Cake Layers (three 9-inch round cakes)

2 cups (260 g) all-purpose flour – spooned and leveled
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 stick (½ cup or 113 g) unsalted butter, softened
½ cup (120 ml) vegetable oil – helps keep the cake extra moist

2 cups (400 g) granulated sugar
5 large eggs, separated – yolks for richness, whipped whites for lightness
1 teaspoon pure vanilla extract
1 teaspoon coconut extract (optional, but enhances the flavor beautifully)
1 cup (240 ml) buttermilk – creates tenderness and tang
1 cup (85 g) sweetened shredded coconut
1 cup (115 g) finely chopped pecans – toasted for best flavor

For the Cream Cheese Frosting

2 packages (16 oz / 450 g total) cream cheese, softened
1 stick (½ cup or 113 g) unsalted butter, softened
6 cups (720 g) powdered sugar, sifted
2 teaspoons vanilla extract
1–2 tablespoons heavy cream or milk – to adjust consistency

For Garnish (optional but beautiful)

Additional toasted pecans, chopped or halved
Sweetened coconut, lightly toasted
Decorative piping with extra frosting

Step-by-Step Instructions

Step 1: Prep Your Oven and Pans

Preheat oven to 350°F (175°C).
Grease three 9-inch round cake pans with butter or nonstick spray. Line the bottoms with parchment paper for easy removal. Lightly dust with flour, tapping out excess.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Step 3: Cream the Butter, Oil, and Sugar

In a large mixing bowl (stand mixer preferred), beat the butter, oil, and sugar together on medium speed until light and fluffy, about 3–4 minutes. This step incorporates air, which helps create a tender cake crumb.

Step 4: Add Egg Yolks and Flavorings

Beat in the egg yolks, one at a time, mixing well after each addition.

Stir in the vanilla extract and coconut extract (if using).

Step 5: Combine Dry Ingredients and Buttermilk

With the mixer on low, alternate adding the dry ingredients and the buttermilk, beginning and ending with dry ingredients. Mix until just combined (don’t overmix).

Step 6: Fold in Coconut and Pecans

Stir in the shredded coconut and pecans until evenly distributed.

Step 7: Whip Egg Whites and Fold

In a separate clean bowl, whip the 5 egg whites until stiff peaks form.
Gently fold the whipped egg whites into the cake batter. This gives the cake its signature lightness.

Step 8: Bake the Cakes

Divide batter evenly among the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 9: Make the Cream Cheese Frosting

Beat cream cheese and butter together until smooth and creamy.
Add powdered sugar gradually, beating on low until combined.
Add vanilla extract and heavy cream. Beat on medium-high until frosting is fluffy and spreadable.

Step 10: Assemble the Cake

Place the first cake layer on a serving plate. Spread an even layer of frosting.
Add the second layer, frost again, then add the third.
Frost the top and sides of the cake generously.
Garnish with toasted pecans and coconut for a professional finish.

Pro Tips for Success

Room Temperature Ingredients: Make sure butter, cream cheese, and eggs are at room temp for smooth mixing.
Toasting Pecans and Coconut: Toasting enhances flavor and gives extra crunch. Spread on a baking sheet and bake at 325°F (160°C) for 5–7 minutes, stirring once.
Use Buttermilk: Don’t substitute regular milk—it’s the secret to a tender crumb.

Don’t Skip Whipping the Egg Whites: This step gives the cake its signature lightness.

Variations

Italian Cream Sheet Cake: Bake in a 9×13-inch pan for a simpler, single-layer version.
Cupcakes: Divide batter into cupcake tins, bake 18–20 minutes, and frost individually.

Nut-Free Version: Skip the pecans for a coconut-only cake.
Citrus Twist: Add a teaspoon of orange or lemon zest to brighten the flavor.

Storage and Make-Ahead Tips

Room Temperature: Keep the frosted cake covered at room temp for up to 8 hours.
Refrigerator: Store covered for up to 5 days (bring to room temp before serving for best flavor).

Freezer: Wrap unfrosted cake layers tightly and freeze up to 2 months. Thaw overnight before frosting.

Serving Ideas

Perfect as a holiday dessert (especially at Christmas or Easter).
A show-stopper for weddings, birthdays, or anniversaries.
Serve with coffee, cappuccino, or a glass of cold milk.
Pairs beautifully with a drizzle of caramel sauce for extra indulgence.

Final Thoughts

Italian Cream Cake is more than just dessert — it’s a celebration cake, one that carries the spirit of hospitality and tradition. With its tender layers, rich frosting, and the delightful combination of coconut and pecans, it always feels special, no matter the occasion.

Whether you’re baking it for a family gathering, a holiday feast, or just because you want to treat yourself, this cake delivers every time. One slice, and you’ll see why it’s earned its place among the most beloved Southern desserts.