Italian Cream Cake

This Italian Cream Cake is a moist, buttery Southern favorite filled with coconut, pecans, and layered with rich cream cheese frosting. Perfect for holidays, birthdays, and special occasions.

There are desserts that make people pause mid-bite — that’s what this Italian Cream Cake does. Every layer tells a story of texture and flavor: moist, buttery cake flecked with coconut and pecans, wrapped in a rich cream cheese frosting with just the right balance of sweetness. It’s old-fashioned, comforting, and elegant — the kind of cake that earns requests at every gathering.

Whether you’re baking for a birthday, a wedding shower, or a cozy Sunday dinner, this cake brings warmth and nostalgia to the table. The recipe is simple enough for home bakers yet impressive enough to rival any bakery treat.

Why You’ll Love This Recipe

1. Classic Southern Charm: Italian Cream Cake may sound European, but it’s a long-loved Southern dessert. Each bite feels homey, decadent, and nostalgic.

2. Moist and Tender Texture: Whipping the egg whites separately gives the cake a soft, cloud-like crumb that practically melts in your mouth.

3. Flavor Harmony: The buttery base, subtle coconut sweetness, and nutty crunch from pecans all play perfectly together.

4. Cream Cheese Frosting Perfection: Silky smooth, with just the right amount of tang from cream cheese and depth from almond extract.

5. Beautiful Presentation: The toasted pecan and coconut topping makes this cake look as good as it tastes — rustic yet refined.

This is the kind of cake you’ll make once and immediately add to your forever recipe collection.

Ingredient Breakdown and Purpose

Each ingredient serves a specific role in creating the perfect texture and flavor. Understanding why each one matters ensures consistent, bakery-quality results every time.

Cake

2 cups flour
All-purpose flour provides the structure for the cake. It’s light enough to keep the crumb tender but strong enough to support the rich butter and add-ins.

1 teaspoon baking soda & ½ teaspoon baking powder
This combination gives just the right rise. Baking soda reacts with the buttermilk’s acidity, while baking powder provides additional lift. Together, they help create a fluffy, soft texture without becoming too dense.

16 tablespoons (1 cup) unsalted butter, softened
Butter gives flavor, richness, and that tender crumb Italian Cream Cake is known for. Using unsalted butter lets you control the overall flavor balance and avoid excess saltiness. Be sure it’s at room temperature so it creams properly with the sugar.

2 cups granulated sugar
Sugar not only sweetens but also aerates the butter during creaming, creating volume and lightness. This step is crucial for that soft, melt-in-your-mouth cake texture.

5 egg yolks
Egg yolks add richness, moisture, and a velvety mouthfeel. They also help bind the batter and deepen the flavor.

5 egg whites
Beating the whites separately is the secret to the signature airy texture. Folding them in at the end gives the cake its beautiful lift and delicate crumb.

1 cup buttermilk
Buttermilk adds moisture and a slight tang that balances the sweetness. It also reacts with the baking soda for an extra tender cake.

1 teaspoon vanilla extract
Vanilla enhances all the other flavors, adding a warm and comforting aroma.

¾ cup chopped pecans
Adds nutty crunch and a toasty depth that pairs beautifully with the coconut and frosting. You can lightly toast the pecans beforehand for even more flavor.

½ cup shredded sweetened coconut
Coconut brings that subtle sweetness and signature chew, giving this cake its distinct Southern character.

Frosting

16 tablespoons (1 cup) unsalted butter, softened
Butter gives body and richness to the frosting. Its creaminess pairs perfectly with the tang of cream cheese.

8 ounces cream cheese, softened
Cream cheese adds that smooth, tangy contrast that keeps the frosting from being overly sweet.

4 to 4½ cups powdered sugar
Powdered sugar gives structure and sweetness. Start with 4 cups and adjust based on your desired consistency and sweetness level.

2 tablespoons heavy cream
A touch of cream creates a lighter, fluffier texture while helping the frosting spread more easily.

1 teaspoon vanilla extract
Adds warmth and depth.

½ teaspoon almond extract
This is the secret to that signature Italian Cream Cake flavor. Almond extract adds a sweet, nutty aroma that complements the pecans and coconut perfectly.

Topping and Center

⅓ cup chopped pecans
A finishing sprinkle of pecans adds both texture and visual appeal.

⅓ cup shredded sweetened coconut
Gives a delicate chew and a beautiful contrast on top of the creamy frosting. Lightly toasting the coconut before garnishing adds an irresistible crunch.

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (165°C). Line and grease two 9x9-inch baking pans or one 9x13-inch pan. For even baking and easier removal, line the bottom with parchment paper.

Step 2: Combine Dry Ingredients

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

Step 3: Separate the Eggs

Separate the eggs carefully, placing the yolks in one bowl and the whites in another. Make sure no yolk mixes into the whites — they need to whip properly later.

Step 4: Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium speed for about 2 to 3 minutes, until light and fluffy. This step builds the base structure for the cake.

Step 5: Add the Egg Yolks

Beat in the egg yolks one at a time, mixing until fully incorporated. The batter should look smooth and creamy.

Step 6: Alternate Dry and Wet Ingredients

Turn the mixer to low speed. Add about one-third of the flour mixture, then half of the buttermilk, alternating between the two until everything is incorporated. Begin and end with flour. Scrape down the sides as needed to ensure an even mix.

Step 7: Fold in Pecans and Coconut

Gently fold in the chopped pecans and shredded coconut with a spatula. Don’t overmix — just fold until combined.

Step 8: Whip the Egg Whites

In a clean mixing bowl, whip the egg whites with the whisk attachment on high speed until stiff peaks form (about 3 to 5 minutes). The whites should be glossy and hold their shape.

Step 9: Fold Egg Whites Into Batter

Gently fold the whipped whites into the cake batter using a spatula. This keeps the batter airy and prevents deflating the volume you just created.

Step 10: Bake the Cake

Divide the batter evenly between the prepared pans. Bake for about 30 minutes for 9x9-inch pans or up to 40 minutes for a 9x13-inch pan. The cake is ready when a toothpick inserted in the center comes out clean.

Step 11: Cool the Cake

Remove from the oven and let cool for 5 minutes before transferring to a cooling rack. Cool completely before frosting.

Step 12: Make the Frosting

In a clean bowl, beat together butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, beating on low speed at first to avoid a sugar cloud. Once incorporated, add vanilla extract, almond extract, and heavy cream, and beat on medium-high speed until fluffy and smooth.

Step 13: Assemble the Cake

If using two layers, place one cake layer on a serving plate. Spread a generous layer of frosting over the top and sprinkle with half the pecan and coconut mixture. Top with the second cake layer and frost the top and sides. Sprinkle the remaining pecans and coconut over the top for decoration.

Tips for Success

1. Room Temperature Ingredients: Let butter, eggs, and cream cheese come to room temperature before baking. It ensures smooth mixing and even texture.

2. Whip the Egg Whites Properly: Use a clean, dry bowl — even a trace of grease can prevent them from whipping. This step gives the cake its signature lightness.

3. Alternate Dry and Wet Ingredients: This method prevents overmixing and maintains the cake’s tender crumb.

4. Don’t Skip the Buttermilk: The acidity adds tang and softness you can’t replicate with regular milk.

5. Cool Completely Before Frosting: Warm cake will melt the frosting, so patience here pays off.

6. Toast Your Toppings: For extra flavor, lightly toast the pecans and coconut before sprinkling on top.

7. Slice with a Warm Knife: Dip your knife in warm water and wipe it dry before slicing for clean, neat cuts.

How to Store and Serve

• Refrigerate: Store covered in the refrigerator for up to 5 days.

• Freeze: Wrap unfrosted cake layers tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before frosting.

• Room Temperature: Serve the cake at room temperature for the best flavor and frosting texture.

Variations

• Toasted Coconut Version: Toast the coconut in a dry skillet until golden for a deeper, nutty flavor.

• Cupcake Adaptation: Divide batter into cupcake tins and bake for 18–20 minutes for easy single servings.

• Walnut Substitute: If you prefer, swap pecans for walnuts for a slightly bolder, earthier flavor.

• Coconut-Free Option: Omit the coconut and add an extra ¼ cup of pecans for a more traditional butter-pecan cake.

Pairing Suggestions

This cake pairs beautifully with:

• Freshly brewed coffee or espresso for a comforting after-dinner treat.

• Sweet dessert wines like Moscato or Vin Santo.

• Light fruit garnishes such as raspberries or sliced strawberries for a fresh contrast.

Common Questions

Why is it called Italian Cream Cake if it’s Southern?
Despite its name, Italian Cream Cake originated in the American South. The “Italian” part likely refers to the inclusion of coconut and nuts, reminiscent of European-style cakes.

Can I make it ahead of time?
Yes. The cake layers can be made up to two days ahead, wrapped tightly, and stored at room temperature. Frost the cake the day of serving for best freshness.

How do I prevent my cake from drying out?
Avoid overbaking and store it covered tightly. The buttermilk helps retain moisture, so measure accurately.

Can I use sweetened shredded coconut instead of unsweetened?
Yes — in fact, sweetened shredded coconut is the traditional choice for Italian Cream Cake. It adds moisture and extra flavor.

Why You’ll Enjoy This Cake

This Italian Cream Cake is everything a dessert should be — buttery, moist, and layered with flavor and texture. The combination of coconut, pecans, and cream cheese frosting is a timeless pairing that delights every palate. It’s sweet without being heavy, rich without being cloying, and beautiful enough for any special occasion.

Baking this cake feels like carrying on a family tradition. The process is soothing — from creaming butter and sugar to whipping the egg whites to soft peaks — and the reward is a slice of pure joy.

Every bite offers the perfect balance: a tender crumb, creamy frosting, and just enough crunch from the pecans. It’s a cake that tastes like celebration itself.

Yield: 12-14

Author: CookSnapBake.com

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Italian Cream Cake

This Italian Cream Cake is a moist, buttery Southern favorite filled with coconut, pecans, and layered with rich cream cheese frosting. Perfect for holidays, birthdays, and special occasions.

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 16 tablespoons (1 cup) unsalted butter, softened
• 2 cups granulated sugar
• 5 large egg yolks
• 5 large egg whites
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• ¾ cup chopped pecans
• ½ cup shredded sweetened coconut

For the Frosting:

• 16 tablespoons (1 cup) unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 to 4½ cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract

For the Topping/Center:

• ⅓ cup chopped pecans
• ⅓ cup shredded sweetened coconut

Instructions

1. Preheat oven to 325°F (165°C). Line and grease two 9x9-inch pans or one 9x13-inch pan.
2. Whisk flour, baking soda, and baking powder in a bowl. Set aside.
3. Separate egg yolks and whites into two bowls.
4. In a stand mixer, cream butter and sugar until light and fluffy (2–3 minutes).
5. Add egg yolks one at a time, beating until combined.
6. Alternate adding flour mixture and buttermilk, beginning and ending with flour. Mix in vanilla.
7. Fold in chopped pecans and coconut.
8. In a clean bowl, beat egg whites until stiff peaks form (3–5 minutes). Gently fold into batter.
9. Pour batter into prepared pans. Bake for 30 minutes (9x9 pans) or up to 40 minutes (9x13 pan).
10. Cool in pan for 5 minutes, then transfer to a cooling rack. Cool completely before frosting.
11. For frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, almond extract, and heavy cream. Beat until fluffy.
12. Frost the first cake layer, sprinkle half the pecan and coconut mixture in the middle. Top with the second layer, frost, and sprinkle remaining pecans and coconut on top.

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This Italian Cream Cake is a timeless classic — rich, fluffy, and full of nostalgic flavor. Whether you bake it for a celebration or just because, it’s the kind of dessert that makes people linger around the table for “just one more bite.”

Save this recipe, print it out, and keep it in your collection of family favorites. Share it with someone who loves baking or a friend who always brings dessert. And if you make it, tag @CookSnapBake so we can see your beautiful creation.

Every home baker deserves a signature cake — this one could be yours.