My grandmother made Italian cream cake for every major family celebration, and I have vivid memories of watching her separate eggs and beat egg whites until they formed stiff peaks. The finished cake was always stunning—three layers with coconut and pecans throughout, covered in fluffy cream cheese frosting. When she passed away, I inherited her recipe card covered in butter stains and pencil notes. The first time I made it on my own, I was nervous about getting the texture right, but as soon as I pulled those perfect golden layers from the oven, I felt connected to her across the years. This italian cream cake recipe is exactly as she made it, and it never fails to bring my family together with its rich, nutty flavor and beautiful presentation.
Why You’ll Love This Italian Cream Cake Recipe
This cake is wonderfully rich with a tender crumb studded with toasted coconut and crunchy pecans. The cream cheese frosting is tangy and sweet, perfectly complementing the cake’s buttery flavor. What makes this italian cream cake recipe special is its impressive appearance and complex flavor despite using straightforward techniques. The beaten egg whites folded into the batter create an incredibly light, almost souffle-like texture that melts in your mouth. It’s a true celebration cake that looks and tastes like something from a fancy bakery. The combination of coconut and pecans gives it wonderful texture and makes every bite interesting. This cake keeps exceptionally well and actually improves after a day as the flavors meld together, making it perfect for advance preparation.
What Is Italian Cream Cake?
Italian cream cake is a classic American layer cake, despite its name, featuring buttermilk, coconut, and pecans with cream cheese frosting. Ironically, the cake isn’t actually Italian—it’s a Southern American creation that likely got its name from the inclusion of Italian ingredients like buttermilk or because it sounded exotic. The cake became popular in the South during the mid-1900s and has been a favorite for weddings, holidays, and special occasions ever since. Traditional recipes use buttermilk for tang, sweetened coconut for texture and flavor, and chopped pecans for crunch. The unique method involves separating eggs and folding beaten whites into the batter, creating an exceptionally light and tender cake. It’s typically made as a three-layer cake covered entirely with cream cheese frosting and decorated with additional coconut and pecans.
Common Mistakes to Avoid
The biggest mistake with this italian cream cake recipe is not properly beating the egg whites. They need to form stiff peaks that stand straight up when you lift the beaters. Underbeaten whites won’t provide enough lift. Another error is folding the egg whites too roughly, which deflates all the air you just incorporated. Use a gentle folding motion. Using sweetened coconut that’s too moist can affect the cake’s texture—if your coconut seems very wet, spread it on a baking sheet and dry it slightly in a 300°F oven for five minutes. Not toasting the pecans misses an opportunity for deeper flavor. Some people overmix after adding the flour, which develops gluten and creates a tough cake. Fold just until combined. Baking at too high a temperature can cause the outside to brown before the inside cooks through.
How to Know When It’s Done
The cake layers are perfectly baked when they’re golden brown and spring back when lightly touched in the center. A toothpick inserted into the middle should come out clean or with just a crumb or two. The edges will pull away slightly from the pan sides. Because of the coconut and nuts, this cake stays moister than plain cakes, so don’t wait for a completely clean toothpick or you’ll overbake. The tops should look set and slightly domed. An instant-read thermometer should register around 200°F to 205°F in the center. Let the cakes cool in the pans for exactly 10 minutes—this allows them to firm up enough to handle without sticking. Cool completely on wire racks for at least one hour before frosting.
What to Serve With It
This italian cream cake recipe creates a dessert that stands beautifully on its own. Coffee is the perfect pairing—the slight bitterness balances the cake’s sweetness. For Southern-style entertaining, serve it alongside sweet tea or coffee at afternoon gatherings. Fresh berries on the side add a pop of color and tartness. The cake is traditional for weddings, anniversaries, and holiday dinners. Some people enjoy a small glass of dessert wine or champagne with it for celebrations. It’s substantial enough that you don’t need additional desserts, though it works well as part of a dessert spread. The cake slices beautifully, making it perfect for plated desserts at dinner parties.
Storage Tips
Store the frosted cake covered in the refrigerator for up to five days due to the cream cheese frosting. The cake actually improves after a day as flavors develop. Let it sit at room temperature for 30 minutes before serving for best flavor and texture. Unfrosted layers can be wrapped tightly and frozen for up to three months. Thaw overnight in the refrigerator before frosting. The frosting can be made up to three days ahead and refrigerated—let it soften slightly before spreading. You can bake the layers one day and frost the next for easier preparation. Once frosted, the cake can be frozen for one month, though the texture may change slightly upon thawing.
Estimated Nutrition Information
Per slice (based on 12 slices): Approximately 580 calories, 34g fat, 64g carbohydrates, 2g fiber, 48g sugar, 7g protein. This is a rich, indulgent cake meant for special occasions. The pecans provide healthy fats and the coconut adds fiber, but this is primarily a celebratory treat.
Recipe Overview
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours (including cooling)
Difficulty: Medium
Servings: 12
Ingredients
For the cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted
For the frosting:
- 12 ounces cream cheese, softened
- 3/4 cup unsalted butter, softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
Step-by-Step Instructions
Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans and line the bottoms with parchment circles.
Toast the pecans in a dry skillet over medium heat for five minutes until fragrant. Let cool, then chop.
In a large bowl, beat butter, shortening, and sugar with an electric mixer until light and fluffy, about five minutes.
Add egg yolks one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking soda, and salt.
Alternate adding the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix just until combined. Stir in vanilla, coconut, and toasted pecans.
In a clean bowl with clean beaters, beat egg whites until stiff peaks form. Gently fold them into the batter in three additions using a rubber spatula.
Divide batter evenly among the three pans. Bake for 23 to 27 minutes until golden and a toothpick comes out clean.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla. Beat until fluffy.
Place one cake layer on a serving plate and spread with frosting. Repeat with remaining layers. Frost the top and sides.
Press chopped pecans into the sides and sprinkle coconut and pecans on top.
Refrigerate for 30 minutes before slicing.
This italian cream cake recipe has been the centerpiece of our family celebrations for generations. The tender, coconut-studded layers with cream cheese frosting create a cake that’s both elegant and comforting.
