ITALIAN CREAM CAKE
- WineCheeseScallops
- 15 hours ago
- 5 min read
There are cakes… and then there are celebration cakes. This Italian Cream Cake is the kind of dessert that turns birthdays, holidays, and Sunday dinners into full-blown events. With its ultra-moist layers packed with coconut and pecans, and that luscious cream cheese frosting slathered generously between each tier, this cake is pure Southern elegance with every slice.
What makes this cake unforgettable is the texture. It’s tender yet rich, nutty yet creamy, and perfectly balanced between sweet and tangy thanks to the cream cheese icing. It’s the cake people request year after year — the one that disappears first from the dessert table and gets whispered about long after the plates are cleared.
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Buttermilk
Buttermilk is the quiet hero of this cake. Its natural acidity reacts with the baking soda to create an incredibly tender crumb, while also adding a subtle tang that balances the sweetness of the sugar and frosting. The result is a cake that stays moist for days without feeling heavy.
Beyond texture, buttermilk adds depth of flavor. It keeps rich cakes like this from tasting overly sweet and gives that classic, old-fashioned bakery taste that makes homemade cakes so special. It’s one of those ingredients that truly makes a difference.
Sweetened Shredded Coconut
Coconut is what gives Italian Cream Cake its signature personality. The sweetened shredded flakes bake into the batter, adding texture and gentle sweetness throughout every bite. It creates tiny pockets of flavor and a slight chew that contrasts beautifully with the soft crumb.
When paired with pecans, the coconut transforms this cake into something more than just vanilla layers with frosting. It gives it character — a rustic richness that feels nostalgic, comforting, and indulgent all at once.
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The Origin & Inspiration
Despite its name, Italian Cream Cake is actually believed to have Southern roots rather than Italian origins. It’s a classic dessert often found at church potlucks, family reunions, and holiday gatherings across the South. The combination of coconut, pecans, and cream cheese frosting became a staple in traditional Southern baking.
We love recipes that carry tradition, and this one does exactly that. It’s the kind of cake that feels like it’s been passed down through generations. Baking it fills the kitchen with warmth and anticipation — and slicing into those beautiful layers feels like a reward for the love you poured into making it.
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Tips, Serving Suggestions, & Storage Advice
Make sure all ingredients are at room temperature for a smooth, evenly mixed batter.
Separate eggs carefully; even a small amount of yolk can prevent whites from whipping properly.
Beat egg whites to soft peaks for light, airy layers. Do not overbeat.
Fold egg whites gently into the batter to preserve volume.
Toast the pecans beforehand for deeper, nuttier flavor.
Use parchment rounds in your pans for easy cake removal.
Allow cakes to cool completely before frosting to prevent melting icing.
Chill the frosted cake for 30–60 minutes before slicing for clean, sharp layers.
Store covered in the refrigerator due to the cream cheese frosting.
Let slices sit at room temperature for 20–30 minutes before serving for best texture and flavor.
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Why This Recipe Stands Out
Exceptionally moist texture from buttermilk and whipped egg whites.
Perfect balance of sweetness and tang.
Rich cream cheese frosting that’s smooth and decadent.
Coconut and pecans create irresistible texture.
Ideal for holidays, birthdays, and special occasions.
Classic Southern-style dessert with timeless appeal.
Beautiful layered presentation.
Stays moist for several days.
Crowd-pleasing flavor combination.
Feels nostalgic and homemade in the best possible way.
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Italian Cream Cake
Cake Ingredients
½ cup shortening (Crisco), room temperature
½ cup (1 stick) unsalted butter, room temperature
2 cups granulated sugar
5 large eggs, separated, room temperature
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
2 cups sweetened shredded coconut
1 cup chopped pecans
Frosting Ingredients
1 cup (2 sticks) unsalted butter, room temperature
16 ounces (two 8-ounce packages) cream cheese, room temperature
2 pounds confectioners’ sugar, sifted
1 teaspoon vanilla extract
1 cup chopped pecans
Instructions
Preheat oven to 350°F. Grease and flour two or three 9-inch round cake pans.
In a stand mixer (or using a hand mixer), cream together the shortening, butter, and sugar until light and fluffy.
Add egg yolks one at a time, beating well after each addition.
In a separate bowl, sift together flour, salt, and baking soda.
Add dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Beat well after each addition.
Mix in vanilla extract.
Stir in shredded coconut and chopped pecans.
In a clean bowl, beat egg whites until soft peaks form.
Gently fold egg whites into the batter until fully incorporated.
Divide batter evenly among prepared pans.
Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
Frosting
In a large bowl, beat butter and cream cheese until smooth and creamy.
Gradually add sifted confectioners’ sugar, mixing until fully incorporated.
Stir in vanilla extract.
Fold in chopped pecans.
Frost the tops and sides of cooled cake layers.
MUST-HAVE TOOLS FOR THIS RECIPE
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FAQ Section
Q: Can I make this cake ahead of time?
Yes. Bake the layers one day ahead, wrap tightly, and frost the next day.
Q: Can I freeze the cake layers?
Absolutely. Wrap tightly in plastic wrap and freeze up to 2 months.
Q: Do I have to separate the eggs?
Yes. Whipping the egg whites separately creates the cake’s light texture.
Q: Can I use walnuts instead of pecans?
Yes, though pecans provide the most traditional flavor.
Q: Why is my frosting too soft?
If your kitchen is warm, chill the frosting briefly before spreading.
Q: Should this cake be refrigerated?
Yes, because of the cream cheese frosting. Let it sit out before serving for best texture.
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