Introduction

Italian Cream Cake is a timeless Southern favorite that combines rich, buttery layers with sweet coconut and crunchy pecans, all wrapped in a luscious cream cheese frosting. Despite its name, this cake isn’t Italian—it’s an American classic known for its moist texture, nutty flavor, and elegant presentation. Perfect for birthdays, holidays, or special gatherings, this cake is a true showstopper that tastes as good as it looks.

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract (optional)
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans, toasted

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup chopped pecans (for garnish)
• Additional shredded coconut (optional, for garnish)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the butter, shortening, and sugar together until light and fluffy.
4. Add egg yolks one at a time, beating well after each addition. Stir in vanilla and coconut extract.
5. Alternate adding the flour mixture and buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in shredded coconut and toasted pecans.
7. In a separate bowl, beat egg whites until stiff peaks form. Gently fold them into the batter.
8. Divide the batter evenly among the three pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
10. To make the frosting, beat the cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
11. Spread frosting between layers and over the top and sides of the cake. Garnish with extra pecans and coconut if desired.

Description

This Italian Cream Cake features tender layers infused with coconut and pecans, creating a nutty sweetness that’s perfectly balanced by a tangy cream cheese frosting. Each bite delivers a rich, velvety texture with a delightful crunch and subtle tropical notes. It’s indulgent yet refined—a true dessert masterpiece.

Tips

• Use room temperature butter, cream cheese, and eggs for smoother batter and frosting.
• Toast pecans in the oven for 5–7 minutes at 350°F for a deeper, nuttier flavor.
• Fold egg whites gently to keep the cake light and fluffy.
• Refrigerate the cake for about an hour before slicing for cleaner cuts.
• Try adding a dash of almond extract for a more aromatic flavor.

Correction

If your cake turns out too dense, it’s likely from overmixing or under-whipping the egg whites. Ensure your baking soda is fresh and gently fold the egg whites for best results. If the frosting feels too soft, chill it briefly before spreading.