Name: Italian Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Southern / Italian-inspired
Ingredients: 0.5 cup unsalted butter, room temperature; 0.5 cup shortening 2 cups granulated sugar 5 large eggs, separated 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1 teaspoon vanilla extract 1 cup sweetened shredded coconut 1 cup chopped pecans, toasted 8 ounces cream cheese, softened; 0.5 cup unsalted butter, softened 4 cups powdered sugar 1 teaspoon vanilla extract; 0.5 cup chopped pecans, for garnish

Moist, rich, and loaded with coconut and pecans, this Italian Cream Cake is the Southern showstopper that turns any celebration into a sweet memory. With its fluffy layers, tangy cream cheese frosting, and crunch of toasted pecans, it’s a slice of pure comfort and elegance all in one.

Whether you’re planning a holiday dessert table, a special birthday treat, or just looking for a baking project that impresses with flavor and looks, this cake delivers. It’s timeless, tender, and every bit worth the effort to make from scratch.

What Kind of Nuts Should I Use in Italian Cream Cake?

Pecans are traditional and preferred for their warm, buttery flavor that pairs beautifully with coconut and cream cheese. You can use toasted walnuts if you’re in a pinch, but pecans really make this cake shine. Be sure to toast them lightly to bring out their nutty aroma and add a little crunch.

Ingredients for the Italian Cream Cake

For the Cake:

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

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (for garnish)

How To Make the Italian Cream Cake

Step 1: Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line with parchment paper for easy removal.

Step 2: Beat the Fats and Sugar

In a large bowl, cream together the butter, shortening, and granulated sugar until light and fluffy—about 3-4 minutes. This step helps to create that light, tender crumb.

Step 3: Add Egg Yolks

Separate the eggs. Add the yolks one at a time into the creamed mixture, beating well after each addition.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour and baking soda. Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with flour. Stir in the vanilla extract, shredded coconut, and toasted pecans.

Step 5: Whip and Fold Egg Whites

In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter to keep it airy and light.

Step 6: Bake

Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 7: Make the Frosting

Beat the softened cream cheese and butter together until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.

Step 8: Assemble and Frost

Place one cake layer on a serving plate and spread with frosting. Repeat with the second and third layers. Frost the sides and top. Garnish with the remaining chopped pecans.

Serving and Storing Italian Cream Cake

This cake is best served at room temperature to fully enjoy the soft crumb and creamy frosting. If you’re preparing it ahead, you can refrigerate it for up to 4 days. Just be sure to bring it back to room temperature before slicing.

You can also freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and foil, and thaw overnight in the refrigerator before frosting and assembling.

Frequently Asked Questions

How do I toast pecans for this cake?

Spread chopped pecans on a baking sheet and bake at 350°F for about 5–7 minutes, stirring halfway through. Watch closely to avoid burning.

Can I use oil instead of butter or shortening?

Butter gives richness and shortening provides structure. You could use all butter for flavor, but the cake may be slightly less fluffy.

Can I make this cake in advance?

Yes! The cake layers can be made a day or two ahead and stored tightly wrapped at room temperature or in the fridge.

Do I have to use coconut?

Coconut is traditional in Italian Cream Cake and adds texture, but if you need to omit it for dietary reasons, the cake will still bake properly.

What’s the best way to store leftovers?

Keep any leftover slices in an airtight container in the fridge. They’ll stay fresh and moist for up to 4 days.

Want More Cake Ideas with a Twist?

If you’re loving this Italian Cream Cake, you might want to try some of these other rich and flavorful desserts:

And if you’re always looking for baking inspiration, check out more of my daily recipes on Pinterest @hallarecipes.

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go extra with the pecans or add a tropical twist with more coconut? Did you try a flavored frosting?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.