Name: Italian Cream Cake
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 35 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup shortening; 2 cups sugar; 5 large eggs, separated; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup shredded sweetened coconut; 1 cup chopped pecans; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; 1/2 cup chopped pecans, for garnish

Jump to Recipe

If clouds were made of cake, they would taste like Italian Cream Cake. This dessert is fluffy, nutty, and creamy enough to make anyone question why we even bother with regular cake. It’s rich but light, sweet but balanced, and it has just the right crunch from pecans and coconut. Bake this once, and you’ll suddenly have a lot more “friends” who stop by “just to say hi.”

What Is Italian Cream Cake

What is Italian Cream Cake? It’s a soft, layered cake filled with coconut, pecans, and a smooth cream cheese frosting. Despite its name, it’s not originally from Italy, it’s a Southern favorite that just sounds fancy. The texture is moist, the flavor is buttery and slightly nutty, and the frosting ties everything together with creamy sweetness. This cake is a perfect mix of home-baked comfort and bakery-level indulgence.

Why You’ll Love This Cake

Italian Cream Cake feels special but easy to make. Each bite has a light coconut flavor with a hint of toasted pecans. The frosting is rich but not heavy. It’s ideal for celebrations or random Tuesdays when you just need something delicious to justify your coffee break.

Recipe Details

Preparation: 25 minutes
Baking: 30 minutes
Cooling and Frosting: 40 minutes
Total Time: About 1 hour 35 minutes

Servings

Makes 12 slices

Nutrition (Per Slice)

Calories: 520
Fat: 28g
Saturated Fat: 12g
Carbohydrates: 63g
Sugar: 48g
Protein: 6g

Ingredients

For the Cake

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup shredded sweetened coconut
1 cup chopped pecans

For the Frosting

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

Kitchen Tools Needed

Two 9-inch round cake pans
Electric mixer
Mixing bowls
Rubber spatula
Cooling rack
Measuring cups and spoons
Offset spatula or butter knife

How to Make Italian Cream Cake

Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
In a bowl, mix flour, baking soda, and salt. Set aside.
In another bowl, beat butter, shortening, and sugar until light and fluffy.
Add egg yolks one at a time, mixing well after each. Stir in vanilla.
Alternate adding flour mixture and buttermilk, starting and ending with flour. Mix until smooth.
Fold in coconut and chopped pecans.
In a clean bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
Divide batter evenly between pans. Bake for 25–30 minutes or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
Frost cooled cakes, stacking them carefully. Garnish with chopped pecans.

Helpful Tip

For extra flavor, toast the pecans before adding them. It takes just 5 minutes in a dry skillet and makes the cake smell like heaven opened a bakery.

Final Thoughts

So, what is Italian Cream Cake? It’s the dessert equivalent of a warm hug, sweet, nutty, and full of comfort. Bake it once, share it with friends, and get ready for the compliments to roll in. This cake doesn’t just taste good, it makes people happy.