Introduction

Italian Cream Cake is a classic Southern dessert known for its ultra-moist layers, rich cream cheese frosting, and signature combination of coconut and pecans. Despite its name, this cake is not Italian in origin; rather, it is a beloved American classic that has stood the test of time, especially popular for holidays, birthdays, and special gatherings.

What Is Italian Cream Cake?

Italian Cream Cake is a layered cake made with a tender, buttery crumb enriched by buttermilk, shredded coconut, and chopped pecans. The cake layers are typically frosted with a tangy-sweet cream cheese frosting, which perfectly balances the richness of the cake.

Although the name suggests European roots, Italian Cream Cake is firmly rooted in Southern American baking traditions and has been passed down through generations.

Why Italian Cream Cake Is So Popular

Ultra-moist and rich texture
Balanced sweetness with tangy frosting
Perfect for celebrations and holidays

Nostalgic, homemade appeal
Strong year-round search demand

Italian Cream Cake consistently performs well in dessert searches due to its classic status and crowd-pleasing flavor profile.

Ingredients Overview

For the Cake Layers

All-purpose flour
Baking soda
Salt

Unsalted butter
Granulated sugar
Eggs, separated

Buttermilk
Vanilla extract
Sweetened shredded coconut

Chopped pecans

For the Cream Cheese Frosting

Cream cheese, softened
Unsalted butter

Powdered sugar
Vanilla extract

How to Make Italian Cream Cake

Step 1: Prepare the Pans

Grease and flour round cake pans. Preheat the oven to a moderate temperature.

Step 2: Mix Dry Ingredients

Whisk together flour, baking soda, and salt.

Step 3: Cream Butter and Sugar

Beat butter and sugar until light and fluffy.

Step 4: Add Egg Yolks

Beat in egg yolks one at a time, followed by vanilla.

Step 5: Alternate Dry Ingredients and Buttermilk

Add dry ingredients alternately with buttermilk, mixing just until combined.

Step 6: Fold in Coconut and Pecans

Gently fold in shredded coconut and chopped pecans.

Step 7: Whip and Fold Egg Whites

Whip egg whites to stiff peaks and gently fold into the batter.

Step 8: Bake

Divide batter evenly among pans and bake until a toothpick comes out clean.

How to Make Cream Cheese Frosting

Step 1: Beat Butter and Cream Cheese

Beat until smooth and creamy.

Step 2: Add Sugar and Vanilla

Gradually add powdered sugar and vanilla until fluffy.

Expert Tips for the Best Italian Cream Cake

Use room-temperature ingredients
Do not overmix the batter
Fold egg whites gently to keep the cake light

Toast pecans for deeper flavor

Popular Variations

Lemon Italian Cream Cake

Add lemon zest to the batter and frosting.

Chocolate Italian Cream Cake

Add cocoa powder to the cake layers.

Cupcake Version

Bake as cupcakes and frost individually.

Sheet Cake Version

Bake in a rectangular pan for easier serving.

Make-Ahead, Storage, and Freezing

Make-Ahead

Cake layers can be baked a day in advance and wrapped tightly.

Storage

Store frosted cake in the refrigerator for up to 5 days.

Freezing

Freeze unfrosted layers for up to 3 months.

Serving Suggestions

With coffee or tea

As a holiday dessert
Garnished with extra pecans and coconut
Served with fresh berries

Common Mistakes to Avoid

Skipping egg separation
Overbaking the layers
Using cold frosting ingredients

Frosting a warm cake

Frequently Asked Questions

Is Italian Cream Cake actually Italian?
No, it is a Southern American classic.

Can I make it without nuts?
Yes, simply omit the pecans.

Why is my cake dense?
Overmixing or deflating egg whites can cause density.

Nutrition Notes

Italian Cream Cake is a rich dessert best enjoyed in moderation due to its butter and frosting content.

Why This Recipe Performs Well for SEO

High-volume classic cake keywords

Holiday and celebration relevance
Strong internal linking opportunities
High user engagement and shares

Conclusion

Italian Cream Cake is a timeless dessert that delivers rich flavor, tender texture, and irresistible cream cheese frosting. Whether served at a holiday gathering or special celebration, this cake never fails to impress. Once baked, it becomes a treasured recipe that readers return to again and again.

Italian Cream Cake

Author: WAFA LI

Print Recipe

Ingredients

For the cake:
• 1 cup (2 sticks / 230g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 5 large eggs
• 3 cups (375g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

For the cream cheese frosting:
• 8 oz (225g) cream cheese, softened
• ½ cup (1 stick / 115g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Optional garnish:
• Toasted coconut flakes
• Extra chopped pecans

Instructions

Cake: Preheat oven to 350°F (175°C). Grease and flour two 9″ round pans (or line a 9×13″ pan).
Beat butter and sugar until light and fluffy (~3 min). Add eggs one at a time, beating well after each.
Whisk flour, baking soda, and salt. Alternate adding dry ingredients and buttermilk to batter, beginning and ending with flour. Mix until just combined.

Stir in vanilla, coconut, and pecans.
Divide batter between pans. Bake 25–30 min (or 35–40 min for sheet cake) until a toothpick comes out clean. Cool completely.
Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla and salt. Whip until fluffy.

Assemble: Frost between layers, then top and sides. Press toasted coconut or pecans onto sides if desired.