Name: Italian Cream Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1/2 cup unsalted butter, softened; 1/2 cup vegetable oil; 1 cup buttermilk; 5 large eggs, separated; 1 teaspoon baking soda; 1 teaspoon vanilla extract; 1 cup sweetened shredded coconut; 1 cup chopped pecans, toasted; 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 decoration)

Lush, rich, and undeniably Southern, Italian Cream Cake is a dream dessert that never fails to impress. Each forkful is a harmony of textures: soft, fluffy layers of vanilla cake with a hint of coconut, a tangy cream cheese frosting, and a gentle crunch from toasted pecans. It’s the kind of cake that makes celebrations feel extra special, whether it’s a holiday gathering or a quiet Sunday afternoon indulgence.

This classic layer cake has roots that may surprise you—despite its name, it’s not traditionally Italian. More accurately, it’s a beloved creation from the American South, often passed down through generations. The tender crumb, lightly sweetened frosting, and nutty finish create a perfect balance that leaves you going back for just one more bite.

Preparation Phase & Tools to Use

To pull off the perfect Italian Cream Cake, having the right tools makes all the difference. Here’s what you’ll need:

Stand Mixer or Hand Mixer: Crucial for beating egg whites to stiff peaks and ensuring your batter is aerated for a light, fluffy crumb.
Three 9-inch Round Cake Pans: Using three pans helps create even layers and a stunning tiered effect.
Cooling Racks: Allow cakes to cool evenly and quickly without becoming soggy on the bottom.

Offset Spatula: Perfect for spreading cream cheese frosting smoothly across layers.
Parchment Paper: Keeps the cake from sticking to the pans, ensuring an easy release every time.
Wire Whisk & Rubber Spatula: Helpful for folding in egg whites and coconut gently, keeping the batter airy.

Each of these tools plays a vital role in either preserving the delicate texture of the cake or ensuring a clean, polished presentation.

Ingredients for the Italian Cream Cake

All-purpose flour: Forms the structural base of the cake and gives it its tender crumb.
Granulated sugar: Adds the essential sweetness and helps with cake moisture.

Butter (unsalted): Provides rich flavor and a moist texture.
Vegetable oil: Helps keep the cake moist for longer without weighing it down.
Buttermilk: Its acidity reacts with baking soda to tenderize the crumb and add subtle tang.

Eggs (separated): Yolks enrich the batter; whipped whites give the cake its signature lightness.
Baking soda: Leavening agent that helps the cake rise beautifully.
Vanilla extract: Enhances all the sweet and nutty flavors.

Sweetened shredded coconut: Adds a chewy texture and hints of tropical sweetness.
Chopped pecans (toasted): Offer a nutty crunch and warm, buttery flavor.
Cream cheese: The star of the frosting, bringing tang and creaminess.

Powdered sugar: Sweetens and smooths the frosting.

How To Make the Italian Cream Cake

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper. Set aside.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the butter, oil, and sugar until light and fluffy. This builds the base structure and ensures a tender cake.

Step 3: Add Egg Yolks and Vanilla

Add in the egg yolks one at a time, mixing well after each. Stir in the vanilla extract.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the flour and baking soda. Gradually add the dry mixture to the creamed butter mixture, alternating with buttermilk.

Step 5: Fold in Coconut and Pecans

Gently fold in the shredded coconut and toasted pecans for added texture and flavor.

Step 6: Beat Egg Whites

In a clean bowl, beat the egg whites to stiff peaks using a mixer. Carefully fold them into the batter using a rubber spatula. This step is key to getting a light and airy cake.

Step 7: Bake the Layers

Divide the batter evenly between the prepared pans. Bake for 22–25 minutes or until a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack.

Step 8: Make the Frosting

Beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Add a splash of vanilla extract for added flavor.

Step 9: Assemble the Cake

Place one cake layer on a serving plate, spread frosting on top. Repeat with the second and third layers. Frost the outside and top of the cake, then press chopped pecans onto the sides for that signature look.

Serving and Storing Your Italian Cream Cake

Serve Italian Cream Cake at room temperature to let the flavors fully shine. It’s perfect as a showstopping dessert after dinner or the centerpiece at a birthday celebration. Garnish with a few extra toasted pecans or even a light sprinkle of shredded coconut on top.

To store, cover the cake tightly and refrigerate for up to 5 days. Bring it to room temperature before serving again. You can also freeze individual slices wrapped in plastic and foil for up to 2 months—just thaw overnight in the fridge.

Frequently Asked Questions

How do I keep the cake layers moist?

The combination of butter, oil, and buttermilk helps keep this cake incredibly moist. Be careful not to overbake, and store it properly wrapped.

Can I make this cake ahead of time?

Yes! Bake the layers a day ahead, wrap them well, and frost the next day. You can even freeze the layers for up to a month before assembling.

Do I have to use coconut?

Coconut adds texture and subtle sweetness, but if you’re not a fan, you can omit it. The cake will still be delicious, just slightly different in character.

What’s the best way to toast pecans?

Spread pecans on a baking sheet and toast in a 350°F oven for about 6–8 minutes, stirring once. Let them cool before adding to the batter or cake sides.

Can I make this into cupcakes?

Absolutely. Divide the batter into cupcake tins and bake for 18–20 minutes. Keep an eye on them, as baking time may vary slightly.

Is this recipe nut-free adaptable?

If you’re avoiding nuts, you can leave out the pecans. Consider replacing them with toasted oats or crushed pretzels for a bit of texture.

Want More Cake Ideas?

If you loved this Italian Cream Cake, check out these other amazing cake creations from Life With Olivia:

Pineapple Coconut Dream Cake for a tropical treat.
Strawberry Crunch Pound Cake with nostalgic ice cream truck vibes.

Carrot Pound Cake with Vanilla Glaze for cozy, spiced comfort.
2-Ingredient Pineapple Cake when you need something super easy.
Paula Deen’s 5-Minute Fudge if you’re craving a chocolate break.

And for more recipes like these, visit my Pinterest board where I share my daily bakes: Life With Olivia on Pinterest.

Save This Recipe for Later

📌 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 toast your pecans or use them raw? Did you sneak in a splash of almond extract?

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

Italian Cream Cake

Author: Olivia McKenney
Total Time: 55 minutes

Yield: 12 servings
Diet: Vegetarian

Print Recipe

Description

A classic Southern dessert layered with flavor and texture, Italian Cream Cake features a moist vanilla cake infused with coconut and toasted pecans, frosted with a rich cream cheese icing. Perfect for holidays, birthdays, or anytime you want to impress.