Italian Cream Cake is a classic, bakery-style dessert known for its ultra-moist texture, rich flavor, and luscious cream cheese frosting. Despite its name, this cake is actually a Southern favorite in the U.S., loved for its combination of buttermilk, coconut, and crunchy pecans.
Each bite is soft, slightly nutty, and perfectly balanced with tangy, sweet frosting—making it ideal for birthdays, holidays, or special occasions.
⏱️ Recipe Overview
- Prep Time: 20 minutes
- Bake Time: 25–30 minutes
- Total Time: ~1 hour
- Servings: 10–12 slices
🛒 Ingredients
🍰 Cake Batter
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 2 cups granulated sugar
- 5 large eggs (separated)
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
🧀 Cream Cheese Frosting
- 8 oz (225g) cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
🧂 Ingredient Notes
- Buttermilk: Keeps the cake soft and tender
- Egg Whites: Whipped separately for a light texture
- Coconut & Pecans: Give the cake its signature flavor and crunch
- Cream Cheese: Adds tanginess to balance sweetness
🍳 Step-by-Step Instructions
🥄 Step 1: Preheat & Prep
- Preheat oven to 175°C (350°F)
- Grease and flour 3 round cake pans
🥚 Step 2: Separate Eggs
- Separate egg yolks and whites
- Beat egg whites until stiff peaks form, then set aside
🧈 Step 3: Cream Butter & Sugar
- In a large bowl, beat butter, oil, and sugar until light and fluffy
- Add egg yolks one at a time, mixing well
🥛 Step 4: Combine Dry & Wet
- In another bowl, mix flour, baking soda, and salt
- Add dry ingredients to batter alternately with buttermilk
- Stir in vanilla
🥥 Step 5: Add Mix-Ins
- Fold in coconut and chopped pecans
☁️ Step 6: Fold Egg Whites
- Gently fold whipped egg whites into batter
- Do not overmix—this keeps the cake light
🔥 Step 7: Bake
- Divide batter evenly into pans
- Bake for 25–30 minutes or until a toothpick comes out clean
- Let cakes cool completely
🧀 Frosting Instructions
- Beat cream cheese and butter until smooth
- Gradually add powdered sugar
- Mix in vanilla until creamy and spreadable
🎂 Assemble the Cake
- Place one cake layer on a plate
- Spread frosting evenly
- Repeat with remaining layers
- Frost the top and sides
- Garnish with extra pecans and coconut
🔥 Pro Tips for Perfect Cake
- ✔️ Use room temperature ingredients
- ✔️ Don’t skip whipping egg whites
- ✔️ Toast pecans for deeper flavor
- ✔️ Chill cake before slicing for clean cuts
🍽️ Variations
- Extra Coconut: Add coconut milk for stronger flavor
- Nut-Free: Skip pecans if needed
- Cupcake Version: Bake as cupcakes (18–22 minutes)
🧾 Nutrition (Approx. per slice)
- Calories: 450–500
- Carbs: 55g
- Fat: 25g
- Sugar: 40g
❓ FAQs
Why is it called Italian Cream Cake?
Despite the name, it’s actually a Southern U.S. dessert, not traditional Italian.
Can I make it ahead?
Yes! Bake layers a day before and frost later.
How to store?
Refrigerate for up to 5 days due to cream cheese frosting.
