There is a reason italian cream cake shows up at so many Southern birthdays, church suppers and holiday tables. Three soft, buttery layers are studded with coconut and toasted pecans, then stacked with a thick, tangy cream cheese frosting. Every slice is moist, nutty and rich without being heavy, and it looks absolutely stunning on a cake stand.
Despite the name, this cake is an American classic, and in this post I explain what makes it special, how to get a light, tender crumb by folding in whipped egg whites, and how to frost three layers neatly. You will also find a make-ahead timeline, variations, a troubleshooting table and storage tips. The printable recipe card is at the bottom of the post.
What Is Italian Cream Cake and Why It Works
Italian cream cake is a Southern American layer cake, not a traditional Italian dessert. It is essentially a white buttermilk cake loaded with sweetened coconut and chopped pecans and finished with cream cheese frosting. Food historians are not sure where the name came from, but the cake has been a fixture in community cookbooks across the South for decades.
If you know German chocolate cake or hummingbird cake, you are in the same delicious family. The flavor is gentle and buttery with a toasty crunch from the nuts, and the frosting adds a tangy contrast. It is the kind of coconut pecan cake that wins over even people who say they do not love coconut.
- Butter and shortening together. Butter brings flavor, and shortening keeps the layers soft and tall, even straight from the fridge.
- Buttermilk. Its acidity tenderizes the crumb and reacts with baking soda for a good, even rise.
- Whipped egg whites. Separating the eggs and folding in beaten whites makes the layers light and airy instead of dense.
- Toasted pecans. A few minutes in the oven makes the nuts taste deeper and keeps them crisp inside the cake.
- A generous frosting. The recipe makes enough cream cheese frosting to fill, crumb coat and finish all three layers without scraping the bowl.
Each step has a purpose, and none of them is difficult. With a stand mixer or a hand mixer and a little patience, you will have a bakery-worthy cake.
Ingredients You Will Need
Set the butter, eggs, buttermilk and cream cheese out about an hour before baking. Room temperature ingredients blend smoothly and trap air for a lighter cake.
- Unsalted butter and vegetable shortening: Half a cup of each for the cake. You can use all butter, but the layers will be slightly firmer when chilled.
- Granulated sugar: Creamed with the fats to build structure and air.
- Eggs, separated: Five large eggs. The yolks go into the batter and the whites get whipped to stiff peaks.
- All-purpose flour and baking soda: Spoon and level the flour so the cake stays tender.
- Buttermilk: Real buttermilk is best. In a pinch, stir 1 tablespoon lemon juice into 1 cup of milk and let it sit 5 minutes.
- Sweetened flaked coconut and pecans: The signature mix-ins, with extra for decorating.
- Cream cheese frosting: Full-fat brick cream cheese, butter, powdered sugar, vanilla and a pinch of salt.
How to Make Italian Cream Cake
Heat the oven to 350°F (175°C). Grease three 9-inch round cake pans, line the bottoms with parchment circles and grease the parchment. Lightly flour the sides.
- Cream the fats and sugar. Beat the butter, shortening and sugar on medium-high speed for 3 to 4 minutes, until pale and fluffy.
- Add the yolks. Beat in the egg yolks one at a time, then the vanilla.
- Alternate dry and wet. Whisk the flour, baking soda and salt. Add to the butter mixture in three parts, alternating with the buttermilk, starting and ending with flour. Mix on low just until combined.
- Fold in the mix-ins. Stir in the coconut and 1 cup of the toasted pecans.
- Whip the whites. In a clean bowl with clean beaters, whip the egg whites and cream of tartar to stiff but not dry peaks.
- Fold the whites. Stir a third of the whites into the batter to lighten it, then gently fold in the rest until no white streaks remain.
- Bake. Divide the batter among the pans and bake for 25 to 30 minutes, until golden and a toothpick in the center comes out clean.
- Cool. Cool in the pans for 10 minutes, then turn out onto a wire rack and cool completely, about 1 hour.
- Frost. Beat the cream cheese and butter until smooth, add the powdered sugar, vanilla and salt, and beat until fluffy. Stack the layers with frosting between them, crumb coat, chill 20 minutes, then finish with the remaining frosting and press pecans and coconut onto the top or sides.
For level layers, use a kitchen scale to divide the batter evenly, about 1 pound 6 ounces (620 g) per pan. If the tops dome, trim them with a long serrated knife before stacking.
Tips for the Best Coconut Pecan Cake
- Make sure the bowl and beaters for the egg whites are completely clean and dry. Even a trace of fat keeps whites from whipping.
- Do not overmix after adding flour. Mix on low and finish by hand with a spatula.
- Cool the layers completely before frosting, or the cream cheese frosting will melt and slide.
- Chill the crumb coat. A thin first layer of frosting traps crumbs and makes the final coat smooth.
- Use brick cream cheese, not spreadable tub cream cheese, for a frosting that holds its shape.
- Let the frosted cake chill at least 1 hour before slicing for clean, neat layers.
If you love coconut and pecans, you will also enjoy my gooey German chocolate dump cake, which takes just minutes to assemble. Planning a holiday spread? This cake looks beautiful next to a classic homemade pumpkin pie, and my holiday recipes collection has more ideas for Thanksgiving and Christmas.
Make-Ahead Timeline for Special Occasions
A three-layer cake can feel like a big project, but it is easy to spread across two days. Here is how I plan it for a holiday or birthday.
| When | Task | Notes |
|---|---|---|
| 1 to 2 days before | Bake and cool the layers | Wrap each layer tightly in plastic and refrigerate. |
| 1 day before | Make the frosting and assemble | Chilled layers are firmer and easier to stack and frost. |
| Morning of serving | Add pecan and coconut garnish | Keep the cake refrigerated until about 30 minutes before serving. |
| 30 minutes before | Bring to the table | A slightly cool cake slices cleanly but tastes soft and creamy. |
You can also freeze the unfrosted layers for up to 2 months. Thaw them, still wrapped, in the refrigerator overnight before frosting.
Easy Variations
- Sheet cake: Bake the batter in a greased 9×13-inch pan for 35 to 40 minutes and frost the top only.
- Cupcakes: Fill lined cups two-thirds full and bake for 18 to 22 minutes. Makes about 30 cupcakes.
- Two layers: Use two 9-inch pans and bake for 30 to 35 minutes. The layers will be taller.
- Walnut version: Swap toasted walnuts for the pecans.
- Coconut extract: Add 1/2 teaspoon to the batter for a stronger coconut flavor.
Whichever shape you choose, keep the coconut and pecans in the batter. They are what make this cake taste like an Italian cream cake rather than a plain white cake with cream cheese frosting.
How to Frost a Layer Cake Neatly
You do not need professional tools for a pretty finish. A long offset spatula and a little chilling time do most of the work.
- Anchor the base. Put a small dab of frosting on the cake stand or board so the bottom layer does not slide.
- Fill evenly. Spread about 3/4 cup of frosting between each layer, pushing it just to the edge.
- Stack straight. Place the final layer upside down so the flat bottom becomes a clean, level top.
- Crumb coat and chill. Cover the whole cake with a very thin layer of frosting, then refrigerate for 20 minutes until firm.
- Finish and garnish. Apply the rest of the frosting in generous swoops, then press chopped pecans around the bottom edge and sprinkle coconut over the top.
If your kitchen is warm, chill the frosting for 10 to 15 minutes before using it. Cream cheese frosting softens quickly, and a slightly cold frosting is much easier to spread.
Common Mistakes and How to Fix Them
| Problem | Likely cause | How to fix it |
|---|---|---|
| Dense, heavy layers | Egg whites deflated or batter overmixed | Fold the whites gently and stop as soon as streaks disappear. |
| Layers stick to the pans | Pans not lined | Use parchment circles and grease both the pan and the paper. |
| Runny frosting | Soft butter, tub cream cheese or warm layers | Use cold brick cream cheese, chill the frosting 15 minutes and frost cooled layers. |
| Nuts sink to the bottom | Batter too thin or nuts too large | Chop pecans finely and toss them with a spoonful of flour. |
| Dry cake | Overbaked or too much flour | Spoon and level the flour and check at 25 minutes. |
Storage and Serving
Cream cheese frosting needs to stay cold. Refrigerate the cake, loosely covered or in a cake carrier, and do not leave it at room temperature for more than two hours. The FDA safe food handling guidelines are a helpful reference for keeping dairy-based desserts safe.
The frosted cake keeps in the refrigerator for up to 5 days and actually gets moister by the second day. Individual slices freeze well for up to 1 month. Wrap them in plastic, then foil, and thaw in the fridge.
Frequently Asked Questions
Is Italian cream cake actually Italian?
No. It is a Southern American cake. The origin of the name is unclear, but the cake is a longtime Southern favorite.
What is the difference between Italian cream cake and hummingbird cake?
Italian cream cake is a buttermilk cake with coconut and pecans, while hummingbird cake is a spiced cake made with banana and pineapple.
Can I make Italian cream cake without shortening?
Yes. Use 1 cup of unsalted butter total. The layers will be a bit firmer when chilled, so let slices sit out briefly before serving.
Do I have to separate the eggs?
It is worth it. Folding in whipped whites gives the cake its light, tender texture. Whole eggs make a denser cake.
How far ahead can I make this cake?
Bake the layers up to 2 days ahead, or frost the whole cake a day early and keep it refrigerated.
Ready to bake? Here is the full printable italian cream cake recipe with exact measurements and estimated nutrition.
Italian Cream Cake
Ingredients
Method
- Heat the oven to 350°F (175°C). Grease three 9-inch round pans, line with parchment and grease the paper.
- Beat the butter, shortening and sugar for 3 to 4 minutes until fluffy. Beat in the egg yolks one at a time, then the vanilla.
- Whisk the flour, baking soda and salt. Add to the butter mixture in three parts, alternating with the buttermilk, mixing on low just until combined.
- Stir in the coconut and 1 cup toasted pecans.
- Whip the egg whites with the cream of tartar to stiff peaks. Stir one third into the batter, then gently fold in the rest.
- Divide the batter among the pans and bake for 25 to 30 minutes, until a toothpick in the center comes out clean.
- Cool in the pans for 10 minutes, then turn out onto racks and cool completely.
- Beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla and salt and beat until fluffy.
- Stack the layers with frosting between them, apply a thin crumb coat and chill for 20 minutes.
- Frost the top and sides with the remaining frosting and garnish with pecans and coconut. Chill at least 1 hour before slicing.
Notes
I hope this beautiful cake becomes part of your family celebrations, the way it has been for so many Southern families. If you bake it, please leave a comment and a star rating below, and tell me what occasion you made it for. Happy baking, friends. Chef Amber
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