I absolutely adore Italian cream cake! This three-layer showstopper combines moist coconut cake with crunchy pecans and a luscious cream cheese frosting that’s pure heaven. Despite its name, this cake is actually a Southern classic that’s become a beloved tradition for celebrations and special occasions. Today, I’m sharing my perfected recipe that delivers bakery-quality results every single time!
Quick Facts
Prep Time: 30 minutes
Cooking Time: 25-30 minutes
Total Time: 2 hours (including cooling and frosting)
Servings: 12-16 slices
Why You’ll Love This Cake
What I love most about Italian cream cake is its perfect balance of textures and flavors. The cake layers are incredibly moist thanks to buttermilk and oil, while shredded coconut and toasted pecans add wonderful texture. The cream cheese frosting is rich, tangy, and not too sweet – it’s the perfect complement to the sweet, nutty cake!
This cake makes a stunning impression at any gathering. Whether it’s a birthday, holiday, or just because, those three tall layers always get people excited!
Ingredients You’ll Need
For the Cake
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1/2 cup butter, softened
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1/2 cup shortening
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2 cups granulated sugar
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5 large eggs, separated
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 cup buttermilk
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1 teaspoon vanilla extract
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1 cup sweetened shredded coconut
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1 cup chopped pecans, toasted
For the Cream Cheese Frosting
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8 oz cream cheese, softened
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1/2 cup butter, softened
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4 cups powdered sugar
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1 teaspoon vanilla extract
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2-3 tablespoons milk (as needed)
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Optional: 1/2 cup chopped pecans and coconut for garnish
Step-by-Step Instructions
Prepare Your Pans
I preheat my oven to 350°F and grease and flour three 9-inch round cake pans. This is crucial for easy removal!
Make the Cake Batter
In a large bowl, I cream together the butter, shortening, and sugar until light and fluffy – about 3-4 minutes. Then I add the egg yolks one at a time, beating well after each addition.
In a separate bowl, I whisk together the flour and baking soda. I add this to the butter mixture alternately with the buttermilk, beginning and ending with the flour. I mix just until combined, then stir in vanilla, coconut, and toasted pecans.
In another clean bowl, I beat the egg whites until stiff peaks form. This is the secret to a light, fluffy cake! I gently fold the egg whites into the batter using a figure-8 motion to keep the air in.
Bake to Perfection
I divide the batter evenly among the three prepared pans and bake for 25-30 minutes until a toothpick inserted in the center comes out clean. The cakes should be lightly golden on top.
I let them cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. This is important – never frost a warm cake!
Make the Frosting
While the cakes cool, I beat together the softened cream cheese and butter until smooth and creamy. I gradually add the powdered sugar, then mix in vanilla and enough milk to reach a spreadable consistency.
Assemble the Cake
I place the first layer on a cake stand or plate. I spread about 3/4 cup of frosting on top, then add the second layer and repeat. Finally, I add the third layer and frost the top and sides of the entire cake.
For a beautiful finish, I press chopped pecans or coconut around the sides and garnish the top with pecan halves!
Serving Suggestions
This cake is best served at room temperature, so I let it sit out for about an hour before serving. It pairs wonderfully with coffee, sweet dessert wine like Moscato d’Asti, or even a glass of cold milk!
For special occasions, I sometimes serve it with fresh whipped cream or a scoop of vanilla ice cream on the side.
Tips for Customization
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Toast the pecans: This step is crucial! Toast pecans at 350°F for 5-10 minutes to bring out their oils and enhance flavor
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Make it nut-free: Simply omit the pecans if you have allergies – the cake is still delicious!
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Extra frosting: Make 1.5 times the frosting recipe if you love cream cheese frosting like I do
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Storage: Refrigerate the frosted cake and let it come to room temperature before serving for best flavor
Nutritional Information (Per Slice)
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Calories: 520
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Fat: 28g
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Carbohydrates: 65g
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Protein: 6g
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Sugar: 50g
Values are approximate based on 16 servings.
Frequently Asked Questions
Why use both butter and shortening?
The butter provides flavor while shortening creates a tender, lofty, light crumb. This combination gives you the best of both worlds!
Can I make this ahead?
Yes! You can bake the layers up to 2 days ahead and store them wrapped at room temperature. Frost the day before serving and refrigerate, then let it sit at room temperature for an hour before serving.
How do I prevent the cake from sticking?
Make sure to thoroughly grease and flour your pans. Let the cakes cool for 10 minutes in the pans before turning them out.
Can I freeze this cake?
You can freeze unfrosted layers for up to 3 months. Thaw completely before frosting and serving.
This Italian cream cake is truly special – it’s the kind of dessert that makes any occasion feel extra celebratory. With its moist, flavorful layers and dreamy cream cheese frosting, it’s no wonder this Southern classic has been beloved for generations. Give it a try and watch it become your go-to cake for every special moment!
