Creamy Italian Cream Cake Recipe: A Classic Dessert with Southern Charm
There’s something magical about Italian Cream Cake—a rich, moist layer cake studded with pecans and coconut, frosted with the creamiest cream cheese frosting you’ve ever had. This classic dessert is the perfect centerpiece for any celebration, from birthdays to weddings, or even just a cozy Sunday dinner. Its unique flavor and texture make it a true standout.
I’ll admit, the first time I made this cake, I was intimidated. The idea of whipping egg whites and folding them into the batter felt a little too fancy for me. But after that first bite, I was hooked. Now, it’s a family favorite that everyone asks for on special occasions. Trust me—once you try this cake, you’ll never look back!

Your Grocery List
- All-purpose flour (2 cups)
- Granulated sugar (2 cups)
- Baking soda (1 teaspoon)
- Salt (1/2 teaspoon)
- Butter (1/2 cup, softened)
- Vegetable oil (1/2 cup)
- Egg yolks (5, separated from whites)
- Buttermilk (1 cup)
- Vanilla extract (1 teaspoon)
- Shredded sweetened coconut (1 cup)
- Chopped pecans (1 cup)
- Cream cheese (8 ounces, softened)
- Powdered sugar (4 cups)
- Heavy cream (2 tablespoons)
- Optional: Additional pecans and coconut for garnish
Mastering the Cake Batter
The key to a fluffy, tender cake lies in properly whipping your egg whites. Make sure your mixing bowl is clean and free of any grease—this helps the egg whites reach stiff peaks. When folding the egg whites into the batter, use a gentle hand. This step adds airiness to the cake, giving it that signature light texture.
The Perfect Cream Cheese Frosting
For a smooth and creamy frosting, ensure your cream cheese and butter are both softened before mixing. Beat them together until there are no lumps, then gradually add the powdered sugar to avoid a messy explosion. A splash of heavy cream helps make the frosting extra fluffy and easy to spread.
Layering and Decorating Like a Pro
Once your cake layers are baked and fully cooled, it’s time to assemble. Place the first layer on your serving plate, spread a generous layer of frosting, then repeat with the remaining layers. For a polished look, apply a thin crumb coat before adding the final layer of frosting. Garnish with chopped pecans, shredded coconut, or even a few candied cherries for a festive touch.
Make It Even Better
Want to take this cake to the next level? Toast the pecans and coconut before adding them to the batter for a deeper, nuttier flavor. You can also add a splash of almond extract for an extra hint of sophistication. For easy slicing, chill the cake in the fridge for 30 minutes before serving—it makes cutting clean slices a breeze!
Pairing Ideas
What Kind of Pizza Goes Well with Italian Cream Cake?
Italian Cream Cake is rich, so pair it with a light pizza like a Margherita or a veggie pizza for balance. It’s the perfect sweet ending to a casual pizza night.
Drink Pairings
This cake pairs beautifully with a hot cup of coffee, a smooth latte, or even a glass of sweet dessert wine like Moscato or Vin Santo.
Dessert Pairings
If you’re serving this at a party, add a side of fresh berries or a scoop of vanilla bean gelato to complement the flavors.
Storage Tips
Store your Italian Cream Cake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to 3 months. Just thaw in the fridge overnight before serving.
Recipe Timing
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
Fun Facts
Despite its name, Italian Cream Cake isn’t actually from Italy! It’s believed to have originated in the Southern United States, blending Italian-inspired flavors with Southern baking traditions.
Allergen Warnings
This recipe contains dairy, eggs, gluten, and nuts. To make it nut-free, simply omit the pecans. For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
Vegetarian or Vegan Substitutes
To make this cake vegetarian-friendly, no changes are needed—it’s naturally vegetarian! For a vegan version, use plant-based butter, cream cheese, and a buttermilk substitute (like almond milk with a splash of vinegar). Replace eggs with a flaxseed or aquafaba substitute for a tender crumb.
Italian Cream Cake
Equipment
- Mixing bowls
- Electric mixer
- 9-inch round cake pans
- Cooling racks
- Spatula
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup vegetable oil
- 5 egg yolks separated from whites
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- Optional: Additional pecans and coconut for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine flour, sugar, baking soda, and salt. Add softened butter, vegetable oil, egg yolks, buttermilk, and vanilla extract. Beat until well combined.
- In a separate bowl, whip egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter. Fold in shredded coconut and chopped pecans.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat cream cheese and powdered sugar together until smooth. Add heavy cream and mix until light and fluffy.
- Layer the cooled cakes with frosting between each layer and on the top and sides. Garnish with additional chopped pecans and shredded coconut, if desired.