There’s something magical about a cake that brings generations together around the dinner table. This Italian cream cake recipe does exactly that – it’s a showstopper dessert that whispers tales of old-world charm while delivering modern-day satisfaction. Despite its name, this beloved cake actually has roots in the American South, where Italian immigrants adapted their traditional techniques to create something uniquely delicious.
What makes this Italian cream cake so special? It’s the perfect marriage of textures and flavors: tender, coconut-infused cake layers paired with silky cream cheese frosting and a generous sprinkle of toasted pecans. Whether you’re celebrating a birthday, anniversary, or simply want to treat your family to something extraordinary, this recipe promises to become your go-to showstopper.
This Italian cream cake is perfect for bakers who want to impress without spending all day in the kitchen. The technique is straightforward, but the results are absolutely spectacular. Plus, it’s naturally halal-friendly, making it perfect for sharing with friends and family of all backgrounds.
Table of Contents
Ingredients for Your Italian Cream Cake
For the Cake Layers:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) vegetable shortening
- 2 cups (400g) granulated sugar
- 5 large eggs, separated
- 1 cup (240ml) buttermilk
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup (85g) sweetened shredded coconut
- 1 cup (110g) chopped pecans
For the Cream Cheese Frosting:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 1 pound (450g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (110g) chopped pecans for decoration
Substitution Notes: You can replace buttermilk with regular milk mixed with 1 tablespoon lemon juice. For a lighter version, substitute half the butter with unsweetened applesauce. Vegetarian? This recipe is already perfect for you!
Step-by-Step Instructions for Perfect Italian Cream Cake
1. Prepare Your Kitchen Setup
Preheat your oven to 325°F (165°C). Grease three 9-inch round cake pans with butter and dust with flour, tapping out any excess. This temperature is crucial for even baking – don’t rush it with higher heat!
2. Create the Cake Batter Base
In a large mixing bowl, cream together the softened butter, shortening, and granulated sugar until light and fluffy (about 4-5 minutes). This step is essential for creating that tender crumb we’re after. Add egg yolks one at a time, beating well after each addition.
3. Combine Dry and Wet Ingredients
In a separate bowl, whisk together flour and baking soda. Alternately add the flour mixture and buttermilk to your butter mixture, beginning and ending with flour. Mix just until combined – overmixing leads to tough cake layers.
4. Fold in the Star Ingredients
Gently fold in the vanilla extract, shredded coconut, and chopped pecans. These ingredients give your Italian cream cake its signature texture and flavor profile.
5. Master the Meringue Technique
In a clean bowl with clean beaters, whip the egg whites until stiff peaks form. This is your secret weapon for ultra-light cake layers. Gently fold the beaten egg whites into your batter in three additions, being careful not to deflate them.
6. Bake to Perfection
Divide the batter evenly among your prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden. Cool in pans for 10 minutes before turning out onto wire racks.
7. Prepare the Luxurious Frosting
While your cake layers cool completely, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, beating until creamy. Stir in vanilla extract. The frosting should be spreadable but hold its shape.
8. Assemble Your Masterpiece
Place one cake layer on your serving plate. Spread 1/3 of the frosting evenly over the top. Repeat with remaining layers. Use the remaining frosting to cover the sides smoothly. Press chopped pecans into the frosting all over the cake for that authentic finish.
Pro Tips & Variations for Italian Cream Cake Success
Temperature Matters: All ingredients should be at room temperature for the best mixing results. Cold eggs and butter won’t incorporate properly, affecting your cake’s texture.
Coconut Variations: Toast your shredded coconut in a dry skillet for 2-3 minutes before adding to the batter for deeper flavor. You can also use unsweetened coconut and add an extra tablespoon of sugar.
Make It Chocolate: Add 1/4 cup cocoa powder to the flour mixture for a chocolate Italian cream cake variation that’s equally divine.
Healthier Options: Substitute half the sugar with natural sweeteners like coconut sugar, or use Greek yogurt in place of some butter for added protein.
Presentation Tips: For professional-looking results, chill your frosted cake for 30 minutes before slicing. Use a sharp, warm knife wiped clean between cuts.
Storage & Reheating Tips
Your Italian cream cake stays fresh covered in the refrigerator for up to 5 days. The flavors actually improve after the first day as everything melds together beautifully.
For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. The cream cheese frosting maintains its texture wonderfully after freezing.
If you need to transport your cake, keep it refrigerated until the last moment. This frosting holds up well at room temperature for 2-3 hours, making it perfect for parties and gatherings.
Frequently Asked Questions About Italian Cream Cake
Can I Make This Italian Cream Cake Ahead of Time?
Absolutely! This cake actually tastes better the next day. You can bake the layers up to 2 days ahead and wrap them tightly in plastic wrap. The fully assembled cake can be made 1-2 days in advance and stored in the refrigerator.
Why Did My Cake Layers Turn Out Dense?
Dense cake layers usually result from overmixing the batter or not properly folding in the egg whites. Be gentle with your mixing, and make sure those egg whites are beaten to stiff peaks before folding them in.
Can I Use Different Nuts in This Recipe?
While pecans are traditional, you can substitute walnuts, almonds, or even hazelnuts. Just make sure to chop them to similar sizes for even distribution throughout the cake.
How Do I Know When My Italian Cream Cake Is Done?
The cake is ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should spring back lightly when touched, and the edges should just begin to pull away from the pan sides.
Can I Make This as a Sheet Cake Instead of Layers?
Yes! Pour the batter into a greased and floured 13×9-inch pan and bake for 35-40 minutes. You’ll need about half the frosting recipe for a sheet cake version.
Nutritional Information
Per serving (assuming 12 servings):
- Calories: approximately 485
- Fat: 24g
- Carbohydrates: 65g
- Protein: 6g
- Fiber: 2g
- Sugar: 58g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
Italian Cream Cake Recipe Card
Italian Cream Cake Recipe – Ultimate Layered Dessert
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 30 minutes (including cooling)
Servings: 12
Ingredients:
For Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 pound powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans for decoration
Instructions:
- Preheat oven to 325°F. Grease and flour three 9-inch round cake pans.
- Cream butter, shortening, and sugar until fluffy. Add egg yolks one at a time.
- Alternately add flour mixture and buttermilk, beginning and ending with flour.
- Fold in vanilla, coconut, and pecans.
- Beat egg whites to stiff peaks; fold into batter gently.
- Divide among prepared pans. Bake 25-30 minutes until done.
- Cool completely before frosting.
- Beat frosting ingredients until smooth. Assemble cake with frosting between layers and covering outside. Press pecans into frosting.
Notes:
- All ingredients should be at room temperature for best results
- Cake improves in flavor after the first day
- Store covered in refrigerator up to 5 days
If you enjoyed this Italian cream cake recipe, please share it with friends and family, and let us know your thoughts in the comments — we love hearing your cooking stories and tips! There’s nothing quite like the joy of sharing a homemade cake that brings smiles to everyone around your table.
