For the Cake
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 1 ½ cups sweetened shredded coconut
- 1 cup finely chopped pecans
For the Cream Cheese Frosting
- 12 ounces cream cheese, softened
- ¾ cup unsalted butter, softened
- 1 ½ teaspoons vanilla extract
- 5–6 cups powdered sugar
- Pinch of salt
- 1–3 tablespoons milk or heavy cream, only if needed
For Decorating
- ½ cup chopped pecans
- Additional shredded coconut, optional
How to Make Italian Cream Cake
Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper and lightly grease the parchment.
For deeper pecan flavor, toast the nuts before beginning. Spread them on a baking sheet and bake for about 6–8 minutes, stirring once and watching carefully toward the end. Let them cool before chopping.
In a large bowl, beat the softened butter and granulated sugar for about 3–4 minutes, until noticeably lighter and fluffy. Add the egg yolks one at a time, beating after each addition, then mix in the vanilla.
In another bowl, whisk together the flour, baking soda and salt. Add the dry ingredients to the butter mixture in several additions, alternating with the buttermilk. Begin and end with the flour mixture and mix only until combined.
Fold in the coconut and chopped pecans.
In a completely clean bowl, beat the egg whites until they hold stiff peaks. Gently fold them into the cake batter in two or three additions, taking care not to knock out too much of the air.
Divide the batter evenly among the three prepared pans and smooth the tops. Bake for approximately 20–25 minutes, or until the centers spring back lightly and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
Allow the cakes to cool in their pans for about 10 minutes before turning them onto wire racks. Remove the parchment and let the layers cool completely before frosting.
Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until completely smooth. Add the vanilla and a pinch of salt.
Gradually beat in the powdered sugar until the frosting is thick, creamy and spreadable. Add milk or cream only if necessary, about a tablespoon at a time.
Avoid making the frosting too loose. It needs enough structure to stay between three cake layers without squeezing out when the cake is assembled.
Assemble the Cake
Place the first cake layer on a serving plate or cake stand and spread a generous layer of cream cheese frosting over it. Add the second layer and repeat, then position the final layer on top.
Cover the top and sides with the remaining frosting. The finish doesn’t need to be perfectly smooth—a slightly rustic texture suits this cake particularly well.
Decorate with chopped pecans and, if desired, a little additional coconut. For cleaner slices, refrigerate the assembled cake for 30–60 minutes before cutting.
Tips for the Best Italian Cream Cake
Use room-temperature ingredients. Butter, eggs, buttermilk and cream cheese combine more evenly when they aren’t refrigerator-cold.
Don’t rush the creaming stage. Beating the butter and sugar until light helps create a finer, more tender crumb.
Whip the egg whites properly. Folding stiffly beaten whites into the batter helps lighten a cake that otherwise contains plenty of rich, heavy ingredients.
Fold gently. Once the flour and whipped whites are involved, excessive mixing can make the cake denser.
Toast the pecans. It’s optional, but a few minutes in the oven gives them a noticeably deeper, nuttier flavor.
Cool the layers completely. Cream cheese frosting on a warm cake quickly becomes soft and unstable.
Substitutions
Unsweetened coconut: This works if you prefer a less-sweet cake. The final flavor and texture will be slightly different.
Walnuts: They can replace the pecans, although pecans give the cake its more traditional Southern character.
Buttermilk substitute: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to a measuring cup and add enough milk to reach 1 cup. Let it stand for about 5 minutes before using.
Two layers instead of three: The batter can be divided between two appropriately sized pans, but the thicker layers will require a longer baking time. Check doneness rather than relying on the original 20–25 minute timing.
Make-Ahead and Storage
The cake layers can be baked a day or two ahead. Once completely cool, wrap them tightly so they don’t dry out.
The frosting can also be prepared ahead and refrigerated. Let it soften before assembly and briefly beat it again if necessary.
Because the finished cake contains cream cheese frosting, keep it refrigerated. Properly covered, it should remain good for approximately 3–4 days. For the best texture, let individual slices stand at room temperature for around 15–20 minutes before serving.
Unfrosted cake layers also freeze well. Wrap each cooled layer tightly in plastic wrap and then foil, and freeze for up to 2–3 months. Thaw before assembling.
Frequently Asked Questions
Why is it called Italian Cream Cake?
Despite its name, Italian Cream Cake is generally associated with Southern American baking rather than traditional Italian cuisine. The precise origin of the name isn’t firmly established.
Why did my cake sink?
Possible causes include underbaking, overmixing, opening the oven too early or losing too much air while folding in the egg whites. Make sure the center is properly baked before removing the layers from the oven.
Why is my cream cheese frosting runny?
The butter or cream cheese may have become too warm, or too much liquid may have been added. Refrigerate the frosting briefly to firm it up. Additional powdered sugar can also thicken it, although adding too much will make the frosting considerably sweeter.
Can I leave out the coconut or pecans?
Yes, but both are characteristic ingredients. Removing either will change the traditional flavor and texture of the cake.
Recipe at a Glance
Prep time: About 30 minutes
Bake time: 20–25 minutes
Cooling and assembly: About 1 hour
Servings: 12–14
Difficulty: Moderate
Italian Cream Cake doesn’t need elaborate fillings or decorations to feel special. Buttermilk gives the layers tenderness and a slight tang, coconut adds texture, toasted pecans bring richness, and cream cheese frosting ties everything together.
The result is an old-fashioned layer cake that’s rich enough for a celebration without relying on excessive sweetness—and one that’s arguably even better after a night in the refrigerator, once all those flavors have had time to settle.