Italian Cream Cake

Sweet coconut and nutty cream cheese frosting combine to make this mouth watering classic Southern Italian Cream Cake recipe!

Love easy cake recipes? Be sure to try our delicious Vanilla Sheet cake, made in a 13×9 baking dish. Topped with vanilla buttercream frosting, it’s the perfect dessert.

Slice of Italian cream layer cake on a black plate.


Why this Recipe Works

When it comes to making an Italian Cream Cake, it takes a true southerner to know how to make it right. Thank goodness my friend Robyn from Add a Pinch put out a cookbook to help out northern gals like me.

The layers of airy sponge cake surrounded by a generous spread of creamy butter frosting won me over in one bite.

I’m no stranger to baking cakes, but this cake has a few special instructions that are different from the norm.

To give the cake a light and airy texture, Robyn instructs you to beat the egg whites for the cake by themselves until they form stiff peaks. This took about about 7 minutes but . . . whoa!

It really does make a difference. I’ll be trying this technique in my favorite white cake recipe next!

Coconut in the batter creates a fabulous crumb and texture for the cream cake. It reminded me of the texture of my favorite watergate cake recipe. Give our Hummingbird cake recipe a try next for a delicious twist!

Ingredient Notes

  • Eggs – Be sure to separate your eggs. We are whipping the egg whites until stiff peaks form, and using the egg yolks separately in the batter.
  • Buttermilk – You can use a carton from the store or try our homemade buttermilk substitute.
  • Vanilla – Be sure to use PURE vanilla extract, not the imitation kind. You can also make homemade vanilla for an extra flavor boost.
  • Coconut – Get the sweetened kind of coconut. You can use either flakes or shredded coconut for this recipe.
  • Pecans – You will need 2 full cups of pecans for this recipe, as we’re using them in the cake batter as well as in the frosting. Toast the pecans for best nutty flavor.
  • Cream cheese For best results, use the full fat regular cream cheese that comes in blocks. Also, be sure to let it sit out for a bit at room temperature to soften.

Easy Instructions

Make the cake batter. Whisk the egg whites into stiff peaks. Separately, cream the butter and sugar, then add in the egg yolks, one at a time. Whisk together the flour and baking soda then add, alternating with the buttermilk, to the butter and sugar mixture. Stir in the vanilla, coconut and pecans. Fold in the whipped egg whites.

Bake the cakes. Divide the cake batter between two 9-inch cake pans sprayed with baking spray. Bake for about 35-40 minutes. Let cool in the pans for a few minutes then turn out onto a cooking rack until completely cooled.

Make the frosting. Beat the butter and cream cheese until light and fluffy, then add the sugar and beat until fluffy. Stir in the vanilla and pecans.

Frost the cake. Spread frosting on top of one of the cooled cake layers. Add the second layer of cake and add frosting to the top and sides. Serve and enjoy!

Italian cream cake on a wooden cake plate with a slice removed.

Tips and Tricks

  • Start with room temperature butter, egg whites and cream cheese. The eggs are easier to separate when they are cold, then let your egg whites come to room temperature with the butter and cream cheese.
  • If you don’t have a stand mixer, electric beaters will also work for beating the egg whites. You can beat the egg whites by hand with a strong wire whisk, too, but be warned it will take much longer and requires serious elbow grease!
  • Be generous with the frosting. I like to put about 2 cups of icing on the first layer of the cake alone. A bite of this cake is even more satisfying when you get a mouthful of that sweet frosting!
  • For more coconut flavor and texture, sprinkle some toasted coconut flakes on top of the cake for serving.

Recipe FAQs

Can I make this without pecans?

Yes, if you need this recipe to be nut-free, you can omit the pecans. It changes the cake flavor a bit, but it still tastes delicious!

Can I make this cake ahead?

Yes, you can make the layers and the frosting ahead and store separately in the refrigerator for 2-3 days until you’re ready to assemble and frost the cake.

How do I store Italian Cream Cake?

This cake needs to be stored in the fridge because of the cream cheese frosting. Bonus: The cold temperature makes the cake taste even better! When ready to serve you can cut and slice it right away, no need to wait for it to come to room temperature.

Can I freeze this cake?

Yes! You can freeze the layers, without frosting for up to 3 months. Let it thaw in the fridge for several hours or overnight. Then, when you’re ready to serve, make the frosting and assemble the layers.
OR you can freeze this cake after it’s assembled and frosted. Wrap in plastic wrap then foil and freeze for up to 3 months.

Italian Cream Cake recipe with coconut and pecans and cream cheese frosting!

More cake recipes

Italian Cream Cake Recipe

4.91 from 11 votes
By: Aimee
Sweet coconut and nutty cream cheese frosting combine to make this mouth watering Italian Cream Cake recipe!
Prep Time: 30 minutes
Cook Time: 40 minutes
Additional Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12 servings

Ingredients 

For the cake:

  • 5 large eggs separated
  • 1 cup salted butter softened
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened coconut flakes or shredded
  • 1 cup chopped pecans

For the frosting:

  • 1 cup salted butter softened
  • 2 packages cream cheese, softened 8 ounce each
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
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Instructions 

  • For the cake, preheat oven to 350°F. Prepare two 9-inch cake pans with baking spray and set aside.
  • Using a stand mixer with whisk attachment, beat the egg whites until a stiff peak, about 7 minutes. Set aside.
  • In a clean bowl of a stand mixer with paddle attachment (or hand mixer), beat butter and sugar until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, beating after each addition.
  • In a medium bowl, whisk together the flour and baking soda. Alternate adding the flour mixture and buttermilk to the butter and sugar mixture. Stir in the vanilla, coconut and pecans. Fold in the whipped egg whites. Divide the batter and pour into the two pans.
  • Bake for about 35-40 minutes, until the center of the cake springs back to the touch. Let cool for a few minutes in the pan and then turn out cake onto a wire cooling rack until completely cooled.
  • For the frosting, beat butter and cream cheese until light and fluffy, about 5 minutes. Add the sugar and beat until fluffy, about 3 minutes. Stir in vanilla and pecans.
  • Spread frosting of the top of one of the cooled cakes. Add second layer of cake and add frosting to top and sides. Keep refrigerated. ENJOY!

Notes

  • Homemade buttermilk works just great in this recipe.
  • If you don't have a stand mixer, electric beaters will also work for beating the egg whites. You can beat the egg whites by hand with a strong wire whisk, too, but be warned it will take much longer and requires serious elbow grease!
  • Keep Italian Cream Cake in the fridge until you're ready to serve. The cold temperature makes the cake taste even better! Because of the cream cheese in the frosting, refrigeration is necessary to present spoiling and keep the icing in place. When ready to serve you can cut and slice it right away, no need to wait for it to come to room temperature.
  • Make it in advance. I would freeze this Italian Cream cake in layers without the frosting. Let it thaw in the fridge for several hours or overnight. Then, when you're ready to serve, make the frosting and assemble the layers.
  • Freeze Leftover Cake. You can also freeze this cake AFTER adding the frosting. Wrap in plastic wrap then foil. Freeze for up to 3 months.
  • For more coconut flavor and texture, sprinkle some toasted coconut flakes on top of this cake along with the pecans.
  • Recipe reprinted with permission from Add a Pinch by Robyn Stone, Clarkson Potter/ Publishers, 2017.

Video

Nutrition

Serving: 1slice, Calories: 835kcal, Carbohydrates: 93g, Protein: 9g, Fat: 50g, Saturated Fat: 24g, Polyunsaturated Fat: 22g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 469mg, Fiber: 3g, Sugar: 74g
Course: Cake
Cuisine: Italian
Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

Whether you grew up eating southern style Italian Cream Cake or this is your first time trying it, I know you’re going to fall in love with it as much as I did. Nothing says “Southern Hospitality” like a slice of classic cream cake for dessert!



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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on April 9, 2021

Comments & Reviews

  1. 5 stars
    I’m a baker, small business at home and I have to say that this recipe was delicious, I omitted the nuts (customer request) but even without it the cake was amazing. Thank you

    1. Toasting nuts brings out the nutty flavor, and is easy to do in a skillet. That said, I tend to skip that step when the nuts are inside a cake batter or cookie. To each their own though 🙂

  2. I’ve never made an Italian cream cake before, and this looks so moist and decadent! I’m going to try this for my birthday coming up! Thank you so much for sharing! 🙂

  3. wah!!! I think this is the best cake which will be the best for my birthday.On my this birthday I will prefer this cake. Thanks alot!!!

  4. This looks so fabulous and now I have ANOTHER BOOK on my wishlist! I like to change the egg-method to change cake texture – often if the recipe calls for the eggs to go in with other liquids you can get a much better texture if you beat them with the sugar first and then go ahead and fold the rest in – doing the egg whites separately is also a great trick that i even use for waffles!

  5. Thanks! I made this cake and it is extraordinarily delicious! My cake hardly rises and is very dense. This was very easy and very tasty!

  6. Could this cake can be made in a 5×9 loaf pan or bundt cake pan? And if yes, same temperature? And for how long?
    THANKS!! Can’t waot to try it

    1. Yes. I have an old Texas cookbook with this recipe and it calls for a 13×9 pan. Bake at 350 for 40 minutes.  I have made it in both pans and I prefer the two 9″ because I get the yummy frosting in the middle. 

  7. I’m thrilled to see you made this, Aimee! It’s a special cake and so delicious…and I’m so happy you liked it!
    Thanks so much for sharing your super sweet thoughts about the cookbook and baking this cake for your readers! I appreciate your support so much, my friend! Hugs to you, Aimee!!!
    Robyn xo

    1. You’ve created a beautiful book with delicious recipes. Thank YOU for sharing them!

  8. I saw this recipe in her book and was *this close* to making it! Now I have to! It looks amazing and your cake is beautiful!

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