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.

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!

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

More cake recipes

• The Best Cream Puff Cake recipe featuring a fluffy crust, easy vanilla filling, and of course, chocolate. You’ll love this homemade version of a cream puff!
• German Chocolate Cake
• Peanut Butter Cake
• Birthday cake recipe
• Pineapple Upside Down Cake

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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 minutes

Cook Time: 40 minutes minutes

Additional Time: 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 12 servings

Ingredients 

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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

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!