Italian Cream Cake Recipe – A Classic Southern Favorite with a Touch of Elegance
Few desserts capture both sophistication and comfort quite like an Italian Cream Cake. With its soft, buttery crumb, delicate coconut flavor, and nutty crunch from pecans or walnuts, this cake is a true crowd-pleaser. Layered with rich cream cheese frosting, it’s perfect for birthdays, holidays, or any occasion that calls for something special.
Why You’ll Love This Italian Cream Cake
This recipe delivers everything you want in a celebration cake — moist layers, balanced sweetness, and a luscious, creamy frosting. The combination of buttermilk, whipped egg whites, and coconut creates a light yet rich texture that melts in your mouth. It’s an elegant dessert with an old-fashioned charm that never goes out of style.
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
1 teaspoon coconut extract (optional)
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup buttermilk
1 cup shredded coconut
1 cup chopped pecans or walnuts
For the Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar (adjust for desired sweetness)
1 teaspoon vanilla extract
1–2 tablespoons milk (as needed for consistency)
Instructions
1. Prepare the Oven and Pans
Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper circles for easier removal.
2. Make the Cake Batter
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla and coconut extracts. In another bowl, sift together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and finish with the flour mixture, mixing just until combined.
3. Whip Egg Whites and Fold In
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter until no white streaks remain. This step helps make the cake light and airy. Fold in the shredded coconut and chopped pecans or walnuts.
4. Bake the Cakes
Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer to wire racks to cool completely before frosting.
5. Make the Cream Cheese Frosting
In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until the frosting is fluffy and well combined. Mix in the vanilla extract. If the frosting is too thick, add milk one tablespoon at a time until it reaches a spreadable consistency.
6. Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Add the second layer, frost again, and finish with the third layer. Cover the top and sides with the remaining frosting. For a decorative touch, sprinkle extra shredded coconut or chopped pecans on top.
7. Serve and Store
Slice and serve at room temperature for the best flavor and texture. Store leftovers covered in the refrigerator for up to 5 days. Let the cake sit at room temperature for 30 minutes before serving to soften the frosting.
Baking Tips for Perfect Italian Cream Cake
• For deeper flavor, toast the pecans or walnuts in a dry skillet for a few minutes before adding them.
• Don’t skip beating the egg whites — they’re key to the cake’s signature lightness.
• Make sure all ingredients (especially butter, eggs, and cream cheese) are at room temperature for a smooth, even batter.
• Use full-fat buttermilk for a moist, tender crumb.
Variations to Try
• Lemon Twist: Add 1 teaspoon of lemon zest to the batter for a citrus note.
• Chocolate Version: Fold in ½ cup of mini chocolate chips for a richer flavor.
• Coconut Lover’s Cake: Double the shredded coconut and sprinkle toasted coconut on the frosting for extra texture.
Frequently Asked Questions (FAQ)
Can I make this cake ahead of time?
Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost just before serving.
Can I use sweetened coconut instead of unsweetened?
Absolutely! Sweetened coconut will make the cake a bit sweeter and moister — just reduce the sugar in the frosting slightly if you prefer a less sweet dessert.
Can I make it as a sheet cake?
Yes, pour the batter into a greased 9×13-inch pan and bake for about 35–40 minutes, or until a toothpick comes out clean.
Why did my cake sink in the middle?
This can happen if the egg whites were overmixed or if the cake was underbaked. Be sure to fold gently and bake until fully set.
Can I freeze the cake?
Yes. Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight before frosting.
Final Thoughts
Italian Cream Cake is a timeless dessert that perfectly balances richness, texture, and flavor. With its moist layers, velvety cream cheese frosting, and delightful coconut-pecan crunch, it’s a showstopper worthy of any celebration. Whether you’re baking it for a holiday or simply to share something sweet with loved ones, this cake is sure to impress every time.