This fluffy, moisture-rich Italian Cream Cake is made with sweetened coconut, toasted pecans, and tangy buttermilk, ready in about 75 minutes. The tender crumb layers are stacked high and smothered in a rich, velvety cream cheese frosting. I love making this impressive Southern classic for holidays because it always steals the show.

Why This Classic Works

Many versions of this cake can turn out heavy or dense, but the secret to the perfect texture lies in separating the eggs. By beating the whites to stiff peaks and gently folding them into the batter at the very end, you create a crumb that is light enough to suspend the heavy nuts and coconut without sinking.

I also learned that toasting the pecans before adding them to the batter makes a huge difference in flavor. It brings out a roasted nuttiness that cuts through the sweetness of the coconut and sugar, preventing the cake from feeling one-note or overly cloying.

Italian Cream Cake Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated (yolks and whites divided)
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, room temperature
1 cup sweetened shredded coconut
1 cup chopped pecans, lightly toasted

For the Cream Cheese Frosting:

16 oz (2 blocks) cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Extra chopped pecans for garnish

How To Make Italian Cream Cake

Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or two deep 9-inch pans) and line the bottoms with parchment paper to prevent sticking.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for about 5 minutes until pale and fluffy. Add the 5 egg yolks one at a time, beating well after each addition, then stir in the vanilla extract.
Mix Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Reduce the mixer speed to low and add the flour mixture alternately with the buttermilk, starting and ending with the flour. Mix only until just combined.
Add Mix-ins: Gently stir in the shredded coconut and chopped pecans by hand using a spatula. Set the batter aside.
Whip and Fold Egg Whites: In a clean, grease-free bowl, beat the 5 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter in three batches, being careful not to deflate the air bubbles.
Bake the Layers: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Frosting and Assemble: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, whipping until creamy. Spread frosting between the cooled cake layers and over the top and sides. Top with extra pecans.

Recipe Tips

Room Temperature Matters: Ensure your butter, buttermilk, and eggs are at room temperature. This creates a proper emulsion which traps air and leads to a fluffier cake texture.
Toast the Pecans: Spread your pecans on a baking sheet and toast them at 350°F for 5-7 minutes. This keeps them crunchy inside the batter and intensifies their flavor.
Don’t Overmix: Once you add the flour, mix gently. Overworking the gluten will result in a tough, rubbery cake rather than a tender one.
Cool Completely: Never frost a warm cake with cream cheese frosting. The frosting is heat-sensitive and will slide right off the layers if the cake isn’t fully cooled.

What To Serve With Italian Cream Cake

Since this cake is incredibly rich and sweet, I recommend serving it with unsweetened beverages to balance the palate. A dark roast coffee or a shot of espresso pairs perfectly with the creamy frosting.

You can also serve fresh berries like raspberries or strawberries on the side. The tart acidity of the fruit cuts through the heavy cream cheese and coconut flavors beautifully.

How To Store

Because of the cream cheese frosting, this cake must be stored in the refrigerator. It will stay fresh for up to 5 days when covered with a cake dome or plastic wrap. You can freeze the unfrosted cake layers for up to 2 months; just wrap them tightly in plastic wrap and foil.

FAQs

Is this cake actually Italian? No, despite the name, Italian Cream Cake is widely considered a Southern American classic, popular in Texas and Georgia.
Can I bake this in a 9×13 pan? Yes, you can bake this in a 9×13 inch pan. The baking time will increase to roughly 35-45 minutes; just check with a toothpick.
Why did my cake sink in the middle? This usually happens if the oven door was opened too early or the batter was overmixed. It can also happen if the egg whites were deflated during the folding process.
Can I use unsweetened coconut? Yes, but the cake will be slightly less moist and sweet. If you use unsweetened coconut, you might want to add an extra tablespoon of sugar to the batter.

Nutrition

Calories: 780 kcal
Total Fat: 48g
Saturated Fat: 24g
Cholesterol: 145mg
Sodium: 390mg
Total Carbohydrate: 82g
Protein: 9g

Try More Recipes:

Italian Cream Cake

Recipe by Paula

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Prep time

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Total time

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Italian Cream Cake features fluffy buttermilk layers packed with toasted pecans and shredded coconut, finished with rich cream cheese frosting in 75 minutes. This indulgent Southern classic is perfect for birthdays or holidays when you need a guaranteed crowd-pleaser.

Ingredients

For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated (yolks and whites divided)
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk, room temperature
1 cup sweetened shredded coconut
1 cup chopped pecans, lightly toasted
For the Cream Cheese Frosting:
16 oz (2 blocks) cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Extra chopped pecans for garnish

Directions

Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or two deep 9-inch pans) and line the bottoms with parchment paper to prevent sticking.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed for about 5 minutes until pale and fluffy. Add the 5 egg yolks one at a time, beating well after each addition, then stir in the vanilla extract.
Mix Dry and Wet Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Reduce the mixer speed to low and add the flour mixture alternately with the buttermilk, starting and ending with the flour. Mix only until just combined.
Add Mix-ins: Gently stir in the shredded coconut and chopped pecans by hand using a spatula. Set the batter aside.
Whip and Fold Egg Whites: In a clean, grease-free bowl, beat the 5 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter in three batches, being careful not to deflate the air bubbles.
Bake the Layers: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Frosting and Assemble: Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, whipping until creamy. Spread frosting between the cooled cake layers and over the top and sides. Top with extra pecans.