Italian Cream Cheese Cake

This fluffy, nutty Italian Cream Cheese Cake is made with sweetened coconut, toasted pecans, and a rich buttermilk batter, ready in about 2 hours. The most satisfying moment comes when you swirl the thick, tangy frosting between the tender layers, creating a towering masterpiece of texture. I love making this for holidays because it balances sweetness with that signature crunch perfectly.

Why This Classic Works

I used to think this cake was difficult because of the separated eggs, but I learned that folding in the beaten egg whites is actually the secret to its structure. The first time I made it, I skipped toasting the pecans and the flavor just fell flat; now I know that 5 minutes in the oven brings out the essential oils that define this dessert.

Despite the name, this isn’t actually from Italy—it’s a Southern staple that relies on the chemical reaction between buttermilk and baking soda to create an incredibly tender crumb. I love that it uses both butter and shortening, which gives you the buttery flavor you want with the sturdy, fluffy texture that shortening provides.

Italian Cream Cheese Cake Ingredients

For the Cake Layers:

• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 2 cups granulated sugar
• 5 large eggs, separated (room temperature)
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk, room temperature
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans, toasted

For the Cream Cheese Frosting:

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

How To Make Italian Cream Cheese Cake

1. Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or line bottoms with parchment paper) to ensure the layers release perfectly.
2. Cream Fats and Sugar: In a large mixing bowl, beat the 1/2 cup butter and shortening together until smooth. Gradually add the granulated sugar and beat on medium-high speed for about 5 minutes until the mixture is very light and fluffy.
3. Add Yolks and Vanilla: Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Dry and Wet: In a separate bowl, whisk together flour and baking soda. Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with flour. Mix until just blended.
5. Stir in Mix-ins: Gently stir in the shredded coconut and 1 cup of toasted pecans by hand.
6. Whip and Fold Egg Whites: In a clean, grease-free bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter using a spatula, being careful not to deflate the air.
7. Bake the Layers: Divide the batter evenly among the prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
8. Make the Frosting: Beat the cream cheese and 1/2 cup butter until smooth. Add vanilla. Gradually beat in the powdered sugar until fluffy and spreadable.
9. Assemble the Cake: Place one cake layer on a serving plate. Spread frosting over the top. Repeat with the second and third layers. Frost the sides and top of the cake, then press the remaining pecans onto the sides or top for decoration.

Recipe Tips

• Room Temperature is Key: Ensure your butter, cream cheese, eggs, and buttermilk are all at room temperature before starting. Cold ingredients won’t emulsify properly, leading to a dense or curdled batter.
• Toast Your Pecans: Spread the pecans on a baking sheet and bake at 350°F for 5-7 minutes until fragrant. This simple step intensifies the nutty flavor that balances the sweet coconut.
• Fold Gently: When adding the egg whites, use a wide spatula and a gentle over-under motion. If you stir too vigorously, you will knock out the air bubbles that make this heavy cake taste light.
• Stabilize the Frosting: If your kitchen is warm and the frosting feels too soft, refrigerate it for 15 minutes before assembling the cake to prevent the layers from sliding.

What To Serve With Italian Cream Cake

This cake is incredibly rich, so I recommend serving it with a cup of strong, black coffee or an espresso to cut through the sweetness. A cold glass of milk is also a classic pairing that complements the creamy frosting perfectly.

How To Store

Because of the cream cheese frosting, this cake must be stored in the refrigerator. It will stay fresh in an airtight cake carrier or wrapped in plastic for up to 5 days. You can also freeze individual slices wrapped tightly in foil for up to 3 months.

FAQs

Why is it called Italian Cream Cheese Cake?

Despite the name, this cake originated in the Southern United States, not Italy. It likely got its name from an Italian baker or simply because it was considered a “fancy” dessert at the time of its creation.

Can I bake this in a 9×13 pan?

Yes, you can bake this recipe in a greased 9×13-inch pan. You will need to increase the baking time to about 35-45 minutes, checking for doneness with a toothpick.

Why did my cake sink in the middle?

Sinking usually happens if the oven door was opened too early or if the batter was overmixed. Avoid opening the oven until at least 20 minutes have passed to keep the temperature stable.

Can I make the cake layers ahead of time?

Absolutely. You can bake the layers, let them cool completely, wrap them in plastic wrap, and freeze them for up to a month before frosting.

Do I have to use shortening?

You can substitute the shortening with an equal amount of butter, but the cake texture will be slightly denser and less fluffy. Shortening helps create a tender, high-rising crumb that supports the heavy nuts and coconut.

Nutrition

• Calories: 720 kcal
• Total Fat: 42g
• Saturated Fat: 22g
• Cholesterol: 135mg
• Sodium: 310mg
• Total Carbohydrate: 82g
• Protein: 8g

Try More Recipes:

• Italian Almond Ricotta Cake
• Italian Cream Sheet Cake Recipe
• Italian Hangover Cake Recipe

Italian Cream Cheese Cake

Recipe by Paula

Servings

12

servings

Prep time

45

minutes

Total time

2

minutes

Italian Cream Cheese Cake is a fluffy, moist Southern classic packed with coconut and toasted pecans. This three-layer dessert is finished with a rich frosting and ready in about 2 hours. It is an impressive yet easy centerpiece for holidays.

Ingredients

• 1/2 cup unsalted butter, softened

• 1/2 cup vegetable shortening

• 2 cups granulated sugar

• 5 large eggs, separated (room temperature)

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 cup buttermilk, room temperature

• 1 teaspoon vanilla extract

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans, toasted

• 16 oz (2 blocks) cream cheese, softened

• 1/2 cup unsalted butter, softened (for frosting)

• 1 teaspoon vanilla extract (for frosting)

• 4 cups powdered sugar, sifted

• 1 cup chopped pecans (for decoration)

Directions

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or line bottoms with parchment paper) to ensure the layers release perfectly.
• In a large mixing bowl, beat the 1/2 cup butter and shortening together until smooth. Gradually add the granulated sugar and beat on medium-high speed for about 5 minutes until the mixture is very light and fluffy.
• Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
• In a separate bowl, whisk together flour and baking soda. Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with flour. Mix until just blended.
• Gently stir in the shredded coconut and 1 cup of toasted pecans by hand.
• In a clean, grease-free bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter using a spatula, being careful not to deflate the air.
• Divide the batter evenly among the prepared pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
• Beat the cream cheese and 1/2 cup butter until smooth. Add vanilla. Gradually beat in the powdered sugar until fluffy and spreadable.
• Place one cake layer on a serving plate. Spread frosting over the top. Repeat with the second and third layers. Frost the sides and top of the cake, then press the remaining pecans onto the sides or top for decoration.