Italian Wedding Cake Recipe

This fluffy, nutty Italian Wedding Cake is made with shredded coconut, crunchy pecans, and a rich cream cheese frosting, ready in just over an hour. The best part is swirling the thick, tangy frosting over the layers before pressing toasted nuts into the sides for that signature look. I love serving this impressive dessert for special occasions because it tastes even better the next day.

Why This Classic Works

Despite the name, this cake is actually a Southern American classic rather than a traditional dessert from Italy (where millefoglie is the wedding standard). What makes this version stand out is the use of beaten egg whites folded into the batter. This step lightens the density caused by the heavy coconut and pecans, creating a crumb that is incredibly moist but still fluffy enough to hold up three layers.

I learned the hard way that skipping the step of toasting your pecans results in a lackluster flavor profile. By taking five minutes to toast the nuts before adding them to the batter, you release their natural oils, which cuts through the sweetness of the frosting. It transforms a simple sugar cake into a sophisticated dessert with deep, nutty undertones.

Italian Wedding Cake Ingredients

For the Cake:

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

For the Cream Cheese Frosting:

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

How To Make Italian Wedding Cake

1. Prep and Toast: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Toast your chopped pecans in a dry skillet over medium heat for 3-4 minutes until fragrant, then let them cool completely.
2. Cream Fats and Sugar: In a large mixing bowl, beat the butter, shortening, and granulated sugar together on medium-high speed until light and fluffy (about 5 minutes). Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
3. Mix Dry and Wet: Whisk the flour, baking soda, and salt in a separate bowl. Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour. Mix just until combined—do not overmix.
4. Fold and Bake: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter using a spatula, keeping as much air in the mix as possible. Gently fold in the 1 cup of coconut and 1 cup of toasted pecans. Divide batter evenly among the pans and bake for 25-30 minutes, or until a toothpick comes out clean.
5. Make the Frosting: While cakes cool on wire racks, beat the cream cheese and butter until smooth. Slowly add powdered sugar and vanilla, beating until creamy and spreadable.
6. Assemble: 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 entire cake, then press the remaining pecans and coconut onto the sides 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 will curdle the batter and result in a dense, greasy texture.
• Don’t Deflate the Whites: When folding in the egg whites, use a wide rubber spatula and a gentle hand. Cut through the middle and fold over the top. If you stir vigorously, you will lose the air bubbles that give this heavy batter its lift.
• Shortening vs. Butter: Using a mix of butter and shortening gives you the best of both worlds: the rich flavor of butter and the structural integrity of shortening, which helps the layers rise higher.
• Make Ahead: This cake is sturdy enough to be made a day in advance. In fact, the flavors meld beautifully after sitting in the fridge overnight.

What To Serve With Italian Wedding Cake

Because this cake is rich, sweet, and nutty, it pairs perfectly with a strong cup of dark roast coffee or espresso to balance the sugar. A scoop of tart berry sorbet or a side of fresh raspberries also works wonders to cut through the heavy cream cheese frosting.

How To Store

Store this cake in the refrigerator because of the cream cheese frosting; it will stay fresh for up to 5 days in an airtight container or cake dome. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months.

FAQs

• Can I bake this in a 9×13 pan? Yes, you can bake this in a standard 9×13 inch pan. You will likely need to increase the baking time to 40-50 minutes, checking frequently for doneness.
• Why is my cake dense? This usually happens if you overmixed the batter after adding the flour or if you deflated the egg whites while folding. Be gentle during the final mixing stages.
• Can I omit the coconut? Technically yes, but then it becomes a spice cake or pecan cake. The coconut provides moisture and the signature texture associated with this specific recipe.
• Do I have to use shortening? You can substitute the shortening with an equal amount of butter, but the cake textures might be slightly denser and the layers may not rise quite as high.

Nutrition

• Calories: 780 kcal
• Total Fat: 48g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 380mg
• Total Carbohydrate: 82g
• Protein: 9g

Try More Recipes:

• Italian Cream Cake Recipe
• Italian Cream Cake From Box
• Italian Love Cake Recipe

Italian Wedding Cake

Recipe by Paula

Servings

12

servings

Prep time

30

minutes

Cooking time

1

hour 

40

minutes

Total time

2

hours 

10

minutes

This fluffy, moist Italian Wedding Cake features layers of tender sponge packed with shredded coconut and toasted pecans, finished with a rich cream cheese frosting. Ready in 1 hour 30 minutes, it is the perfect make-ahead dessert for celebrations.

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup vegetable shortening

• 2 cups granulated sugar

• 5 large eggs, separated

• 1 teaspoon vanilla extract

• 1 cup buttermilk, room temperature

• 1 cup sweetened shredded coconut

• 1 cup pecans, chopped and toasted

• 16 oz cream cheese, softened

• 1/2 cup unsalted butter (for frosting)

• 4 cups powdered sugar

• 1 cup pecans (for garnish)

• 1/2 cup shredded coconut (optional garnish)

Directions

• Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Toast your chopped pecans in a dry skillet over medium heat for 3-4 minutes.
• In a large mixing bowl, beat the butter, shortening, and granulated sugar together on medium-high speed until light and fluffy. Add egg yolks one at a time, beating well after each.
• Whisk flour, baking soda, and salt in a separate bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour.
• Beat egg whites until stiff peaks form. Gently fold egg whites into the batter. Fold in 1 cup coconut and 1 cup toasted pecans.
• Divide batter evenly among pans and bake for 25-30 minutes. Cool completely on wire racks.
• Beat cream cheese and butter until smooth. Slowly add powdered sugar and vanilla until creamy.
• Frost between layers, then cover the top and sides. Press remaining pecans and coconut onto the sides.