Oh my goodness—before we dive into this luscious recipe, I just have to say thank you for being here. Whether you’re a longtime home baker or just browsing for your next showstopping dessert, I appreciate you sharing a few moments of your day with me. Recipes like this one are near and dear to my heart, and it means the world to pass it along to you. 💛
This Italian Cream Cake is soft, rich, and layered with Southern charm. It’s a beautiful blend of flavors and textures—moist vanilla cake filled with toasted pecans and sweet coconut, all slathered in a thick cream cheese frosting that’s anything but boring!! This cake has graced more family tables than I can count, and once you taste it, you’ll see why.
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What Is Italian Cream Cake?
Despite its name, Italian Cream Cake is a Southern classic, not Italian at all! It’s believed to have roots in Texas, and it’s been winning over hearts at birthdays, weddings, and potlucks ever since.
The star features:
- Three layers of ultra-moist vanilla cake
- Crunchy toasted pecans
- Sweet shredded coconut
- And that silky, tangy cream cheese frosting… swoon!
Why You'll Love This Recipe
- Perfect for celebrations – It’s an eye-catching, crowd-pleasing dessert!
- Texture heaven – Creamy, crunchy, soft, and moist all in one bite.
- Make-ahead friendly – Both the cake and frosting store beautifully.
- Customizable – I promised you versatile, and here’s proof!
What Does Italian Cream Cake Taste Like?
Think of it like the lovechild of a butter cake and a coconut-pecan dream. It’s rich without being overwhelming, with just the right amount of sweetness and that signature tang from the cream cheese frosting. The toasted pecans give a warm nuttiness, and the coconut adds a whisper of tropical sweetness.
Benefits of This Recipe
- Freezer-friendly – Perfect for slicing and saving.
- A dessert with history – Add a little nostalgia to your table.
- Easy to frost – Cream cheese frosting spreads like a dream!
- Beginner-friendly instructions – I walk you through it step-by-step.
Ingredients You’ll Need
Here’s what you’ll want to grab:
For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
- 1 cup toasted pecans, chopped
For the Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 6 cups powdered sugar
Tools You’ll Need
- 3 9-inch round cake pans
- Hand or stand mixer
- Mixing bowls
- Rubber spatula
- Wire cooling rack
- Offset spatula (for frosting magic!)
Ingredient Additions & Substitutions
- No buttermilk? Mix 1 cup milk with 1 tablespoon vinegar or lemon juice.
- Nut-free version? Leave out the pecans or swap with sunflower seeds.
- Coconut haters (they exist!)? You can omit it—still delicious.
- Add-ins? Try mini chocolate chips or a splash of rum extract!
How to Make Italian Cream Cake (Step-by-Step)
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round pans.
Step 2: Cream the Butter & Sugar
In a large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition.
Step 3: Dry Meets Wet
Whisk together flour and baking soda in a separate bowl. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Stir in vanilla, coconut, and pecans.
Step 4: Beat Egg Whites
In another bowl, beat egg whites to stiff peaks. Gently fold into the batter.
Step 5: Bake!
Divide batter between the pans and bake for 25–30 minutes. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Step 6: Frost That Cake
Make the frosting by beating cream cheese and butter until smooth. Add vanilla and powdered sugar, one cup at a time, until fluffy. Frost between layers and all over the outside.
What to Serve with Italian Cream Cake
- A cup of strong espresso or dark roast coffee
- A scoop of vanilla bean ice cream
- A light prosecco or sweet dessert wine
- Fresh berries for a pop of color
Tips for the Best Cake Ever
- Don’t skip toasting the pecans and coconut—it boosts flavor like you wouldn’t believe!
- Bring ingredients to room temp for smooth mixing.
- Use parchment paper rounds in your pans to prevent sticking.
- Cool layers completely before frosting—no slipping layers here!
Storage Instructions
- Fridge: Store covered in the fridge for up to 5 days.
- Freezer: Wrap individual slices tightly and freeze for up to 3 months.
- Frosting leftovers? Freeze them too—it keeps beautifully.
Italian Cream Cake FAQs
Can I make this as a sheet cake?
Absolutely! Use a 9x13 pan and increase the baking time to 35–40 minutes.
Can I skip the coconut?
Yes. The cake will still be moist and flavorful without it.
Can I use walnuts instead of pecans?
For sure. Just make sure to toast them for the same nutty richness.
Is this cake very sweet?
It’s sweet, but the tangy cream cheese frosting balances it out. You can reduce powdered sugar slightly if needed.
Final Thoughts: Southern Comfort in Every Slice
Whether you’re making this for a special celebration or just because (no judgment here), Italian Cream Cake is one of those unforgettable desserts that always impresses. From the first forkful of nutty, coconut-studded cake to the last smear of cream cheese frosting—this one’s a keeper.
If you try it, I’d love to see your creations! Pin and share your photos on [Pinterest] or tag me on Instagram. 🧁💛
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