Italian Cream Cake Recipe

A decadent three-layer Italian Cream Cake featuring a moist, fluffy crumb packed with shredded coconut and pecans, enrobed in a rich, tangy cream cheese frosting. Perfect for holidays, birthdays, or any special occasion.

The Ultimate Italian Cream Cake

There is something truly magical about a classic Italian cream cake. Despite the name, this southern staple is a triumph of textures: a cloud-like, moist sponge studded with toasted pecans and sweet flakes of coconut, all held together by a velvety cream cheese frosting. It’s rich, elegant, and guaranteed to be the star of any dessert table.

Here is how to make this show-stopping masterpiece from scratch.

Prep time: 30 minutes | Bake time: 25 minutes | Servings: 12-14

Ingredients

For the Cake:

• 5 large eggs (separated into whites and yolks, at room temperature)

• ½ cup (1 stick) unsalted butter, softened

• ½ cup vegetable shortening

• 2 cups granulated sugar

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1 cup buttermilk, room temperature

• 1 teaspoon pure vanilla extract

• 1 cup sweetened shredded coconut

• 1 cup pecans, finely chopped and toasted

For the Cream Cheese Frosting:

• 1 package (8 oz) cream cheese, softened

• ½ cup (1 stick) unsalted butter, softened

• 4 to 4 ½ cups powdered sugar

• 1 teaspoon pure vanilla extract

• 1-2 tablespoons heavy cream (if needed for thinning)

• Garnish: ½ cup chopped pecans and extra toasted coconut flakes

Step-by-Step Instructions

1. Get Everything Ready

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line the bottoms with parchment paper for an easy release.

2. Whip the Egg Whites

In a clean, grease-free glass or metal bowl, beat the 5 egg whites until stiff peaks form. Set these aside; they are the secret to the cake's incredibly light and fluffy texture.

3. Cream the Base

In a large mixing bowl, beat the softened butter, vegetable shortening, and granulated sugar together for about 3 to 4 minutes until the mixture is light, fluffy, and pale in color. Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Alternate the Dry and Wet Ingredients

Whisk the flour and baking soda together in a separate bowl. With the mixer on low speed, add the flour mixture to the creamed base in three parts, alternating with the buttermilk (beginning and ending with the flour). Mix just until combined—do not overmix.

5. Fold in the Textures

Gently fold in the shredded coconut and the chopped, toasted pecans using a spatula. Finally, very gently fold in the whipped egg whites in two batches until no large white streaks remain, taking care not to deflate the batter.

6. Bake to Perfection

Divide the batter evenly among your three prepared pans. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes, then invert them onto wire racks to cool completely before frosting.

7. Make the Frosting

In a large bowl, beat the cream cheese and butter together until completely smooth and creamy. Gradually add the powdered sugar one cup at a time, beating on low speed until incorporated. Add the vanilla extract and crank the speed up to medium-high, beating until the frosting is light and fluffy.

8. Assemble and Decorate

Place your first cake layer on a serving plate. Spread a thick, even layer of frosting over the top. Repeat with the second and third layers. Frost the top and sides of the entire cake. Press the extra chopped pecans and toasted coconut generously around the sides or in a ring on top for a beautiful, rustic finish.

Baker's Tip: For the absolute best flavor and texture, let the frosted cake chill in the refrigerator for at least two hours before slicing. This allows the layers to settle and the flavors to beautifully meld together.