Masters of kitchen
If you’ve ever tasted Italian Cream Cake, you know it’s pure magic on a dessert plate. Rich, moist layers studded with shredded coconut and chopped pecans, all wrapped in a tangy cream cheese frosting—it’s a showstopper at any celebration.
Despite the name, Italian Cream Cake isn’t from Italy. It’s a beloved staple of Southern American baking, with deep roots in family kitchens and community cookbooks. This cake often makes an appearance during the holidays, at weddings, birthdays, and even potlucks.
What makes it special? It’s the perfect balance of texture and flavor—buttermilk adds tender richness, while toasted pecans bring a buttery crunch. Add the creamy frosting, and you’ve got a crowd-pleasing classic that tastes as elegant as it looks.
Whether you’re baking it for the first time or perfecting your family’s version, this guide walks you through every delicious detail.
What Makes Italian Cream Cake Unique?
Italian Cream Cake isn’t just a pretty layer cake—it’s a flavor-packed masterpiece with a texture unlike most other cakes. At the heart of its charm are buttermilk, sweetened coconut, and chopped pecans. These ingredients create a moist, slightly chewy crumb with nutty depth and a hint of tropical sweetness.
What really sets this cake apart is its pairing of rich cake layers with tangy cream cheese frosting. The contrast is irresistible—sweet, nutty sponge meets cool, creamy frosting in every bite.
Another key difference? Eggs are separated, and the whipped egg whites are folded in last. This technique adds a subtle lightness to the cake’s dense crumb.
Pro tip: Lightly toast the pecans before adding them to the batter. It elevates their flavor and brings out their natural oils—making every bite even more delicious.
It’s this thoughtful combination of textures and flavors that makes Italian Cream Cake a true standout.
The Southern Roots of Italian Cream Cake History
Despite the name, Italian Cream Cake has no Italian origin. In fact, this cake is a proud product of the American South, where it first gained popularity through church cookbooks and handwritten recipe cards passed down for generations.
You’ll often find it gracing dessert tables at Southern gatherings—especially in Texas, where it’s become a regional favorite. Its unique flavor profile, elegant look, and crowd-pleasing richness made it an instant classic.
Its history is humble, rooted in family traditions and local community cook-offs, but its legacy lives on as one of the South’s most cherished celebration cakes.
Must-Have Ingredients for Authentic Italian Cream Cake
The magic of Italian Cream Cake lies in a handful of key ingredients, each playing a crucial role:
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Buttermilk: Adds tang and tenderizes the crumb for moist, flavorful layers
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Sweetened shredded coconut: Infuses a soft chew and subtle sweetness
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Chopped pecans: Deliver buttery crunch—toasting optional but highly recommended
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Cream cheese: The base of the iconic frosting, offering that signature tang
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Butter: For richness in both the cake and the frosting
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Eggs: Yolks add moisture; whipped whites keep it light
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Baking soda + vinegar: A tried-and-true Southern trick for leavening and tenderness
Optional but worth it: A splash of vanilla extract or almond extract brings an extra layer of depth to both the batter and the frosting.
With the right ingredients and a little love, this cake transforms into something truly memorable.
Step-by-Step Instructions for Italian Cream Cake
Step 1: Prep Your Pans
Start by greasing and flouring three 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper for easy removal. Preheat your oven to 350°F (175°C).
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy—about 3–4 minutes. This step builds the cake’s structure and helps it rise evenly.
Step 3: Add Yolks and Flavorings
Add egg yolks one at a time, mixing well after each. Then, stir in your vanilla or almond extract.
Step 4: Combine Dry and Wet Ingredients
In a separate bowl, whisk together flour, baking soda, and a pinch of salt. Add the dry ingredients to the butter mixture alternately with buttermilk, starting and ending with dry. This keeps the batter smooth and prevents curdling.
Step 5: Fold in Coconut and Pecans
Gently stir in shredded coconut and chopped pecans. If using toasted pecans, make sure they’re cooled before folding them in.
Step 6: Whip Egg Whites Separately
In a clean bowl, beat egg whites to stiff peaks, then gently fold them into the batter. This step gives the cake a lift and airy texture.
Step 7: Divide and Bake
Divide the batter evenly between your prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Layer
Let the cakes cool in their pans for 10 minutes, then remove and cool completely on wire racks. Don’t frost a warm cake—it will melt the frosting!
Pro tip: For extra clean layers and easy decorating, wrap the cakes in plastic wrap and chill them for at least an hour before frosting.
Making the Cream Cheese Frosting
Italian Cream Cake isn’t complete without its signature cream cheese frosting—lush, tangy, and silky smooth.
Ingredients You’ll Need
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8 oz cream cheese, softened
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1/2 cup (1 stick) unsalted butter, softened
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3–4 cups powdered sugar (adjust to taste)
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1 tsp vanilla extract
How to Make It
In a large bowl, beat cream cheese and butter together until completely smooth and fluffy—about 2 minutes. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition. Finish with vanilla extract and beat until the frosting is airy and spreadable.
Optional add-ins: A pinch of lemon zest or a drop of almond extract can elevate the flavor beautifully.
Frosting Tips
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If it’s too thick: Add 1–2 teaspoons of milk or cream
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If it’s too runny: Chill it for 15–20 minutes before using
Bold tip: Always frost a completely cooled cake—or better yet, chill the layers for cleaner cuts and a more polished look.
Expert Tips for Best Results
Even the best recipe can fall flat without the right technique. Here are some pro-level tips to help your Italian Cream Cake turn out bakery-worthy every time:
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Always use room temperature ingredients—butter, eggs, and buttermilk mix more evenly and create a smoother batter.
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Don’t skip the vinegar + baking soda reaction. It’s an old-school trick that gives the cake its airy lift and soft crumb.
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Toast the coconut lightly in a dry pan for a deeper, nuttier flavor.
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For clean, bakery-style slices, chill the cake for at least an hour before cutting.
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Store leftovers in the fridge, but let the cake come to room temperature before serving—this brings out the frosting’s creamy texture and enhances the flavor.
These small steps make a big difference. Follow them, and your Italian Cream Cake will not only taste amazing—it’ll look stunning too.
Fun Variations to Try
Italian Cream Cake is a versatile base with plenty of room for creativity. Here are a few delicious variations to match any mood or event:
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Cupcakes: Scoop the batter into lined muffin tins for perfectly portioned party treats. Just reduce the baking time to 18–20 minutes.
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Sheet Cake: Skip the layers and bake it in a 9×13-inch pan for easier slicing and transport—great for potlucks or casual gatherings.
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Lemon Twist: Add fresh lemon zest to both the cake batter and the frosting for a bright, citrusy version that’s ideal for spring and summer.
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No Nuts Version: Leave out the pecans entirely if you’re baking for anyone with nut allergies—still delicious and moist.
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Chocolate Italian Cream Cake: Stir in a bit of cocoa powder or melted dark chocolate to the batter for a richer spin on the original.
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Keto/Low-Carb: Swap regular flour with almond flour, use unsweetened coconut, and sweeten with monk fruit or erythritol. Finish with a sugar-free cream cheese frosting.
Each of these variations brings something new to the table while keeping the soul of the original intact.
What to Serve with Italian Cream Cake
Italian Cream Cake is rich and satisfying, so pairing it with the right side or drink can balance and elevate the experience.
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Coffee or espresso: The slight bitterness complements the cake’s sweetness perfectly.
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Fresh berries: Raspberries or strawberries add a juicy contrast and lighten the plate.
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Whipped cream: A dollop of lightly sweetened whipped cream offers a cloud-like topping.
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Vanilla ice cream: For an indulgent twist, serve each slice with a scoop—ideal for birthdays or special celebrations.
These simple sides turn a slice of cake into a full-on dessert moment.
How to Store and Freeze Italian Cream Cake
Storing your Italian Cream Cake the right way ensures it stays fresh and flavorful.
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In the fridge: Once frosted, keep the cake covered and refrigerated. It will stay moist and delicious for up to 5 days.
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To freeze: You can freeze the entire cake or individual slices. Wrap tightly in plastic wrap, then again in foil or an airtight container. It will last up to 2 months.
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To thaw: For best results, thaw slices overnight in the refrigerator or let them sit at room temperature for 1–2 hours before serving.
Tip: If freezing a frosted cake, flash freeze it uncovered for 1 hour to set the frosting, then wrap it. This helps preserve the look and texture without smudging the top.
Frequently Asked Questions (FAQs)
What is Italian Cream Cake made of?
It’s a moist layer cake made with buttermilk, shredded coconut, chopped pecans, and whipped egg whites, finished with a tangy cream cheese frosting.
Why is it called Italian Cream Cake if it’s not Italian?
Despite the name, this cake has Southern American origins. The “Italian” label likely refers to the use of coconut or the style of the frosting, though the true reason remains a mystery.
Can you make it without coconut?
Yes! While coconut adds texture and flavor, you can omit it. The cake will still turn out moist and delicious—just a bit less chewy.
What’s the best frosting for Italian Cream Cake?
Cream cheese frosting is the classic choice. Its tangy flavor complements the sweetness of the cake beautifully.
Can I freeze the cake or just the layers?
Both! You can freeze frosted or unfrosted layers. Just wrap them well and thaw carefully as noted above.
Can I make it ahead for a party or wedding?
Absolutely. Bake the layers a day or two ahead and wrap tightly until ready to frost. Frosted cakes can be made 24 hours in advance and stored in the fridge.
How is Italian Cream Cake different from Italian Ricotta Cake?
Ricotta cake is made with ricotta cheese and is often lighter and more custardy, while Italian Cream Cake is a denser, layered cake with a more traditional crumb.
Final Thoughts & Invitation to Share
Italian Cream Cake is one of those desserts that’s worth every step. From the luscious cream cheese frosting to the tender, nutty crumb, it’s a cake that leaves a lasting impression.
Whether you’re baking it for a celebration or just because, we hope you enjoy every bite. If you try this recipe, we’d love to hear from you—leave a comment below and let us know how it turned out!
Don’t forget to share this with a friend, pin it for later, or bookmark it for your next big event. Happy baking!
Italian Cream Cake
Equipment
- 3 x 8-inch or 9-inch round cake pans
- Electric mixer
- Mixing bowls
- Cooling racks
- Rubber spatula
- Measuring cups and spoons
- Parchment paper
Ingredients
For the Cake:
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs separated
- 1 teaspoon vanilla extract or almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans toasted for best flavor
- 1 tablespoon white vinegar
For the Frosting:
- 8 oz cream cheese softened
- 1/2 cup 1 stick unsalted butter, softened
- 3 –4 cups powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1 teaspoon lemon zest or almond extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three round cake pans, then line bottoms with parchment paper.
- Cream the butter and sugar in a large mixing bowl until light and fluffy.
- Add the egg yolks one at a time, then mix in the vanilla.
- In a separate bowl, combine flour and baking soda.
- Alternate adding the dry ingredients and buttermilk to the butter mixture. Stir in vinegar.
- Fold in coconut and pecans.
- In a clean bowl, beat egg whites to stiff peaks and gently fold into the batter.
- Divide the batter evenly into the pans. Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting, beat cream cheese and butter until smooth. Add powdered sugar gradually and mix until fluffy. Stir in vanilla.
- Frost the cooled layers, stack, and cover the entire cake with frosting. Chill slightly before serving for cleaner slices.
Notes
- Room temp ingredients make all the difference—don’t skip this!
- Toasting the pecans adds rich, nutty flavor.
- You can make the cake a day ahead and frost it the next day.
- Store leftovers in the refrigerator, but let the cake sit at room temp before serving for best flavor.
Nutrition
