Decadent Italian Cream Cake Recipe

Why You’ll Love This Italian Cream Cake

Decadence is the only word that truly captures what’s happening in this Italian Cream Cake. I’m talking layers of moist, coconut-flecked cake embracing crunchy pecans, all wrapped in velvety cream cheese frosting.

Who could resist?

This showstopper has been my go-to for family celebrations for years. The buttermilk creates an incredibly tender crumb, while those fluffy egg whites folded into the batter? Pure magic.

The combination of textures—soft cake, toasty nuts, chewy coconut—creates a symphony in every bite.

And that tangy cream cheese frosting cuts through the sweetness perfectly. Trust me, your friends will be begging for the recipe.

What Ingredients are in Italian Cream Cake?

The beauty of Italian Cream Cake lies in its perfect balance of simple, everyday ingredients that come together to create something truly extraordinary. This southern classic combines rich, moist cake layers studded with coconut and pecans, all wrapped in a decadent cream cheese frosting.

While the ingredient list might seem lengthy at first glance, most of these items are probably already hanging out in your pantry or fridge, ready to transform into something spectacular.

• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 cups sugar
• 1/2 cup butter
• 1/2 cup shortening
• 5 eggs, separated
• 2 cups flour
• 1 teaspoon vanilla
• 1 (3 1/2 ounce) can coconut
• 1 cup chopped pecans
• 8 ounces cream cheese (for frosting)
• 1 stick butter (for frosting)
• 1 pound powdered sugar (for frosting)
• 1 teaspoon vanilla (for frosting)

A few notes about these ingredients that might help you along the way. Room temperature ingredients really do make a difference here—especially those eggs, butter, and cream cheese.

And while the recipe calls for shortening, you can substitute it with more butter if you prefer. As for the pecans, toasting them briefly in a dry skillet before adding them to the batter will enhance their flavor and add another dimension to this already spectacular cake.

The coconut, despite what you might think, doesn’t overwhelm the cake but rather adds a subtle texture and sweetness that makes this dessert truly special.

How to Make This Italian Cream Cake

Creating this showstopper cake starts with a bit of kitchen chemistry. First, mix 1 cup buttermilk with 1 teaspoon baking soda and let it stand for a few minutes—you’ll notice it start to foam slightly, which is exactly what we want.

While that’s doing its thing, grab your mixer and cream together 2 cups sugar, 1/2 cup butter, and 1/2 cup shortening until light and fluffy. This creaming process incorporates air into the batter, which helps give your cake that perfect texture, so don’t rush this step.

Now comes the slightly tricky part—the eggs. Add those 5 egg yolks one at a time, beating well after each addition. This gradual approach prevents the batter from curdling.

Then, alternate adding your buttermilk mixture and 2 cups flour, starting and ending with flour. Once that’s incorporated, stir in 1 teaspoon vanilla, 1 can (3 1/2 ounces) coconut, and 1 cup chopped pecans.

In a separate bowl, beat those reserved egg whites until stiff peaks form—a task that always makes me feel like a proper pastry chef, even when I’m just in my kitchen wearing fuzzy socks. Gently fold those whites into your batter, which will give the cake its characteristic lightness.

Pour this glorious concoction into well-greased 9-inch cake pans and bake at 325 degrees for about 25 minutes, or until a toothpick comes out clean.

While the cake cools completely on wire racks, prepare that heavenly cream cheese frosting. Cream together 1 stick of butter and 8 ounces cream cheese until they’re best friends—soft, fluffy, and perfectly combined.

Add 1 pound of powdered sugar and 1 teaspoon vanilla, then beat until smooth and spreadable. When your cake layers are completely cool (and I mean completely—no cheating here or you’ll have a frosting landslide), spread this luscious frosting between layers and over the top and sides.

For an extra touch of fancy, press some additional chopped pecans around the sides of the cake. The result? A dessert that looks like it came from a high-end bakery but tastes even better because you made it yourself.

Italian Cream Cake Substitutions and Variations

While mastering the classic recipe is rewarding, sometimes you’ll need to make adjustments based on what’s in your pantry or dietary requirements.

I’ve found that almond milk mixed with a tablespoon of vinegar works surprisingly well when you’re out of buttermilk. No shortening? Just use all butter instead.

For a twist, try adding a teaspoon of almond extract alongside the vanilla.

I once accidentally used walnuts instead of pecans, and honestly, it was still delicious.

For a truly decadent variation, fold in a half cup of white chocolate chips—trust me on this one.

What to Serve with Italian Cream Cake

When serving your Italian cream cake, perfectly complementary beverages can elevate the entire dessert experience.

I love pairing mine with a strong cup of coffee—the slight bitterness cuts through the sweetness beautifully. A creamy latte works wonders too.

For something special, try a small glass of dessert wine like Moscato d’Asti or a hazelnut liqueur. The nutty undertones echo those pecans in your cake.

Fresh berries on the side add a pop of color and tartness. Think strawberries or raspberries.

And honestly, who needs more than a dollop of extra cream cheese frosting on the side? Heaven.

Final Thoughts

As a baker who’s made countless desserts over the years, I can honestly say this Italian Cream Cake remains one of my absolute favorites for special occasions.

The combination of coconut, pecans, and that heavenly cream cheese frosting creates something truly magical on your taste buds.

Don’t be intimidated by the separated eggs or multiple components. The effort pays off tenfold when you see your guests’ faces light up with that first bite.

Trust me, this cake makes memories.

Decadent Italian Cream Cake

 

No ratings yet

This showstopping Italian Cream Cake features moist, coconut-flecked layers with crunchy pecans, all enveloped in velvety cream cheese frosting. The buttermilk creates an incredibly tender crumb, while the combination of textures delivers a symphony of flavor in every bite.

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Ingredients Equipment Method Nutrition Notes

Ingredients

 

1x2x3x?

Cream Cheese Frosting

Equipment

• 9-inch cake pans
• Electric mixer
• Wire cooling racks

Method

 

1. Preheat oven to 325°F (165°C). Grease and flour three 9-inch cake pans.
2. In a small bowl, combine buttermilk and baking soda. Set aside to allow it to foam slightly.
3. In a large mixing bowl, cream together sugar, butter, and shortening until light and fluffy, about 3-4 minutes.
4. Add egg yolks one at a time, beating well after each addition.
5. Gradually add the flour to the creamed mixture, alternating with the buttermilk mixture, beginning and ending with flour. Mix until just combined.
6. Stir in vanilla extract, coconut flakes, and chopped pecans.
7. In a separate clean bowl, beat egg whites until stiff peaks form.
8. Gently fold the beaten egg whites into the batter until no white streaks remain.
9. Divide batter evenly among the prepared cake pans.
10. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
12. For the frosting, beat cream cheese and butter together until smooth and creamy.
13. Gradually add powdered sugar and vanilla extract, beating until smooth and spreadable.
14. Once cake layers are completely cooled, spread frosting between layers and over the top and sides of the cake.
15. For an elegant finish, press additional chopped pecans around the sides of the cake if desired.

Nutrition

Notes

For best results, ensure all ingredients are at room temperature before beginning. This helps create a smoother batter and more even texture in the finished cake.

Toast the pecans in a dry skillet for 3-5 minutes before adding them to the batter to enhance their flavor.

This cake can be stored in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.

Tried this recipe?

Decadent Italian Cream Cake

No ratings yet

This showstopping Italian Cream Cake features moist, coconut-flecked layers with crunchy pecans, all enveloped in velvety cream cheese frosting. The buttermilk creates an incredibly tender crumb, while the combination of textures delivers a symphony of flavor in every bite.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American, Southern

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 cups sugar
• 1/2 cup butter
• 1/2 cup shortening
• 5 eggs separated
• 2 cups flour
• 1 teaspoon vanilla
• 3.5 ounces coconut
• 1 cup pecans chopped

For the Cream Cheese Frosting

• 8 ounces cream cheese
• 1 stick butter
• 1 pound powdered sugar
• 1 teaspoon vanilla

Equipment

• 9-inch cake pans
• Electric mixer
• Wire cooling racks

Method

 

1. Preheat oven to 325°F (165°C). Grease and flour three 9-inch cake pans.
2. In a small bowl, combine buttermilk and baking soda. Set aside to allow it to foam slightly.
3. In a large mixing bowl, cream together sugar, butter, and shortening until light and fluffy, about 3-4 minutes.
4. Add egg yolks one at a time, beating well after each addition.
5. Gradually add the flour to the creamed mixture, alternating with the buttermilk mixture, beginning and ending with flour. Mix until just combined.
6. Stir in vanilla extract, coconut flakes, and chopped pecans.
7. In a separate clean bowl, beat egg whites until stiff peaks form.
8. Gently fold the beaten egg whites into the batter until no white streaks remain.
9. Divide batter evenly among the prepared cake pans.
10. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
11. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
12. For the frosting, beat cream cheese and butter together until smooth and creamy.
13. Gradually add powdered sugar and vanilla extract, beating until smooth and spreadable.
14. Once cake layers are completely cooled, spread frosting between layers and over the top and sides of the cake.
15. For an elegant finish, press additional chopped pecans around the sides of the cake if desired.

Notes

For best results, ensure all ingredients are at room temperature before beginning. This helps create a smoother batter and more even texture in the finished cake. Toast the pecans in a dry skillet for 3-5 minutes before adding them to the batter to enhance their flavor. This cake can be stored in an airtight container in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture.

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