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Italian Cream Cake is a delectable dessert that combines the richness of cream cheese, the nuttiness of pecans, and the sweetness of coconut.

This classic recipe has been a favorite for generations, loved for its moist texture and irresistible flavor.

Whether you’re celebrating a special occasion or simply craving a sweet treat, this Italian Cream Cake is sure to delight your taste buds.


For the Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs, separated
  • 1 cup buttermilk
  • 1 cup shredded coconut
  • 1 cup chopped pecans

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


Step 1: Prepare the Cake Batter

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the vanilla extract and egg yolks, one at a time, beating well after each addition.
  4. Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
  5. Stir in the shredded coconut and chopped pecans.

Step 2: Bake the Cakes

  1. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter.
  2. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
  3. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  4. Remove from the oven and allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

Step 3: Make the Cream Cheese Frosting

  1. In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  3. Stir in the vanilla extract until well combined.

Step 4: Assemble the Cake

  1. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting evenly over the top.
  2. Place the second cake layer on top and repeat the process with the frosting.
  3. Finally, place the third cake layer on top and frost the top and sides of the cake with the remaining frosting.
  4. Optional: Garnish with additional chopped pecans or shredded coconut, if desired.

Nutritional Facts

  • Serving Size: 1 slice
  • Calories: 450
  • Total Fat: 25g
  • Saturated Fat: 12g
  • Cholesterol: 95mg
  • Sodium: 300mg
  • Total Carbohydrates: 52g
  • Dietary Fiber: 2g
  • Sugars: 40g
  • Protein: 5g


1. Can I use sweetened shredded coconut instead of unsweetened? Yes, you can use sweetened shredded coconut, but keep in mind that it will add extra sweetness to the cake.

2. Can I make this cake ahead of time? Yes, you can bake the cake layers in advance and store them in an airtight container at room temperature for up to two days before assembling and frosting the cake.

3. Can I substitute buttermilk with regular milk? While buttermilk adds moisture and richness to the cake, you can substitute it with regular milk mixed with a tablespoon of lemon juice or vinegar.

4. How should I store leftover cake? Store any leftover cake covered in the refrigerator for up to 3-4 days. Make sure to bring it to room temperature before serving for the best taste and texture.

5. Can I freeze this cake? Yes, you can freeze the assembled and frosted cake. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer for up to 2-3 months. Thaw in the refrigerator overnight before serving.

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