Italian Cream Cake

• Save

This Italian Cream Cake is a show-stopping, three-layer dessert beloved for its rich, nutty crumb and luscious cream cheese frosting. A true Southern favorite, it combines shredded coconut and toasted pecans for texture and depth, while buttermilk and whipped egg whites keep the layers airy and moist. Topped with toasted coconut and pecans, it’s the ultimate cake for holidays, birthdays, and any celebration that calls for something special.

Fluffy, flavorful, and beautifully finished—this cake is worth every step.

Why You’ll Love This Recipe

• Rich layers of buttery, coconut-pecan cake
• Extra fluffy from whipped egg whites
• Creamy, tangy cream cheese frosting
• Impressive presentation, perfect for special occasions
• Can be made ahead for easier entertaining

• Save

Ingredients

For the Cake Layers

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups buttermilk, room temperature
• 5 large eggs, separated (room temperature)
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups sweetened shredded coconut
• 1 1/2 cups pecans, toasted and chopped
• 1/4 teaspoon cream of tartar

For the Cream Cheese Frosting

• 24 oz cream cheese, softened
• 1 1/2 cups unsalted butter, softened
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 9 cups powdered sugar
• 1/4 teaspoon salt

For Decoration

• 1 cup pecans, toasted and finely chopped
• 1 cup sweetened shredded coconut, toasted
• Pecan halves, for top decoration

Instructions

Step 1: Prepare the Cake

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line bottoms with parchment paper.
2. Toast pecans and coconut for decoration and set aside.
3. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
4. In a separate clean bowl, beat egg whites and cream of tartar until stiff peaks form. Set aside.
5. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 minutes.
6. Add egg yolks one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
7. Alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour.
8. Gently fold in the coconut and chopped pecans.
9. Carefully fold in the beaten egg whites until just combined.
10. Divide the batter evenly between prepared pans.

Step 2: Bake and Cool

11. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
12. Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.

Step 3: Make the Frosting

13. In a large bowl, beat cream cheese and butter until smooth and creamy.
14. Add vanilla and almond extracts.
15. Gradually beat in powdered sugar and salt until combined.
16. Beat on medium-high speed for 5 minutes until light and fluffy.

Step 4: Assemble the Cake

17. Level cake layers if needed. Place the first layer on a cake plate and spread with 1 cup frosting.
18. Repeat with the second layer. Add the final layer and apply a thin crumb coat. Chill for 15 minutes.
19. Frost the entire cake with the remaining frosting.
20. Press toasted coconut and chopped pecans along the bottom half of the cake.
21. Pipe decorative border on top and garnish with pecan halves.

Tips for Success

• Use room-temperature eggs and buttermilk for the best texture
• Toast pecans and coconut in advance for deeper flavor
• Don’t skip the crumb coat—it helps keep the final frosting layer smooth
• Chill the cake slightly before slicing for clean layers
• Store covered in the fridge and let sit at room temp before serving

Final Thoughts

This Italian Cream Cake delivers the perfect balance of sweetness, texture, and creaminess. It’s one of those tried-and-true recipes that never fails to impress, whether served at weddings, birthdays, or Sunday suppers. Each bite offers layers of nutty richness, subtle coconut, and tangy cream cheese frosting—pure dessert bliss.

Bake this cake for someone you love, or treat yourself to a slice of Southern tradition.

Share Your Creations

Did you make this Italian Cream Cake? Tag your masterpiece with #ItalianCreamCakeMagic or #SouthernLayerCakeLove on Instagram or Pinterest. We’d love to see how it turned out and hear how you made it your own!

• Save

Print Pin

Italian Cream Cake

This Italian Cream Cake is a three-layer showstopper filled with coconut, pecans, and cream cheese frosting. The perfect dessert for holidays and special occasions.

Course Dessert

Cuisine Italian

Keyword Italian Cream Cake

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Chill Time 2 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12

Ingredients

For the Cake Layers

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter softened
• 1 1/2 cups buttermilk room temperature
• 5 large eggs separated (room temperature)
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups sweetened shredded coconut
• 1 1/2 cups pecans toasted and chopped
• 1/4 teaspoon cream of tartar

For the Cream Cheese Frosting

• 24 oz cream cheese softened
• 1 1/2 cups unsalted butter softened
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 9 cups powdered sugar
• 1/4 teaspoon salt

For Decoration

• 1 cup pecans toasted and finely chopped
• 1 cup sweetened shredded coconut toasted
• Pecan halves for top decoration

Instructions

Step 1: Prepare the Cake

• Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line bottoms with parchment paper.
• Toast pecans and coconut for decoration and set aside.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
• In a separate clean bowl, beat egg whites and cream of tartar until stiff peaks form. Set aside.
• In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 minutes.
• Add egg yolks one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
• Alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour.
• Gently fold in the coconut and chopped pecans.
• Carefully fold in the beaten egg whites until just combined.
• Divide the batter evenly between prepared pans.

Step 2: Bake and Cool

• Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
• Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.

Step 3: Make the Frosting

• In a large bowl, beat cream cheese and butter until smooth and creamy.
• Add vanilla and almond extracts.
• Gradually beat in powdered sugar and salt until combined.
• Beat on medium-high speed for 5 minutes until light and fluffy.

Step 4: Assemble the Cake

• Level cake layers if needed. Place the first layer on a cake plate and spread with 1 cup frosting.
• Repeat with the second layer. Add the final layer and apply a thin crumb coat. Chill for 15 minutes.
• Frost the entire cake with the remaining frosting.
• Press toasted coconut and chopped pecans along the bottom half of the cake.
• Pipe decorative border on top and garnish with pecan halves.

• Save

• Save