Italian Cream Cake

Moist Italian Cream Cake with toasted coconut, pecans, and ultra-silky cream cheese frosting. Step-by-step, pro tips, gluten-free + sheet cake options.

Let’s talk about Italian Cream Cake—the Southern showstopper with layers of moist, tender vanilla-buttermilk cake studded with coconut and pecans, all wrapped in lush cream cheese frosting. It’s a classic celebration cake (wedding-worthy, birthday-ready, holiday-perfect) that never goes out of style. Today I’m sharing my best Italian Cream Cake recipe from scratch with bakery-level tips, a make-ahead game plan, and smart swaps (hello, gluten-free Italian Cream Cake and sheet cake versions). Ready to see what makes this coconut pecan cake extra special?

Ingredient Notes

Before you preheat the oven, here’s what you’ll need (and why it matters) for this coconut pecan layer cake with cream cheese frosting:

• All-purpose flour: Gives structure. For gluten-free, use a quality 1:1 blend with xanthan gum.
• Unsalted butter: Room temp for creaming; flavor plus tender crumb.
• Neutral oil: A splash keeps the cake extra moist for days.
• Granulated sugar: Sweetens and aerates during creaming.
• Eggs, separated: Yolks enrich; whipped whites add lift for that bakery crumb.
• Buttermilk: Tang and tenderness. See substitutions below if you’re out.
• Vanilla extract: Real vanilla complements coconut and pecans.
• Shredded coconut: Sweetened or unsweetened both work; toast for big flavor.
• Pecans: Chop and toast for nutty crunch; walnuts work too.
• Baking soda + baking powder: For balanced rise with buttermilk acidity.
• Kosher salt: Essential to keep the cake from tasting flat.
• Cream cheese (block style): Full-fat, room temp for silky frosting.
• Unsalted butter (for frosting): Whips fluffy and blends smoothly with cream cheese.
• Powdered sugar: Sweetens and stabilizes frosting; sift if lumpy.
• Heavy cream (optional): A tablespoon or two loosens frosting to a cloud-like finish.

How To Make Italian Cream Cake

This is a classic Southern Italian Cream Cake from scratch—moist, elegant, and surprisingly simple when you follow these steps. Bake as three 8-inch layers, a 9-inch duo, or as a 9x13 sheet cake.

1. Prep and toast: Heat oven to 350°F (175°C). Line cake pans with parchment and grease the sides. Spread coconut and pecans on a sheet pan and toast 5–7 minutes, stirring once, until fragrant. Cool completely.
2. Whip egg whites: With clean beaters, whip egg whites to soft peaks with a pinch of salt. Don’t overbeat. Set aside.
3. Make the batter: Cream butter and sugar until pale and fluffy, 3–4 minutes. Beat in oil, then yolks one at a time. Mix in vanilla. Whisk dry ingredients separately. Add dry and buttermilk in alternating additions, starting and ending with dry, mixing low just to combine.
4. Fold and finish: Fold in cooled toasted coconut and pecans. Gently fold in whipped egg whites in two additions until no streaks remain.
5. Bake: Divide batter evenly among pans. Bake 22–28 minutes (layers) or 30–36 minutes (9x13) until a toothpick comes out with a few moist crumbs.
6. Cool completely: Cool in pans 10 minutes, then turn out onto racks. Peel parchment. Cool fully before frosting.
7. Make the cream cheese frosting: Beat butter until creamy. Add cream cheese; beat until smooth and fluffy, 2 minutes. Gradually mix in powdered sugar and a pinch of salt. Add vanilla and a splash of cream for spreadable, pipeable consistency.
8. Layer and crumb coat: Place the first layer on a board. Spread frosting, repeat with remaining layers. Coat sides thinly for a crumb coat.
9. Chill and finish: Chill 20–30 minutes to set. Apply a final generous coat of frosting.
10. Decorate and serve: Press extra toasted coconut/pecans on the sides, pipe swoops on top, slice, and enjoy.

Pro Tips

• Weigh ingredients: For the most consistent results, use grams if you have a scale.
• Room temp matters: Butter, cream cheese, eggs, and buttermilk should be at room temperature for proper emulsion.
• Don’t overmix: Once dry ingredients go in, mix low and stop when just combined to avoid a tough crumb.
• Flat, bakery-style layers: Use cake strips or wrap pans with damp towels to prevent doming.
• Frosting consistency: If frosting feels loose, chill 10 minutes and rewhip. If too thick, add 1 teaspoon cream at a time.
• Make it ahead: Bake layers a day ahead; wrap and chill. Or freeze up to 2 months. Frost day-of for best texture.
• Sheet cake hack: For an easy potluck Italian cream sheet cake, bake in a 9x13 and slather frosting right on top.

Storage & Reheating

Italian Cream Cake is wonderfully make-ahead friendly and keeps its moisture for days.

• Room temperature: Unfrosted layers keep, wrapped, at room temp up to 24 hours.
• Refrigerate: Frosted cake keeps 4–5 days, covered. Bring slices to room temp 30–45 minutes before serving.
• Freeze layers: Wrap cooled layers in plastic + foil; freeze up to 2 months. Thaw overnight in the fridge, then unwrap to finish thawing.
• Freeze assembled cake: Chill to firm, then freeze uncovered 1 hour. Wrap well and freeze up to 1 month. Thaw in the fridge overnight.
• Reheating? Don’t actually heat the cake—just bring to room temp for the softest crumb and creamiest frosting.

Variations & Substitutions

Whether you’re baking for dietary needs or just want to mix things up, these variations deliver without sacrificing that classic coconut-pecan vibe.

• Gluten-free Italian Cream Cake: Swap flour for a 1:1 gluten-free baking blend with xanthan gum. Let batter rest 10 minutes before baking.
• Dairy-free / Vegan: Use vegan butter and dairy-free cream cheese; sub plant milk + 1 tablespoon vinegar for buttermilk. Replace eggs with aquafaba (3 tablespoon per egg white; 3 tablespoon thick applesauce or vegan yogurt per yolk) or a reliable egg replacer.
• No coconut: Skip coconut and add an extra ½ cup finely chopped pecans; the cake becomes a pecan buttermilk layer cake.
• Nut-free: Omit pecans and add more coconut, or use toasted sunflower seeds for crunch. Always check allergy safety.
• Sheet cake (9x13): Bake 30–36 minutes; frost right in the pan. Great for parties and potlucks.
• Cupcakes: Bake 18–22 minutes; this batter yields about 24 cupcakes.
• Flavor twist: Add 1 teaspoon coconut extract to intensify coconut flavor, or a touch of almond extract for a bakery-style profile.
• Lemon Italian Cream Cake: Add 1 tablespoon lemon zest to the batter and a little zest to the frosting for a bright, springy finish.
• Less sweet frosting: Reduce powdered sugar and stabilize with 1–2 tablespoon milk powder or 1–2 teaspoon cornstarch, sifted in.
• High altitude: Reduce baking powder by ¼ tsp, increase oven temp by 15°F, and check early. Add 1–2 tablespoon extra buttermilk if batter seems thick.

If you’re hunting for the best Italian Cream Cake recipe from scratch—moist, tender, and topped with perfectly tangy cream cheese frosting—this one’s your new go-to. It’s endlessly adaptable (cupcakes, sheet cake, gluten-free), truly celebration-worthy, and the flavor? Toasty, nutty, coconutty bliss. For more coconut dessert ideas, browse my coconut recipes, and if cream cheese frosting is your love language, don’t miss my cream cheese frosting favorites.

FAQ

Italian Cream Cake

Dive into this Italian Cream Cake boasting three lush layers crafted with eggs, all-purpose flour, butter, shortening, sugar, vanilla, buttermilk, coconut, and toasted pecans, frosted with a decadent whipped cream cheese frosting. A slice of Italy, right on your plate!

3.65 from 109 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 30 minutes minutes

Servings: 14 Slices

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Ingredients

  

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Cake Components:

• ▢ 5 large eggs
• ▢ 2 cups 260g all-purpose flour, properly measured
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ ½ cup 112g unsalted butter, brought to room temperature
• ▢ ½ cup 95g shortening
• ▢ 2 cups 414g sugar
• ▢ 1 tablespoon pure vanilla extract
• ▢ ¼ teaspoon almond extract optional
• ▢ 1 cup 240ml buttermilk
• ▢ 1 ¼ cups 91g sweetened shredded coconut
• ▢ 1 cup 106g toasted pecan pieces

Whipped Cream Cheese Frosting Ingredients:

• ▢ 20 oz 565g cream cheese, brought to room temperature
• ▢ 2 cups 480ml cold heavy whipping cream
• ▢ 1 ½ cups 173g powdered sugar
• ▢ 1 tablespoon pure vanilla extract

For Garnishing:

• ▢ 2 cups 148g toasted sweetened shredded coconut
• ▢ Pecan crumbs for embellishment

Instructions

Cake Preparation:

• Begin by separating the egg yolks from the egg whites. Allow both to attain room temperature.
• Arrange three 8-inch cake pans, lining them with parchment paper circles. Thoroughly grease the sides, ensuring extra attention to the corners. Preheat the oven to 350°F (176°C).
• In a medium-sized mixing bowl, combine the flour, baking soda, and salt. Set aside.
• In a larger mixing bowl, amalgamate the butter, shortening, sugar, and extracts. Cream them until the mixture is pale and airy, taking approximately 3-4 minutes.
• Incorporate the egg yolks sequentially, ensuring each yolk is mostly combined before adding the next.
• Gradually integrate a third of the pre-prepared dry ingredients, followed by half of the buttermilk. Continue this alternating pattern until all components are combined. Ensure thorough mixing, but avoid over-mixing.
• In a separate bowl, whisk the egg whites to form stiff peaks. Care must be taken not to overwhip.
• Gently fold a third of the whipped egg whites, along with the coconut and toasted pecans, into the primary batter. Subsequently, integrate the remaining egg whites.
• Portion the batter equally among the prepared cake pans. Bake for approximately 25-30 minutes or until a testing skewer emerges clean.
• Once baked, allow the cakes to rest briefly in the pans before transferring them to cooling racks.

Frosting Preparation:

• In a mixing bowl, cream the cream cheese until it achieves a smooth texture. Set aside.
• In another bowl, whip together the heavy whipping cream, powdered sugar, and vanilla extract until it forms stiff peaks.
• Gently fold one third of the whipped cream mixture into the creamed cheese. Continue in portions until they are fully combined.

Assembly:

• Prior to assembling, level the cakes by removing any domes to ensure they are flat.
• Position the first cake layer on an appropriate serving plate or a cardboard cake circle. Uniformly spread approximately 1 cup of the prepared frosting atop this layer.
• Position the second cake layer and repeat the frosting procedure.
• Place the final cake layer atop the frosted layers, ensuring any protruding frosting is neatly tucked in at the sides. For best results, consider refrigerating the cake for 15-20 minutes at this stage.
• Proceed to frost the exterior of the cake meticulously. The toasted coconut can then be pressed onto the cake's sides for an elegant finish.
• Employ the remaining frosting to craft decorative designs on the cake's top edge, then gracefully embellish with pecan crumbs.
• It is advisable to refrigerate the cake until it is to be served. Ideally, remove from refrigeration and allow it to sit at room temperature for 1-2 hours before serving.

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Explore more desserts: Try my red velvet favorites, crowd-pleasing sheet cakes, and all things pecan for your next celebration.