ITALIAN CREAM CAKE RECIPE: Italian Cream Cake Recipe I

A Classic Southern Layer Cake with Coconut, Pecans & Cream Cheese Frosting

Italian Cream Cake is one of those timeless desserts that feels luxurious, nostalgic, and celebratory all at once. Despite its name, this cake is not traditionally Italian—it’s a beloved Southern American classic, known for its ultra-moist crumb, delicate sweetness, and rich cream cheese frosting layered with coconut and toasted pecans.

If you’re looking for a show-stopping cake for birthdays, holidays, or special occasions, this Italian Cream Cake Recipe I delivers bakery-quality results with approachable, home-kitchen techniques.

What Makes Italian Cream Cake Special?

Unlike dense butter cakes or overly sweet layer cakes, Italian Cream Cake strikes a perfect balance:

Light yet rich texture from whipped egg whites
Moist crumb thanks to buttermilk and oil
Nutty, sweet contrast from toasted pecans and coconut
Tangy, silky frosting that offsets the sweetness

This cake improves with time, making it ideal for make-ahead entertaining.

Ingredients

Cake Layers

2½ cups (310 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (115 g) unsalted butter, softened
½ cup (120 ml) neutral oil (vegetable or canola)
2 cups (400 g) granulated sugar
5 large eggs, separated
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk
1 cup (90 g) sweetened shredded coconut
1 cup (120 g) pecans, finely chopped and toasted

Cream Cheese Frosting

16 oz (450 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
4½–5 cups (540–600 g) powdered sugar, sifted
2 teaspoons vanilla extract
Pinch of salt

Step-by-Step Instructions

1. Prepare the Pans

Preheat oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper for easy release.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

3. Cream Butter, Oil & Sugar

In a large bowl, beat butter, oil, and sugar until pale and fluffy (about 3–4 minutes).
Add egg yolks one at a time, beating well after each addition. Mix in vanilla.

4. Alternate Dry Ingredients & Buttermilk

Add dry ingredients in three additions, alternating with buttermilk.
Begin and end with dry ingredients. Mix just until combined.

Fold in coconut and toasted pecans.

5. Whip the Egg Whites

In a clean, dry bowl, beat egg whites until stiff peaks form.
Gently fold into the batter in two additions, preserving as much air as possible.

6. Bake

Divide batter evenly among pans.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.

Cream Cheese Frosting

Beat cream cheese and butter until smooth and creamy
Gradually add powdered sugar
Mix in vanilla and salt
Beat until light, fluffy, and spreadable

Assembling the Cake

Level cake layers if necessary
Spread frosting between each layer
Apply a thin crumb coat and chill for 20 minutes
Frost the entire cake smoothly
Garnish with toasted pecans and coconut if desired

Pro Baking Tips

Room-temperature ingredients ensure a smooth batter
Toasting the pecans deepens flavor and adds crunch
Do not overmix once egg whites are folded in
Chill before slicing for clean, bakery-style cuts

Variations

Sheet Cake: Bake in a 9×13 pan for 35–40 minutes
Cupcakes: Yield ~24 cupcakes; bake 18–20 minutes
Extra Moist: Brush layers lightly with simple syrup
Lighter Frosting: Replace half the cream cheese with mascarpone

Storage & Make-Ahead

Refrigerate up to 5 days
Freeze unfrosted layers up to 2 months
Bring to room temperature before serving for best flavor

Frequently Asked Questions

Is Italian Cream Cake actually Italian?
No. It originated in the Southern United States, though the name has endured for generations.

Can I make it without nuts?
Yes. Simply omit the pecans for a nut-free version.

Why separate the eggs?
Whipped egg whites give the cake its signature light, airy texture.

Final Thoughts

Italian Cream Cake is more than a dessert—it’s a celebration cake that feels timeless, elegant, and comforting all at once. Whether served at a holiday table or as a birthday centerpiece, this recipe delivers consistent, bakery-quality results every time.

OTHER RECIPES

Italian Cream Cake Recipe INGREDIENTS

* 1 cup butter
* 5 egg yolks
* 1 teaspoon baking soda
* 2 cups all-purpose flour
* 5 egg whites
* 2 cups white sugar
* 1 1/2 cups buttermilk
* 1 cup chopped walnuts
* 1 cup flaked coconut
* 1 (8 ounce) package cream cheese
* 1/2 cup butter
* 3 1/2 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1/4 cup chopped walnuts

Italian Cream Cake Recipe Instructions

1. Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
2. Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
3. Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
4. Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts. The Italian cream cake recipe is ready to serve..nice !
Incredibly-delicious-italian-cream-cake Recipe

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ITALIAN CREAM CAKE RECIPE