The BEST Classic Italian Cream Cake Recipe

Introduction

Few desserts make a statement like a Classic Italian Cream Cake. This Southern favorite boasts ethereal layers of moist coconut and pecan-studded cake, all enveloped in a fluffy, tangy cream cheese frosting that turns any occasion into a celebration. Whether for birthdays, holidays, or any unforgettable gathering, this cake’s irresistible balance of sweetness, texture, and rich flavor guarantees you’ll field requests for seconds—and the recipe!

Why This Italian Cream Cake Recipe Shines

What sets this Italian Cream Cake apart is its decadent crumb created by a blend of buttermilk and shredded coconut, complemented by the nutty crunch of pecans. The swoon-worthy cream cheese icing provides the perfect tangy counterpoint to the cake’s sweetness. It’s a showstopper both in taste and appearance, making it the ultimate crowd-pleaser for special occasions.

Essential Steps for a Perfect Italian Cream Cake

Success with this cake starts with precise measuring. Use an Amazon Basics Digital Kitchen Scale with LCD Display, Black and Stainless Steel to ensure your flour, sugar, and mix-ins are perfectly portioned, preventing a dense or dry result.

Creaming the butter, sugar, and shortening until light and fluffy is crucial—take your time on this step for the best cake structure. When folding in pecans and coconut, switch to a spatula for gentle mixing to preserve that all-important delicate crumb.

Baking and Cooling Like a Pro

To guarantee your layers release easily every time, line your pans with Reynolds Kitchens Brown Parchment Paper Roll before pouring in the batter. This little trick keeps the cake intact and picture-perfect when you stack the layers.

For even baking, ensure your oven is calibrated and consistent. Let the cakes cool in the pans for 10 minutes before turning out onto racks. This short rest helps prevent sticking and tearing.

The Dreamy Cream Cheese Frosting

Cream cheese and butter form the heart of the signature frosting. Beat until smooth and airy in a large mixing bowl, and sift the powdered sugar for a lump-free finish. Want beautifully even layers? Use a serrated knife to level cake tops before assembling.

For smooth frosting application, glide an offset spatula dipped in hot water around the cake. Consider keeping your workspace tidy with a Lifewit Silverware Drawer Organizer, Expandable, Large, Black at hand to corral your tools.

Serving the Best Italian Cream Cake

This cake is stunning on a simple white cake stand for maximum visual impact. For gatherings, protect your tables with a Pureegg Plastic Table Cloth Disposable 10 Pack, White, adding a polished touch and ensuring easy cleanup.

Pair each slice with a hot espresso or a sparkling Italian soda. Leftovers store beautifully in Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup) for fresh-tasting cake all week.

Nutritional Information and Serving Size

This recipe yields 12 generous slices. Each serving contains approximately 480–550 calories, depending on frosting thickness and your chosen mix-ins. Italian Cream Cake is a celebration dessert—share with friends and enjoy in moderation!

The BEST Classic Italian Cream Cake Recipe (Recap)

Classic Italian Cream Cake is the stuff of legend: plush buttermilk cake layers studded with pecans and coconut, draped in sweet-tangy cream cheese frosting. For birthdays, holidays, or just because, this cake elevates every moment.

Ingredients

For the Cake:
2 cups all-purpose flour (spooned and leveled)
1 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2 cups granulated sugar
5 large eggs, separated
1 cup whole buttermilk, room temperature
1 tsp vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans, toasted

For the Cream Cheese Frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar, sifted
1 tsp vanilla extract
Pinch of salt
Optional: Additional pecans and coconut for garnish

Instructions

1. Preheat oven to 350°F. Grease three 9-inch round cake pans and line the bottoms with rounds cut from the Reynolds Kitchens Brown Parchment Paper Roll.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat butter, shortening, and sugar with an electric mixer until very light and fluffy (about 3–4 minutes).
4. Add egg yolks one at a time, beating well after each. Stir in vanilla.
5. With the mixer on low, alternately add flour mixture and buttermilk in three parts, beginning and ending with flour. Blend until just combined.
6. In a clean bowl, beat egg whites to stiff peaks. Gently fold into batter, followed by coconut and pecans, mixing just until incorporated.
7. Divide batter evenly among prepared pans (for accuracy, use your Amazon Basics Digital Kitchen Scale with LCD Display). Smooth tops lightly.
8. Bake 23–28 minutes or until cake is golden and a toothpick inserted in center comes out clean.
9. Cool cakes in pans on a rack for 10 minutes, then invert onto the rack, peel away parchment, and cool completely.
10. For the frosting: Beat cream cheese and butter together until smooth and fluffy. Gradually add sifted powdered sugar, then vanilla and salt; beat until silky smooth.
11. Place one cake layer on a serving plate. Spread with frosting. Repeat with remaining layers, then frost the sides and top. Garnish with extra pecans and coconut if desired.
12. Chill for 30 minutes before slicing for the neatest presentation.

Cook and Prep Times

Prep Time: 25 minutes

Bake Time: 28 minutes

Total Time: 1 hour (plus cooling)

Enjoy baking and sharing the definitive Classic Italian Cream Cake—for the flavor, the tradition, and the smiles at your table!