Italian Cream Cake

I still remember the first time I tasted Italian Cream Cake. I didn’t know what it was called, and honestly, I didn’t care.

All I knew was that someone handed me a slice at a family gathering, and everything stopped. Soft, buttery cake with little bites of coconut and toasted pecans, all wrapped up in the smoothest cream cheese frosting.

It wasn’t overly sweet. It didn’t try too hard. It was just right. And I’ve been hooked ever since.

Over the years, I’ve baked a lot of cakes—some complicated, some weirdly trendy—but I keep coming back to this one.

There’s something quietly impressive about it. You don’t need to tell people it’s special—they’ll know the second they take a bite.

This isn’t the kind of cake you rush. You take your time with it. You toast the pecans, you whip the egg whites until they hold, and you fold everything together gently.

And when you’re done? You get a tall, proud cake that feels like it came straight out of a bakery, but it came from your own kitchen.

I’ll walk you through exactly how to make it, step-by-step, no guessing. You’ll get the same results you see in that photo. I’ve tested it more times than I care to admit. This version? It’s the one that finally got it right.

Table of Contents

Italian Cream Cake Recipe

Ingredients

Cake:

2½ cups (312 g) all-purpose flour, sifted
1 tsp baking soda
½ tsp fine sea salt
1 cup (226 g) unsalted butter, softened
½ cup (120 ml) neutral oil (such as sunflower or canola)
2 cups (400 g) granulated sugar
5 large eggs, separated
1 tbsp pure vanilla extract
1 cup (240 ml) buttermilk, at room temperature
1 cup (85 g) unsweetened shredded coconut
1 cup (110 g) pecans, finely chopped

Frosting:

16 oz (450 g) full-fat cream cheese, softened
1 cup (226 g) unsalted butter, softened
6 cups (720 g) powdered sugar, sifted
1 tbsp pure vanilla extract

Decoration:

1 cup (110 g) whole pecan halves (about 24 halves for top)
½ cup (55 g) pecan pieces, coarsely chopped for base

Instructions

Preheat your oven to 350°F (175°C).
Grease three 9-inch round cake pans and line the bottoms with parchment paper.
Lightly dust the sides with flour and tap out the excess.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and oil together until smooth and fully combined (about 1 minute).
Gradually add sugar, beating on medium-high speed until light and fluffy (3-4 minutes).
Beat in egg yolks one at a time, mixing well after each addition.
Stir in vanilla extract.
With mixer on low, add the flour mixture in three parts, alternating with buttermilk in two additions. Begin and end with dry ingredients.
Do not overmix; just combine until smooth.
Use a spatula to gently fold in shredded coconut and chopped pecans until evenly distributed.
In a separate clean bowl, beat egg whites until stiff peaks form (about 2-3 minutes).
Gently fold egg whites into the batter using a rubber spatula in three batches. Take care not to deflate the batter.
Divide the batter evenly among the prepared pans (use a scale for accuracy).
Bake for 22–27 minutes or until a toothpick inserted in the center comes out clean.
Let cakes cool in pans for 10 minutes, then invert onto wire racks. Remove parchment paper and cool completely.
In a large bowl, beat softened cream cheese and butter together until creamy and fully combined (2–3 minutes).
Gradually add sifted powdered sugar, mixing on low speed until combined. Then beat on medium-high speed until light and fluffy.
Add vanilla extract and mix for another 30 seconds until incorporated.
Level the tops of each cake layer using a serrated knife if needed.
Place one layer on a serving platter or turntable.
Spread about ¾ cup frosting evenly across the top.
Repeat with the second layer.
Place the third layer on top and apply a thin crumb coat over the entire cake. Chill for 15 minutes.
Apply a thick, even layer of frosting on top and sides of the cake using an offset spatula. Smooth the top into a swirl pattern as shown.
Arrange 12 pairs (24 halves) of whole pecans around the top edge of the cake, pressing gently into the frosting.
Press chopped pecans around the bottom edge of the cake to form a full decorative border, as seen in the photo.
Chill cake for at least 30 minutes before slicing to set the frosting.
Bring to room temperature for 15 minutes before serving for best texture and flavor.

How Do I Keep Italian Cream Cake Moist?

Keeping your cake soft and moist is easier than you might think. Follow these tips:

Don’t overbake: Pull the cake out as soon as a toothpick comes out clean.
Use oil + butter: A mix of both gives flavor and moisture.
Fold egg whites gently: Keeps the batter airy, not dense.
Store properly: Wrap the cake in plastic or keep it in an airtight container.
Use fresh ingredients: Old flour or baking soda can mess with the texture.
Add simple syrup (optional): Brush a little on cooled layers for extra moisture.

Can I Make Italian Cream Cake Without Coconut?

Yes, you can leave out the coconut if you don’t like it or have an allergy. But keep in mind:

Coconut adds moisture: So the cake might turn out a bit drier without it.
Coconut gives texture: Removing it will make the cake softer and less chewy.
Adjust bake time slightly: Check your cake a few minutes earlier since the texture may bake differently.

Why Does Italian Cream Cake Use Buttermilk?

Buttermilk helps make the cake soft and full of flavor. It’s more than just a liquid in the batter. Here’s why it matters:

Adds moisture: Keeps the cake from drying out.
Activates baking soda: Gives the cake a better rise and lighter texture.
Adds slight tanginess: Balances out the sweetness from the sugar and frosting.

Can I Make Italian Cream Cake In a Sheet Pan?

Yes, it works great in a sheet pan if you don’t want to do the layer version. Keep these points in mind:

Use a 9×13 inch pan: That size fits the batter well.
Bake at 325°F–350°F: The same temperature, just adjust the time.
Bake longer than layers: Around 30–40 minutes. Start checking at 30.
Cool completely before frosting: The cream cheese frosting needs a cool surface.

Can I Make Italian Cream Cake Ahead Of Time?

Yes, and it often tastes better the next day. Try these tips:

Bake cake layers 1–2 days ahead: Wrap and refrigerate until ready to frost.
Frost the night before: Chill in the fridge so flavors blend overnight.
Store in an airtight container: Keeps it fresh and stops it from drying out.
Bring to room temp before serving: Softens the frosting and brings out full flavor.

Why Do You Separate The Eggs In Italian Cream Cake?

Separating eggs is what makes this cake light and rich at the same time. Here’s how it helps:

Whipped egg whites add air: Makes the cake fluffier and less dense.
Yolks add richness: Give the cake that soft, almost creamy texture.
Balanced texture: You get a cake that’s both soft and strong enough to hold layers.

How Do You Toast Pecans For Italian Cream Cake?

Toasting pecans gives them more flavor and a little crunch. Here’s how to do it right. Simple methods:

Oven method: Spread pecans on a baking sheet and toast at 325°F for 8–10 minutes. Stir halfway through.
Stovetop method: Add pecans to a dry pan over medium heat. Stir often for 5–7 minutes until fragrant.

Can I Freeze Italian Cream Cake?

Yes, you can freeze it and it holds up really well. Here’s how to do it right:

Freeze the layers separately: Wrap each cooled cake layer tightly in plastic wrap.
Use a freezer-safe container: Adds extra protection and avoids freezer smells.
Freeze frosted cake (optional): Chill it first until the frosting is firm, then wrap.
Thaw in the fridge overnight: Avoid quick defrosting to keep the texture perfect.