Italian Cream Cake is a classic Southern layer cake made with coconut, pecans, and a rich cream cheese frosting. The cake layers are light and tender thanks to beaten egg whites, while toasted pecans and sweet coconut give every bite plenty of flavor and texture.
This old-fashioned cake is one of my favorite cakes for birthdays, Christmas, Thanksgiving, and other special occasions. It looks impressive on a dessert table, but the cake itself is surprisingly easy to make.
But let’s just start by saying that Italian Cream Cake isn’t exactly Italian. It’s more of a southern thing. I’m not really sure what the origin of it is, but I know it has been very popular in the south for years and I mostly associate it with Christmas.
Every year my mother was in charge of making this cake for an annual Christmas Eve Party at her friend’s house. The cake would be lit with candles and we’d all sing Happy Birthday to Jesus.
Coconut and Pecan Combination
The combination of coconut and pecans is what really makes this cake special. In this recipe the coconut is added to the batter, but I’ve eaten plenty of Italian Cream Cakes with coconut in the frosting. Lots of chopped pecans are in both the batter and the frosting. Be sure to finely chop them or you’ll have a heck of a time spreading the frosting.
This cake has quite a few eggs in it. Five to be exact. The eggs are separated and the egg whites are beaten to stiff peaks and then folded into the batter, helping to give it a light texture.
How To Make Italian Cream Cake
(More detailed instructions and video in recipe card below.)
- Prepare the cake pans. Grease and flour 3 9-inch cake pans and preheat the oven to 350 degrees F.
- Make the cake batter. Cream together the butter and shortening, then beat in sugar and egg yolks.
- Add dry ingredients alternating with buttermilk. In a bowl, whisk together flour, baking soda and salt. Add to batter, alternating with the buttermilk.
- Add coconut and pecans. Stir in vanilla, coconut, and toasted pecans.
- Beat the egg whites. Beat the egg whites until stiff peaks form. Gently fold them into the batter.
- Bake. Divide the batter between the 3 cake pans and bake for 20 to 25 minutes.
- Make the frosting. Beat the cream cheese and butter and smooth.
- Gradually beat in sugar, vanilla and pecans.
- Assemble. Layer the cakes with frosting between each layer and then coat the sides with frosting.
Recipe Tip
A good tip for beating egg whites is to separate them when they are cold and then let them sit at room temperature before you beat them. You’ll have a much easier time separating cold eggs and beating room temperature eggs.
A combination of both butter and shortening gives Italian Cream Cake a light and fluffy texture.
Whether it’s Christmas or another special occasion, Italian Cream Cake makes a memorable and beautiful dessert that you will want to eat every last crumb of.
More Cakes For Special Occasions
- Southern Caramel Cake
- Hummingbird Cake
- Almond Cake with Amaretto Filling
- Classic Southern Pound Cake
- Andes Layer Cake
- Coconut Celebration Cake
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Try this Bundt Cake version of Italian Cream Cake.
Italian Cream Cake
Equipment
Ingredients
- 8 tablespoons butter (1 stick), softened
- 1/2 cup vegetable shortening
- 2 cups sugar
- 5 egg yolks
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla
- 1 1/4 cups sweetened shredded coconut
- 1 cup chopped toasted pecans
- 5 egg whites
Frosting
- 2 (8-ounce) packages cream cheese, softened
- 12 tablespoons butter, softened
- 2 (1-pound) boxes powdered sugar
- 2 teaspoons vanilla extract
- 2 ½ cups chopped toasted pecans
Instructions
- Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
- Using an electric mixer, cream butter and shortening.
- Add sugar and beat until smooth.
- Add egg yolks and mix thoroughly.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Add flour mixture to butter mixture alternating with buttermilk.
- Stir in vanilla extract.
- Stir in coconut and pecans.
- Using a clean bowl and a whisk attachment, beat the egg whites until stiff peaks form. See below for tips on beating egg whites.
- Fold in egg whites and pour batter into prepared pans.
- Bake at 350 degrees for 22 to 25 minutes. Let cool.
- To make frosting, beat cream cheese and butter until smooth.
- Beat in powdered sugar 1 cup at a time.
- Add vanilla extract and stir in pecans. If too thick you can add a tablespoon or 2 of milk.
- Spread frosting on top of bottom layer of cake. Top with second layer. Cover with Frosting. Top with third layer and spread remaining frosting on top and sides. Store in refrigerator.
Video
Notes
- Separate the eggs while they are cold, but beat the egg whites when they are at room temperature.
- Use a clean bowl. Any traces of grease or oil will effect the volume you get in the eggs.
- Make sure there are no traces of egg yolk in the whites.
- Start slow and then increase the speed to high.
- Do not overbeat the egg whites or they can become grainy in texture.
- They are ready when you can hold the beaters up and the egg whites completely hold their shape.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally posted December 19, 2015.
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I have been making this recipe since it was first posted (over 10 years ago) and it has become my “thing.” I make it almost every holiday and it is wildly popular with everyone. I only had one time where it wasn’t the best (I chopped the pecans way too fine). But every time it comes out AMAZING. I follow the recipe exactly as written. I still use the original printed paper I printed way back when and it has become stained and wrinkled and it makes me feel like I’ve “made” it to grandma-hood. Every grandma I’ve known has that worn and tattered recipe they use. And now I have mine! Try this cake—you will not be disappointed!
I made this Italian cake for birthday party. So delicious. Plan to make again for church social next week. Thanks for sharing.
Can I use a cake mix?
Thanks for the picture
Perfect. Cake.
Easy cake to make beautiful cake delicious cake I made it
Great 5 star
This is a cool game and if you play it with your friends, you’ll have a lot of fun. One of my close friends working at play solitaire told me about this game and I have played this game with him quite a few times now. It’s just awesome!
A Christmas tradition in our family for over 40 years. Only thing that needs to added is sift your flour, I use White Lily. Merry Christmas 🎅 🎄
This recipe makes the perfect Italian Cream Cake just like the ones I remember growing up – scratch made and so delicious. I first made this cake back in 2019 for one of our Thanksgiving desserts at the request of my father. This week I’ll be making it again for my mother’s birthday at her request. You will not be disappointed by this wonderful cake recipe.
Absolutely delicious! Thanks!