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Classic Italian Cream Cake

by Rachel
written by Rachel
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If there’s one dessert that truly feels like a celebration, it’s Classic Italian Cream Cake. Rich, tender, and layered with Southern charm, this cake is the kind you bring out for birthdays, holidays, and special gatherings when you really want to impress. Every bite delivers a perfect balance of moist cake, nutty crunch, and tangy-sweet cream cheese frosting.

This beloved Southern classic is known for its soft crumb, toasted pecans, and shredded coconut, all wrapped in a luscious frosting that ties everything together. Whether you’re baking it for a crowd or simply treating yourself, this Italian Cream Cake is pure indulgence done right.

Why You’ll Love This Recipe

  • Ultra-moist and tender: Thanks to oil, butter, and whipped egg whites.
  • Classic Southern flavor: Coconut and pecans in every bite.
  • Showstopping dessert: Perfect for holidays and celebrations.
  • Rich but balanced: Tangy cream cheese frosting offsets the sweetness.
  • Make-ahead friendly: Ideal for stress-free entertaining.
  • Crowd-pleaser: Always earns rave reviews.

Step-by-Step Instructions

Step 1: Prepare the Pans and Oven

First, preheat the oven and prepare your cake pans by greasing and flouring them. Lining the bottoms with parchment paper helps ensure the layers release cleanly.

Step 2: Mix the Dry Ingredients

Next, whisk together the flour, baking soda, and salt in a bowl. Set this mixture aside so it’s ready when needed.

Step 3: Cream the Butter, Oil, and Sugar

Then, beat the butter, oil, and sugar together until light and fluffy. This step adds air to the batter, which helps create a tender cake.

Step 4: Add Egg Yolks and Flavoring

Add the egg yolks one at a time, mixing well after each addition. Stir in the vanilla and coconut extract for that signature flavor.

Step 5: Alternate Dry Ingredients and Buttermilk

After that, add the dry ingredients and buttermilk in alternating additions, starting and ending with the flour. Mix gently and stop as soon as everything is combined.

Step 6: Fold in Coconut and Pecans

Next, gently fold in the shredded coconut and toasted pecans. This keeps the batter light while evenly distributing the texture.

Step 7: Whip the Egg Whites

In a clean bowl, beat the egg whites until stiff peaks form. This step is key for a fluffy, airy cake.

Step 8: Fold in the Egg Whites

Carefully fold the whipped egg whites into the batter in stages. Use a light hand to avoid deflating them.

Step 9: Bake the Cake Layers

Divide the batter evenly among the prepared pans. Bake until the cakes are set and a toothpick inserted in the center comes out clean.

Step 10: Cool Completely

Let the cakes cool briefly in the pans, then turn them out onto wire racks to cool completely before frosting.

Step 11: Make the Cream Cheese Frosting

While the cakes cool, beat the cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla until fluffy.

Step 12: Assemble the Cake

Place one cake layer on a serving plate and spread frosting evenly over the top. Add the next layer and repeat.

Step 13: Frost and Garnish

Frost the top and sides of the cake, then finish with chopped pecans and coconut if desired. Chill briefly before slicing.

Tips for Best Results

  • Use room-temperature ingredients: This ensures a smooth batter and creamy frosting.
  • Toast the pecans: It deepens their flavor and adds extra richness.
  • Don’t overmix: Gentle mixing keeps the cake soft and tender.
  • Chill before slicing: This helps the frosting set for clean slices.
  • Make ahead: Bake layers and prepare frosting in advance for easy assembly.

FAQs

What makes Italian Cream Cake so moist?
The combination of oil, butter, buttermilk, and whipped egg whites keeps it incredibly tender.

Does Italian Cream Cake need to be refrigerated?
Yes, because of the cream cheese frosting. Let it sit at room temperature before serving.

Can I make this cake ahead of time?
Absolutely. Bake the layers up to two days ahead and frost before serving.

Can I use two cake pans instead of three?
Yes, just increase the baking time slightly and test for doneness.

Why toast the pecans first?
Toasting enhances their flavor and adds a deeper, nuttier taste to the cake.

Classic Italian Cream Cake: Southern Decadence with Cream Cheese Frosting

Serves: 12-16 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )
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Ingredients

  • For the Cake:
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (½ cup) unsalted butter, softened
  • ½ cup vegetable oil
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract (optional, but traditional)
  • 1 cup buttermilk, room temperature
  • 1 cup shredded sweetened coconut
  • 1 cup finely chopped pecans, lightly toasted
  • For the Cream Cheese Frosting:
  • 8 oz cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • For Garnish (Optional):
  • ½ cup finely chopped pecans
  • 2 tablespoons shredded coconut

Instructions

Prepare Pans & Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or two 9-inch pans). For easy release, line the bottoms with parchment paper.

Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.

Cream Wet Ingredients: In a large mixing bowl, using an electric mixer, beat the softened butter, vegetable oil, and granulated sugar on medium speed until the mixture is light and fluffy, approximately 3 minutes.

Add Yolks & Flavor: Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract and coconut extract (if using).

Alternate Wet & Dry: Gradually alternate adding the dry flour mixture and room temperature buttermilk to the creamed mixture. Begin and end with the flour mixture, mixing on low speed just until combined. Be careful not to overmix.

Fold in Coconut & Pecans: Gently fold in the 1 cup shredded sweetened coconut and 1 cup lightly toasted, finely chopped pecans into the cake batter using a spatula.

Whip Egg Whites: In a separate, clean, large bowl, beat the 5 egg whites on high speed until stiff peaks form.

Incorporate Egg Whites: Gently fold the beaten egg whites into the cake batter in two additions until just combined. This step helps keep the cake light and airy; avoid deflating the batter.

Bake the Cakes: Divide the batter evenly among your prepared cake pans. Bake for 25–30 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean.

Cool Completely: Let the cakes cool in their pans on a wire rack for 10 minutes. Then, invert them onto wire racks to cool completely before attempting to frost. Fully cooled cakes prevent frosting from melting.

Make the Cream Cheese Frosting: While the cakes cool, prepare the frosting. In a large mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy.

Add Powdered Sugar: Gradually add the sifted powdered sugar, beating on medium speed until the frosting is light and fluffy.

Finish Frosting: Mix in the 1 teaspoon vanilla extract and beat for another minute until the frosting is smooth and wonderfully spreadable.

Assemble the Cake: Place one cooled cake layer on your desired serving plate or cake stand. Spread an even layer of cream cheese frosting on top.

Layer & Frost: Carefully place the second cake layer on top, spread with frosting, then add the third layer.

Final Frosting: Use the remaining frosting to evenly cover the top and sides of the entire cake.

Garnish & Chill: For garnish, sprinkle the top and sides with the ½ cup finely chopped pecans and 2 tablespoons shredded coconut (if using). Refrigerate the assembled cake for at least 30 minutes before slicing to allow the frosting to set. Serve chilled or at room temperature for the best flavor.

Nutrition

Calories: Estimated 550-650 calories per slice Protein: Estimated 5-7g per slice Carbs: Estimated 70-80g per slice Fat: Estimated 30-40g per slice

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