Miley This Southern-style Italian Cream Cake is hands down one of the best cakes you’ll ever make! It has soft, moist layers filled with toasted pecans and sweet coconut, all finished with a thick, decadent cream cheese frosting. It’s a showstopper that’s perfect for birthdays, holidays, or any special get-together.
What’s Italian about Italian Cream Cake? Honestly, nothing. This vintage dessert has deep Southern roots, though no one really knows where the name came from. Traditional versions have the same classic flavors, and this one is my go-to after years of baking. It takes a little time and care, but it’s always worth it. This cake brings warmth, comfort, and a touch of love to every celebration.
Why You’ll Love This Recipe
One of the best parts about this Italian Cream Cake is how perfectly balanced it is. The texture stays light and buttery, with little bits of coconut and pecans giving just the right amount of crunch. Every bite feels rich but never too heavy, and that smooth cream cheese frosting adds the ideal tangy finish that keeps you going back for more.
This recipe is also wonderfully versatile. You can toast the pecans for a deeper flavor, tone down the frosting’s sweetness, or turn the batter into cupcakes for something a little different. It’s a timeless cake that you can make your own, and it never fails to impress any crowd.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans for garnish
Step-by-Step Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and set them aside. In a medium bowl, whisk together flour, baking soda, baking powder, and salt until everything is well mixed.
In a separate large bowl, beat the butter and sugar together using an electric mixer until the mixture turns pale, light, and creamy. Add the egg yolks one at a time, mixing after each addition, then stir in the vanilla extract.
2. Combine Wet and Dry Ingredients
Slowly add the dry mixture to the butter mixture, alternating with buttermilk. Mix gently until the batter is smooth and lump-free. Fold in the shredded coconut and chopped pecans for texture and flavor.
In a separate clean bowl, beat the egg whites until stiff peaks form, then carefully fold them into the batter. This step gives the cake its soft and airy texture, so be gentle while mixing.
3. Bake the Cake Layers
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the cakes rest in the pans for about 10 minutes before transferring them to a wire rack to cool completely. Cooling fully is key because it keeps the frosting from melting and sliding off later.
4. Make the Frosting
In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated. Stir in the vanilla extract, then whip the frosting until it’s light, fluffy, and spreadable.
Keep the frosting chilled in the fridge while the cakes cool for the best consistency.
5. Assemble and Frost
Place one cooled cake layer on a serving plate or cake stand and spread a generous layer of frosting over the top. Repeat with the second and third layers, finishing with a thick coating of frosting on the sides and top. Sprinkle chopped pecans over the cake for garnish and a little extra crunch. Chill the finished cake for at least 30 minutes before slicing to help the layers set beautifully.
Italian Cream Cake
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 5 large eggs separated
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the Frosting
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans for garnish
Instructions
- Beat butter, sugar, and egg yolks; mix in vanilla.
- Alternate adding dry ingredients and buttermilk.
- Fold in coconut, pecans, and whipped egg whites.
- Bake at 350°F for 25–30 minutes, then cool.
- Frost layers and garnish with pecans.
Tips & Variations
- Toast the pecans for deeper flavor and added crunch.
- Use full-fat cream cheese for the richest frosting.
- Swap coconut for finely chopped walnuts if you prefer.
- Turn the batter into cupcakes for single-serve desserts.
- Chill the frosted cake for better slicing and cleaner layers.
Serving Suggestions
This cake pairs perfectly with fresh fruit, like strawberries or raspberries, to balance the richness. Serve it alongside coffee or tea for a simple yet elegant dessert experience. For special occasions, add a drizzle of caramel sauce or white chocolate for a little extra indulgence.
Final Thoughts
Italian Cream Cake is one of those desserts that feels timeless and comforting. The layers are tender, the frosting is luscious, and every bite has just the right mix of sweet, nutty, and creamy. With simple ingredients and a few easy steps, you can make a cake that feels bakery-worthy but still carries that homemade warmth.
