The Ultimate Homemade Italian Cream Cake: Moist, Flavorful, and Perfectly Sweet

If you’re searching for a dessert that embodies true Southern comfort and elegance, look no further than this exquisite Italian Cream Cake. Far from being a traditional Italian pastry, this beloved Southern classic is known for its incredibly moist, tender crumb, studded with crunchy pecans and sweet coconut, all generously enrobed in a rich, tangy cream cheese frosting. It’s a showstopper perfect for any celebration, from birthdays to holiday gatherings.

What Makes This Italian Cream Cake Recipe Stand Out?

While many Italian Cream Cake recipes exist, this version boasts a few “secret” ingredients and techniques that elevate it to a league of its own. My key to achieving a cake that is not just moist but genuinely decadent, without collapsing, lies in a precise blend of fats: butter, butter-flavored shortening, and vegetable oil. This combination ensures a tender, rich flavor from butter, structural integrity and velvety texture from shortening, and unparalleled moistness from oil.

Additionally, the use of cake flour is crucial for a light, delicate crumb that melts in your mouth. And here’s a tip you might not expect: I use slightly less sugar than many traditional recipes call for. This subtle reduction balances the sweetness, allowing the natural flavors of the pecans, coconut, and the rich cream cheese frosting to truly shine, preventing the cake from becoming overly cloying. The result is a dessert that is deliciously sweet but incredibly well-balanced.

A Southern Staple: The Charm of Italian Cream Cake

Despite its name, Italian Cream Cake is a distinctly American creation, with roots firmly planted in the Southern United States. It’s often debated why it carries the “Italian” moniker – some theories suggest its fine, delicate crumb or rich frosting might have reminded someone of European tortes, while others believe it was simply a marketing flourish. Regardless of its origin story, this cake has become a beloved tradition, gracing countless tables during holidays, birthdays, and special occasions.

Its defining characteristics are almost universally agreed upon: a buttermilk-based cake, often featuring coconut and pecans, and always topped with a luscious cream cheese frosting. The contrast between the soft cake, the crunchy nuts, the chewy coconut, and the smooth, tangy frosting creates a complex and deeply satisfying flavor profile that keeps people coming back for more. If you appreciate the nutty goodness of pecans, the tropical zest of coconut, and the velvety embrace of cream cheese frosting, this Italian Cream Cake is destined to become a treasured favorite.

5 from 1 vote

Italian Cream Cake

By Julie Maestre

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Servings: 12 servings

This Italian Cream Cake is sweet, nutty, and has tons of flavor from the coconut. The frosting is what really helps make this cake stand out. This is perfect for birthdays and for any festive occasions!

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Ingredients

• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 3/4 cup vegetable oil
• 2 cups cake flour
• 1 3/4 cups sugar
• 5 eggs, separated
• 1 tsp baking soda
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1 cup pecans, finely chopped (plus more for garnish, optional)
• 1/2 cup coconut flakes, shredded (sweetened or unsweetened)

For the Cream Cheese Frosting:

• 12 tbsp unsalted butter, softened
• 8 ounces softened cream cheese
• 5 cups powdered sugar
• 1 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F (175 C).
2. Grease and flour three 8-inch round cake pans. Tap out any excess flour.
3. In a clean, dry bowl, beat the egg whites on low speed until foamy. Increase speed to high and beat until soft peaks form. Set aside.
4. In a large mixing bowl, cream together the softened butter and butter-flavored shortening until well combined and light.
5. Gradually add the sugar to the butter mixture, beating until light and fluffy. Stir in the vanilla extract.
6. Add the egg yolks one at a time, mixing well after each addition on medium speed until fully incorporated.
7. Pour in the vegetable oil and mix until just combined.
8. In a separate bowl, whisk together the cake flour and baking soda.
9. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined; do not overmix.
10. Gently fold in the shredded coconut and 1 cup of chopped pecans into the batter.
11. Carefully fold in the whipped egg whites into the cake batter until no streaks remain. Be gentle to maintain the air in the whites.
12. Divide the batter equally among the three prepared cake pans.
13. Bake for 17-20 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean and the tops spring back when lightly touched.
14. Allow the cake layers to cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling completely is crucial before frosting!
15. To make the frosting: In a large bowl, beat the softened butter and softened cream cheese together until smooth and well incorporated.
16. Gradually add the powdered sugar, one cup at a time, mixing on medium-high speed until the frosting is light, fluffy, and smooth (about 4-5 minutes).
17. Gently fold in the remaining 1 cup of chopped pecans into the cream cheese frosting.
18. Once the cake layers are completely cool, frost your Italian Cream Cake generously between layers, on top, and around the sides. Garnish with additional pecans or coconut flakes if desired.

Video Guide

Notes

I used 1/2 cup of chopped walnuts in the cake batter because I had them on hand and love walnuts. Walnuts are optional, but feel free to substitute or add other nuts like almonds if you wish.

Nutrition Information (per serving)

Nutrition information is automatically calculated, so should only be used as an approximation.

Calories: 992 kcal
Carbohydrates: 99g
Protein: 8g
Fat: 65g
Saturated Fat: 33g
Cholesterol: 142mg
Sodium: 285mg
Potassium: 192mg
Fiber: 2g
Sugar: 80g
Vitamin A: 985IU
Vitamin C: 0.2mg
Calcium: 74mg
Iron: 1.2mg

Tips for Baking a Flawless Italian Cream Cake

• Room Temperature Ingredients: Ensure your butter, shortening, cream cheese, and eggs are at room temperature. This allows them to cream together smoothly, incorporating air for a light texture and preventing a lumpy frosting.
• Measure Accurately: Baking is a science! Especially for flour, spoon it into your measuring cup and then level it off with a straight edge to avoid a dense cake.
• Don’t Overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can lead to a tough, dry cake.
• Whipping Egg Whites: Beat egg whites to soft peaks – they should hold their shape but still have a slight curl at the tip. Gently fold them into the batter to retain their airy volume.
• Cool Completely: This is a crucial step! Attempting to frost a warm cake will result in melted, sliding frosting and a messy presentation. Patience pays off.
• Quality Ingredients: Using good quality butter and fresh eggs will genuinely impact the flavor and texture of your finished cake.

Making Ahead and Storage Instructions

Italian Cream Cake is an excellent make-ahead dessert, as its flavors often deepen and meld beautifully overnight.

• Storage: Store the cake, tightly covered, in the refrigerator for up to 3-5 days. The cream cheese frosting requires refrigeration. For best flavor and texture, allow the cake to come to room temperature for about 30-60 minutes before serving.
• Freezing Cake Layers: You can bake the cake layers ahead of time and freeze them. Once completely cooled, wrap each layer individually in plastic wrap, then in aluminum foil. They can be frozen for up to 1 month. Thaw overnight in the refrigerator before frosting.
• Freezing Frosting: The cream cheese frosting can also be made ahead and frozen in an airtight container for up to 1 month. Thaw in the refrigerator, then re-whip briefly to restore its fluffy texture before using.

Variations and Customizations

While this recipe is perfect as is, you can certainly put your own spin on it:

• Nut Varieties: Feel free to substitute pecans with walnuts (as noted in the recipe), almonds, or a mix of your favorite nuts. Toasting the nuts before adding them to the batter or frosting can also enhance their flavor.
• Toasted Coconut: For an extra layer of flavor and texture, lightly toast the coconut flakes in a dry pan over medium heat until golden brown before adding them to the cake batter or using as a garnish.
• Extracts: A few drops of almond extract can complement the pecan and coconut flavors beautifully. You can add it to either the cake batter or the frosting.
• Spice It Up: A pinch of cinnamon or nutmeg could add a subtle warmth to the cake, especially for fall or winter gatherings.

Concluding Thoughts

This Homemade Italian Cream Cake recipe is more than just a dessert; it’s an experience. Each bite delivers a symphony of flavors and textures, from the moist, nutty cake to the sweet, tangy cream cheese frosting. It’s a labor of love that is incredibly rewarding and guaranteed to impress. Whether you’re celebrating a special moment or simply craving a truly exceptional homemade treat, this Italian Cream Cake will not disappoint.

So, gather your ingredients, follow these steps, and prepare to bake a masterpiece that will become a cherished tradition in your home. Happy baking!