Description

Get ready to fall in love with the most incredible Italian Cream Cake you’ve ever tasted! This beloved Southern classic features rich, moist cake layers packed with toasted pecans and sweet coconut, all wrapped in a luxurious cream cheese frosting. Despite its name, this cake isn’t actually Italian—it originated in the South and quickly became a staple at family gatherings and celebrations.

With its delicate crumb and perfect balance of flavors, this cake is ideal for birthdays, holidays, or any special occasion. Pair it with a cup of coffee or a glass of milk, and enjoy a slice of pure indulgence!

Ingredients

• For the Cake Layers:
• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups buttermilk, room temperature
• 5 large eggs, separated, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups sweetened shredded coconut
• 1 1/2 cups pecans, toasted and chopped
• 1/4 teaspoon cream of tartar
• For the Cream Cheese Frosting:
• 24 ounces cream cheese, softened
• 1 1/2 cups unsalted butter, softened
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 9 cups powdered sugar
• 1/4 teaspoon salt
• For Decoration:
• 1 cup pecans, toasted and finely chopped
• 1 cup coconut, toasted
• Extra pecan halves for garnish

Preparation Method

Preheat & Prepare Pans:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch cake pans, then line the bottoms with parchment paper for easy removal.

Toast the Pecans & Coconut:
Toast the pecans and coconut until golden and fragrant. Set aside to cool.

Prepare the Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

Whip the Egg Whites:
In a separate bowl, beat egg whites with cream of tartar until stiff peaks form. Set aside.

Cream the Butter & Sugar:
In a large mixing bowl, beat the butter and sugar until light and fluffy (about 5 minutes).

Incorporate the Yolks & Extracts:
Add egg yolks one at a time, beating well after each addition. Mix in the vanilla and almond extracts.

Alternate Dry Ingredients & Buttermilk:
Gradually add the dry ingredients and buttermilk, alternating between them (starting and ending with flour). Mix until just combined.

Fold in the Coconut & Pecans:
Gently stir in the shredded coconut and chopped toasted pecans.

Fold in the Egg Whites:
Carefully fold the whipped egg whites into the batter until fully incorporated.

Bake:
Divide the batter evenly between the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cool Completely:
Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely before frosting.

Make the Frosting:

Beat the Cream Cheese & Butter:
In a large bowl, beat the cream cheese and butter until smooth and creamy.

Add Extracts & Sugar:
Mix in the vanilla and almond extracts, then gradually add the powdered sugar and salt, beating until fully incorporated.

Whip Until Fluffy:
Beat for 5 minutes on medium speed until light and airy.

Assemble the Cake:

Level the Cake Layers:
Trim the tops if necessary to ensure even layers.

Frost Between Layers:
Place the first cake layer on a cake plate and spread 1 cup of frosting over the top. Repeat with the second layer.

Crumb Coat & Chill:
Place the final layer on top and apply a thin crumb coat of frosting. Chill for 15 minutes to set.

Final Frosting:
Spread the remaining frosting evenly over the entire cake.

Decorate:
Press the toasted coconut and chopped pecans around the bottom half of the cake. Pipe decorative borders on top and garnish with pecan halves.

Tips and Conclusion

✅ Use room temperature ingredients – eggs, buttermilk, and butter should be at room temp for best results.
✅ Don’t overmix the batter once you add the flour – overmixing can make the cake dense.
✅ Chill between frosting layers for cleaner slices and a professional look.
✅ Toast the pecans and coconut to enhance the nutty, caramelized flavor.

Make Ahead: Cake layers can be baked up to 2 days in advance, wrapped tightly in plastic wrap.

Storage: Store in the refrigerator for up to 5 days. Let it sit at room temperature for 30 minutes before serving.

Freezing: Unfrosted layers can be frozen for up to 2 months. Thaw in the fridge before assembling.

This Italian Cream Cake is a showstopping dessert that’s as beautiful as it is delicious. The rich cake layers, creamy frosting, and crunchy pecans make it the perfect treat for any celebration. If you love classic Southern desserts, be sure to check out our other cake recipes, including Red Velvet Cake, Hummingbird Cake, and Butter Pecan Cake. Try this recipe today and share it with your family and friends!