The Best italian cream cake recipe for Any Occasion

Italian Cream Cake Recipe: A Decadent Southern Classic You Can Master at Home

Have you ever tasted a dessert so divine that it transports you straight to a Southern grandmother's kitchen? The italian cream cake recipe is that magical creation—a moist, coconut-pecan studded layer cake crowned with luscious cream cheese frosting. Despite its name, this beloved cake has deep roots in American Southern baking, not Italy. Making this homemade italian cream cake at home isn't just about saving money; it's about creating an unforgettable centerpiece for birthdays, holidays, or any celebration that deserves something extraordinary. With simple pantry ingredients and straightforward techniques, you'll discover why this recipe has been passed down through generations and remains a showstopper at every gathering.

Ingredients List

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup vegetable shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup chopped pecans (for topping)
• Optional: ½ cup toasted coconut flakes for garnish

Timing / Cooking Schedule

Prep time: 25 minutes

Cooking time: 28 minutes

Total time: 53 minutes (plus 1 hour cooling time)

This timeline doesn't include frosting and assembly, which adds another 20-30 minutes. Plan for about 2 hours from start to finished cake, making it perfect for weekend baking projects.

Step-by-Step Instructions

Step 1: Prepare Your Pans and Preheat Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans, line bottoms with parchment paper, then grease again and dust lightly with flour. This double-insurance method prevents sticking—crucial for delicate cakes.

Step 2: Mix Dry Ingredients Whisk together flour, baking soda, and salt in a medium bowl. Set aside. This ensures even distribution of leavening agents throughout your cake.

Step 3: Cream Butter, Shortening, and Sugar Beat butter, shortening, and sugar on medium-high speed for 4-5 minutes until light and fluffy. The mixture should nearly double in volume—this aeration creates the cake's tender crumb. Add egg yolks one at a time, beating well after each addition.

Step 4: Alternate Wet and Dry Ingredients Add the flour mixture in three additions, alternating with buttermilk in two additions, beginning and ending with flour. Mix on low speed just until combined after each addition. Stir in vanilla, coconut, and pecans by hand. For this italian cream cake recipe, avoid overmixing, which develops gluten and toughens the texture.

Step 5: Whip Egg Whites In a clean, grease-free bowl, beat egg whites until stiff peaks form (about 3-4 minutes). Gently fold the whites into the batter in three additions using a rubber spatula. This folding technique preserves airiness—the secret to the cake's signature light texture.

Step 6: Bake Divide batter evenly among prepared pans (about 2 cups per pan). Bake for 25-28 minutes until a toothpick inserted in the center comes out clean. Rotate pans halfway through for even baking. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 7: Make Frosting and Assemble Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy. Place one cake layer on your serving plate, spread with frosting, repeat with remaining layers. Frost sides and top, then press pecans gently around the sides and sprinkle on top. Creating this homemade italian cream cake feels rewarding when you see those beautiful layers come together.

Nutritional Information

Per serving (serves 12):

• Calories: 685
• Protein: 7g
• Carbohydrates: 82g
• Fat: 38g
• Fiber: 2g
• Vitamin A: 12% DV
• Calcium: 6% DV

Tips, Variations, or Cooking Advice

Dietary Swaps: For a lighter version, substitute Greek yogurt for buttermilk and reduce sugar by ¼ cup. Gluten-free? Use a 1:1 gluten-free flour blend with ¼ teaspoon xanthan gum added.

Flavor Variations: Add 1 teaspoon almond extract alongside vanilla for deeper nutty notes. Swap pecans for walnuts or macadamia nuts. Some bakers add ½ cup crushed pineapple (well-drained) for extra moisture.

Make-Ahead Strategy: Bake cake layers up to 2 days ahead; wrap tightly and refrigerate. Frosted cakes actually improve after 24 hours as flavors meld.

Beginner Tips: Room temperature ingredients are critical—they emulsify better. If you lack three pans, bake in batches; just refrigerate remaining batter while the first batch bakes.

Common Mistakes to Avoid

Deflated Egg Whites: Ensure your mixing bowl is completely clean and dry before whipping whites. Even a trace of fat prevents proper volume. Beat to stiff peaks, not soft—they should stand straight up.

Dense, Heavy Cake: This happens from overmixing after adding flour or deflating the egg whites when folding. Use gentle folding motions and stop as soon as no streaks remain.

Dry Cake: Overbaking is the usual culprit. Check at 25 minutes—cakes continue cooking slightly as they cool. A few moist crumbs on your toothpick are perfect.

Frosting Too Soft: If your kitchen is warm, cream cheese frosting can become runny. Refrigerate the frosting for 15-20 minutes to firm up before spreading. Conversely, if too stiff, let it sit at room temperature briefly.

Uneven Layers: Invest in a kitchen scale to divide batter evenly, or use measuring cups for precision. Level domed cake tops with a serrated knife for professional-looking layers.

Storage / Leftovers Tips

Store your completed italian cream cake recipe creation covered at room temperature for up to 2 days, or refrigerate for up to 5 days. The cream cheese frosting requires refrigeration in warm climates. Bring to room temperature 30 minutes before serving for the best flavor and texture.

For longer storage, wrap unfrosted cake layers individually in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. Frosted cake can be frozen, but texture may slightly change—freeze uncovered until firm, then wrap well.

Leftover slices should be stored in airtight containers with parchment between layers to prevent sticking. The homemade italian cream cake actually tastes even better on day two as the coconut and pecans soften slightly, creating an incredibly moist crumb. Refrigerated cake keeps its structure beautifully for nearly a week, making it ideal for meal prepping celebration desserts or enjoying a slice with your morning coffee throughout the week.