What Makes Italian Cream Cake Different from Other Cakes?

Unlike regular vanilla or butter cakes, this cake has a unique texture and flavor combination. The batter is enriched with shredded coconut and chopped pecans , giving it a slightly nutty, chewy texture. Plus, whipped egg whites make the cake extra light, while buttermilk ensures a moist crumb. The classic cream cheese frosting ties everything together with a rich and slightly tangy sweetness.

Can I Make This Cake Without Coconut or Pecans?

Yes! If you’re not a fan of coconut, simply leave it out—the cake will still be delicious. For a nut-free version, skip the pecans or replace them with chocolate chips for a fun twist. The texture will change slightly, but the flavor will still be amazing.

How Do I Prevent My Cake from Being Too Dry?

A dry cake is usually the result of overbaking or too much flour . To avoid this: Measure your flour correctly by spooning it into the measuring cup and leveling it off. Check for doneness early by inserting a toothpick into the center of the cake—if it comes out with a few moist crumbs, it’s done. Don’t skip the buttermilk! It’s key to keeping the cake soft and tender.

Can I Prepare This Cake in Advance for a Special Occasion?

Absolutely! You can bake the cake layers up to two days ahead and store them in an airtight container at room temperature. If you need to make it further in advance, freeze the layers and frost the cake the day you plan to serve it. This makes it an excellent choice for birthdays, holidays, and family gatherings.

Italian Cream Cake Recipe – The Best Classic Cake to Try!

Description

This Italian Cream Cake recipe is a family favorite! Made with a soft buttermilk cake, shredded coconut, and crunchy pecans, it’s topped with a luscious cream cheese frosting. Perfect for birthdays, holidays, or any special occasion!

Ingredients

Scale

For the Cake:

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

For the Cream Cheese Frosting:

1 cup unsalted butter, softened
16 ounces cream cheese, softened
6 cups powdered sugar
1 teaspoon vanilla extract
½ cup chopped pecans (for garnish)

Instructions

Preheat oven to 350°F (175°C) and grease three 9-inch round cake pans.
In a bowl, whisk together flour, baking soda, and salt. Set aside.
In a large bowl, beat butter and sugar until fluffy (about 2-3 minutes).
Add egg yolks one at a time, mixing after each. Stir in vanilla.
Alternate adding flour mixture and buttermilk, mixing until just combined.
Fold in shredded coconut and pecans.
In a separate bowl, whip egg whites until stiff peaks form. Gently fold them into the batter.
Divide the batter into the cake pans and bake for 22-25 minutes, until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar, then vanilla, and beat until fluffy.
Assemble cake layers with frosting in between. Spread frosting over the top and sides. Garnish with chopped pecans.
Chill for 30 minutes before slicing and serving.

Notes

For a nut-free version, omit pecans and add extra shredded coconut.
If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar and let sit for 5 minutes.
Store leftovers in an airtight container at room temperature for 2 days or in the fridge for 5 days.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert

Nutrition

Serving Size: 1 slice
Calories: 520 kcal
Sugar: 42g
Sodium: 280mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 12g
Carbohydrates: 58g
Protein: 6g

Keywords: Italian Cream Cake Recipe, Classic Italian Cake, Homemade Cream Cake, Coconut Pecan Cake, Southern Layer Cake, Buttermilk Cake Recipe