Italian Cream Cake is a tall three-layer dessert with tender buttermilk cake, shredded coconut, toasted pecans, and a generous cream cheese frosting. The separated eggs give the layers a lighter texture, while the coconut and pecans add the richness and texture that make this cake distinctive.
This is not a quick one-bowl cake, but the work is straightforward when you break it into stages. Toast the nuts and coconut first, prepare the pans, mix the cake batter, let the layers cool completely, then make the frosting and assemble. Most problems happen when the layers are rushed while warm or when the egg whites are folded too aggressively.
Why This Italian Cream Cake Works
- Buttermilk keeps the crumb tender: It adds moisture and a slight tang that balances the sweet frosting.
- Whipped egg whites lighten the batter: Folding them in at the end helps keep a cake loaded with coconut and pecans from feeling too dense.
- Toasted pecans add deeper flavor: Toasting brings out more nuttiness than using them straight from the package.
- Cream cheese frosting balances the cake: Its slight tang works especially well with coconut, pecans, vanilla, and almond extract.
- Three layers make it celebration-ready: It slices beautifully for birthdays, holidays, showers, and family gatherings.
Ingredient Notes
For the Cake Layers
All-purpose flour: Measure it carefully so the cake does not become dry or heavy. Spoon it into the measuring cup and level the top rather than packing it down.
Butter: Use softened butter so it creams smoothly with the sugar. Butter that is still cold will not trap air as effectively.
Buttermilk: Room-temperature buttermilk blends into the batter more evenly and helps create a soft crumb.
Eggs: The eggs are separated in this recipe. The yolks enrich the batter, while the whites are beaten with cream of tartar and folded in near the end.
Coconut: Sweetened shredded coconut adds chewiness and sweetness throughout the layers.
Pecans: Toast the pecans before chopping them for a stronger nutty flavor. Let them cool before adding them to the batter.
Vanilla and almond extracts: Vanilla rounds out the cake, while almond extract adds a subtle bakery-style aroma that pairs well with pecans.
For the Cream Cheese Frosting
Cream cheese and butter: Both should be softened before mixing. Beat them until completely smooth before gradually adding the powdered sugar.
Powdered sugar: Add it in stages. This is a large batch of frosting because it needs to fill and cover three cake layers.
Salt: A small amount helps keep the frosting from tasting flat or one-dimensionally sweet.
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 and at 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 the top
How to Make Italian Cream Cake
Prepare the Cake Pans
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch cake pans and line the bottoms with parchment paper.
- Toast the pecans and coconut needed for decoration, then set them aside to cool.
Mix the Cake Batter
- Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.
- In a separate clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. Set aside.
- Cream the softened butter and granulated sugar until light and fluffy, about 5 minutes.
- Add the egg yolks one at a time, beating well after each addition.
- Mix in the vanilla and almond extracts.
- Add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture. Use three additions of flour and two additions of buttermilk.
- Fold in the shredded coconut and chopped toasted pecans.
- Gently fold in the beaten egg whites just until no large white streaks remain.
Bake and Cool
- Divide the batter evenly among the three prepared pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Cool the layers in their pans for 10 minutes, then turn them out onto wire racks and let them cool completely.
Make the Cream Cheese Frosting
- Beat the softened cream cheese and butter until smooth and creamy.
- Beat in the vanilla and almond extracts.
- Add the powdered sugar gradually, then add the salt.
- Beat on medium speed until the frosting is smooth and fluffy.
Assemble the Cake
- Level the cooled cake layers if needed.
- Place the first layer on a cake plate and spread about 1 cup of frosting over the top.
- Add the second cake layer and repeat with another layer of frosting.
- Place the final layer on top. Apply a thin crumb coat and chill the cake for about 15 minutes.
- Cover the top and sides with the remaining frosting.
- Press the toasted coconut and finely chopped pecans around the lower portion of the cake.
- Finish with a decorative frosting border and pecan halves on top.
Tips for Better Cake Layers
Use room-temperature ingredients. Butter, buttermilk, and eggs blend more evenly when they are not refrigerator-cold.
Do not skip the parchment. Coconut and nuts can make these layers more delicate than a plain vanilla cake. Parchment on the bottom of each pan makes release much easier.
Fold the egg whites gently. Use a broad folding motion instead of stirring. The goal is to keep as much of the air in the whites as possible.
Divide the batter evenly. If you have a kitchen scale, weighing the filled pans gives you the most even layers and makes stacking easier.
Cool the layers completely. Even slightly warm cake can soften cream cheese frosting, leading to sliding layers and messy sides.
How to Keep Italian Cream Cake Moist
The biggest protection against a dry cake is not overbaking it. Start checking the layers at the lower end of the 25-to-30-minute window. The centers should spring back lightly when touched and a toothpick should come out clean or with a few moist crumbs, not wet batter.
Once the cake is assembled, keep it covered. Exposed cut surfaces dry much faster than an intact frosted cake. If you are serving it over several days, press a piece of plastic wrap against the cut side before returning the cake to the refrigerator.
Make-Ahead Tips
You can bake the cake layers a day ahead. Once they are completely cool, wrap each layer well and keep them at room temperature overnight in a cool kitchen, or refrigerate them if needed. Frost the cake the following day.
You can also prepare the toasted pecans and coconut ahead of time. Let them cool completely before storing them in airtight containers so they stay crisp.
Storage and Freezing
Because this cake uses cream cheese frosting, store the finished cake covered in the refrigerator. For the best texture, let individual slices sit at room temperature briefly before serving so the cake and frosting can soften slightly.
For longer storage, freeze the unfrosted cake layers. Wrap each cooled layer tightly, place it in a freezer-safe bag or container, and freeze for up to about 2 months. Thaw the wrapped layers before frosting and assembling.
More Cakes to Try
If you enjoy layer cakes and rich celebration desserts, you may also like our Lemon Cake To Die For for a brighter citrus option. For an easy chilled dessert, try the Toffee Butterscotch Cake. You can find more ideas in our Dessert recipes.
Frequently Asked Questions
Why are the egg whites beaten separately?
Whipping the egg whites introduces air into the batter. Folding them in at the end helps lighten a cake that also contains coconut and chopped pecans.
Do I have to toast the pecans?
The cake will still bake if you do not, but toasting gives the pecans a fuller flavor and slightly crisper texture.
Can I make Italian Cream Cake the day before?
Yes. In fact, making it ahead can make serving easier. Keep the frosted cake covered and refrigerated, then take it out shortly before serving.
Why is my cream cheese frosting soft?
The butter or cream cheese may have become too warm, or the cake layers may not have cooled completely. Refrigerating the frosting or crumb-coated cake briefly can help it firm up before final decorating.
Can I use two cake pans instead of three?
The batter is written for three 9-inch layers. Using fewer pans changes the depth of the batter and therefore the baking time. For the most predictable result, use the three pans specified in the recipe.
