Italian Cream Cake (Classic Southern Recipe)
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This classic Italian cream cake recipe is the kind of Southern comfort dessert that never goes out of style — moist, tender layers filled with sweet coconut, roasted pecans, and a dreamy cream cheese frosting.This version uses the classic whipped‑egg‑white method for a light, bakery‑style crumb, and the flavor is rich, nutty, and absolutely irresistible. If you love a true old‑fashioned Italian Cream Cake, this one delivers every time.
More delectable recipes? You’ll go nuts over this German Chocolate Brownies, this No Bake Coconut Cream Layered Dessert, and this delish Banana Snack Cake with Cream Cheese Frosting!
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Why You’ll Love This Easy Italian Cream Cake Recipe
This Italian Cream Cake is everything you want in a Southern classic — moist, tender layers, sweet coconut, and roasted pecans folded into a rich, bakery‑style batter. The whipped‑egg‑white method gives the cake its signature light, airy crumb, while the fluffy cream cheese frosting adds the perfect creamy finish.
It’s indulgent without being heavy, nostalgic without feeling old‑fashioned, and guaranteed to impress at holidays, birthdays, or any special celebration.
What is Italian Cream Cake?
This classic Italian cream cake recipe has been a beloved Southern tradition for generations, known for its moist layers, coconut, pecans, and signature cream cheese frosting.
The batter is enriched with butter, shortening, and egg yolks, then lifted with whipped egg whites for a uniquely light texture. Once baked, the layers are frosted with a dreamy cream cheese frosting and finished with roasted pecans for a sweet, nutty crunch. It’s the perfect marriage of flavor and texture, and one of the most iconic cakes in Southern baking.
Gather Your Ingredients
Italian Cream Cake Recipe
- unsalted butter, softened
- shortening, like Crisco
- granulated sugar
- eggs, separated, room temperature
- vanilla extract
- all-purpose flour
- baking soda
- buttermilk or milk of choice – To make buttermilk: Add 1 tablespoon of vinegar or lemon juice in a cup and fill it with milk. Stir it and let it sit for 5 minutes. You can also use 1 cup of plain yogurt instead of buttermilk.
- sweetened shredded coconut
- chopped pecans, I used roasted unsalted pecans at OH Nuts!
Luscious Cream Cheese Frosting Recipe
- cream cheese, softened
- butter, softened
- powdered sugar
- vanilla extract
- chopped pecans, I used roasted unsalted pecans at OH Nuts!
- optional: pinch of salt
How to Make Old‑Fashioned Italian Cream Cake
Prepare the Cake Batter
- Start by preheating your oven to 350°F and greasing three 8‑inch or 9‑inch round cake pans, dusting them lightly with flour.
- In a large mixing bowl, cream the butter, shortening, and sugar together until the mixture is pale, fluffy, and full of volume — about 5–7 minutes.
- Beat in the egg yolks and vanilla until smooth. In a separate bowl, whisk together the flour and baking soda, then add the dry ingredients to the batter alternately with the buttermilk, mixing just until everything is combined.
Add Coconut, Pecans & Fold in Egg Whites
- Stir in the sweetened shredded coconut and roasted pecans until just incorporated. In another bowl, beat the egg whites until stiff peaks form — they should stand tall but still look glossy, not dry.
- Gently fold one‑third of the egg whites into the batter to lighten it, then carefully fold in the remaining whites. This step gives Italian Cream Cake its signature airy, bakery‑style texture.
- Divide the batter evenly between your prepared pans.
Bake the Cake Layers
- Bake the cakes until a toothpick inserted into the center comes out clean — 20–25 minutes for 9‑inch pans or 30–35 minutes for 8‑inch pans.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a cooling rack to cool completely. Proper cooling helps the layers stay moist and prevents tearing when frosting.
Make the Cream Cheese Frosting
- Beat the softened cream cheese and butter together until the mixture is ultra‑smooth and creamy. Gradually add the confectioners’ sugar and vanilla, whipping until the frosting becomes light, fluffy, and spreadable thick frosting.
- Fold in roasted pecans for a rich, nutty finish that complements the coconut‑pecan cake layers beautifully.
Assemble & Frost the Italian Cream Cake
- Spread a generous layer of cream cheese frosting between each cake layer, then frost the top and sides until the entire cake is fully covered.
- Finish with extra roasted pecans on top or pressed along the sides for added crunch and a beautiful presentation.
- Store the cake in the refrigerator to keep it fresh and perfectly set.
How to Store Italian Cream Cake
Italian Cream Cake stays beautifully moist when stored properly. Because of the cream cheese frosting, it should be kept chilled and covered with plastic wrap or an airtight container.
Room Temperature:
- Keep slices out for serving only (1–2 hours).
- The frosting softens but the cake stays tender.
Refrigerator:
- Store the fully assembled cake in an airtight container for up to 5 days.
- The flavors deepen and the texture stays moist.
Freezer:
- Freeze unfrosted cake layers tightly wrapped for up to 2 months.
- Freeze frosted slices individually for up to 1 month.
- Thaw in the fridge overnight for best texture.
Troubleshooting Italian Cream Cake
Dense Cake
- Cause: Over‑beaten or improperly folded egg whites
- Fix: Fold gently; mix batter only until combined
Dry Layers
- Cause: Overbaking
- Fix: Check early; remove as soon as toothpick is clean
Cake Sinks in Center
- Cause: Uneven egg white incorporation or low oven temp
- Fix: Fold whites evenly; verify oven temperature
Soft Frosting
- Cause: Butter or cream cheese too warm
- Fix: Chill frosting 10–15 minutes, then whip again
Layers Crumble When Frosting
- Cause: Cake still warm
- Fix: Chill layers 30 minutes before assembling
How to Serve Italian Cream Cake
Serve this classic Italian cream cake recipe chilled or slightly cool for the best texture, whether you’re celebrating a holiday, birthday, or special occasion.
- Serve chilled or slightly cool for the best texture.
- Add extra roasted pecans on top for crunch and presentation.
- Pair with coffee, espresso, or a cold glass of milk.
- For holidays, garnish with toasted coconut or a drizzle of caramel.
- For birthdays, add piped cream cheese swirls around the edges.
This cake is rich, nostalgic, and always a crowd‑pleaser.
Variations & Substitutions
A few fun twists while keeping the classic Southern charm:
- Southern Italian Cream Cake – Add a splash of almond extract for a deeper bakery‑style flavor.
- Classic Italian Cream Cake Recipe – Use all butter instead of butter + shortening for a richer crumb.
- Coconut Pecan Italian Cream Cake – Toast the coconut for extra flavor and a golden finish.
- Moist Italian Cream Cake Variation – Replace half the buttermilk with sour cream for ultra‑moist layers.
- Nut-Free Version – Omit pecans or walnuts and add extra coconut or white chocolate chips.
- Flavor Boosters – Add orange zest, rum extract, or a hint of cinnamon.
- Frosting Swaps – Use mascarpone cream cheese frosting for a lighter, tangier finish or add coconut milk to the frosting for a tropical twist.
In Conclusion
Italian Cream Cake is one of those timeless Southern desserts that feels luxurious in every bite — moist layers filled with coconut and roasted pecans, all wrapped in fluffy cream cheese frosting. It’s a cake that always delights, whether you’re serving it for a holiday, birthday, or simply treating the people you love.
Even though it looks impressive, this classic Italian Cream Cake is surprisingly simple to make. With a few basic ingredients and the whipped‑egg‑white method, you’ll create a light, bakery‑style crumb that tastes like it came straight from a Southern kitchen.
Serve it chilled, on its own, or with a scoop of vanilla ice cream for an extra touch of indulgence. No matter how you slice it, this cake is guaranteed to be a crowd‑pleaser every single time.
If you make it, be sure to share your beautiful creation on Pinterest, Instagram and Facebook — I love seeing your bakes!
More Dessert Recipes!
- Ultimate Strawberry Shortcake Tiramisu
- Easy Apple Bread Pudding
- Caramel Pecan Chocolate Oat Bars
- Chocolate Pecan Pie Brownies
- Chocolate Covered Pecan Pie Bars
- Magnolia Bakery’s Coconut Layer Cake
Italian Cream Cake
Ingredients
Italian Cream Cake Recipe
- ½ cup butter softened
- ½ cup shortening
- 2 cups granulated sugar
- 5 large eggs separated, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk or milk of choice
- 1-1/2 cups sweetened shredded coconut
- 1 cup chopped roasted pecans
Cream Cheese Frosting
- 12 ounces cream cheese softened
- ¾ cup butter softened
- 6 cups confectioners' sugar
- 2 teaspoons vanilla extract
- ¾ cup chopped roasted pecans add more if you want some for the top of the cake or the sides of the cake
Instructions
Italian Cream Cake
- Preheat your oven to 350°F and grease three 8 in or 9-in round baking pans, dusting with flour.
- In a large bowl, use an electric mixer and cream together butter, shortening and sugar until light and fluffy, 5-7 minutes.. Beat in egg yolks and vanilla.
- In a separate bowl, combine flour and baking soda; mix in the dry ingredients alternately with buttermilk until just combined. Add in the coconut and pecans and mix just to combine.
- Beat egg whites in a separate bowl until stiff peaks form - but not so much that they become dry. Gently fold ⅓ of the whites into the batter, then carefully fold in the remaining whites until just incorporated. Finally, pour the mixture into the prepared pans.
- Bake your cake until a toothpick inserted in the center comes out clean—20-25 minutes for 9 -in pans, 30-35 minutes or 8 -in pans. After 10 minutes, carefully remove your cake from the pans and let them cool completely on wire racks before frosting.
Cream cheese frosting:
- For a cream cheese frosting, beat together cream cheese and butter until the combination is ultra-smooth. Gradually incorporate confectioners' sugar and vanilla, and keep beating until the mixture is light and fluffy. Stir in some chopped roasted pecans for a rich, nutty flavor.
Assemble and Frost the Cake
- Use the frosting to fill the layers and then frost the entire top and sides of the cake.
- Top with some chopped roasted pecans on top if desired.
- Store cake in fridge.
Recipe slightly adapted from Taste of Home
