🎂 Italian Cream Cake: A Southern Favorite with a Hint of Italian Flair
Despite its name, Italian Cream Cake isn’t actually from Italy—it’s a classic Southern dessert known for its rich layers of coconut, pecans, and cream cheese frosting. Its tender, buttery crumb and slightly tangy frosting make it a go-to choice for birthdays, holidays, and any special occasion.
Ready to bake a showstopper from scratch? Let’s go step by step and bring this beauty to life.
🛒 Ingredients
For the Cake (3 Layers):
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½ cup (1 stick) unsalted butter, softened
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½ cup shortening (or substitute with more butter)
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2 cups granulated sugar
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5 large eggs, separated
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2 cups all-purpose flour
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1 tsp baking soda
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1 cup buttermilk
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1 tsp vanilla extract
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1 cup sweetened shredded coconut
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1 cup chopped pecans, toasted
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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4 cups powdered sugar
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1 tsp vanilla extract
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½ cup chopped pecans (for topping)
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Optional: Extra shredded coconut for garnish
👩🍳 Step-by-Step: How to Make Italian Cream Cake
🍰 Step 1: Preheat and Prep
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Preheat your oven to 350°F (175°C).
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Grease and flour three 9-inch round cake pans or line with parchment circles.
Pro tip: Toast your pecans in the oven for 5–7 minutes while it heats. It brings out amazing flavor.
🥄 Step 2: Mix the Cake Batter
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In a large bowl, cream together the butter, shortening, and sugar until light and fluffy (about 3–5 minutes).
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Separate the egg yolks and whites. Set whites aside.
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Add egg yolks, one at a time, mixing well after each.
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Mix in the vanilla extract.
🥛 Step 3: Add Dry and Wet Ingredients
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In a separate bowl, whisk together flour and baking soda.
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Add flour mixture to the batter alternately with buttermilk, starting and ending with flour.
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Example: flour → buttermilk → flour → buttermilk → flour
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Gently fold in the coconut and toasted pecans.
🧁 Step 4: Whip the Egg Whites
In a clean mixing bowl, beat the egg whites until stiff peaks form.
Then gently fold the whipped egg whites into the batter. This makes the cake tender and airy—don’t skip it!
🧈 Step 5: Bake the Cakes
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Divide the batter evenly among the three prepared pans.
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Bake for 25–30 minutes, or until a toothpick comes out clean.
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Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
🧊 Step 6: Make the Cream Cheese Frosting
In a large bowl, beat together:
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Cream cheese
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Butter
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Vanilla
Add powdered sugar, 1 cup at a time, and beat until smooth and fluffy.
Optional add-in: A pinch of salt or a splash of heavy cream if you want a softer texture.
🎂 Step 7: Assemble the Cake
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Place one cake layer on a serving plate.
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Spread a layer of frosting on top.
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Repeat with the second and third layers.
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Frost the top and sides of the cake evenly.
Sprinkle with chopped pecans and shredded coconut for a signature finish.
🍽️ Tips for the Best Italian Cream Cake
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Use room temperature ingredients for a smoother batter.
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Don’t overmix after adding the egg whites—fold gently to preserve air.
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For added flair, toast the coconut before sprinkling on top.
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Want extra moisture? Brush the cake layers with a simple syrup (sugar + water) before frosting.
🔄 Variations to Try
🥥 Coconut Cream Version:
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Swap pecans for more coconut
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Add coconut extract to the frosting
🍋 Lemon Twist:
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Add lemon zest to the cake batter and frosting
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Pairs beautifully with the cream cheese tang
🧁 Cupcake Style:
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Divide batter into cupcake liners and bake for 18–20 minutes
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Top each with a swirl of frosting and a sprinkle of nuts
🎉 Final Thoughts
Italian Cream Cake is the kind of dessert that gets people talking. It’s rich but balanced, classic yet customizable, and always worth the effort. Whether you're baking it for a holiday, birthday, or just because you need something sweet and impressive, this cake delivers every time.
So preheat that oven and make some magic—one glorious layer at a time.
