Description

Get ready to fall in love with the most incredible Italian Cream Cake you’ve ever tasted! This beloved Southern classic features rich, moist cake layers packed with toasted pecans and sweet coconut, all wrapped in a luxurious cream cheese frosting. Despite its name, this cake isn’t actually Italian—it originated in the South and quickly became a staple at family gatherings and celebrations.

With its delicate crumb and perfect balance of flavors, this cake is ideal for birthdays, holidays, or any special occasion. Pair it with a cup of coffee or a glass of milk, and enjoy a slice of pure indulgence!

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, 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 garnish

Preparation Method

1. Preheat oven to 350°F and prepare three 9-inch cake pans with grease, flour, and parchment paper.
2. Toast pecans and coconut until golden, then set aside to cool.
3. Whisk flour, baking soda, baking powder, and salt in a medium bowl.
4. Beat egg whites with cream of tartar until stiff peaks form and set aside.
5. In a large bowl, beat butter and sugar until light and fluffy.
6. Add egg yolks one at a time, mixing in vanilla and almond extracts.
7. Gradually mix in dry ingredients and buttermilk, alternating and starting and ending with flour.
8. Gently fold in coconut and pecans.
9. Carefully fold in whipped egg whites until fully combined.
10. Divide batter among pans and bake for 25-30 minutes until a toothpick comes out clean.
11. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
12. Beat cream cheese and butter until smooth and creamy for frosting.
13. Mix in vanilla and almond extracts, then gradually add powdered sugar and salt until incorporated.
14. Beat frosting for 5 minutes until light and airy.
15. Trim cake tops if needed for even layers.
16. Frost between the first two layers with 1 cup of frosting each.
17. Place final layer on top, apply a thin crumb coat, and chill for 15 minutes.
18. Spread remaining frosting evenly over the cake.
19. Decorate with toasted coconut and pecans around the bottom, and pipe borders on top with pecan halves.

Tips and Conclusion

✅ Use room temperature ingredients – eggs, buttermilk, and butter should be at room temp for best results.
✅ Don’t overmix the batter once you add the flour – overmixing can make the cake dense.
✅ Chill between frosting layers for cleaner slices and a professional look.
✅ Toast the pecans and coconut to enhance the nutty, caramelized flavor.

Make Ahead: Cake layers can be baked up to 2 days in advance, wrapped tightly in plastic wrap.

Storage: Store in the refrigerator for up to 5 days. Let it sit at room temperature for 30 minutes before serving.

Freezing: Unfrosted layers can be frozen for up to 2 months. Thaw in the fridge before assembling.

This Italian Cream Cake is a showstopping dessert that’s as beautiful as it is delicious. The rich cake layers, creamy frosting, and crunchy pecans make it the perfect treat for any celebration. If you love classic Southern desserts, be sure to check out our other cake recipes, including Red Velvet Cake, Hummingbird Cake, and Butter Pecan Cake. Try this recipe today and share it with your family and friends!