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Italian Cream Cake Recipe | Southern Classic Dessert

Italian Cream Cake Recipe

This Italian Cream Cake is a Southern classic layered with nutty pecans, toasted coconut, and luscious cream cheese frosting. Moist, rich, and elegant, it’s the perfect dessert for weddings, holidays, or family gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cake Layers:
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 1 ½ cups buttermilk room temperature
  • 5 large eggs separated (room temperature)
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 ½ cups sweetened shredded coconut toasted
  • 1 ½ cups pecans toasted and chopped
  • ¼ tsp cream of tartar
  • For the Cream Cheese Frosting:
  • 24 oz cream cheese softened
  • 1 ½ cups unsalted butter softened
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 9 cups powdered sugar
  • ¼ tsp salt
  • For Decoration:
  • 1 cup pecans toasted and finely chopped
  • 1 cup shredded coconut toasted
  • Pecan halves for garnish

Equipment

  • Three 9-inch cake pans
  • Electric mixer or stand mixer
  • - Mixing bowls
  • Whisk & spatula
  • Wire cooling racks
  • Offset spatula for frosting

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, line bottoms with parchment paper.
  2. Toast pecans and shredded coconut for 5–7 minutes until golden and fragrant. Let cool.
  3. In a bowl, whisk flour, baking soda, baking powder, and salt.
  4. In another bowl, whip egg whites with cream of tartar until stiff peaks form. Set aside.
  5. Cream butter and sugar until fluffy. Add egg yolks one at a time, then vanilla and almond extracts.
  6. Alternate adding flour mixture and buttermilk, starting and ending with flour. Mix just until combined.
  7. Fold in toasted coconut and pecans, then gently fold in whipped egg whites.
  8. Divide batter evenly into prepared pans. Bake 25–30 minutes, until toothpick comes out clean. Cool completely.
  9. Make the frosting: Beat cream cheese and butter until creamy. Add extracts, then gradually powdered sugar and salt until fluffy.
  10. Assemble: Level cakes if needed. Frost between layers, apply crumb coat, chill 15 minutes, then frost fully.
  11. Decorate with toasted pecans and coconut around the sides, garnish top with pecan halves.

Notes

Add crushed pineapple for a tropical twist.
Swap part of the buttermilk with coconut milk for deeper flavor.
Can be baked ahead—wrap layers in plastic overnight before frosting.