Italian Cream Cake

Italian Cream Cake is a show-stopping, tender layer cake filled with coconut, pecans, and rich buttery flavor. Each bite blends soft, moist cake with tangy cream cheese frosting, creating a balanced sweetness that feels both classic and festive. It’s a perfect choice for celebrations, holidays, or anytime you want an elegant dessert that truly impresses. Despite its bakery-level look, the steps are straightforward and produce beautifully consistent results.

Ingredients

• 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
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1 1/2 cups sweetened shredded coconut
• 1 1/2 cups toasted, chopped pecans
• 1/4 teaspoon cream of tartar
• 24 ounces cream cheese, softened
• 1 1/2 cups unsalted butter, softened
• 2 teaspoons vanilla extract (for frosting)
• 1 teaspoon almond extract (for frosting)
• 9 cups powdered sugar
• 1/4 teaspoon salt
• 1 cup toasted, finely chopped pecans (decoration)
• 1 cup toasted coconut (decoration)
• Extra pecan halves for garnish

Directions

1. Preheat oven to 350°F and grease and flour three 9-inch cake pans; line with parchment.
2. Whisk flour, baking soda, baking powder, and salt in a medium bowl.
3. Beat egg whites with cream of tartar until stiff peaks form; set aside.
4. Cream butter and sugar until light and fluffy, about 5 minutes.
5. Beat in egg yolks one at a time, then add vanilla and almond extracts.
6. Alternate adding flour mixture and buttermilk to the batter, beginning and ending with flour.
7. Fold in coconut and chopped pecans, then gently fold in egg whites.
8. Divide batter into pans and bake 25–30 minutes, or until a toothpick comes out clean.
9. Cool in pans 10 minutes, then transfer to racks to cool completely.
10. For frosting, beat cream cheese and butter until smooth; mix in extracts.
11. Gradually beat in powdered sugar and salt, then whip 5 minutes until fluffy.
12. Assemble cake: stack layers with frosting between, apply crumb coat, chill 15 minutes, then frost fully.
13. Press toasted coconut and pecans around the bottom and decorate top with piped frosting and pecan halves.

Prep Time: 30 minutes | Cooking Time: 30 minutes | Total Time: 60 minutes
Kcal: 640 kcal | Servings: 12

Tips

• Fold the egg whites gently to keep the cake light and airy.
• Refrigerate the frosted cake at least 30 minutes before slicing for cleaner cuts.

FAQ

Can I make the cake layers ahead of time?
Yes—wrap cooled layers tightly and refrigerate up to 2 days or freeze for up to 2 months.

Do I have to use almond extract?
No, but it adds classic Italian Cream Cake flavor; omit or replace with more vanilla if preferred.

Can I toast the coconut and pecans yourself?
Absolutely—toast at 350°F for 5–7 minutes, stirring once, until lightly golden.

Does this cake need refrigeration?
Yes, because of the cream cheese frosting; store covered in the fridge for 4–5 days.

Can I bake it in two pans instead of three?
You can, but increase the baking time and ensure the layers are fully baked before removing.