Mom's Best Recipes
Recipe

Italian Cream Cake

Fluffy coconut-pecan layers, tangy cream cheese frosting, and just enough crunch to make every bite feel like a celebration.

Author By Matt Campbell
4.8
A tall slice of Italian cream cake on a white dessert plate, showing three coconut-pecan cake layers with cream cheese frosting, set on a warm kitchen table with soft natural light
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Italian Cream Cake is one of those old-school, show-up-and-everyone-suddenly-gets-quiet desserts. You get tender cake with sweet coconut, toasted pecans for crunch, and a tangy cream cheese frosting that keeps the whole thing from turning into a sugar bomb. It is cozy and a little fancy, but still very much a home kitchen situation.

This version keeps the ingredients easy to find and the instructions super clear. If you can cream butter and sugar until fluffy and remember to taste your frosting, you are already halfway there.

All ingredients for Italian cream cake measured on a clean kitchen counter, including flour, sugar, butter, eggs, buttermilk, shredded coconut, pecans, and cream cheese

Why It Works

  • Light, tender crumb: Creaming the butter and sugar adds lift, and buttermilk keeps the layers soft.
  • Big flavor without drama: Vanilla plus coconut and toasted pecans gives you that classic bakery vibe.
  • Frosting that behaves: A balanced cream cheese frosting that spreads smoothly and slices clean after chilling.
  • Make-ahead friendly: This cake actually gets better after a chill, which is my favorite kind of “fancy.”

Pairs Well With

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Storage Tips

Refrigerator: Store the frosted cake covered in the fridge for up to 5 days. I like using a cake dome or loosely tenting with plastic wrap so you do not smush the frosting.

Serve tip: For the best texture, let slices sit at room temperature for 20 to 30 minutes before eating. The frosting turns silky and the cake tastes fuller.

Freezer: Freeze unfrosted cake layers wrapped tightly for up to 2 months. Thaw overnight in the fridge, then frost. You can also freeze frosted slices on a sheet pan until firm, then wrap and freeze for up to 1 month.

Common Questions

Is Italian Cream Cake actually Italian?

Despite the name, it is generally considered a Southern American classic. The “Italian” part is more of a mystery-story title than a passport stamp. Either way, it is delicious, so I do not argue with it.

Do I have to separate the eggs?

For the classic fluffy texture, yes. Whipped egg whites give the cake extra lift without making it dry. If you skip it, the cake will still work, but it will be a bit denser.

Can I make this in a 9x13 pan?

Yes. Bake at 350°F for about 35 to 45 minutes, or until a toothpick comes out clean. Frost once fully cooled. You will have a little extra frosting if you like it thick.

Why did my frosting get runny?

Most often it is because the butter or cream cheese was too warm, or the frosting got overmixed. Chill the bowl for 15 to 20 minutes, then beat briefly again. If needed, add 2 to 4 tablespoons powdered sugar to tighten it up.

Can I use sweetened coconut?

Absolutely. Sweetened is traditional. If you prefer less sweetness, use unsweetened coconut and add an extra 2 tablespoons sugar to the cake batter.

I have a soft spot for cakes that look like you tried really hard, even if the method is mostly “mix, bake, chill, and do not rush the frosting.” Italian Cream Cake is exactly that. It is the cake I make when I want something nostalgic but not boring, and I want people to go back for a second slice “just to even it out.” Toasting the pecans is my little hill to die on here. It takes five minutes and makes the whole cake taste like it came from someone’s secret recipe box.