Italian Cream Cake

This Italian cream cake is made up of 3 layers of wonderfully moist cake loaded with toasted pecans and coconut. The layers are filled and frosted with a light whipped cream frosting and topped off with pecan bits and more coconut. So good!

A slice of Italian cream cake on a plate with a fork near a bowl of toasted coconut and toasted pecans.

Homemade Italian Cream Cake

We’re getting close to springtime. The world is warming up and we are coming into the season of garden parties, bridal showers, and Easter soirees. There’s nothing quite like an elegant layer cake to get you in a celebratory mood. This Italian cream cake is one of my favorites.

After getting lots requests for a recipe for Italian Cream Cake and testing many, I finally arrived at my own version. I started with my Moist Vanilla Cake and went from there. The backbone of this dessert is a light, fluffy, wonderfully moist cake infused with toasted pecans and coconut. The cake is complemented by a velvety whipped cream cheese frosting that has my mouth watering just thinking about it. It’s super light and pairs perfectly with this cake. The whole thing comes together beautifully in an elegant dessert topped with swirls of frosting and covered in pecans and coconut

What is Italian Cream Cake?

The origin of Italian cream cake doesn’t really seem to be known. And despite its name, it’s not exactly Italian in origin. It’s really more of a southern cake defined by the addition of coconut and pecans and cream cheese frosting.

Italian cream cake on a cake stand near a bowl of toasted coconut and toasted pecans.

Why You’ll Love This Recipe

This Italian cream cake is perfect for spring. Its visual appeal, complex texture, and delicate flavor profile make it a wonderful choice for your next garden party. Here are some of my favorite things about it.

  • It’s beautiful. Layer cakes tend to be showstoppers. This one in particular really catches my eye every time. There is something about the subtle, light colors, the cloud-like puffs of frosting, and the beautiful outside of toasted pecans and coconut that screams elegance.
  • Texture. I love the way the light, fluffy cake layers interact with the smooth whipped cream cheese frosting, the crunch of the pecans, and the chewy texture of the shredded coconut. This cake delivers a beautiful adventure in every bite.
  • Light and balanced. Don’t get me wrong, rich decadent cakes have their place too. But sometimes they can be a bit much. This Italian cream cake is light, airy, and graced with a delicate sweetness that is perfect for spring.

What You’ll Need

I love how baking can take a hoopla of simple ingredients, mix them together, and turn them into something truly spectacular. Here’s a list of what you will need to make this supremely tasty Italian cream cake. Scroll to the recipe below for measurements.

Cake Layers

  • Eggs – 5 of them! Eggs and yolks separated. Both play an important role in this cake. The yolks give body and bind the cake ingredients while the egg whites are whipped to stiff peaks and folded in gently, adding volume, moisture and texture. It is important to allow the eggs to come to room temperature once separated.
  • All-purpose flour – Feel free to use your favorite 1:1 gluten-free flour instead.
  • Baking soda – For the ideal rise and texture.
  • Salt – Necessary for a cake that isn’t bland.
  • Unsalted butter – Start with room temperature butter. It will blend and hold volume better than cold or melted butter.
  • Shortening – I like using shortening here because the flavor really compliments the coconut and pecans. Butter will do just fine, however.
  • Sugar
  • Vanilla extract
  • Almond extract – Optional, but I really love the extra hint of flavor.
  • Buttermilk – I use powdered buttermilk to avoid buying a whole carton and letting the rest go to waste. The buttermilk adds a nice flavor and fluffiness to the cake and reacts well with the baking soda so I suggest against making substitutions.
  • Sweetened shredded coconut
  • Chopped pecans – Make sure to toast them. It really adds to the flavor of the cake. Here’s how to toast pecans.

Whipped Cream Cheese Frosting

  • Cream cheese – Start with room-temperature cream cheese. It will incorporate more smoothly with the other ingredients, saving you from a clumpy frosting.
  • Heavy whipping cream – The heavy whipping cream should be cold otherwise it will not whip up properly.
  • Powdered sugar – For a touch of sweetness.
  • Vanilla extract – For flavor.


  • Sweetened shredded coconut – Toasted. I usually toast it in the oven.
  • Finely Chopped Pecans

How to Make an Italian Cream Cake

Pay close attention to detail here. Baking is a science and there really is a method to my madness. Here is an overview of how to do it. Scroll to the recipe below for more detailed instructions.

For the cake

  • Divide the egg yolks from the whites. You will need both.
  • Prep. Line the bottom of three 8-inch cake pans with parchment paper and grease the sides thoroughly. Preheat oven to 350°F.
  • Combine the flour, baking soda, and salt.
  • Beat the butter, shortening, sugar, and extracts until light and fluffy.
  • Add the egg yolks one at a time, mixing after each addition until combined.
  • Add a third of the dry ingredients and mix to combine.
  • Add half of the buttermilk and mix to combine.
  • Add a third of the dry ingredients and mix until mostly combined.
  • Add half of the buttermilk and mix until well combined.
  • Add the remainder of the dry ingredients and mix to combine.
  • Whip the egg whites on high speed until stiff peaks form.
  • Fold the egg whites into the batter along with coconut and toasted pecans.
  • Bake. Divide the batter evenly between the cake pans and bake for 25-30 minutes.
  • Cool. Allow the cakes to cool for a few minutes before transferring them to a cooling rack to cool completely.

For the frosting

  • Beat the cream cheese until smooth.
  • Whip the heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  • Put it all together. 1/3 at a time, gently fold the whipped cream mixture into the cream cheese.
Making whipped cream cheese frosting.

To assemble

  • Flatten the cakes. Use a large serrated knife to remove the domes from the top of the cakes.
  • Layer. Place the first cake layer on a serving plate and spread frosting over the top. Place the second cake on top of the first and frost the top. Repeat this with the third cake.
  • Chill. Place the cake in the freezer for 15-20 minutes.
  • Frost the outside of the cake. Check out my post on how to frost a smooth cake.
  • Decorate. Press the toasted coconut into the sides of the cake, pipe the remaining frosting in shells around the top edge of the cake, and sprinkle with pecan crumbles.
  • Chill. Pop the cake in the refrigerator until it’s time to serve.
A slice of Italian cream cake on a plate with a fork near a bowl of toasted coconut and toasted pecans.

Tips for Success

They always say that baking is a science. Here are a few useful tips and tricks that will help you achieve the best Italian cream cake possible.

  • Cream thoroughly. When combining the butter, shortening, sugar, and extracts, beat them on high speed for a full 3-4 minutes. The high speed and extended period of time will incorporate as much air as possible into the mixture, ultimately producing a lighter, fluffier cake.
  • Measure carefully. Especially when it comes to flour, it is important to get your measurements right. Too much flour will lead to an overly dense cake and too little will produce a loose, sloppy cake. I recommend spooning the flour into the measuring cup and leveling it or using a food scale.
  • Don’t over-mix the batter. When combining the wet and dry ingredients, over mixing will cause the glutens in the flour to develop too much. This will result in a dense, dry cake. So only mix until your ingredients are incorporated. No more.
  • Start with room-temperature cream cheese. Cold cream cheese won’t incorporate well with the other ingredients ending you with a lumpy frosting. So have a little patience and let your cream cheese come to room temperature before making the frosting.
  • Use stand mixer, if possible. This is mainly the case for the frosting. I find that hand mixers don’t whip the whipped cream to quite as stiff of a peak, so your frosting may be a touch less thick if you use a hand mixer.
Italian cream cake on a cake stand.

How to Store Italian Cream Cake

This cake must be stored in the refrigerator. Close the cake in an airtight cake carrier and store it in the refrigerator for up to 4 days. If you do not have a cake carrier, you can wrap the cake in a double layer of saran wrap using toothpicks to prop the plastic away from the cake decorations.

Note that this cake is best served at room temperature. So let it sit out for a couple of hours before digging in.

Can I Freeze It?

Yes and no. I do not recommend freezing the completed, decorated cake but you are more than welcome to freeze the cake layers and assemble the cake at a later date. Wrap the cooled cake layers in clear wrap and foil, or even place them in Ziplock bags or an airtight, freezer-safe container. Store in the freezer for up to 3 months.

When you are ready to assemble, allow the layers to thaw in the refrigerator before carrying on with stacking, frosting, and decorating.

A slice of Italian cream cake on a plate with a bite taken out of it.

More Elegant Layer Cake Recipes

Layer cakes make for such beautiful, crowd-pleasing desserts. There are so many different flavor combinations out there. Here are just a few of my favorites.

See How The Cake is Made

Read Transcript

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A slice of Italian cream cake on a plate with a fork near a bowl of toasted coconut and toasted pecans.

Italian Cream Cake

  • Author: Lindsay Conchar
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: Italian


This Italian Cream Cake has three layers of moist cake filled with shredded coconut and toasted pecans! It’s filled and frosted with a whipped cream cheese frosting for a lovely light and classic cake!


Cake Layers

  • 5 large eggs
  • 2 cups (260g) all-purpose flour (measured accurately)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (112g) unsalted butter, room temperature
  • 1/2 cup (95g) shortening*
  • 2 cups (414g) sugar
  • 1 tbsp vanilla extract
  • 1/4 tsp almond extract, optional
  • 1 cup (240ml) buttermilk*
  • 1 1/4 cups (91g) sweetened shredded coconut
  • 1 cup (106g) chopped pecans, toasted

Whipped Cream Cheese Frosting

  • 20 oz (565g) cream cheese, room temperature
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 1/2 cups (173g) powdered sugar
  • 1 tbsp vanilla extract


  • 2 cups (148g) sweetened shredded coconut, toasted
  • Pecan crumbs


For the cake

  1. Divide the egg yolks and whites while the eggs are cold, then set them aside to come to room temperature. The egg whites need to be at room temperature when whipped later.
  2. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Be sure to grease the corners and sides of the pan very well, as I find this cake tends to stick a bit. Preheat oven to 350°F (176°C).
  3. Combine the flour, baking soda and salt in a medium sized bowl and set aside.
  4. Add the butter, shortening, sugar and extracts to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  5. Add the egg yolks one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  6. Add a third of the dry ingredients to the batter and mix until mostly combined. The batter will be thick.
  7. Slowly add about half of the buttermilk and mix until well combined. The batter will look a little curdled, but that’s ok.
  8. Add another third of the dry ingredients and mix until mostly combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  9. Slowly add the other half of the buttermilk and mix until well combined.
  10. Add the remaining third of the dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix. Set aside.
  11. Add the egg whites to a mixer bowl and whip on high speed until stiff peaks form. Do not over whip the egg whites.
  12. Add about a third of the egg whites to the cake batter, along with the coconut and toasted pecans, and gently fold into the cake batter until mostly combined, then add the remaining egg whites. Gently fold together until well incorporated.
  13. Divide the batter evenly between the cakes pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  14. Remove the cakes from the oven and allow to cool for about 3-4 minutes, then remove to cooling racks to cool completely.

For the frosting

  1. To make the whipped cream cheese frosting, add the cream cheese to a large mixer bowl and beat until smooth. Set aside.
  2. Add the heavy whipping cream, powdered sugar and vanilla extract to another large mixing bowl and whip on high speed until stiff peaks form.
  3. Add about 1/3 of the whipped cream to the cream cheese and gently fold together to combine so that you don’t deflate the whipped cream. When mostly combined, add another third of the whipped cream and gently fold together, then add the final third and gently fold together until completely combined.

To assemble

  1. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. These cakes don’t have a large dome, but I like to make sure they’re completely flat.
  2. Place the first cake layer on a serving plate or a cardboard cake circle.
  3. Spread about 1 cup of frosting evenly on top of the cake.
  4. Add the second layer of cake and another cup of frosting.
  5. Top the cake with the remaining layer and smooth out any frosting that might be poking out on the sides of the cake. Pop it in the freezer for about 15-20 minutes.
  6. Frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
  7. Press the toasted coconut into the sides of the cake.
  8. Use the remaining frosting to pipe shells around the top edge of the cake, the sprinkle with some remaining pecan crumbs from when you chopped up the pecans for the cake.
  9. Refrigerate the cake until ready to serve. I like to let cakes sit out for about an hour or two before serving.
  10. Cake is best when stored well covered and eaten within about 3-4 days.


NOTE: Shortening is traditionally used in an Italian Cream Cake and I find the flavor better compliments the coconut and pecans. That said, the cake will work perfectly fine with all butter, if you prefer.

I use powdered buttermilk.


  • Serving Size: 1 slice
  • Calories: 781
  • Sugar: 43.9 g
  • Sodium: 318.4 mg
  • Fat: 56.9 g
  • Carbohydrates: 62 g
  • Protein: 9.8 g
  • Cholesterol: 165.1 mg

Keywords: cream cake, italian cream cake, layer cakes


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Recipe rating

    1. Lindsay

      In theory, yes. But it depends on how you are planning on scaling it down. Often the issue becomes scaling down certain ingredients that don’t scale as well. For example, with 5 eggs in this recipe, it’s harder to cut it in half and know that you have the right about of egg. Just an example. So it depends on how you’re changing it. Sometimes little adjustments that need to be made to do it are fine, other times not.

  1. Jackie

    Your explanation of how to add the powder buttermilk doesn’t make sense. You say add water when you normally add the milk. You don’t have the milk as an ingredient. When do I add the water.
    Or are you saying add the buttermilk with the dry ingredients then when you say add the buttermilk add water only as instructed on the buttermilk container.

    If that what you mean then the instructions should indicate that.

    1. Lindsay

      Hi Jackie. I’m sorry you’re finding the buttermilk instructions confusing. You’re the first person to mention that, so I will look it over and see if I can improve it for clarity.

      That said, the recipe uses butter milk. It is written as if you were using actual buttermilk. I mention that I use powdered buttermilk because I think it’s a nice alternative for people who don’t want to buy a whole carton of buttermilk and waste most of it. But you will have to substitute it in the recipe. I’m not sure where you see that I explain how to do it. I can’t remember if I wrote that in there or not, but I don’t see it anywhere. The buttermilk you purchase should have instructions on making the substitutions, but generally speaking you use water in place of the milk liquid and then add the powder with the dry ingredients. I hope that helps clarify it for you!

      1. Mary L. Bass

        It is a fabulous cake. One of the best I have ever made and I bake alot. If I could give 10 stars I would. Delicious ❤

  2. Vanessa Jarnagin

    Once I tried the cake mix I knew this was going to be amazing. I did opt the shortening and replaced it with more butter. So friggin good. Ugh!! Great job on this recipe! 🥰

  3. Marilyn

    Will the frosting hold up for a few days in the refrigerator? I plan on baking the cake a week ahead, freezing it then frosting it a couple days ahead of the event.

  4. Denise

    Uhhhmazing!!! A co-worker shared a pic of an “Italian Cream Cake” and asked if I’d make it. I researched a few recipes and chose this one (thankfully). It’s stupendous! Made it for a Birthday celebration at the office and it garnered RAVE reviews. People took huge pieces and it was gone in a flash. They have already asked me to make it again. I had 8oz of mascarpone on hand so I used that with the cream cheese for the frosting. I will use this frosting on other cakes, it’s lighter and more subtle than a traditional cc frosting . Thank you for another fantastic recipe!

    1. Peggy

      This is the 5th time I have made your cake. My family loves it and they all are picky eater. Great score thank you so much

  5. Sara L

    Just made this cake this week for our 10 year anniversary as it’s a cake my husband used to LOVE to order at a BBQ place back in Alabama. It was a hit! I did really enjoy the use of the whipped cream cheese frosting as I feel it allowed you to better enjoy the taste of the cake and not be so overpowered by sweet sweet sweet traditional cream cheese frosting. I did have some issues with my whipped icing being a little too soft; it still worked but it wasn’t thick enough for me to do any actual decorations on top as it wouldn’t hold. Not sure if I just didn’t whip it long enough; Although it looked good in the bowl and was holding pretty strong peaks! Anyways thank you for the recipe; I have loved everything that I’ve baked from your site! 🙂

    1. Lindsay

      I’m so glad you enjoyed it! Not sure why the frosting wasn’t thicker. Curious – were you using a hand mixer or stand mixer?

  6. princess waring

    Good Morning I want to make this cake it looks Delicious so my questions is I have 8 ‘3 deep pans can I make this cake in 2 of these pans. Should I double the recipe; which makes my cake high something I love.

    I have enjoyed all you recipes as I have tried several, and can you share a link so I could purchase your cookbook.

    Thanks Princess

    1. Lindsay

      So it sounds like you’re trying to bake this cake in 8 inch pans that are 3 inches deep, correct? You can certainly do that and make however many layers you like, but keep in mind that if you make layers that are actually 3 inches tall they will turn out quite dense and have to bake for a good bit longer.

      1. princess waring

        So all of my cake pans are 3 inches deep and yes I love tall cakes. I will bake this cake in my normal 8 inch pans to get a feel for the cake. Most times I had extra buttermilk or sour cream to my cake batter and they come out fine.

        I will let you know how my cake turns out and tag you in my post on IG.

        Thanks for the response.

    1. Lindsay

      I really haven’t tried it as cupcakes so I’m not sure. Yes, I would just reduce the baking time if you were going to try it.

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29