Italian Cream Cake

What Is An Italian Cream Cake?

Layers of toasted pecan and coconut loaded cake and a smooth cream cheese frosting come together in this easy and elegant cake recipe!

Simple Ingredients

You'll need a few ingredients to make this easy recipe, so round them up and let's get started!

Mix the Dry Ingredients

Combine the flour, baking soda, and salt.

Make the Batter

Beat the butter, shortening, sugar, and extracts until light and fluffy.

Add the Egg Yolks

Add the egg yolks, one at a time. Then add the dry ingredients and buttermilk.

Whip the Egg Whites

Whip the egg whites on high speed until stiff peaks form.

Finish the Batter

Fold the egg whites into the batter along with coconut and toasted pecans.

Bake the Cakes

Divide the batter evenly between 3 cake pans and bake for 25-30 minutes.

Let Them Cool

Allow the cakes to cool for a few minutes before transferring them to a cooling rack to cool completely.

Make the Frosting

Beat the cream cheese until smooth. Then whip the heavy whipping cream, powdered sugar, and vanilla extract and fold it into the cream cheese.

Assemble the Cake

Spread frosting over the top of the first cake layer and repeat for the second and third layers. Then frost the outside of the cake.

Decorate the Cake

Press the toasted coconut into the sides, pipe the remaining frosting around the top edge, and sprinkle with pecan crumbles.


Pop the cake in the refrigerator until it’s time to serve. Then grab a slice and dig in.

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