Italian Cream Cake – A Southern Classic Dessert

If you’re looking for a show-stopping dessert that combines rich texture, nutty crunch, and creamy indulgence, this Italian Cream Cake is your answer. With layers of moist coconut-pecan cake and silky cream cheese frosting, it’s a southern favorite that delivers comfort and celebration in every bite. Whether you’re baking for a birthday, holiday, or simply to impress, this cake will not disappoint.

Ingredients

For the Cake Layers:

• 3 cups all-purpose flour – for structure
• 2 cups granulated sugar – adds sweetness and moisture
• 1 tsp baking soda – leavening for rise
• 1 tsp baking powder – boosts fluffiness
• 1/2 tsp salt – balances the sweetness
• 1 cup unsalted butter, softened – adds richness
• 1 1/2 cups buttermilk, room temperature – creates tender crumb
• 5 large eggs, separated – yolks enrich, whites lift
• 2 tsp vanilla extract – flavor base
• 1 tsp almond extract – signature flavor twist
• 1 1/2 cups sweetened shredded coconut – adds texture
• 1 1/2 cups pecans, toasted and chopped – nutty depth
• 1/4 tsp cream of tartar – stabilizes egg whites

For the Cream Cheese Frosting:

• 24 oz cream cheese, softened – creamy richness
• 1 1/2 cups unsalted butter, softened – smooth texture
• 2 tsp vanilla extract – classic flavor
• 1 tsp almond extract – signature twist
• 9 cups powdered sugar – for sweetness and stability
• 1/4 tsp salt – enhances flavor

For Decoration:

• 1 cup pecans, toasted and finely chopped
• 1 cup coconut, toasted
• Extra pecan halves for top decoration

Instructions

Make the Cake:

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Line bottoms with parchment paper.
2. Toast the pecans and coconut for decoration and set aside to cool.
3. Whisk together the flour, baking soda, baking powder, and salt in a medium bowl.
4. In another bowl, beat the egg whites with cream of tartar until stiff peaks form. Set aside.
5. Cream butter and sugar in a large bowl until light and fluffy (about 5 minutes).
6. Add egg yolks one at a time, mixing well after each. Stir in the vanilla and almond extracts.
7. Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
8. Fold in coconut and chopped pecans, then gently fold in the egg whites.
9. Divide batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
10. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

1. Beat cream cheese and butter until creamy and smooth.
2. Add in vanilla and almond extracts.
3. Gradually add powdered sugar and salt, then beat on medium speed for 5 minutes until fluffy.

Assemble the Cake:

1. Level cake layers if needed.
2. Place one layer on a cake plate and spread with 1 cup frosting.
3. Repeat with second layer and top with the third.
4. Apply a thin crumb coat and chill for 15 minutes.
5. Frost the entire cake with remaining frosting.
6. Press toasted coconut and chopped pecans around the bottom half.
7. Pipe decorative border on top and garnish with pecan halves.

Pro Tips for the Perfect Italian Cream Cake

• Toast the pecans and coconut for extra flavor.
• Room temperature ingredients ensure better mixing and texture.
• Use a cake leveler for perfectly even layers.
• Let the cake rest before serving for best flavor and texture.

Serving Suggestions

Serve chilled or at room temperature. Pairs beautifully with a cup of coffee or a glass of dessert wine. Add fresh berries or a scoop of vanilla bean ice cream on the side for an elegant presentation.

Final Thoughts

This Italian Cream Cake is more than a dessert it’s a celebration on a plate. With its heavenly blend of creamy, nutty, and sweet flavors, it’s a guaranteed crowd-pleaser for any special occasion. Make it once, and it’s sure to become a treasured recipe in your kitchen. Simple, stunning, and absolutely scrumptious!