This Italian Cream Cake is a true celebration cake, rich, moist, and layered with classic Southern-inspired flavors. With tender cake layers filled with coconut and pecans and finished with a luxurious cream cheese frosting, it is the kind of dessert that feels right at home at birthdays, holidays, and family gatherings.
Classic Italian Cream Cake with Cream Cheese Frosting
The cake itself is soft and fluffy thanks to whipped egg whites and cake flour, while the combination of butter, oil, and buttermilk keeps every slice incredibly moist. Chopped pecans and sweetened coconut add texture and warmth, and the cream cheese frosting brings everything together with a smooth, tangy finish that perfectly balances the sweetness.
Why This Italian Cream Cake Is So Loved
Classic Special Occasion Cake: A timeless recipe that never goes out of style.
Ultra Moist Texture: The blend of butter, oil, buttermilk, and egg whites creates a tender crumb.
Rich Yet Balanced: Sweet cake layers paired with tangy cream cheese frosting make every bite satisfying.
Nutty and Coconut Filled: Pecans and coconut add flavor, texture, and a nostalgic touch.
Impressive but Familiar: Looks elegant while tasting comfortingly classic.
Perfect for Sharing: Serves a crowd, making it ideal for gatherings and celebrations.
Classic Italian Cream Cake with Cream Cheese Frosting
Perfect for Any Occasion
Italian Cream Cake is ideal for birthdays, holidays, weddings, potlucks, or any event that calls for a show-stopping dessert. It is a cake that feels festive and generous, perfect for slicing and sharing with friends and family. Serve it chilled or at room temperature for the best flavor.
Ingredient Notes
Cake
- Vegetable oil and butter: Using both ensures rich flavor and lasting moisture.
- Granulated sugar: Sweetens the cake and helps create a tender crumb.
- Eggs, separated: Whipped egg whites add lightness and volume to the cake.
- Almond and vanilla extracts: Add depth and classic bakery flavor.
- Cake flour: Produces a softer, finer crumb than all-purpose flour.
- Buttermilk: Adds moisture and a subtle tang that balances the sweetness.
- Sweetened flaked coconut: Provides texture and signature Italian cream cake flavor.
- Chopped pecans: Add crunch and nutty richness.
- Cream of tartar: Stabilizes the egg whites for maximum lift.
Frosting
- Cream cheese: Creates a smooth, tangy base for the frosting.
- Butter: Adds richness and structure.
- Powdered sugar: Sweetens and thickens the frosting to a spreadable consistency.
- Vanilla and almond extracts: Enhance the overall flavor.
- Chopped pecans: Mixed into the frosting and used as garnish for texture and presentation.
Classic Italian Cream Cake with Cream Cheese Frosting
Tips for Making the Best Italian Cream Cake
Use Room Temperature Ingredients: This ensures a smooth batter and frosting.
Whip Egg Whites Properly: Beat to stiff peaks for the lightest cake texture.
Fold Gently: Carefully fold egg whites into the batter to preserve airiness.
Toast the Pecans: Lightly toasting enhances their flavor.
Do Not Overbake: Bake just until a toothpick comes out clean to keep the cake moist.
Chill Before Slicing: Refrigerating helps the frosting set and makes slicing easier.
Serving Suggestions
Classic Finish: Frost the cake generously and coat the sides with chopped pecans.
Layer Cake Style: Make it as a three-layer cake for extra height and drama.
Simple Garnish: Add extra pecans or coconut on top for a traditional look.
With Coffee or Tea: Perfect as an afternoon or after-dinner dessert.
Make Ahead: The cake tastes even better the next day after the flavors settle.
Classic Italian Cream Cake with Cream Cheese Frosting
A Must Try
This Italian Cream Cake is rich, tender, and filled with comforting flavors that make it unforgettable. With its fluffy layers, nutty coconut filling, and creamy frosting, it is a dessert that truly earns its place at the center of the table. Whether for a celebration or a weekend treat, this cake is always worth the effort and always a crowd favorite.
Classic Italian Cream Cake with Cream Cheese Frosting
Ingredients
Cake
- 120 ml vegetable oil 1/2 cup
- 113 g butter room temperature (1/2 cup)
- 350 g granulated sugar 1 3/4 cups
- 5 large eggs room temperature, separated (approx. 250 g without shells)
- 1.25 ml almond extract 1/4 tsp
- 5 ml vanilla extract 1 tsp
- 4 g baking powder 1 tsp
- 3 g baking soda 1/2 tsp
- 3 g kosher salt 1/2 tsp
- 270 g cake flour 2 1/4 cups
- 240 ml buttermilk 1 cup
- 85 g sweetened flaked coconut 1 cup
- 85 g chopped pecans 3/4 cup
- 0.75 g cream of tartar 1/4 tsp
Frosting
- 450 g cream cheese room temperature (two 8 oz blocks)
- 227 g butter room temperature (1 cup)
- 960 g powdered sugar 8 cups
- 5 ml vanilla extract 1 tsp
- 2.5 ml almond extract 1/2 tsp
- 120 g chopped pecans plus more for garnish if desired (1 cup)
Instructions
Cake
- Preheat the oven to 325°F. Grease three 9 inch round cake pans and line the bottoms with parchment paper. Grease again and set aside.
- Mix the oil, butter, and sugar until well blended. Add the egg yolks one at a time, mixing well and scraping the bowl as needed. Add the almond extract, vanilla, baking powder, baking soda, and salt, then mix until combined.
- With the mixer on low speed, add the flour and buttermilk in alternating additions, starting and ending with flour. Mix until smooth. Stir in the coconut and pecans.
- In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gently fold the egg whites into the batter.
- Divide the batter evenly between the pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frosting
- Beat the cream cheese and butter until smooth. Add the powdered sugar slowly, scraping the bowl as needed. Add the vanilla, almond extract, and chopped pecans, then beat until smooth and creamy.
Assembly
- Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and repeat. Place the final layer on top and frost the entire cake. Smooth with an offset spatula and garnish with extra pecans if desired.
Notes
- Store the cake covered in the refrigerator for up to 3 days.
Classic Italian Cream Cake with Cream Cheese Frosting