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Dorothy Thomas

Italian Cream Cake Recipe

A classic Southern-Italian fusion cake, the Italian Cream Cake is a moist, fluffy, and decadent dessert layered with creamy frosting, toasted pecans, and shredded coconut. Perfect for celebrations or a sweet indulgence!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 12
Course: Dessert
Cuisine: Italian-American, Southern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups All-purpose flour
  • 1 tsp Baking soda
  • ½ tsp Salt
  • ½ cup Unsalted butter, softened
  • ½ cup Vegetable shortening
  • 2 cups Granulated sugar
  • 5 Large eggs, separated
  • 1 tsp Vanilla extract
  • 1 cup Buttermilk
  • 1 cup Sweetened shredded coconut
  • 1 cup Chopped pecans, toasted
For the Cream Cheese Frosting:
  • 8 oz Cream cheese, softened
  • ½ cup Unsalted butter, softened
  • 1 tsp Vanilla extract
  • 4 cups Powdered sugar, sifted
  • ½ cup Chopped pecans (for garnish)

Equipment

  • Three 9-inch round cake pans
  • Mixing bowls (large + medium)
  • Electric mixer (stand or hand)
  • Whisk/spatula
  • Cooling rack
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.
  2. Whisk dry ingredients: In a bowl, mix flour, baking soda, and salt. Set aside.
  3. Cream fats & sugar: Beat butter, shortening, and sugar until fluffy (~3 mins). Add egg yolks one at a time, then vanilla.
  4. Alternate wet/dry: Add flour mix and buttermilk in batches, starting and ending with flour. Fold in coconut and pecans.
  5. Beat egg whites: In a separate bowl, whip egg whites to stiff peaks. Gently fold into batter.
  6. Bake: Divide batter evenly into pans. Bake 20-25 mins until a toothpick comes out clean. Cool completely.
  7. Beat cream cheese and butter until smooth. Add vanilla.
  8. Gradually add powdered sugar until fluffy (~3 mins).
  9. Place one cake layer on a plate. Spread frosting, then repeat with remaining layers.
  10. Cover the entire cake with frosting. Press pecans on the sides or top for decoration.

Notes

✅ Storage: Refrigerate for up to 5 days. Bring to room temp before serving.
✅ Substitutions: Use Greek yogurt + milk for buttermilk if needed.
✅ Toasting pecans: Bake at 350°F for 5-7 mins for extra flavor.