I can still smell the sugar from that Sunday when Nonna set a tall, glossy cake on the kitchen table and the whole house gathered like birds. The scent of vanilla warmed the room, coconut rustled under a spoon, and the mixer hummed a steady, comforting note while I watched my cousin sneak a pecan. Italian Cream Cake sat there, patient and proud, and we all knew we would slow down for it. It tastes like family, like quiet afternoons and small celebrations, and it teaches you to wait a little while before you cut the first slice.

Why Italian Cream Cake Still Belongs at the Table

This cake is not only a dessert. It is a ritual that has traveled with Italian-American families across generations. In my family, it marked baptisms, birthdays, and the simple Sunday dinner that stretched into the evening. People came together for food and stories. The cake came last and felt like a reward and a promise.

Italian Cream Cake brings texture and warmth. The coconut and pecans give a soft, toasty contrast to the tender crumb. The cream cheese frosting settles like a veil over each layer, and every forkful has a little salty butter, a little sweet, and a little crackle of nuts. It feels like the kitchen is giving a hug.

Why keep making it? Because it is forgiving and generous. It teaches patience through whipping whites and folding gently. It welcomes small changes, like a splash of citrus or a twist toward a bundt cake version. Italian Cream Cake stays timeless because it feeds both appetite and memory.

How to Make Italian Cream Cake

“Every dessert like this carries a memory, whether you realize it or not.”

Before we gather bowls and spoons, breathe and choose a good day for baking. This is a hands-on recipe that rewards calm and care. You will notice simple rhythms: cream the butter and sugar until light, alternate dry and wet ingredients, fold in coconut and pecans, then gently fold whipped egg whites into the batter.

The aroma of vanilla and butter will lift the kitchen as the cake bakes. The texture you aim for is soft and even, with crumbs that hold together without being dense. Meanwhile, the frosting should be smooth and tangy, a lovely counterpoint to the sweet cake. From there, the rest is sharing.

What You’ll Need to Make Italian Cream Cake

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup shredded coconut
1 cup chopped pecans
Cream cheese frosting

A few gentle notes about these ingredients. Use room temperature butter and egg yolks for a smooth, even batter. Good quality vanilla lifts the scent and depth of flavor. You will find that buttermilk gives a softer crumb and a gentle tang that plays well with the cream cheese frosting. The coconut should be shredded not flaked, so it blends into the batter without making it dry. Pecans toast beautifully before folding in, which deepens color and aroma.

If you want a slightly softer cake, try whole milk buttermilk or add a tablespoon of oil. For a nuttier note, toast the pecans lightly in a dry pan until they smell warm and sweet.

Step-by-Step Directions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
   Warm the oven first so the batter goes into a steady heat.
   Prepare pans carefully so the cakes release easily.
2. In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
   Whisk the dry ingredients so they are evenly distributed.
   This keeps the rising even and the crumb light.
3. In another bowl, cream the softened butter and sugar together until light and fluffy.
   Beat until the mixture turns pale and airy under your spoon.
   The sugar dissolving into butter gives the cake its tender lift.
4. Add the egg yolks one at a time, mixing well after each addition. Then, mix in the vanilla extract.
   Keep the yolks warm at room temperature for best emulsification.
   The batter will deepen in color and feel silkier as you add them.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
   Add a third of the dry, then half the buttermilk, and repeat until finished.
   This keeps the batter smooth without overworking the gluten.
6. Fold in the shredded coconut and chopped pecans.
   Use a spatula and gentle strokes to keep the batter airy.
   You will see flecks of coconut and nut distributed like little promises of texture.
7. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the cake batter.
   Beat whites until they hold firm, glossy peaks that stand tall.
   Fold carefully so the batter keeps its lift and does not deflate.
8. Divide the batter evenly among the prepared cake pans and smooth the tops.
   Tap the pans lightly on the counter to level the batter and release air bubbles.
   The batter should settle evenly and feel slightly thick to the touch.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   You will see edges lightly pull from the pans and tops golden.
   The kitchen will smell warm and inviting when the cakes are just done.
10. Allow to cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
    Loosen the edges with a spatula before inverting the pans.
    Cooling on racks prevents sogginess and keeps the layers even.
11. Once the cakes are cooled, frost with cream cheese frosting and garnish with more coconut and pecans if desired. Serve and enjoy!
    Let the frosting rest a bit so it slightly sets before slicing.
    The first slice will always feel like a small celebration.

Serving Italian Cream Cake With Love

Slicing this cake feels like a ritual. Use a sharp knife dipped in hot water and wiped between cuts for clean layers. Place a slice on a simple plate, add a small espresso cup, and watch faces soften. The cake is rich enough to share in small portions, and it asks for slow conversation.

Serve with coffee or espresso, or a light dessert wine if you prefer. For a summer gathering, offer a scoop of vanilla gelato. For a holiday table, dress the cake with a few sugared cranberries or candied orange zest for color.

This cake also works as a cannoli style cake moment. Scatter a few mini cannoli shells on the side or fold in some ricotta for a slightly different texture. A bundt cake version bakes beautifully too; you will keep the same batter and let the pan lend its shape and charm. No matter how you plate it, serve it intentionally and let people linger.

Saving a Slice for Tomorrow

Italian Cream Cake often tastes better the next day. The flavors have time to settle and the frosting softens into the layers. Store the cake in the refrigerator, covered loosely with plastic wrap or in a cake keeper to keep humidity steady.

To freeze, place slices on a tray until firm, then wrap each slice in plastic and foil. Freeze for up to three months. Thaw overnight in the refrigerator. Avoid long exposure to room temperature once frosted, as the cream cheese frosting prefers cool air.

If you bake layers ahead, wrap cooled, unfrosted layers tightly and store in the freezer. You can assemble and frost within a day of thawing. For make-ahead celebration desserts, this is a comforting trick that saves time and keeps the cake fresh.

Giulia’s Kitchen Notes

• Use room temperature ingredients. Warm yolks and butter make a silkier batter and help the cake rise evenly.
• Toast pecans lightly. Heat in a dry pan until fragrant for just a few minutes. Cool before chopping to keep pieces crisp.
• Don’t overmix the batter. Fold gently once the wet and dry ingredients meet to keep the crumb tender.
• Whip whites to stiff peaks and fold them in last. This is where the cake gets air and becomes delicate.
• For cream cheese frosting, beat cream cheese and butter until smooth, then add powdered sugar slowly. A touch of lemon juice brightens the flavor.

These small steps add up. I learned them watching relatives who baked from feel and eye, not from timers alone. Trust your senses and the cake will repay you.

Family Twists on Italian Cream Cake

Homes have a way of changing recipes gently over time. Here are a few family-loved variations to try.

Citrus fold. Add a teaspoon of orange or lemon zest to the batter and a little to the frosting. The citrus brings a sunny lift that pairs beautifully with coconut.

Ricotta addition. Fold in 1/2 cup ricotta for a slightly denser but extra moist crumb. It gives a subtle tang and creamy mouthfeel that some families favor.

Chocolate and nuts. Mix in a half cup of mini chocolate chips and use chopped walnuts instead of pecans. This leans into a richer, more playful dessert for chocolate lovers.

Bundt cake. Bake the same batter in a well-buttered bundt pan and dust with powdered sugar. The shape makes it easy to slice and gorgeous on a buffet.

Cannoli inspired assembly. Spread a thin layer of sweetened ricotta between layers along with cream cheese frosting and sprinkle chopped pistachios for a cannoli style cake twist.

Every kitchen will find its version that fits the table and the mood. Small changes are fine. The heart of the cake the coconut, the nuts, the soft crumb keeps the memory alive.

FAQs About Italian Cream Cake

A Final Sweet Note

In my kitchen, Italian Cream Cake is never just a recipe. It is an invitation. It calls people to sit down, pass plates, and tell stories. The coconut and pecans are small comforts; the frosting is a soft promise. When you bake this cake, you are adding a chapter to your family table and leaving a small inheritance of warmth.

Make it for someone you love. Let the mixer hum, let the oven steady, and take the time to fold the egg whites with patience. Afterward, when the first forkful melts on your tongue, you will understand why this cake keeps finding its way back to our tables. It is a homemade cake that holds celebration and ordinary days with equal grace.

Conclusion

For further inspiration and variations on this beloved recipe, you might enjoy this modern take at Italian Cream Cake – Sugar Spun Run, which offers helpful visuals. Another reliable version with clear, family-tested steps is available at Incredibly Delicious Italian Cream Cake Recipe from Allrecipes.

Italian Cream Cake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Giulia Romano
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

A rich and tender Italian Cream Cake layered with cream cheese frosting, toasted pecans, and shredded coconut, perfect for family celebrations.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup shredded coconut
• 1 cup chopped pecans
• Cream cheese frosting

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. In a mixing bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
3. Cream the softened butter and sugar together until light and fluffy.
4. Add the egg yolks one at a time, mixing well after each addition. Then, mix in the vanilla extract.
5. Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients.
6. Fold in the shredded coconut and chopped pecans.
7. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the cake batter.
8. Divide the batter evenly among the prepared cake pans and smooth the tops.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow to cool for 10 minutes in the pans, then transfer to wire racks to cool completely.
11. Once cooled, frost with cream cheese frosting and garnish with more coconut and pecans if desired.

Notes

For a softer cake, consider using whole milk buttermilk or adding a tablespoon of oil. Toasting the pecans before folding them in enhances their flavor.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 22g
• Sodium: 400mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 95mg