Can I make this ahead of time?

Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Bake layers a day ahead and frost the next day for the best texture.

Can I use a different nut?

Absolutely. Walnuts or almonds work well. Toast them gently for better flavor. Pecans give a classic, buttery note that many families prefer.

What if my batter seems too thin?

Check your ingredients for temperature. Cold butter or eggs can make the batter seize. If it still seems loose, a little extra flour by a tablespoon or two can help, but add carefully.

Is there an egg-free version?

You can adapt, but the structure and lightness come largely from eggs and whipped whites. For an egg-free version, consider a tested vegan cake that mimics these textures with aquafaba and a trusted binder.

How do I keep the frosting from sliding?

Make sure layers are completely cool before frosting. Chill the layers briefly if needed. Apply a thin crumb coat first and chill for 10 to 15 minutes, then finish with the final layer of frosting.

Easy Italian Cream Cake 2026

Name: Italian Cream Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 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

Description

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

Ingredients

Scale

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

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Instructions

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