I’ve made this Italian Cream Cake for birthdays and lazy Sunday brunches; it’s the kind of cake that manages to feel both homey and slightly decadent. Fluffy layers studded with coconut and pecans get a tangy cream cheese frosting that keeps every bite balanced. If you plan a cozy family meal, a slice pairs strangely well with savory mains like creamy Italian sausage rigatoni for an indulgent finish.
Why you’ll love this dish
This cake hits several sweet spots. It comes together from pantry staples, yet the texture is lighter than a straight butter cake because of the whipped egg whites. Coconut and pecans add both chew and crunch while the cream cheese frosting brings brightness that stops the cake from tasting overly sweet. Make it for birthdays, potlucks, showers, or any time you want a crowd-pleaser that feels a little special without fuss.
Step-by-step overview
You’ll whisk together oil, buttermilk, and egg yolks, then fold dry ingredients and the coconut and pecans into that mixture. Whip the egg whites to stiff peaks and gently fold them in for lift. Bake the batter in three 9-inch pans, cool completely, then spread a smooth cream cheese buttercream between the layers and over the top. Chill briefly so the frosting sets, then garnish and serve.
What you’ll need
- 1 cup vegetable oil
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, rested 5 minutes)
- 5 large eggs, separated (yolks and whites)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 cup chopped pecans (toasted optional)
Frosting - 8 oz cream cheese, room temperature
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar (add gradually; adjust to taste/consistency)
Notes: For a lighter crumb, you can substitute 1 cup cake flour + 1 cup all-purpose flour. If you need a nut-free cake, omit the pecans and increase coconut to 1 1/4 cups or add chopped toasted oats.
Directions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk oil, buttermilk, and egg yolks until smooth. Stir in vanilla.
- In a separate bowl, whisk together flour, sugar, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture. Stir gently until just combined. Do not overmix.
- Fold in shredded coconut and chopped pecans until evenly distributed.
- In a clean bowl, beat the egg whites until stiff peaks form. They should stand up when you lift the beaters.
- Gently fold the whipped egg whites into the batter in two additions to keep the mixture airy.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then invert onto a rack to cool completely.
- For the frosting, beat cream cheese and butter together until smooth and lump-free. Add powdered sugar gradually, beating until light and fluffy. Taste and adjust sweetness.
- Level cake layers if needed. Spread a layer of frosting between each cake, then cover the top and sides. Garnish with extra pecans and coconut if desired.
Best ways to enjoy it
Serve slices at room temperature so the flavors and textures are at their best. Pair with a simple cup of coffee or a milky tea for brunch. For a heartier spread, this cake complements savory casseroles or pasta mains; it sits nicely beside a rich tomato-cream pasta such as creamy beef and shells when you want both comfort and contrast on the table.
Storage and reheating tips
Because the frosting contains cream cheese, keep the cake refrigerated. Store covered in an airtight cake keeper or wrapped gently with plastic wrap for up to 3 to 4 days. To freeze, wrap individual unfrosted layers tightly in plastic and then foil; freeze up to 2 months. Thaw in the refrigerator overnight before frosting. If the cake is already frosted, you can freeze it for up to 1 month; double-wrap and thaw slowly in the fridge to avoid condensation on the frosting.
Helpful cooking tips
- Use room-temperature eggs, butter, and cream cheese for easier mixing and a smoother frosting.
- Whip egg whites in a spotless, grease-free bowl to reach proper volume. Any fat will prevent stiff peaks.
- Fold the whites in with light, sweeping motions to keep the cake airy.
- Toast the pecans briefly in a dry skillet for extra flavor, but let them cool before folding into the batter.
- If the top browns too quickly, tent with foil in the last 5 to 10 minutes of baking.
- Let layers cool completely before frosting to prevent the frosting from sliding.
Creative twists
- Pineapple-pecan version: fold 1/2 cup crushed, drained pineapple into the batter and reduce coconut slightly.
- Citrus lift: add 1 teaspoon lemon or orange zest to the batter and a tablespoon to the frosting for brightness.
- Nut-free: swap pecans for an equal amount of toasted sunflower seeds or extra coconut.
- Cupcakes: bake into 20 to 24 cupcakes at 18 to 22 minutes.
- Lighter frosting: use stabilized whipped cream blended with a small amount of cream cheese for a less dense topping.
Your questions answered
How long does this cake take from start to finish?
Active prep is about 30 to 40 minutes. Baking adds 25 to 30 minutes and cooling another 1 to 2 hours. Plan for roughly 2.5 to 3 hours total with cooling time.
Can I use regular milk instead of buttermilk?
Yes. To mimic buttermilk, add 1 tablespoon lemon juice or white vinegar to a cup of milk and let it sit 5 minutes before using. This helps with tenderness and rise.
Why separate the eggs?
Separating eggs and whipping the whites traps air that gives the cake extra lift and a lighter crumb. The yolks add richness and moisture.
Can I make this ahead for a party?
Yes. You can bake layers a day or two ahead and keep them wrapped in the fridge (unfrosted). Frost the cake the day you serve for the freshest look. Fully frosted cakes keep well refrigerated for 3 to 4 days.
My frosting is too thin. How do I fix it?
Chill the frosting for 15 to 30 minutes and re-whip. If still thin, add more sifted powdered sugar a little at a time until it thickens to your desired spreading consistency.
Italian Cream Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the vegetable oil, buttermilk, and egg yolks until smooth. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined; do not overmix.
- Fold in the shredded coconut and chopped pecans until evenly distributed.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter in two additions to keep the mixture airy.
- Divide the batter evenly among the prepared pans and smooth the tops.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then invert onto a rack to cool completely.
- For the frosting, beat cream cheese and butter together until smooth and lump-free.
- Add powdered sugar gradually, beating until light and fluffy. Taste and adjust sweetness.
- Level cake layers if needed. Spread a layer of frosting between each cake, then cover the top and sides. Garnish with extra pecans and coconut if desired.
