Classic Italian Cream Cake

Classic Italian cream cake recipe

The Spruce 

Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Servings: 12 to 16 servings
Yield: 1 8-inch cake
Nutrition Facts (per serving)
591 Calories
32g Fat
72g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 591
% Daily Value*
Total Fat 32g 42%
Saturated Fat 15g 77%
Cholesterol 107mg 36%
Sodium 197mg 9%
Total Carbohydrate 72g 26%
Dietary Fiber 2g 7%
Total Sugars 57g
Protein 6g
Vitamin C 0mg 1%
Calcium 55mg 4%
Iron 1mg 8%
Potassium 146mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Despite the name, this Italian cream cake is a Southern specialty that is thought to have originated in Texas. This classic three-layer cake is always a hit, and it will probably bring back fond memories for many. The moist buttermilk cake is baked with pecans and coconut and then topped with a delicious cream cheese frosting.


For the Cake:

  • 5 large eggs, separated

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 4 ounces (1/2 cupunsalted butter, softened

  • 1/2 cup shortening

  • 2 cups granulated sugar

  • 1 cup buttermilk

  • 1 1/2 teaspoons pure vanilla extract

  • 1 cup sweetened coconut flakes

  • 1 cup pecans, chopped, divided

For the Frosting:

  • 1 (8-ounce) package cream cheese, softened

  • 4 ounces (1/2 cup) unsalted butter, softened

  • 1 (1-pound) box confectioners' sugar (about 3 3/4 cups unsifted)

  • 1 teaspoon pure vanilla extract

  • 1 to 2 tablespoons milk, or cream, as needed

  • 1/4 cup chopped toasted pecans, for garnish

  • 1/4 cup toasted flaked coconut, for garnish

Steps to Make It

Make the Cake

  1. Gather the ingredients.

    Ingredients for Italian cream cake
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  2. Heat the oven to 350 F. Butter and flour three 8-inch cake pans.

    Butter pan
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  3. Put the 5 egg whites in a stainless steel or glass bowl and beat until stiff peaks form; set aside.

    Cream egg whites
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  4. Combine the flour and baking soda in a bowl; mix well and set aside.

    Combine flour
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  5. In a large mixing bowl with an electric mixer, beat the butter and shortening together until fluffy.

    Beat the butter
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  6. Add the granulated sugar and beat the butter mixture until light and fluffy.

    Add the granulated sugar
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  7. Add the egg yolks and beat well.

    Add egg yolks
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  8. Add the flour and baking soda mixture to the butter mixture in portions, alternating with buttermilk.

    Add the flour
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  9. Stir in 1 1/2 teaspoons of vanilla. Add the coconut and chopped nuts.

    Stir in vanilla
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  10. Fold in the egg whites until batter is uniform.

    Fold in egg whites
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  11. Divide the batter evenly among the 3 prepared cake pans.

    Divide the batter
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  12. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

    Bake in the oven
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Make the Frosting and Assemble

  1. Gather the ingredients.

    Ingredients for icing
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  2. While the cake is baking, beat the cream cheese with the butter until smooth.

    Beat cream cheese with butter
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  3. Beat in confectioners' sugar. Add vanilla and beat until smooth.

    Beat in confectioner's sugar
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  4. If the frosting is very stiff, beat in small amounts of milk or cream to get a good spreading consistency.

    Beat in small amounts of milk
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  5. Stack the cake layers, spreading the frosting between each layer, and then frost the sides and top of the cake.

    Stack the cake layers
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  6. Top with 1/4 cup of chopped nuts and 1/4 cup of coconut, as desired. 

    Topped with chopped nuts
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  7. Slice, serve, and enjoy!

    Slice and serve
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  • An important step to this cake recipe is adding the dry and wet ingredients separately, slowly, and alternately. The reason behind this technique is because if you added all of the liquid at once, it could cause the batter to separate; if you add all of the dry ingredients at once, the batter will end up too thick and the baked cake would be tough. To alternate the dry ingredients and buttermilk, mix in 1/3 of the flour, then half of the buttermilk. Mix in another third of the flour and the remaining buttermilk. Add the remaining flour and mix well.
  • To toast the nuts and coconut, put the 1/4 cup each of coconut and pecans in a dry skillet over medium heat. Cook, stirring and turning until the coconut begins to brown. Remove to a plate to cool. Sprinkle over the top of the frosted cake (and on the sides, if desired).