Mama’s Italian Cream Cake Recipe That’s Always a Favorite

My Mama makes a delicious homemade Italian Cream Cake. It has 3 big layers of moist, rich cake filled with sweet coconut and crunchy pecans, and the most decadent frosting. It’s sweet, nutty, creamy, and perfect for any special occasion. This cake is made completely from scratch and is the best Italian Cream Cake that I’ve ever had!

Mama’s Italian Cream Cake

Have you ever had an Italian Cream Cake? Oh boy, are they ever delicious!

For some reason, I didn’t use to like them when I was kid. As I grew older and my tastes changed, I find that I can never get enough of it. It’s one of my favorite cakes of all time.

My Mama makes the best Italian Cream Cake completely from scratch. The cake and frosting are all homemade, and I’m so excited to be sharing her recipe with y’all!

Why You’ll Love Italian Cream Cake

• It’s packed with the perfect combination of coconut and chopped pecans for a rich, Southern-style flavor.
• The layers of moist cake are soft, tender, and downright irresistible.
• It’s a great special occasion dessert, because it looks as good as it tastes!

Ingredients for Italian Cream Cake

• Unsalted Butter:  One stick of butter (room temperature) helps create a soft, moist crumb.
• Vegetable Shortening: I like to use Crisco which helps the cake hold its shape.
• White Sugar: It sweetens the cake and helps create a lovely golden top.
• Egg Yolks: The yolks give the cake its nice yellow color.
• All-Purpose Flour: Don’t substitute with cake flour or self-rising flour if you want best results.
• Baking Soda: Helps the cake rise and gives it a fluffy texture. Just a little goes a long way.
• Salt: A small pinch balances the sweetness.
• Buttermilk: Buttermilk gives the cake a hint of tang and keeps it soft and moist. Be sure to use full-fat buttermilk for the best results.
• Vanilla Extract:  Use real vanilla extract the best flavor.
• Sweetened Shredded Coconut: The combination of coconut and nuts gives the cake its signature flavor.
• Chopped Toasted Pecans: These add a buttery, nutty crunch, especially when toasted.
• Egg Whites: Stiffly beaten egg whites make the entire cake light and airy.

Ingredients for Italian Cream Cake Frosting

• Cream Cheese: Use one package of cream cheese, and make sure it’s room temperature so it blends smooth.
• Unsalted Butter: Softened butter adds a rich taste to your frosting.
• Powdered Sugar: It sweetens the frosting and gives it a velvety texture that spreads so well.
• Vanilla Extract: Real vanilla extract is always the best way to go if you want that old-fashioned taste.
• Chopped Toasted Pecans: Adds crunch and flavor to the frosting.

How to Make the Italian Cream Cake

1. Preheat the Oven and Prep the Pans: Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans, or spray with Baker’s Joy baking spray, a nonstick spray that already has flour in it.
2. Mix the Butter and Shortening: In a large mixing bowl, use an electric mixer to beat the unsalted butter and shortening together until creamy. Make sure the butter is at room temperature so it blends nice and smooth.
3. Add the Sugar and Egg Yolks: Pour in the white sugar and beat until light and fluffy. Then add in the egg yolks, one at a time, mixing until everything is well combined.
4. Whisk the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This is now your flour mixture.
5. Combine the Wet and Dry Ingredients: Add the flour mixture to your butter mixture, a little at a time, alternating with the buttermilk.  Mix on medium speed just until everything comes together.
6. Stir in the vanilla extract, coconut, and pecans: The combination of coconut and nuts is what gives your Italian cake its signature flavor.
7. Fold in the Egg Whites: In another bowl, beat the egg whites until they form stiff peaks. Then gently fold them into your batter.
8. Bake the Cake Layers: Pour the batter evenly into your prepared pans. Bake for 22–25 minutes, or until a toothpick comes out clean. Let the cake layers cool in the pans for a bit, then transfer to a wire rack to cool.

How to Make the Frosting

• Cream together the cream cheese and butter.
• Beat in the powdered sugar one cup at a time until all is incorporated and smooth.
• Stir in the vanilla extract and fold in the pecans. If the frosting is too thick for your liking, add a splash or two of milk to thin it down a little.

How to Assemble the Cake

• Place the first cake layer on a cake plate. Spread some frosting on top of the bottom layer of the cake.
• Top with the second layer and cover with frosting.
• Then top with the third cake. Use the remaining frosting to cover the sides of the cake and the top, smoothing it out for a nice finish.
• It’s best to store this cake in the refrigerator before serving.

Ways to Serve Italian Cream Cake

• Serve on a pretty cake plate or platter for a special occasion or a birthday cake with candles.
• Sprinkle extra chopped pecans on top.
• Pair it with a cup of coffee or sweet tea for a Southern treat.
• Serve with a scoop of vanilla ice cream.

How to Store Leftovers

To store your leftover cake, wrap the entire cake or individual slices in plastic wrap, or place them in an airtight container. The nutty cream cheese frosting needs to stay cold, so keep it in the refrigerator.

To freeze the cake, wrap it in in aluminum foil and then put it in a freezer-safe bag. When you’re ready to enjoy it again, let it thaw in the fridge or on the counter.

More Cake Recipes:

• Strawberry Upside Down Cake
• Red Velvet Cheesecake
• Caramel Apple Tres Leches Cake