Let Me Tell You a Little Story…
Okay, friends—this Italian Cream Cake is more than just a dessert. It’s a little piece of nostalgia wrapped in layers of sweet, creamy, nutty goodness. I first made this cake on a rainy Sunday afternoon when I was craving something cozy, but still worthy of a celebration (you know those days where all you want is a fork and a slice of something magical?). The house smelled like toasted pecans, warm vanilla, and sweet coconut, and let me tell you—it felt like a hug from the inside out.
My grandma used to make a version of this for Easter Sunday, always with a little extra frosting in the middle because she knew I’d sneak spoonfuls when no one was looking. This one’s my take on her recipe—just a bit bolder, a little more balanced, and with a secret trick for extra-moist layers that I can’t wait to share with you!
Why You’ll Fall Head Over Heels for This Cake:
- Layers of decadence: Soft, buttery cake layered with tangy cream cheese frosting and crunchy toasted pecans. It’s a texture-lover’s dream.
- Not overly sweet: The balance between the rich frosting and the lightly sweetened cake is just right—no sugar overload here.
- That whisper of coconut: It’s subtle, delicate, and gives the cake a unique depth that lingers in the best way.
- Perfect for celebrations: Birthdays, holidays, or just because—it’s one of those showstoppers that makes people gasp a little when you slice into it.
Can I make this a day ahead?
Yes, and honestly—it’s even better that way! Making your Italian Cream Cake a day in advance gives the flavors time to mingle and settle, making each bite taste even more balanced and rich. The frosting softens slightly into the layers, the pecans get a little cozier in the crumb, and the cake itself becomes more moist (but not soggy!). I like to assemble the whole thing—frosting and all—and then cover it loosely with plastic wrap or a cake dome and refrigerate it overnight. When you’re ready to serve, take it out about 30 minutes ahead of time so it can come to room temperature. The texture is softer, and the flavors really shine when it’s not super cold. Perfect for party planning or if you’re hosting guests and want one less thing to worry about the day-of. Trust me—your future self will thank you!
What if I don’t have buttermilk?
No buttermilk? No problem—I’ve been there too, and luckily there’s an easy fix you can whip up in minutes. Just take 1 cup of whole milk (or 2%, if that’s what you’ve got) and stir in 1 tablespoon of either white vinegar or lemon juice. Let that sit for about 5 to 10 minutes, and voilà—you’ll notice the milk curdles a bit and takes on that tangy, slightly thick texture, just like store-bought buttermilk. It might look a little odd, but that’s exactly what you want! This quick substitute works perfectly in the Italian Cream Cake and helps tenderize the crumb while adding that signature depth of flavor. If you’re using a non-dairy milk, try oat or soy with a splash of acid for a similar effect. It’s not quite the same, but still works in a pinch. Just avoid low-fat or skim milk—they don’t give the richness you need here.
Can I use walnuts instead of pecans?
Definitely! While pecans are the traditional choice in Italian Cream Cake for their slightly sweet, buttery flavor, walnuts make a fantastic substitute if that’s what you have on hand—or if you just prefer them. Walnuts have a deeper, earthier taste with a bit more bite, which pairs nicely with the creamy frosting and coconut. Just be sure to toast them first! Toasting brings out their nuttiness and gives you that same warm, fragrant crunch that makes each slice irresistible. Bake them at 350°F for about 7–8 minutes until they’re golden and aromatic. One thing to note—walnuts can sometimes taste a bit more bitter than pecans, so if you’re using them, you might want to add a tiny extra pinch of sugar to the batter. I’ve made this cake with walnuts before when I was out of pecans, and honestly? No one even noticed—it was just as delicious!
Ingredients:
For the Cake:
- 1/2 cup unsalted butter, softened (room temp is key here!)
- 1/2 cup shortening (trust me—this helps with the fluffiness)
- 2 cups granulated sugar (for that classic sweet base)
- 5 large eggs, separated (yolks and whites go in at different times—don’t skip this!)
- 1 tsp pure vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup whole buttermilk (adds tang and richness)
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans, toasted until fragrant
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 tsp vanilla extract
- 4 cups powdered sugar, sifted
- 1/4 cup heavy cream (for silky smoothness—don’t skimp!)
- Extra toasted pecans and coconut for garnish (optional, but makes it look bakery-fancy!)
Instructions:
- Preheat & Prep
Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans. You can also line the bottoms with parchment circles for extra insurance—nobody wants a cake tragedy. - Toast Those Pecans
Spread the pecans on a baking sheet and toast in the oven for about 7–8 minutes. They should smell nutty and warm, not burnt. Let them cool before adding to the batter. - Cream It Up
In a large mixing bowl, beat together the butter, shortening, and sugar until light and fluffy—this takes a good 3–4 minutes. It should look pale and airy, like frosting. - Add the Egg Yolks
One at a time, mix in the egg yolks. Then stir in the vanilla. - Dry + Wet
In a separate bowl, whisk together flour and baking soda. Add the dry ingredients to the creamed mixture, alternating with buttermilk. Start and end with the dry. Go slow and gentle here—you want tender, not tough. - Fold in Coconut and Pecans
Use a spatula to fold in the coconut and toasted pecans. Don’t overmix—you want to keep that batter fluffy. - Whip Those Egg Whites
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter. This is the secret step that makes the cake ethereal. - Bake It Up
Divide the batter between your prepared pans and bake for 22–25 minutes, or until a toothpick comes out clean and the tops spring back when touched. Let them cool completely before frosting—seriously, don’t rush this. - Frosting Time
Beat the cream cheese and butter until smooth and creamy. Add the vanilla, then gradually mix in the powdered sugar. Pour in the heavy cream and beat for another minute until luscious and spreadable. - Assemble with Love
Stack the cake layers with frosting in between, then frost the top and sides. Decorate with a sprinkle of extra pecans and coconut if you want to wow your guests (or just yourself—no shame!).
Cooking tips:
- Room temp eggs whip better—cold egg whites don’t get those lovely peaks.
- Toasting the pecans is non-negotiable. It deepens the flavor and makes all the difference.
- If your frosting feels too thick, a splash of extra cream will loosen it right up.
- Want a little citrusy zing? Add a teaspoon of lemon zest to the frosting. It’s a delightful twist.
Storage & Serving Suggestions:
- Store leftover cake (if you somehow have any) in the fridge, covered, for up to 5 days. Let slices come to room temp before serving for best texture.
- This cake freezes beautifully! Wrap individual slices in plastic wrap and pop them in a freezer bag—perfect for those late-night cravings.
- Serve with a cup of hot coffee or, if you’re feeling fancy, a shot of espresso and a dollop of whipped cream on the side.
