Italian Cream Cake

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Italian Cream Cake

Serving Size


30 minutes


30 minutes

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This is my mom’s Italian Cream Cake recipe. It’s chock full of coconut, pecans and buttery goodness— iced with a rich cream cheese frosting. This cake is a labor of love and only makes appearances during the most special time of the year in our house—Christmas.


  • 5  LARGE EGGS, separated
  • 1 stick  UNSALTED BUTTER
  • 2 cups  SUGAR
  • 1 teaspoon  BAKING SODA
  • 2 cups  CAKE FLOUR
  • 1 cup  BUTTERMILK
  • 1 can (4 oz)  SHREDDED COCONUT
  • cup  chopped PEACANS
  • 3  CAKE PANS 8-9 inches in diameter


  • 1 ½ packages (12 oz. total)  PHILADELPHIA CREAM CHEESE
  • 1 stick  UNSALTED BUTTER softened
  • 1 ½ pounds  POWDER SUGAR
  • 1 ½ tsp  VANILLA
  • ½ cup  chopped PECANS

Recipe Info

  1. Heat the oven to 350 °F. Spray 3 cake pans and line bottom with parchment paper and set aside. Place the egg whites in a clean mixer bowl and beat with an electric mixer for 3-5 minutes until stiff peaks form. Place the whipped egg whites in a separate bowl. 

  2. Wash and dry the mixer bowl and beaters.  Place the softened butter in the clean bowl and beat until creamy about 1 – 2 minutes. Slowly add the sugar, egg yolks and vanilla and continue to beat with the electric mixer on medium speed until creamy. 

  3.  In a separate bowl sift together the baking soda and cake flour. Slowly alternate adding the flour mixture and buttermilk to the creamy butter mixture. Stir in the coconut and pecans with a spatula. Fold in the beaten egg whites with an over and under stirring motion.

  4. Bake the cakes on the center oven rack for 25 minutes or until a toothpick inserted in the center comes out clean. Cool cakes before icing.

For the Icing:
  1. Combine the cream cheese, butter, powdered sugar and vanilla in a mixer bowl and beat with an electric mixer on high speed until smooth and fluffy (about 2 minutes).

  2. Ice in between each cake layer and sides. Sprinkle the top of the cake with 1/2 cup of finely chopped nuts.

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