Italian Cream Cake: A Luxurious Southern Delight
Despite its name, Italian Cream Cake is actually a classic Southern dessert with roots deeply planted in American culinary tradition. This decadent cake emerged in the early 20th century, likely originating in the kitchens of Texas or Arkansas, where home bakers created rich, multi-layered cakes that celebrated special occasions. The cake’s distinctive texture comes from a unique combination of buttermilk, coconut, and chopped pecans, which give it an incomparable moistness and depth of flavor.
What sets Italian Cream Cake apart is its incredibly tender crumb and luxurious cream cheese frosting. The cake’s lightness comes from beaten egg whites folded into the batter, creating a delicate structure that melts in your mouth. Each bite offers a harmonious blend of nutty, sweet, and tangy notes that have made this cake a beloved tradition at family gatherings, weddings, and holiday celebrations.
The cake’s versatility allows for subtle variations, but the core ingredients remain true to its original recipe. It represents a perfect marriage of technique and indulgence, showcasing the Southern baking tradition’s ability to transform simple ingredients into extraordinary desserts.

Italian Cream Cake
Equipment
- 3 (9-inch) round cake pans
- Parchment paper
- Electric mixer
- Large mixing bowls
- Whisk
- Rubber spatula
- Wire cooling rack
- Offset spatula
- Cake stand or serving plate
Ingredients
- For the Cake:
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 5 large eggs separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- For the Cream Cheese Frosting:
- 16 oz cream cheese softened
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans for garnish
Instructions
- Preheat oven to 350°F. Grease three 9-inch cake pans and line with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy (about 5 minutes).
- Separate eggs. Add egg yolks one at a time to butter mixture, beating well after each addition.
- In a separate bowl, sift together flour and baking soda.
- Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour.
- Stir in vanilla, coconut, and chopped pecans.
- In a clean bowl, beat egg whites until stiff peaks form.
- Gently fold egg whites into batter until just incorporated.
- Divide batter evenly among prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
- For frosting, beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla, beating until creamy.
- Frost between layers, on top, and sides of cake.
- Press chopped pecans around the sides of the cake for garnish.
Notes
Don't overmix when folding egg whites to maintain cake's lightness
Can be made 1 day in advance and refrigerated
Store covered in refrigerator for up to 5 days
Freeze unfrosted layers for up to 3 months
For best flavor, let cake sit at room temperature 30 minutes before serving
Toast pecans before adding for enhanced nutty flavor
Use full-fat buttermilk for richest results
Can substitute walnuts for pecans if desired
Add 1/2 cup toasted coconut to frosting for extra texture
Best served slightly chilled or at cool room temperature