Name: Classic Italian Cake
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Cuisine: American
Ingredients: 1/2 cup butter, softened.; 1/2 cup shortening.; 2 cups sugar.; 5 large eggs, separated, room temperature.; 1 teaspoon vanilla extract.; 2 cups all-purpose flour.; 1 teaspoon baking soda.; 1 cup buttermilk.; 1-1/2 cups sweetened shredded coconut.; 1 cup chopped pecans.; 11 ounces cream cheese, softened.; 3/4 cup butter, softened.; 6 cups confectioners' sugar.; 1-1/2 teaspoons vanilla extract.; 3/4 cup chopped pecans.

A slice of creamy frosted cake topped with pecans sits on a light green plate, showcasing its layered texture. | cookingwithcasey.com

My family's cherished Italian Cream Cake brings together buttery cake layers bursting with coconut and pecans all wrapped in silky cream cheese frosting. Even though it sounds Italian this beloved cake was born right here in the South where we know our way around sweet treats that bring people together.

What Makes This Cake So Special

This cake has stolen the show at countless family gatherings in my kitchen. The magic happens when the rich butter cake meets crunchy pecans and that dreamy cream cheese frosting. Trust me you'll want to make this your go-to celebration cake. The best part? It's totally doable at home with stunning results.

My Must Have Ingredients

Butter and Shortening: 1/2 cup each creamed with sugar creates that incredibly tender crumb
Sugar: 2 cups gives us the perfect sweetness
Eggs: 5 separated the secret to that cloud-like texture
Buttermilk: 1 cup adds such lovely tang
Shredded Coconut: 1 cup for wonderful texture
Chopped Pecans: 1/2 cup sprinkled throughout
Cream Cheese: 8 ounces room temperature for silky frosting
Confectioners Sugar: 4 cups makes the frosting perfectly sweet
Vanilla Extract: 2 teaspoons pure vanilla warmth

Let's Make This Together

First Up The Cake Batter: Get your oven nice and hot at 350°F. In my big mixing bowl I cream butter shortening and sugar until it's super fluffy. Mix in those egg yolks and vanilla until smooth. Next I alternate between adding my flour mix and buttermilk finishing with a sprinkle of coconut and pecans.
The Egg White Magic: Whip those egg whites until they form pretty peaks but don't go too far. Fold them into your batter starting with just a bit to lighten things up then gently add the rest.
Time to Bake: Pour your batter evenly into three 9-inch pans I always grease and flour mine first. They'll need about 20-25 minutes keep an eye out for that clean toothpick test. Let them cool in the pans for 10 minutes before moving to your cooling rack.
The Dreamy Frosting: Beat your cream cheese and butter until they're perfectly smooth. Add the sugar and vanilla until it's light and fluffy then mix in those pecans. Now spread this heavenly frosting between your layers on top and all around the sides.

Make It Your Own

Sometimes I love adding a splash of amaretto to my frosting it's simply divine. You can switch up the nuts too walnuts work beautifully here. When I'm baking for a smaller crowd I just halve the recipe or turn extra batter into the cutest cupcakes.

Keeping Your Cake Fresh

Pop your cake in an airtight container in the fridge it'll stay gorgeous for a week. If you're planning ahead wrap it tight and freeze it up to three months. Just remember to thaw it in the fridge overnight before serving. That cream cheese frosting means no countertop storage overnight.

A visually appealing layered cake with cream frosting, topped with coconut and pecans, is displayed on a wooden cake stand, with a slice removed to reveal its interior. | cookingwithcasey.com

Your Questions Answered

I often get asked about using mascarpone instead of cream cheese it works wonderfully and adds such richness. The coconut and pecans aren't just for show they make every bite interesting. Remember this cake needs to live in your fridge to stay fresh and delicious.

Pure Joy in Every Slice

This recipe has been my faithful companion for countless celebrations. The way those moist layers complement the creamy frosting is pure magic. Once you try it you'll understand why it's always on my baking rotation.

Perfect Pairings

My favorite way to serve this beauty is with fresh coffee the warmth brings out all those lovely flavors. A sprinkle of toasted coconut on top makes it look extra special. It's my go to dessert when I want to make someone's day.

A Recipe Worth Sharing

I've made this cake for birthdays holiday feasts and quiet Sunday suppers. There's something about those nutty layers and silky frosting that brings people together. It's become my signature dessert and I know it'll become yours too.

No Buttermilk No Problem

In my early baking days I rarely had buttermilk on hand. Here's my quick fix pour 1 tablespoon of white vinegar or lemon juice into a cup of milk. Let it sit for 5 minutes and there you have it homemade buttermilk ready for your cake.

My Frosting Secrets

Sometimes I add a tiny splash of almond or coconut extract to my frosting. These little touches make the coconut and pecan flavors sing even louder. It's amazing how such small additions can transform the whole cake.

A slice of layered cake with cream frosting and pecans on top, served on a plate with a fork. | cookingwithcasey.com

Getting Those Perfect Layers

My kitchen scale is my best friend when making this cake. I weigh the batter as I divide it between pans it's the only way to get those picture perfect layers. A quick smooth with my spatula and they're ready for the oven.

Dress It Up

I love playing with different toppings on this cake. Sometimes I crown it with toasted pecans other times I go for a shower of coconut. When I'm feeling fancy I'll drizzle warm caramel over the top it looks stunning and tastes divine.

Common Questions Solved

Dense cake? I've been there. The secret is in those egg whites whip them until they're just right and fold oh so gently. If your cake seems dry check your oven temperature and start testing a few minutes early. These little tricks make all the difference.

Making It Work for Everyone

My gluten sensitive friends can enjoy this too just swap in your favorite gluten free flour blend. Need it dairy free? There are wonderful plant based alternatives for both butter and cream cheese that work beautifully here.

Extra Batter Bonus

Don't toss that leftover batter. I turn mine into adorable cupcakes. Line your tin fill halfway and bake at 350°F for about 15 minutes. They make the sweetest gifts and are perfect when you need just a little something special.

Southern Roots

This cake might have Italian in its name but its heart is pure Southern. The buttermilk coconut and that dreamy frosting tell the real story. It's the kind of recipe that's been passed down through generations of Southern kitchens each baker adding their own special touch.

Perfect Drink Pairings

Nothing beats a cold glass of milk with this cake but a steaming cup of coffee comes close. Sometimes I'll even serve it with Moscato the sweetness plays so nicely with all those flavors. It's all about finding your perfect match.

Time to Get Creative

This recipe is your canvas. Try mixing in dried cranberries switch up the nuts or sneak in some fruit preserves between layers. I love seeing how everyone puts their own spin on this classic it keeps things exciting and delicious.

A three-layer cake with creamy frosting and chopped pecans, partially sliced and displayed on a decorative stand. | cookingwithcasey.com

Frequently Asked Questions

→ Why do I need to separate the eggs in this recipe?: Separating eggs allows you to beat the whites until stiff, making the cake lighter and fluffier. The beaten egg whites add air to the batter, creating a more tender crumb.
→ Can I make this cake ahead of time?: Yes, you can make this cake 1-2 days ahead. Store it covered in the refrigerator to keep the cream cheese frosting fresh.
→ Why should ingredients be at room temperature?: Room temperature ingredients blend better and create a smoother batter. This helps achieve an even texture and proper rise in the finished cake.
→ Can I freeze this Italian cream cake?: Yes, this cake freezes well for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing, and thaw overnight in the refrigerator.
→ What makes this cake Italian?: Despite its name, this cake is actually an American creation. It became popular in the southern United States and got its name from the rich, creamy texture.

Creamy Italian Layer Cake