Italian Cream Cake Recipe with Pecan Cream Cheese Frosting

While I often encourage adapting recipes to suit what you have, this Italian Cream Cake is one I recommend following closely when possible. The specific balance of ingredients — the buttermilk, coconut, and pecans — creates a flavor and texture that are hard to replicate with substitutions. If you need an extra trip to the store, it’s worth it.

This cake is ideal for holidays, showers, birthdays, or any gathering where you want a memorable dessert. It’s light in crumb, rich in flavor, and reliably pleasing: expect requests to make it again and again. The combination of vanilla, coconut, and toasted pecan in a scratch-made cake gives it a classic Southern-style charm.

Recipe Ingredients

To prepare this delicious Italian Cream Cake and pecan cream cheese frosting you will need the following:

For the Italian Cream Cake

• All-purpose flour
• Sugar
• Whole buttermilk
• Solid vegetable shortening
• Baking soda
• Butter
• Eggs
• Vanilla extract
• Unsweetened shredded coconut

Pecan Cream Cheese Frosting

• Cream cheese (room temperature)
• Butter (room temperature)
• Powdered (confectioner’s) sugar
• Vanilla extract
• Butter flavoring (optional)
• Chopped pecans

How to Make Italian Cream Cake

Begin by creaming the butter, shortening, and sugar together until light and fluffy using an electric mixer.

Important: make sure your cream cheese and butter for the frosting are at room temperature. Properly softened ingredients give you a smooth, spreadable frosting without lumps.

Add the eggs (this recipe uses five large eggs) and beat until the mixture is smooth and homogenous. Scrape down the bowl as needed.

In a separate bowl, combine the flour and baking soda. Alternate adding the flour mixture and buttermilk to the butter-and-egg base, mixing until just combined and smooth.

Stir in the shredded coconut and vanilla extract until evenly incorporated. The batter should be creamy and silky.

Spread the batter into a greased 9×13-inch pan. If desired, you can bake in two 8- or 9-inch round pans for a layered cake instead.

Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean. If using round pans, start checking at 25–30 minutes.

How to Make the Pecan Cream Cheese Frosting

Allow the cake to cool completely before frosting. For the icing, beat the room-temperature cream cheese and butter until fluffy. Add vanilla and half of the confectioner’s sugar, mix, then add the remaining sugar until the frosting is light and spreadable.

Fold in the chopped pecans, then spread the frosting evenly over the cooled cake. Sprinkle additional coconut and pecans on top if you like.

Cover and store the cake in the refrigerator until serving time. You can enjoy it chilled or let slices sit at room temperature about 30 minutes for a softer texture.

Enjoy this classic Italian Cream Cake — it’s a delicious, crowd-pleasing dessert perfect for potlucks, holidays, or any special occasion.

Storage

• Store the cake well covered in plastic wrap or an airtight container in the refrigerator for up to a week. At room temperature it keeps for up to two days. Serve cold or allow slices to warm at room temperature about 30 minutes before serving.
• This cake is freezer-friendly. Place cooled, wrapped cake in a freezer-safe container and freeze for 3–4 months. Thaw a slice at room temperature for a short thaw or refrigerate overnight for a gentler thaw.

Recipe Notes

• Use the best vanilla extract you have for the most flavorful result; real vanilla enriches the cake’s aroma and taste.
• For extra depth, toast the coconut and pecans before adding them—this brings out a richer, nuttier flavor.
• If you prefer to skip coconut, the cake will still be excellent without it.

Recipe FAQs

What is Italian Cream Cake?

Italian Cream Cake is a moist, tender vanilla-based cake with coconut folded into the batter and a pecan-studded cream cheese frosting. It’s a rich, homemade dessert with a distinct Southern-style flavor.

Why is it called Italian Cream Cake?

The name’s origin isn’t certain. Although called “Italian,” the cake became popular in the American South and likely reflects influences from immigrant bakers combined with local tastes.

Why soften cream cheese for the frosting?

Room-temperature cream cheese blends smoothly with butter and sugar, preventing lumps and producing a silky, spreadable frosting. Cold cream cheese can make the frosting stiff and uneven.

Recipe originally published in 2015; photos and post updated later.