The Best Homemade Italian Cream Cake with Butter Cream Cheese Frosting recipe is a moist cake with sweetened coconut and chopped pecans!
HOMEMADE ITALIAN CREAM CAKE
I’m convinced that the key to a homemade cake coming out tender and moist (sorry, I know a lot of people hate that word but it’s really the only one that applies here) is buttermilk! I use it in my ONE BOWL CHOCOLATE CAKE and decided to use it in this Homemade Italian Cream Cake recipe as well. 
WHY USE BUTTERMILK IN HOMEMADE CAKES?
Switching out the milk for buttermilk makes all the difference! Also, I have always found homemade white or vanilla cakes to be drier than their boxed mix cake mix counterparts. I feel like I can almost say that I have tried all the vanilla cake recipes over the years. 
CAKE FROM SCRATCH VERSUS CAKE MIX
What I end up having to do with a lot of homemade cakes is poke tiny holes and then pour a simple syrup (sugar dissolved in water) on top to make the cake moist. That is actually a trick that some bakeries and diners use. Especially if they sell cakes by the slice. It means the slices won’t get hard after cutting. I’m not sure I can ever get a ‘from-scratch’ cake to come out quite as tender as a boxed mix but I think this comes pretty dang close. The vegetable shortening helps too. Tip: Try switching out the vanilla extract with almond extract to give it an unexpected slight pop of flavor in the background. 
WHAT YOU’LL NEED:
For the cake:
salted butter
vegetable shortening (Crisco)
sugar
egg yolks
buttermilk
vanilla extract
baking soda
all-purpose flour
shredded sweetened coconut
chopped pecans
egg whites
For the frosting:
salted butter
cream cheese
vanilla extract
powdered sugar
shredded sweetened coconut 
HOW TO MAKE HOMEMADE ITALIAN CAKE:
Preheat oven to 325f degrees.
Spray a 9×13 baking dish with nonstick cooking spray (like Baker’s Joy.)
In a large mixing bowl (or in the stand of an electric mixer) mix together butter, shortening and sugar until smooth.
Add in egg yolks one at a time, mixing with an electric hand mixer or stand mixer after each egg, until blended.
In a small bowl mix together buttermilk, vanilla extract and baking soda.
Add 1/2 a cup of flour at a time, and 1/4 of the buttermilk mixture,
Repeat this until flour is added and buttermilk mixture is added. Blend well with hand mixer or stand mixer each time you add an ingredient.
Gently stir in the pecans, sweetened coconut, and beaten egg whites, until well blended. Pour batter into prepared baking dish.
Bake for 40-45 minutes.
Reduce heat to 225f degrees, and bake an additional 10 minutes, or until toothpick comes out clean. Let cool completely.
For the frosting:
In a large bowl, with an electric mixer, stir together butter, cream cheese, vanilla, and 1/4 of the box of powdered sugar.
Mix on high until smooth and add more powdered sugar. Continue this process until the box is empty and frosting is completely smooth.
Frost the cooled cake and top with coconut and pecans. And serve. Any leftovers need to be refrigerated
Enjoy!
HOMEMADE ITALIAN CREAM CAKE
Ingredients
For the cake:
- 1 stick (8 tbsp) salted butter, softened to room temp.
- 1/2 cup vegetable shortening, Crisco
- 2 cups sugar
- 5 egg yolks
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1/2 cup shredded sweetened coconut
- 1 cup chopped pecans
- 5 beaten egg whites
For the frosting:
- 1 stick (8 tbsp) salted butter, softened to room temp.
- 1 block (8 oz.) cream cheese, softened to room temp.
- 1 teaspoon vanilla extract
- 1 box (16 oz.) powdered sugar
- shredded sweetened coconut and chopped pecans, for topping
Instructions
For the cake:
- Preheat oven to 325f degrees.
- Spray a 9x13 baking dish with nonstick cooking spray (like Baker’s Joy.)
- In a large mixing bowl (or in the stand of an electric mixer) mix together butter, shortening and sugar until smooth.
- Add in egg yolks one at a time, mixing with an electric hand mixer or stand mixer after each egg, until blended.
- In a small bowl mix together buttermilk, vanilla extract and baking soda.
- Add 1/2 a cup of flour at a time, and 1/4 of the buttermilk mixture.
- Repeat this process until all the flour and buttermilk is added. Blend well with hand mixer or stand mixer each time you add an ingredient.
- Gently stir in the pecans, sweetened coconut, and beaten egg whites, until well blended. Pour batter into prepared baking dish.
- Bake for 40-45 minutes.
- Reduce heat to 225f degrees, and bake an additional 10 minutes, or until toothpick comes out clean. Let cool completely.
For the frosting:
- In a large bowl, with an electric mixer, stir together butter, cream cheese, vanilla, and 1/4 of the box of powdered sugar.
- Mix on high until smooth and add more powdered sugar. Continue this process until the box is empty and frosting is completely smooth.
- Frost the cooled cake and top with coconut and pecans.
- And serve
- Any leftovers need to be refrigerated
Nutrition
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When I make this cake I always make a three layer cake. It is Divine!!
More layers = More Frosting. Ha! So you know I am on board with that!!
I’ve been making this cake since 1974, and it’s 3 layers, the egg whites are whipped separately, then folded in before adding the final ingredients. I have relatives who ask at the door for family dinners ”Did you make ”that cake”? If not they say they are going home!
When you use a cake mix, what are the rest of the ingredientts?
Just substitute all of the cake ingredients with a white or French Vanilla cake mix. Then add the chopped pecans and coconuts listed above. Also, add a teaspoon of almond extract. It will help make it taste more homemade. 🙂
Can you use a cake mix for this cake? Would love the recipe. Thanks
Sure! Just use a vanilla cake mix and add the pecans and coconut to it. Also, add a teaspoon of almond extract. It will really make the flavor pop! 🙂
When you say beaten egg whites, how beaten do you mean? Until they start to from, until fully front, or all the way until morning peaks. If peaks, soft or hard?
I’m not sure what fully front means? Or morning peaks. I’m sorry! But you want them to be past the foamy stage and into the soft peak stage. Hope that helps!
to make moist did you try adding pureed fruit or vegg6?
I’m rather embarrassed to ask this. If using a cake mix, do I follow the directions on the box PLUS the coconut and pecans? In other words, just ignore all ingredients you listed and mix the boxed cake as if you’re baking the boxed cake, just adding the coconut and pecans, right? (I told you I’m embarrassed!!) Also, if I use your recipe, would I use three 8″ cake pans…if so, how long to bake them? THANK YOU!!! (I always love your recipes!!)
Recipe looks amazing. Does this cake freeze well?
vegetable shortening’s substitute would be????
It’s delicious! But the cake is so tender, I had a hard time frosting it!
Try freezing. Then frost and let thaw to serve
I’m planning on making this cake for Thanksgiving. How many days in advance can I make it? Also can you tell me how much sugar and water I need to use to keep my cakes from drying out?
Thank you
I made this Italian Cream (sheet) cake for my husband’s family last night. I have usually made a three layer Italian Cream Cake. I compared the ingredients for both…..they were exactly the same, I did, as someone else did, beat the egg whites first (until frothy) and added the yolks one at a time as per my usual recipe. I actually made it the day before and put in the refrigerator. Everyone RAVED about it! Even my husband’s son, who is a chef! This is SO MUCH easier than having to frost layers (not really my forte’) ???? SO PLEASED I found this on Pinterest!! Thank You!
Will this same recipe make a two or three layer round cake? Also how long would I bake it for?
Can I use two sticks of butter and no crisco with good results?
Can I divide this recipe into cupcakes?
Can I use unsalted stick of butter for cake and frosting?
Hi Cindy, you can. The salt helps cut the sweetness, So, if you want to adjust for that, then just add about 1/8 tsp of table salt.
I prefer this recipe since it’s in a 9×13 pan. Only thing I changed was adding a buttermilk glaze prior to the icing. Similar to the simple syrup you discussed. Amazing!!
You can do a can of coconut milk glaze instead of sugar water glaze or buttermilk glaze. Then chill or flash freeze top to seal to frost with cream cheese frosting.
I have also replaced cake mix oil with melted butter and buttermilk or (can of) coconut milk for water.
Great tips Gale! Thanks so much for coming back and leaving a comment!
you need to add pecans to the ingredients lists !! lol
this cake is incredible.. best as a layer cake and wonderful with coffee!!!
Hey Rhonda! Thanks so much! But the pecans are in the ingredient list…
sorry.. looking at the frosting lol, everytime i make one someone asks me to make them one so now im making one for a weddingI i should have scrolled up
:O I wasnt even looking at the actual recipe! lollll nowwww i see it all
Ha! No worries!! 🙂
I love this cake its the best i. Have ever eatten all my friends and church groups love it so much..thank you so much for shareing this …
When I reduced the temperature as instructed, it took forever for it to get done.
Made this for a church event and everyone loved it!
Great recipe.
Thanks so much Caroline!
Has anyone made this with all butter (no shortening)? Im thinking it should be just fine…
First time I have made this cake and oh my goodness…it is so good!!!!! I am overwhelmed by the moistness & fluffiness. It is so delcious.
Made my day Kathryn – thank you!!
Even though I got the recipe out of sequence it still came out great.
Yay!! That’s great Sherry!
Brandi, can butter be substituted for the crisco?
Hey Connie – that is a good question. In all honesty though, I haven’t tried it. You should be able to though. Let me know if you try it!
I baked this cake for the first time today and my family are very impressed. Quite easy to make!
The absolute best recipe. My family loves it!
Woo hoo!! Thank you so very much Nicole! It really makes my day to hear!
Brandie, I’m planning on making 4 sheet pans for my church, 18×26 inches, ( using pan extenders 16×24 inches ). Right now, I plan on taking your recipe and multiplying it by 3 for each sheet pan. Clear this up for me, under “for the cake” you specify 1/2 cup of shredded sweetened coconut and 1 cup of chopped pecans … no problem. I don’t see how much coconut and pecans to add to top the cake under the frosting section. It is nearly 3 am and I may not be fully awake yet haha or just delirious. Help a guy out … Thanks.
Hi Jim – it’s not you – ha! Bless your heart for baking so much cake for everyone! I didn’t actually specify an exact amount for the topping. That is your description. Personally I love a generous amount of coconut and pecans but I know that is not to everyone’s liking. So this part will be up to you how much you’d like to add as the topping. Perhaps make a pan that doesn’t have any coconut or pecans for those that prefer less – rather than more? 🙂
Can you substitute butter for the shortening? Thank you.
I’ve made this cake several times. My family/extended family request it for birthdays and other family gatherings. There is never any left. It gets rave reviews each time. Can I use the basic cake ingredients and omit the coconut and pecans for a basic vanilla cake?
I make this for my husband’s Birthday every year. He always requests it. This is by far the best recipe I have ever used! Thanks so much!