Italian Cream Cake
The Best Homemade Italian Cream Cake with Butter Cream Cheese Frosting recipe is a one layer moist cake with sweetened coconut and chopped pecans!
A ONE LAYER ITALIAN CREAM CAKE RECIPE
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.
FREQUENTLY ASKED QUESTIONS
It is a vanilla cake filled with pecans and coconut and topped with a cream cheese frosting
There is no cream used in Italian Cream Cake, funny enough. The only “cream” used is the cream cheese in the frosting. There’s not actually any heavy cream in this particular recipe. So perhaps the frosting is the “cream” part.
If you want a moist cake then real buttermilk is a must. Not the fake buttermilk made with milk and lemon juice or vinegar. The real stuff with the fat in it are what is going to make it moist.
No one actually knows although there are some theories. It’s not an Italian Cake – we do know that. It first appeared in publications in the southeastern United States. So, it’s actually a southern cake from what little is known about its origins. The prevailing theory is that perhaps an Italian immigrant baker came up with the recipe and it became known thereafter as “Italian Cream Cake”.
Leftovers should be stored in a cover container in the refrigerator for up to 3 days. Italia Cream Cake can also be frozen. Put the cake in a freezer safe container or wrap very well to prevent freezer burn. The cake will keep in the freezer for up to 6 months. Defrost in the refrigerator.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- salted butter – see my post on How to Softened Butter Quickly
- vegetable shortening (Crisco)
- sugar
- egg yolks
- buttermilk
- vanilla extract
- baking soda
- all-purpose flour
- shredded sweetened coconut
- chopped pecans
- egg whites
- cream cheese – see my post on How to Soften Cream Cheese Quickly
- powdered sugar
HOW TO MAKE ITALIAN CREAM CAKE:
- Preheat oven to 325f degrees. Spray a 9×13-inch 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
CRAVING MORE RECIPES?
- Coconut Cream Pie Bars (+Video)
- Coconut Cream Poke Cake (+Video)
- Italian Love Cake
- Frosted Coconut Sugar Cookie Bars
- Pecan Praline Cake with Butter Sauce
- Red Velvet Cheesecake Cake
- Cinnamon Roll Cake
- Italian Love Cake
- Chocolate Sheet Cake
- Crock Pot Chocolate Spoon Cake
- Easy Homemade Chocolate Cake
Italian Cream Cake
Ingredients
For the cake:
- ½ cup (1 stick) salted butter, softened to room temperature
- ½ cup vegetable shortening (CRISCO)
- 2 cups sugar
- 5 large egg yolks
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 cup chopped pecans
- ½ cup shredded sweetened coconut
- 5 large beaten egg whites (they should be light and fluffy)
For the frosting:
- ½ cup (1 stick) salted butter, softened to room temperature
- 8 ounce block cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 1 box (16 ounce) powdered sugar (also called confectioners sugar)
- shredded sweetened coconut for topping
- chopped pecans for topping
Instructions
For the cake:
- Preheat oven to 325F degrees. Spray a 9×13-inch 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 1/2 cup (1 stick) salted butter, softened to room temperature, 1/2 cup vegetable shortening (CRISCO) and 2 cups sugar until smooth.
- Add in 5 large 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 1 cup buttermilk, 1 teaspoon vanilla extract and 1 teaspoon baking soda.
- Add 1/2 a cup of the 2 cups all-purpose 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 1 cup chopped pecans, 1/2 cup shredded sweetened coconut and 5 large 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, mix together 1/2 cup (1 stick) salted butter, softened to room temperature, 8 ounce block cream cheese, softened to room temperature, 1 teaspoon vanilla extract and 1/4 of the 1 box (16 ounce) powdered sugar.
- Mix on high until smooth and add more powdered sugar. Continue this process until the box of powdered sugar is empty and frosting is completely smooth.
- Frost the cooled cake and top with shredded sweetened coconut and chopped pecans and serve.
Video
Notes
- Leftovers need to be kept refrigerated. Cake can be frozen.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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!
Even though I got the recipe out of sequence it still came out great.
Yay!! That’s great Sherry!
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!!
Has anyone made this with all butter (no shortening)? Im thinking it should be just fine…
Made this for a church event and everyone loved it!
Great recipe.
Thanks so much Caroline!
Brandie do you need to roast pecans first
When I reduced the temperature as instructed, it took forever for it to get done.
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 …
:O I wasnt even looking at the actual recipe! lollll nowwww i see it all
Ha! No worries!! 🙂
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
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!
I’ve been making this cake for years and years. Glad to see it hasn’t been changed! You can’t improve on perfection!!
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.
Can I divide this recipe into cupcakes?
Can I use two sticks of butter and no crisco with good results?
Will this same recipe make a two or three layer round cake? Also how long would I bake it for?
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!
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
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
vegetable shortening’s substitute would be????
Recipe looks amazing. Does this cake freeze well?
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!!)
to make moist did you try adding pureed fruit or vegg6?
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!
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 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. 🙂
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!
How long do you bake the 3 layer cake vs 9×13?
I used three 8” pans and baked them for 35 minutes at 325*.