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+ servings
Finished Italian cream cake

Italian Cream Cake

Laced with toasted pecans and coconut shreds, then slathered with a rich and tangy cream cheese frosting, this is Italian Cream Cake!
Prep Time 35 mins
Cook Time 35 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 1053 kcal


For the Italian Cream Cake

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/3 cups buttermilk
  • 2 teaspoons vanilla
  • 1/2 cup butter softened
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 3 large eggs
  • 2 whole egg whites
  • 1/2 cup pecans toasted chopped
  • 1 cup shredded coconut

For the Cream Cheese Frosting

  • 1 cup butter very soft
  • 16 oz cream cheese at room temperature
  • 2 pounds powdered sugar
  • 2 teaspoons vanilla extract


  • Preheat the oven to 325 degrees. Line two 8 or 9-inch cake pans with parchment paper and nonstick cooking spray. Set aside.
  • Whisk together the dry ingredients in a large bowl. Set aside.
  • In a separate bowl, mix together the vanilla and buttermilk. Set aside.
  • In a stand mixer, combine butter, oil, and sugar. Add in the eggs and egg whites and beat until fluffy.
  • Starting and ending with the dry ingredients, alternate adding and mixing in the dry ingredients with the buttermilk mixture. Fold in the pecans and shredded coconut by hand.
  • Divide the batter between the two prepared cake pans. Bake 30-40 minutes in the lower 2/3rds of the oven. The cake is done when a toothpick can be inserted and comes out mostly clean.
  • Cool the cakes 15-20 minutes in cake pans before transferring to cooling racks. Cool completely before decorating.

For the Cream Cheese Frosting

  • Mix all ingredients together until completely combined and smooth. Be sure to scrape the sides of the bowl and stir again.


  • Once cakes are cooled, slice in half lengthwise with a serrated bread knife. You should be left with four thin layers.
  • Place one layer onto the preferred serving platter. Top with about 3/4 cup of cream cheese frosting. Spread to the edges of the cake.
  • Top with another cake layer and continue frosting until all four sliced are stacked with frosting in between.
  • With the remaining frosting, frost the exterior of the cake.
  • Decorate with pecans and/or coconut then serve!


Calories: 1053kcalCarbohydrates: 140gProtein: 9gFat: 53gSaturated Fat: 23gCholesterol: 91mgSodium: 663mgPotassium: 193mgFiber: 2gSugar: 113gVitamin A: 1634IUCalcium: 102mgIron: 2mg
Keyword Italian Cream Cake
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