Southern Italian cream cake is a three-layer buttermilk cake enriched with coconut and toasted pecans, then covered in cream cheese frosting. Despite the name, it is associated with Southern American baking rather than traditional Italian pastry.
Separating the eggs is central to the texture. Yolks enrich the batter, while whipped whites are folded in at the end to lighten a mixture that also contains butter, shortening, coconut, and nuts. Have the pans prepared and the oven fully heated before whipping the whites.
Build a light, even batter
Heat the oven to 350°F (175°C), then grease and flour three 9-inch round pans. Cream softened butter, shortening, and sugar until noticeably pale and fluffy. Beat in the five egg yolks one at a time and add vanilla.
Combine flour with baking soda. Add the dry ingredients to the creamed mixture in alternating additions with the buttermilk, beginning and ending with flour. Stir in shredded coconut and 1 cup toasted chopped pecans.
Fold and bake
- Beat five egg whites in a completely clean bowl until stiff peaks form.
- Fold one-third into the batter to lighten it, then gently fold in the remainder until no white streaks remain.
- Divide the batter evenly among the pans and level the tops.
- Bake for 30–35 minutes, until a tester in the center comes out clean.
Cool for 10 minutes in the pans, then turn the layers onto racks and let them cool completely. Frosting warm cake causes slipping and melted cream cheese frosting.
Cream cheese frosting and storage
Beat softened cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Fill and cover the layers, finishing with the remaining toasted pecans. If the frosting is soft, chill it briefly before assembling.
Refrigerate the finished cake because of the cream cheese frosting, but let slices stand briefly at room temperature before serving for the softest crumb. For another celebration cake, browse all recipes; for an easy make-ahead sweet, try chocolate fudge.
FAQs
Is Italian Cream Cake actually from Italy?
Despite the name, Italian Cream Cake is not a traditional Italian dessert. It is a classic Southern American recipe that likely gained its name due to its rich, creamy ingredients and sophisticated flavor profile.
Can I freeze Italian Cream Cake?
Yes, you can freeze Italian Cream Cake! Wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil. It will stay fresh in the freezer for up to 3 months. Thaw in the refrigerator before serving.
Why is my Italian Cream Cake dense?
A dense cake usually happens if the egg whites weren’t whipped to stiff peaks or if they were folded in too vigorously, deflating the air. Be sure to fold them gently using a ‘down-across-up-and-over’ motion.
Do I have to use buttermilk in Italian Cream Cake?
Buttermilk is essential for the chemical reaction with baking soda that gives the cake its rise and tender texture. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice to 1 cup of whole milk.
Classic Southern Italian Cream Cake
A legendary Southern dessert featuring three layers of moist buttermilk cake filled with coconut and pecans, topped with a rich cream cheese frosting.
- Total Time: PT1H5M
- Yield: 12 servings
Ingredients
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans, toasted
8 oz cream cheese, softened (for frosting)
1/2 cup butter, softened (for frosting)
4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
1/2 cup chopped pecans (for garnish)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
Step 2: In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla.
Step 3: Combine the flour and baking soda. Add to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture.
Step 4: Stir in the shredded coconut and 1 cup of toasted pecans until evenly distributed.
Step 5: In a separate clean bowl, beat the 5 egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no white streaks remain.
Step 6: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Step 7: Cool the cakes in the pans for 10 minutes before removing them to wire racks to cool completely.
Step 8: To make the frosting, beat the cream cheese and 1/2 cup butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy. Frost between layers and over the top and sides of the cake. Garnish with remaining pecans.
Notes
Always ensure your cream cheese and butter are fully softened to avoid lumps in your frosting. Toasting the pecans is a small step that makes a massive difference in the final flavor profile.
- Prep Time: PT30M
- Cook Time: PT35M
- Category: Desserts & Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 585 kcal
- Sugar: 48g
- Sodium: 310mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 95mg
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