Italian Cream Cheese Cake Recipe

Italian Cream Cheese Cake is a rich Southern dessert featuring moist cake layers filled with coconut, crunchy pecans, and a creamy homemade cream cheese frosting. Despite its name, this classic cake is an American favorite that’s perfect for birthdays, holidays, weddings, and family celebrations.

Ingredients

For the Cake

  • 1/2 cup butter, softened
  • 1/2 cup 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 1/2 cups sweetened flaked coconut
  • 1 cup chopped pecans

For the Cream Cheese Frosting

  • 2 packages cream cheese, softened (one 8-ounce and one 3-ounce package)
  • 3/4 cup butter, softened
  • 6 cups confectioners’ sugar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup chopped pecans

Instructions

Prepare the Cake

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour three 9-inch round cake pans.
  3. In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy.
  4. Beat in the egg yolks one at a time, then mix in the vanilla extract.
  5. In a separate bowl, whisk together the flour and baking soda.
  6. Add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix just until combined.
  7. Fold in the flaked coconut and chopped pecans.

Whip the Egg Whites

  1. In a clean bowl, beat the egg whites until stiff peaks form.
  2. Gently fold one-fourth of the egg whites into the batter.
  3. Fold in the remaining egg whites until no streaks remain.

Bake

  1. Divide the batter evenly among the prepared cake pans.
  2. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool the cakes in the pans for 10 minutes before transferring them to wire racks to cool completely.

Make the Cream Cheese Frosting

  1. Beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the confectioners’ sugar and continue beating until light and fluffy.
  3. Mix in the vanilla extract.
  4. Fold in the chopped pecans.

Assemble the Cake

  1. Place one cake layer on a serving plate and spread frosting over the top.
  2. Repeat with the remaining cake layers.
  3. Frost the top and sides of the cake evenly.
  4. Refrigerate for at least 30 minutes before slicing for the best texture.

Notes

Let the cake sit at room temperature for 20 to 30 minutes before serving for the creamiest frosting.

Toast the pecans before adding them for even more flavor.

Be careful not to overmix the batter after adding the flour.

Store the cake covered in the refrigerator for up to 5 days.