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Indulge in the delightful flavors of Italy with this exquisite Italian Cream Cake recipe.

This classic dessert is a masterpiece of creamy richness, tender cake layers, and a hint of nutty flavor from chopped pecans.

Perfect for any special occasion or simply as a sweet treat to enjoy with loved ones, this Italian Cream Cake is sure to impress.

Follow along to create a slice of Italy in your own kitchen!


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup shredded coconut
  • 1 cup chopped pecans


  • Two 9-inch round cake pans
  • Electric mixer
  • Mixing bowls
  • Cooling rack
  • Cake stand or serving platter


Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, sift together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the egg yolks, one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Mix until well combined.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.

Stir in the shredded coconut and chopped pecans until evenly distributed throughout the batter.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Nutritional Facts

Note: Nutritional values may vary depending on portion size and specific ingredients used.

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 380 kcal
  • Total Fat: 20g
    • Saturated Fat: 10g
    • Trans Fat: 0g
  • Cholesterol: 110mg
  • Sodium: 270mg
  • Total Carbohydrates: 46g
    • Dietary Fiber: 2g
    • Sugars: 31g
  • Protein: 6g

Health Benefits

While Italian Cream Cake is undoubtedly a decadent treat, it does offer some nutritional benefits.

Pecans, a key ingredient in this recipe, are rich in healthy fats, fiber, and antioxidants.

Additionally, coconut adds a dose of healthy fats and fiber, while buttermilk provides protein and calcium.

However, moderation is key when enjoying this indulgent dessert, as it is also high in sugar and calories.


Can I use sweetened coconut instead of unsweetened?

Yes, you can use sweetened coconut if preferred, but be mindful that it will add extra sweetness to the cake.

Can I omit the pecans for a nut-free version?

Yes, you can omit the pecans if you have nut allergies or prefer a nut-free cake.

How should I store leftover Italian Cream Cake?

Store leftover cake covered in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving.

Can I freeze Italian Cream Cake?

Yes, you can freeze Italian Cream Cake. Wrap individual slices tightly in plastic wrap and store them in an airtight container in the freezer for up to 2-3 months.

Can I use a different type of nut in this recipe?

Yes, you can substitute chopped walnuts or almonds for the pecans if desired.

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