The Italian Cream Cheese Cake Recipe

Years ago, in a sweaty summer kitchen in Mobile, Alabama, my great aunt Eleanor made this cake wearing an apron that had more flour than fabric left on it. She called it “Italian Cream Cake,” though I’ve always thought that was a bit of a fib. It’s more Southern than sweet tea, more indulgent than a pecan pie at Thanksgiving. But the cream cheese frosting? That’s what sold my soul. It’s buttery, tangy, deeply rich. This cake isn’t just dessert—it’s drama, elegance, and a sugar-laced love story all in one bite.

What Is Italian Cream Cheese Cake, Really?

It ain’t from Italy. Let’s just squash that idea from the jump. Italian Cream Cheese Cake is a Southern American classic, despite the name. Think layers of moist, slightly dense vanilla-pecan cake, fluffed up with buttermilk and egg whites, all held together with a lusciously thick cream cheese frosting that’s practically a dessert on its own. Coconut adds a soft chew, while toasted pecans bring nutty warmth. This is a cake for occasions—not everyday. It’s got weight. Heart. Calories that tell a story.

What sets it apart? It’s a hybrid—part old-fashioned layer cake, part carrot cake cousin, and a little bit of Italian fantasy thanks to the coconut and pecans. Cream cheese frosting is non-negotiable. Skipping it is a culinary crime punishable by blandness.

Ingredients & Substitutions

The quality of your ingredients will either make this cake sing like Pavarotti or flop like a bad audition on The Voice. Use the good stuff, or just make banana bread instead.

Cake Layers:

• 1 cup unsalted butter, softened (Use European-style for richer flavor. Don’t even think about margarine.)
• 2 cups granulated sugar (Go with organic cane sugar if possible—adds a touch more depth.)
• 5 large eggs, separated (Fresh farm eggs bring better structure. Those watery store eggs? Meh.)
• 2 cups all-purpose flour (You want structure here—don’t sub with cake flour unless you like your layers limp.)
• 1 tsp baking soda
• 1 cup whole buttermilk (Sub with Greek yogurt + milk in a pinch, but real buttermilk gives tang.)
• 1 tsp pure vanilla extract (Imitation vanilla has no place in this cake.)
• 1 cup shredded sweetened coconut (Desiccated is too dry. Go sweetened for texture and flavor.)
• 1 cup finely chopped toasted pecans (Walnuts are okay in a crisis. But pecans are the soul.)

Cream Cheese Frosting:

• 16 oz cream cheese, softened (Full fat. Don’t even glance at low-fat.)
• 1/2 cup unsalted butter, softened
• 1 tsp vanilla extract
• 4-5 cups powdered sugar, sifted (Start low, add to taste.)

Optional Add-ons:

• Zest of 1 lemon for a citrusy lift
• A splash of bourbon in the batter if you’re feelin’ spicy
• A pinch of cinnamon for warmth

Ingredient Notes:

Using room temperature ingredients is crucial. Cold butter or cream cheese? You’re setting yourself up for a lumpy, curdled mess. Toast the pecans to release oils—5 mins at 350°F does the trick. And don’t skip the coconut. It doesn’t scream coconut; it just adds mystery and moisture.

Step-by-Step Instructions

Let’s get real: this cake isn’t whip-it-together easy. But if you follow the steps, you’ll earn every compliment that comes your way.

1. Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottoms with parchment if you’ve ever cried over stuck cake before.

2. Cream Butter & Sugar:
In a stand mixer, cream butter and sugar until light, fluffy, and borderline mousse-like. This takes time—don’t rush it. 5 minutes at medium speed. If it looks like wet sand, you’re not there yet.

3. Add Yolks:
Add egg yolks one at a time, scraping the bowl down. Each yolk adds richness and emulsifies the batter.

4. Mix Dry Ingredients:
Whisk flour and baking soda together in a separate bowl. You’d be surprised how many pro chefs forget this and end up with bitter lumps of soda.

5. Combine Wet Ingredients:
Alternate adding the flour mix and buttermilk to the butter-sugar base. Start and end with flour. Don’t overmix—this ain’t bread.

6. Fold in Goodies:
Stir in coconut, pecans, and vanilla. Gently fold in.

7. Whip Egg Whites:
In a squeaky clean bowl (grease kills foam), whip egg whites to stiff peaks. Fold them into the batter gently—this is your only real lift, don’t beat it down.

8. Bake:
Divide batter among pans. Bake for 25–30 minutes until a toothpick comes out clean. Let cool in pans for 10 minutes, then flip onto wire racks.

9. Make Frosting:
Beat cream cheese and butter until fluffy. Add vanilla. Slowly mix in powdered sugar. Taste and adjust. Too sweet? Add a pinch of salt. Too thick? A splash of cream.

10. Assemble:
Stack layers with generous frosting between. Crumb coat first (thin layer of frosting to seal in crumbs), chill for 20 minutes, then finish with a thick outer layer. Decorate with extra pecans or coconut if you’re feeling artsy.

Common Mistakes:

• Overmixing the batter: You’ll get a tough cake.
• Skipping parchment paper: Regret in cake form.
• Underwhipped egg whites: No lift, sad layers.
• Cold frosting on a warm cake: Disaster. Just don’t.

Cooking Techniques & Science

The whipped egg whites are key. They act like a natural leavening agent, creating tiny air pockets that make the cake lighter. This is old-school kitchen chemistry—no modern hack replaces it.

Toasting nuts? You’re causing a Maillard reaction, which deepens the flavor profile. It’s not just about crunch—it’s about complexity.

Creaming butter and sugar whips air into the fat. Skipping this or doing it poorly gives you a cake as dense as a paperweight.

Tools matter. Use a stand mixer for creaming. A silicone spatula for folding. Offset spatula for frosting. If you’re still icing cakes with a butter knife, it’s time to evolve.

Serving & Pairing Suggestions

This cake is a showstopper. Serve it chilled or at cool room temp. Don’t let it sweat in the sun—cream cheese is fussy like that.

Top it with toasted coconut flakes or whole pecans. Garnish with a few edible flowers if you’re going high-brow.

Perfect Pairings:

• A glass of Moscato d’Asti or Prosecco (keep it light and sparkling).
• Black coffee or chicory roast for contrast.
• On the side: fresh berries tossed in lemon zest and honey.

Conclusion

Italian Cream Cheese Cake is a deceptive little devil. It looks innocent enough—white frosting, fluffy layers—but it packs emotional weight. It’s a cake that remembers birthdays, wakes, and graduations. It’s Southern hospitality baked into three layers and slathered in cream cheese.

Make it once, and you’ll get asked for the recipe for the rest of your natural life. My advice? Print out extras. You’ll need ‘em.

And remember—don’t skimp. Life’s too short for sad cake.

FAQs

Q: Can I make Italian Cream Cheese Cake ahead of time?

A: Absolutely. In fact, it’s better the next day. Bake and frost it, then store in the fridge. Let it come to temp before serving.

Q: Can I freeze it?

A: Yes, but freeze the layers separately and frost after thawing. Frosted slices can be frozen too—wrap tight and eat within 2 months.

Q: Can I make it gluten-free?

A: Yup. Use a 1:1 GF baking flour with xanthan gum included. Expect a slightly different crumb, but still delicious.

Q: Why did my cake sink in the middle?

A: Likely overmixing or underbaking. Or you opened the oven too early. This cake likes to be left alone.

Q: Can I skip the coconut?

A: Sure, but you’ll lose that chewy texture. Consider subbing finely chopped dried pineapple or extra nuts.