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    Home » Recipe Index

    Old Fashioned Italian Cream Cake

    Published: Apr 13, 2022 · by Meg · 2 Comments

    Jump to Recipe Print Recipe

    This Old Fashioned Italian Cream Cake is three layers of pure perfection. Toasted coconut and pecan pieces add plenty of texture to the simply delicious cream cheese frosting. With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best Italian cake I’ve ever had. And after one bite, I guarantee you’ll agree.

    A layered Italian Cream Cake on a white cake stand with two sliced pieces and glasses of milk.
    Jump to:
    • Why this Recipe Works
    • What Makes It The Best Italian Cream Cake?
    • Behind This Cake Recipe
    • Ingredients for Italian Cream Cake
    • Ingredients for Cream Cheese Frosting
    • Optional Garnishes
    • How to make Italian Cream Cake
    • How to Make Italian Cream Frosting
    • Storage
    • Frequently Asked Questions
    • Recipe
    • Helpful Tools
    • That's a Wrap!
    • More Sweet Recipes
    • Comments

    Why this Recipe Works

    This is a sweet and dense cake, perfect for a large gathering or party. My family liked it so much that we ended up making it twice within a month for birthdays!

    The cream cheese frosting is fluffy and decadent without feeling overpowering. You will definitely want to save this Italian Cream Cake recipe for your next special occasion!

    What Makes It The Best Italian Cream Cake?

    Let’s count the ways!

    1. Soft, light crumb from cake flour
    2. Fluffy from whipped egg whites
    3. Buttery and cakey from creamed butter
    4. Stick-to-your-fork moist from eggs & lard
    5. Extra flavor from Madagascar bourbon vanilla extract

    Not to mention its versatility: This cake batter is strong enough for shaped cakes, tiered cakes, and holds up beautifully under fondant. Use this batter for cupcakes, Bundt cake, or even a good ol' 9X13 no-fuss cake. It’s classy enough for Thanksgiving dinner, but unassuming enough for a casual get together.

    Behind This Cake Recipe

    After years of cake successes and flops, I’m confident in this homemade Italian cream cake. During my recipe testing, I combined what I knew from years of baking bundt cakes and layered peanut butter cakes. These are two reader favorites and I knew they’d be the best starting point!

    The base of this recipe is the vanilla cake. Many bakers use a cake mix, and that's totally fine, but I wanted to try to adapt from my grandma's original version. Hers was a three layer cake with a fluffy texture and decadent cream cheese frosting. 

    Objective 1 -- make it even lighter. The easiest way I found to achieve this was to separate the eggs  -- hence beating the egg whites. And I quickly learned sifting the flour mixture was NOT worth the effort, so I omitted that completely.

    I also wasn't wild about my grandma's recipe for this cake, and so I swapped out the margarine for butter and lard so that it fit my baking style better. I first tried using just straight softened butter, but it wasn't until I added in the lard that I found the moist crumb I was shooting for. 

    Here's the end result: a perfect homemade Italian cream cake recipe!

    Ingredients for Italian Cream Cake

    • Unsalted butter
    • Lard - or substitute shortening
    • Sugar
    • Eggs
    • Vanilla extract - I love this DIY recipe!
    • Cake flour - or substitute all-purpose flour
    • Baking soda
    • Buttermilk
    • Shredded coconut
    • Finely chopped pecans

    Ingredients for Cream Cheese Frosting

    • Cream cheese
    • Unsalted butter
    • Powdered sugar
    • Vanilla extract
    a slice of old fashioned italian cream cake positioned in front of the layered cake.


    Optional Garnishes

    • Shredded coconut
    • Pecans pieces

    How to make Italian Cream Cake

    • Preheat and Prepare:
      • Preheat your oven to 350°F.
      • Adjust the oven racks so the cakes will bake in the middle to lower part of the oven.
      • Grease and lightly flour three 9-inch round cake pans. For extra assurance, cut a piece of parchment paper to fit the bottom of each pan and place it inside.
    An image showing how to line baking pans with parchment paper to prevent cakes from sticking.
    • Mixing the Batter:
      • In a large bowl, cream together 1 cup of butter, ½ cup of shortening, and 2 cups of sugar until the mixture is light and fluffy. This should take about 5-7 minutes. Make sure to scrape down the sides of the bowl occasionally.
      • Separate 5 eggs, setting the whites aside for later use.
      • Beat the egg yolks and 2 teaspoons of vanilla extract into the butter mixture.
    Perfectly creamed butter and sugar that has a light and fluffy texture being shown on a spatula.
    • Dry Ingredients:
      • In a medium bowl, mix 2 ½ cups of flour and 1 teaspoon of baking soda.
    • Mixing the Batter:
      • Gradually add a small amount of the flour mixture to the creamed butter mixture, alternating with 1 cup of buttermilk. Keep alternating and mixing until everything is combined.
      • Gently fold in 1 cup of shredded coconut and 1 cup of chopped pecans.
    folding in the dry ingredients with the pecans and coconut.
    • Whipping Egg Whites:
      • In another clean bowl, beat the egg whites with clean beaters until stiff peaks form. This means the egg whites will stand up straight when you lift the beaters out of the bowl.
      • Gently fold the whipped egg whites into the batter.
    combining butter mixture with buttermilk and flour and egg whites in Italian cream cake.
    • Baking:
      • Pour the batter evenly into the prepared cake pans, smoothing the tops.
      • Bake the cakes for 20-24 minutes on the middle to lower rack. To check if they're done, insert a toothpick into the center of each cake. If it comes out clean, the cakes are done.
    • Cooling:
      • Let the cakes cool in the pans for about 10 minutes.
      • Carefully invert the cakes onto wire cooling racks to cool completely.
    let the cake cool for ten minutes before inverting it onto a cooling rack.

    How to Make Italian Cream Frosting

    Mixing the Frosting:

    1. Mixing the Frosting:
      • In a stand mixer, beat 16 ounces of cream cheese and 1 cup (2 sticks) of butter on medium speed for about 5 minutes. The mixture should become smooth and fluffy.
      • Gradually add 4 cups of powdered sugar and 2 teaspoons of vanilla extract to the cream cheese mixture. Beat for another 5 minutes until the frosting is light and fluffy.
    2. Frosting the Cake:
      • Spread the frosting evenly between the cooled cake layers.
      • Use the remaining frosting to cover the top and sides of the entire cake.
    3. Garnishing:
      • Garnish the top and sides of the cake with toasted coconut and chopped pecans.
    4. Storing:
      • Store the finished cake and any remaining frosting in the refrigerator for up to one week.
    how to garnish the edges of an Italian cream cake with pecan and shredded toasted coconut on a baking sheet.

    Tip: How to Toast Shredded Coconut

    1. Preheat your oven to 350°F.
    2. Spread shredded coconut in a thin layer on a baking sheet.
    3. Bake for 5-10 minutes, stirring occasionally, until the coconut is lightly browned and fragrant.
    4. Remove from the oven and let it cool before using it to garnish the cake.

    Storage

    • Refrigerator - Place the cake in an airtight container or cover it with plastic wrap or aluminum foil to prevent it from drying out.
    • Freezer -
      • Whole Cake: If you want to store the cake for more than a week, you can freeze it. Wrap the entire cake tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe airtight container. Freeze for up to 3 months.
      • Sliced Cake: For easier serving, slice the cake and wrap each slice individually in plastic wrap, then place the slices in a freezer-safe airtight container or a heavy-duty freezer bag. This way, you can defrost individual slices as needed.
      • To defrost a whole cake or individual slices, transfer them from the freezer to the refrigerator. Allow the cake to thaw overnight. If you need to serve the cake sooner, let it sit at room temperature for about 1-2 hours.
    Profile of a coconut crusted Old Fashioned Italian cream cake on a white serving stand.

    Frequently Asked Questions

    Can Italian Cream Cake be frozen?

    Yes! To freeze the cake, bake the layers and let them cool completely. Wrap each layer in plastic wrap, then in foil. Store in the freezer for up to one month. When ready to assemble, defrost the layers and decorate with frosting and garnishes.
    For leftover cake, wrap individual pieces in plastic wrap and foil. Store in the freezer for up to one month. Thaw slices for about four hours before serving.

    How long does cream cheese frosting last in the refrigerator?

    Homemade cream cheese frosting, made with butter and cream cheese, should be stored in the refrigerator in an airtight container. It is safe to use for up to one month. For best results, use the frosting within 2-4 weeks. If the frosting develops an off-putting tangy flavor, it may be spoiled.

    What can I do with leftover frosting?

    There are many ways to use leftover cream cheese frosting! Drizzle it over fresh sourdough crepes, or use it to ice sweet cream sugar cookies. It also pairs well with carrot cake cupcakes, birthday cakes with sprinkles, and can be made into chocolate cream cheese frosting with added cocoa powder. For a summery lemon cake, mix in a little lemon juice.

    If the frosting thickens after refrigeration, stir in a little heavy cream and mix until it reaches the desired consistency.

    Can cream cheese frosting be frozen?

    Yes, but it's not ideal. To freeze, place 1-2 cups of frosting in a gallon freezer bag, flatten it, and remove as much air as possible. Freeze for up to three months.

    Birdseye view of an Italian Cream Cheese Cake

    If you make this recipe, please leave a comment below! This provides helpful feedback to both me and other readers. For more delicious recipes from scratch and homesteading tips, follow me on instagram @NinnescahHomestead

    Recipe

    An italian cream cake on a white cake plate covered in toasted coconut

    Old Fashioned Italian Cream Cake

    This Old Fashioned Italian Cream Cake is three layers of pure perfection. Toasted coconut and pecan pieces add plenty of texture to the simply delicious cream cheese frosting. With its outstanding vanilla flavor, pillowy soft crumb, and creamy vanilla buttercream, this is truly the best Italian cake I’ve ever had. And after 1 bite, I guarantee you’ll agree.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    cooling time & frosting time 30 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Dessert
    Cuisine American, Italian
    Servings 12 slices
    Calories 915 kcal

    Equipment

    • 3 cake pans 8-9 inches
    • stand mixer

    Ingredients
      

    Ingredients for Italian Cream Cake

    • ½ cup butter unsalted & room temperature
    • ½ cup lard or substitute shortening
    • 2 cups sugar
    • 5 eggs room temperature, separated whites and yolks
    • 1 teaspoon vanilla extract
    • 2 cups cake flour or substitute all-purpose flour
    • 1 teaspoon baking soda
    • 1 cup buttermilk room temperature
    • 1-1 ½ cups coconut unsweetened & shredded
    • 1 cup pecans finely chopped

    Ingredients for Italian Cream Cheese Frosting

    • 12 ounces cream cheese room temperature
    • ¾ cu butter unsalted & room temperature
    • 6 cups powdered sugar
    • 1 ½ teaspoons vanilla extract

    Optional Garnish

    • 2 cups coconut shredded and toasted (see note)
    • ½ cup pecans finely chopped

    Instructions
     

    Preheat and Prepare

    • Preheat your oven to 350°F.
    • Adjust the oven racks so the cakes will bake in the middle to lower part of the oven.
    • Grease and lightly flour three 9-inch round cake pans. For extra assurance, cut a piece of parchment paper to fit the bottom of each pan and place it inside.

    Wet Ingredients

    • In a large bowl, cream together butter, shortening, and sugar until the mixture is light and fluffy. This should take about 5-7 minutes. Make sure to scrape down the sides of the bowl occasionally.
    • Separate the eggs, setting the whites aside for later use.
    • Beat the egg yolks and vanilla extract into the butter mixture.

    Dry Ingredients

    • In a medium bowl, mix flour and baking soda.
    • Mixing the Batter
    • Gradually add a small amount of the flour mixture to the creamed butter mixture, alternating with 1 cup of buttermilk. Keep alternating and mixing until everything is combined.
    • Gently fold in 1 cup of shredded coconut and 1 cup of chopped pecans.

    Whipping Egg Whites

    • In another clean bowl, beat the egg whites with clean beaters until stiff peaks form. This means the egg whites will stand up straight when you lift the beaters out of the bowl.
    • Gently fold the whipped egg whites into the batter.

    Bake

    • Pour the batter evenly into the prepared cake pans, smoothing the tops.
    • Bake the cakes for 20-24 minutes on the middle to lower rack. To check if they're done, insert a toothpick into the center of each cake. If it comes out clean, the cakes are done.

    Cool

    • Let the cakes cool in the pans for about 10 minutes.
    • Carefully invert the cakes onto wire cooling racks to cool completely.

    How to Make Frosting

    • In a stand mixer, beat 16 ounces of room temperature cream cheese and 1 cup (2 sticks) of room temperature butter on medium speed for about 5 minutes. The mixture should become smooth and fluffy.
    • Gradually add 4 cups of powdered sugar and 2 teaspoons of vanilla extract to the cream cheese mixture. Beat for another 5 minutes until the frosting is light and fluffy.

    Decorate the Cake

    • Spread the frosting evenly between the cooled cake layers.Use the remaining frosting to cover the top and sides of the entire cake.
    • Garnish the top and sides of the cake with toasted coconut and chopped pecans.

    Notes

    How to toast shredded coconut 
    1. Preheat your oven to 350°F.
    2. Spread shredded coconut in a thin layer on a baking sheet.
    3. Bake for 5-10 minutes, stirring occasionally, until the coconut is lightly browned and fragrant.
    4. Remove from the oven and let it cool before using it to garnish the cake.
    HOW TO STORE ITALIAN CREAM CAKE 
    • Refrigerator - Place the cake in an airtight container or cover it with plastic wrap or aluminum foil to prevent it from drying out.
    • Freezer - 
      • Whole Cake: If you want to store the cake for more than a week, you can freeze it. Wrap the entire cake tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe airtight container. Freeze for up to 3 months.
      • Sliced Cake: For easier serving, slice the cake and wrap each slice individually in plastic wrap, then place the slices in a freezer-safe airtight container or a heavy-duty freezer bag. This way, you can defrost individual slices as needed.
      • To defrost a whole cake or individual slices, transfer them from the freezer to the refrigerator. Allow the cake to thaw overnight. If you need to serve the cake sooner, let it sit at room temperature for about 1-2 hours.

    Nutrition

    Serving: 1sliceCalories: 915kcalCarbohydrates: 116gProtein: 9gFat: 49gSaturated Fat: 27gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 150mgSodium: 386mgPotassium: 256mgFiber: 4gSugar: 96gVitamin A: 1.186IUVitamin C: 1mgCalcium: 86mgIron: 1mg
    Tried this recipe?Let us know how it was!

    As an amazon associate, this post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

    Helpful Tools

    • nonstick cake pans
    • parchment paper
    • cake turntable, leveler & frosting spatula
    sliced italian cream cheese cake on an aluminum stand

    That's a Wrap!

    If you make this recipe, please leave a review and a star rating! And if you liked this Italian Cream Cake, you'll wanna try Banana Pudding Dessert next! It's been one of the top recipes on this site for nearly a year!

    Affectionately yours, Meg

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      Recipe Rating




    1. Jessica Robinson

      April 27, 2022 at 6:38 am

      5 stars
      I absolutely loved this cake! Most people may not know this, but adding shortening and butter to a cake gives it that amazing butter flavor, but the shortening makes it super light and fluffy!! That's so good!

      Reply
    2. Carrie

      March 23, 2023 at 6:27 pm

      5 stars
      Oh---I am so excited to try this recipe for our Easter gathering!

      Reply

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