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. This cake is a favorite at our house!

A note from the chef

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 later!

Ingredients for Italian Cream Cake

• ½ cup unsalted butter, room temperature
• ½ cup shortening
• 2 cups sugar
• 5 large eggs, separated, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk, room temperature
• 1-½ cups shredded coconut
• 1 cup finely chopped pecans

Ingredients for Cream Cheese Frosting

• 12 ounces cream cheese, room temperature
• ¾ cup unsalted butter, room temperature
• 6 cups powdered sugar
• 1-½ teaspoons vanilla extract

optional garnishes

• 2 cups shredded coconut, toasted 
• ½ cup finely chopped pecans

Instructions: How to make Italian Cream Cake

• Preheat your oven to 350°. Grease and lightly flour three 9 inch round baking pans. I also recommend cutting a piece of parchment paper to the size of the pan and adding it to the bottom.
• In a large bowl, cream butter, shortening and sugar until light and fluffy for 5-7 minutes. 
• Beat in egg yolks and vanilla extract. Whisk together flour and baking soda; add to creamed mixture alternately with buttermilk. Mix until just combined. 
• Fold in coconut and pecans.
• In another bowl, beat egg whites with clean beaters until stiff. Fold the whipped egg whites into the batter.
• Pour into prepared pans and smooth the top in a nice, even layer.
• Bake for 20-25 minutes.  Test for doneness by inserting a toothpick into the middle of each cake. Allow the cakes to cool for 10 minutes before inverting from pans onto wire cooling racks.

Instructions: How to Make Italian Cream Frosting

• For the frosting, use a stand mixer to beat the cream cheese and butter for five minutes. It will be smooth and fluffy. Add in powdered sugar and vanilla and beat for five minutes more. The frosting will be incredibly light and fluffy. Spread the frosting between the cake layers and on the top and sides of the cake. 
• Garnish with toasted coconut and pecans.  See tip below for how to toast shredded coconut in the oven.
• Store finished cake in the refrigerator for up to one week. 

How to make toasted coconut 

Preheat the oven to 325°. Line a sheet pan with parchment paper or a silicone baking mat. Place two cups of shredded coconut in a thin, single layer on the prepared baking sheet.  Position the sheet in the oven on the lower rack. 

After 3 to 4 minutes, take out the sheet pan and stir the coconut gently. Spread the coconut back into a single, even layer on your pan and return it to the oven for another 3 minutes. The coconut will have a slightly browned or orange appearance and a nutty aroma.

How to store Italian Cream Cake 

This Old Fashioned Italian Cream cake recipe can be stored in an airtight container at room temperature for up to two days.  For extended storage, cover the cake with plastic wrap and keep it in the refrigerator for up to one week.

Can Italian Cream Cake be frozen?

Yes!  To make this cake ahead of time, bake the cake layers and let them cool completely.  Wrap the layers in plastic wrap, followed by foil.  Store the layers in the freezer for up to one month.  When it is time to assemble the cake, allow the layers to defrost and decorate with frosting and garnishes.

To freeze leftover cake, wrap the individual pieces in plastic wrap followed by a layer of tin foil. The cake pieces can be stored in the freezer for up to one month.  Simply remove the slices from the freezer and allow them to thaw fully for about four hours prior to serving.

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

Helpful baking tools

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nonstick cake pans

parchment paper

cake turntable, leveler & frosting spatula

how long does cream cheese frosting last in the refrigerator

While the buttercream frosting sold in grocery stores is shelf-stable, homemade cream cheese frosting is made with simple ingredients and has a shelf life that is much shorter.  

Italian cream cake frosting is made with high fat content dairy products, including butter and cream cheese. Because of the dairy, it's a good idea to store leftover cream cheese frosting in the refrigerator for later use.  The best way to store the homemade frosting in an airtight container, like a glass mason jar with tight fitting lid.  It will be safe to use for up to one month. If the frosting develops an off-putting tangy flavor, it may have been contaminated and it's important to pay attention to the signs of spoilage. For best results, use the refrigerated frosting within 2-4 weeks.

what can I do with leftover frosting?

Let me just say, this is the best cream cheese frosting recipe! Whenever I make cream cheese icing, I usually end up with extra.  There are many different ways to use this easy cream cheese frosting recipe! One of the best options is to drizzle it over fresh Sourdough Crepes or to ice a small batch of Sweet Cream Sugar Cookies.

The sweet cream cheese is a perfect complement to cakes like carrot cake cupcakes, birthday cakes with sprinkles and even made into chocolate cream cheese frosting with a little extra added cocoa powder. One of my favorite additions is lemon juice to make a summery lemon cake.  

Whenever this fluffy frosting has chilled in the refrigerator, after a while it becomes a little bit thick.  I simply stir in a little heavy cream and then mix until it gets my desired consistency. 

Can cream cheese frosting be frozen?

Yes, but it isn't my first choice.  To freeze leftover frosting, put 1-2 cups in a gallon freezer bag and push the frosting until it is flat inside the bag and remove as much air as possible.  Freeze it for up to three months.