Name: Italian Cream Pecan Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups plain flour (sifted for accuracy); 1 cup buttermilk (brought to room temperature); 1 teaspoon baking soda; ½ cup unflavored vegetable oil; 1 teaspoon pure vanilla essence; 1 teaspoon coconut flavoring (optional but customary); ½ teaspoon fine sea salt; 1 cup granulated white sugar; 1 cup sweetened coconut flakes; 1 cup chopped pecans (gently toasted); 5 large eggs (yolks and whites separated); ½ cup unsalted butter (softened at room temperature); ½ cup crushed pecans (for decorative topping); 8 oz block-style cream cheese (softened); ½ cup 1 stick unsalted butter, brought to room temp; 4 cups powdered confectioners’ sugar (sifted); 1 teaspoon vanilla extract; 2 tablespoons sweetened coconut flakes (optional, for garnish)

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Moist coconut-pecan cake layers with cream cheese frosting and a Southern bakery vibe.

There’s something timeless about an Italian Cream Cake — tender, buttery layers, a hint of coconut, the nutty crunch of pecans, and a silky cream cheese frosting that ties it all together. This version keeps all the classic elements: buttermilk for tenderness, whipped egg whites for a light crumb, and just enough coconut to taste present without taking over. It’s the kind of cake you bring to holidays, showers, church tables, or birthdays when you want something elegant but still home-baked and familiar.

The batter itself is luxurious but not complicated: we cream butter, oil, and sugar for richness, fold in coconut and toasted pecans, then lighten the whole thing with whipped egg whites so the cake bakes up soft instead of heavy. Once the layers are cooled, everything gets dressed in a smooth, tangy cream cheese frosting and finished with more pecans for that signature look.

Italian Cream Cake Ingredients

All-purpose flour – Gives the cake structure while staying tender.

Baking soda and salt – Keep the crumb light and balanced.

Butter and vegetable oil – Butter adds flavor, oil keeps the cake moist for days.

Granulated sugar – Sweetens and helps with a fine, even texture.

Eggs, separated – Yolks go into the batter, whipped whites get folded in at the end for lift.

Vanilla and coconut extract – The flavor base of classic Italian Cream Cake. Coconut extract is optional but very traditional.

Buttermilk – Adds moisture and a slight tang that works well with the frosting.

Sweetened shredded coconut – For texture and gentle coconut flavor.

Pecans, toasted and finely chopped – Toasting brings out nuttiness and keeps them from getting lost in the cake.

Cream cheese, butter, and powdered sugar – For the frosting that makes this cake iconic.

How to Make This Italian Cream Pecan Cake

STEP 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round pans (or two 9-inch). Line the bottoms with parchment so the layers release cleanly.

STEP 2: In a bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside so it’s ready when you need it.

STEP 3: In a large mixing bowl, beat the softened butter, vegetable oil, and sugar together until light and fluffy, about 3 minutes. This traps air so your cake doesn’t bake up dense.

STEP 4: Beat in the egg yolks one at a time, mixing just until each disappears. Add the vanilla extract and coconut extract and stir again.

STEP 5: Add the flour mixture and buttermilk in alternating additions, starting and ending with the flour. Mix on low speed and stop as soon as everything is combined so you don’t overwork the batter.

STEP 6: Fold in the shredded coconut and 1 cup of the toasted, chopped pecans. This gives the cake that signature texture.

STEP 7: In a separate clean bowl, beat the 5 egg whites to stiff peaks. Gently fold the whipped whites into the batter in two or three additions, turning the bowl as you go so you don’t deflate the batter.

STEP 8: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25–30 minutes, or until the centers spring back lightly and a toothpick comes out clean.

STEP 9: Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Don’t frost while warm.

STEP 10: To make the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar and beat until fluffy, then mix in the vanilla. If it’s too thick, add a teaspoon of milk; if it’s too soft, chill briefly.

STEP 11: Place one cake layer on your serving plate and spread with frosting. Add the second (and third, if using) layer, frosting between each. Cover the top and sides with the remaining frosting, then press chopped pecans around the sides or sprinkle over the top with a little coconut for a bakery-style finish. Chill the cake for about 30 minutes so the frosting sets and slicing is cleaner.

Can I Make This Cake Ahead of Time?

Yes, this cake actually does well made in stages. You can bake the layers a day ahead, wrap them well once cool, and refrigerate. Frost the next day and chill before serving. The buttermilk and oil keep it from drying out, so it still tastes fresh even after a night in the fridge.

Do I Have to Use Coconut Extract?

You don’t have to, but it’s what makes the flavor unmistakably “Italian Cream” instead of just a pecan layer cake. If you skip it, keep the shredded coconut in the batter so you still get the classic texture. You can also reduce the coconut if you want it more subtle.

Can I Turn This into a 9×13-Inch Cake Instead?

You can bake the batter in a greased 9×13-inch pan at the same temperature. Start checking around 32–35 minutes. Once cooled, frost just the top with the cream cheese frosting, sprinkle with pecans, and slice into squares — perfect for potlucks.

Why Do We Fold in Egg Whites?

Folding in stiff egg whites is what keeps this cake from being heavy. The batter has oil, coconut, and nuts, so without that added lift it could bake up dense. Gently folding keeps the air in, which gives you a tender, tall crumb.

Helpful Tips

Toast the pecans first — 350°F (175°C) for about 6–8 minutes — and let them cool before adding.
Make sure all dairy and eggs are at room temperature so the batter mixes smoothly.
Chill the frosted cake if your kitchen is warm; cream cheese frosting softens quickly.

What to Serve with Italian Cream Pecan Cake

This is a rich cake, so simple sides work best: fresh berries, coffee, or hot tea.

It’s perfect on holiday dessert tables next to pound cake, banana pudding, or pecan pie — it has the same Southern spirit but feels a bit more celebratory.

For special occasions, garnish each slice with extra toasted pecans and a light dusting of coconut so the inside and outside match.

Storage & Chilling

Store the cake covered in the refrigerator for up to 4 days because of the cream cheese frosting. Let slices sit at room temperature for 15–20 minutes before serving so the crumb softens and the frosting tastes creamier. You can also freeze individual slices tightly wrapped for later — just thaw in the fridge and enjoy.