Moist Italian Cream Cake

Why You’ll Love This Recipe

I love how this cake delivers on both texture and flavor. The coconut adds a chewy sweetness, the pecans give it a subtle crunch, and the buttermilk keeps every layer perfectly tender. Paired with the velvety cream cheese frosting, it’s the kind of dessert that makes people ask for seconds—and the recipe.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs, separated

• Buttermilk

• Vanilla extract

• Sweetened shredded coconut

• Chopped pecans

For the cream cheese frosting:

• Cream cheese, softened

• Unsalted butter, softened

• Powdered sugar

• Vanilla extract

• Chopped pecans (for garnish, optional)

• Shredded coconut (for garnish, optional)

Directions

1. I preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.

2. I sift together the flour, baking soda, and salt in a bowl.

3. In another bowl, I cream the butter and sugar until light and fluffy.

4. I beat in the egg yolks one at a time, then stir in the vanilla.

5. Alternating, I add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry.

6. I fold in the shredded coconut and chopped pecans.

7. In a separate bowl, I beat the egg whites until stiff peaks form, then gently fold them into the batter.

8. I divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.

9. I let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

10. For the frosting, I beat the cream cheese and butter until smooth, then gradually mix in the powdered sugar and vanilla until fluffy.

11. I layer and frost the cooled cakes, then garnish with chopped pecans and extra coconut if desired.

Servings and timing

This recipe makes 12–14 servings.
Preparation time: 25 minutes
Baking time: 30 minutes
Cooling and frosting time: 60 minutes
Total time: About 2 hours

Variations

Sometimes I toast the pecans and coconut for a deeper flavor. I’ve also made a sheet cake version for easier slicing and transport. For a festive twist, I add a little almond extract or orange zest to the batter. And when I want a lighter frosting, I whip some cream into the cream cheese mixture.

Storage/Reheating

I store the cake covered in the refrigerator for up to 4–5 days. To enjoy, I let slices come to room temperature for the best texture and flavor. It also freezes well—unfrosted layers or fully assembled. I wrap them tightly and thaw overnight in the fridge before serving.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the layers a day ahead and store them wrapped at room temperature. I frost them the next day for easy prep.

What makes this cake so moist?

The buttermilk and beaten egg whites keep the texture light and fluffy, while the butter and coconut add moisture and richness.

Can I use a different nut?

I usually use pecans, but chopped walnuts or almonds work well too.

Do I have to use coconut?

It’s traditional, but I’ve made a version without it. The texture and flavor change slightly, but the cake is still delicious.

Is this cake very sweet?

It’s sweet, but the tangy cream cheese frosting balances it beautifully. I adjust the sugar slightly in the frosting if I want it less sweet.

Conclusion

Moist Italian Cream Cake is a timeless dessert that always impresses. With its rich flavor, tender crumb, and luscious cream cheese frosting, it’s the kind of cake I love making for birthdays, holidays, or whenever I want something truly special. Every slice is a perfect balance of sweetness, texture, and nostalgic charm.