Italian Cream Cake is a beloved Southern classic that delivers big on flavor and elegance, making it a favorite for birthdays, holidays, and special gatherings. Despite its name, this rich and decadent cake didn’t originate in Italy but rather became a cherished dessert in American kitchens, especially in the South. What makes this cake so special is its tender, moist crumb packed with shredded coconut and chopped pecans, layered with a luscious cream cheese frosting that balances sweetness with a slight tang. The combination of textures soft cake, crunchy nuts, and smooth frosting creates an irresistible bite every time. This cake is an excellent choice when you want to impress guests or simply treat your loved ones to something truly indulgent. While it looks and tastes like a bakery-style masterpiece, it’s made with simple ingredients and straightforward steps that make it completely doable in your home kitchen. It’s the kind of cake that brings back memories and creates new ones with every celebration. Italian Cream Cake is not only beautiful to serve but also rich enough that a small slice satisfies, though no one will blame you for going back for seconds.
Storage Options
Store the cake in an airtight container in the refrigerator for up to 5 days. Let slices sit at room temperature for 20–30 minutes before serving for the best texture. The cake can also be frozen, tightly wrapped, for up to 2 months.
Summary
A moist layer cake filled with coconut and pecans, frosted with cream cheese icing for a rich and elegant dessert perfect for any occasion.
Why You’ll Love This Recipe
It’s sweet, tangy, nutty, and beautifully textured. A classic showstopper that’s surprisingly simple to make from scratch.
Kitchen Equipment You’ll Need
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Three 9-inch round cake pans
Cooling racks
Offset spatula or knife for frosting