Italian Cream Cake Recipe

This Italian Cream Cake is a classic community-cookbook favorite—moist and tender with coconut and walnuts, then finished with a rich cream cheese frosting. It’s a great make-ahead cake for holidays, potlucks, and family gatherings.

For the lightest texture, beat the egg whites until stiff and fold them in gently before baking.

Italian Cream Cake

Ingredients

1 stick margarine or butter
1/2 cup vegetable shortening
2 cups sugar
5 egg yolks
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 small can coconut
1 cup chopped walnuts
5 egg whites, stiffly beaten

Cream Cheese Frosting:

1 (8 oz) package cream cheese, softened
1/2 stick margarine
1 lb confectioners sugar
1 teaspoon vanilla
1 cup chopped pecans

Preheat oven: 350°F

Instructions

Preheat oven to 350°F. Grease and flour a 9×13-inch pan.
Cream butter and shortening; add sugar and beat until smooth. Beat in egg yolks.
Mix flour and baking soda. Add dry ingredients alternately with buttermilk.
Stir in vanilla, coconut, and walnuts.
Fold in stiffly beaten egg whites. Pour into pan and bake about 35 minutes. Cool completely.

Cream Cheese Frosting

Beat cream cheese and margarine until smooth.
Gradually beat in confectioners sugar, then vanilla.
Stir in chopped pecans and beat until fluffy.
Frost the completely cooled cake.

Total Cook Time: about 35 minutes
Equipment: 9×13-inch pan
Servings: 8–10

Italian Cream Cake FAQ

Do I have to separate the eggs?

Yes—beating the egg whites and folding them in helps make the cake lighter and more tender.

Can I use pecans instead of walnuts in the cake?

Yes. Pecans work well in the cake, and they’re also traditional in the frosting.

Should this cake be refrigerated?

Because of the cream cheese frosting, refrigerate the cake for longer storage or if it will sit out more than a couple of hours.

Can I make this cake ahead of time?

Yes. Bake the cake a day ahead, then frost and refrigerate. Let it warm slightly before serving for best texture.