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Italian Cream Cake in baking dish

Italian Cream Cake with Cream Cheese Pecan Frosting

Course: Dessert
Cuisine: Italian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 18 slices
Calories: 593kcal
This made from scratch Italian cream cake is all kinds of indulgent! Simple to make, this sheet cake is perfectly moist and sweet and every bite is truly delicious!
Print Recipe


For the Cake

  • 5 large eggs 250 grams, room temperature and separated
  • ½ cup unsalted butter 113 grams, room temperature (1 stick)
  • ½ cup vegetable shortening 92 grams (½ stick)
  • 2 cups granulated sugar 400 grams
  • 2 cups all-purpose flour 240 grams
  • 1 teaspoon kosher salt 3 grams
  • teaspoons baking soda 8 grams
  • 1 cup buttermilk 227 grams, room temperature (SEE NOTE)
  • 1 teaspoon pure vanilla extract 4 grams
  • 1 teaspoon coconut extract 4 grams, optional
  • 1 cup chopped pecans 114 grams, toasted
  • 1 cup sweetened shredded coconut 85 grams, toasted

For the Cream Cheese Pecan Frosting

  • ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
  • cups powdered sugar 254 grams
  • ¼ cup cream of coconut 45 grams, such as Coco López (SEE NOTE)
  • ¼ cup sour cream 57 grams, room temperature
  • 1 teaspoon pure vanilla extract 4 grams
  • ¼ teaspoon kosher salt
  • 16 ounces cream cheese 454 grams, room temperature (2 bricks)
  • ¾ cup whole pecans 94 grams, toasted


For the Cake

  • Adjust oven rack to the middle position and preheat oven to 350°F. Spray a 9x13-inch baking dish or 3 (8-inch) round cake pans with baking spray. Set aside.
  • Separate the eggs (yolks and whites) into separate bowls and use a hand mixer to beat the egg whites just to stiff peaks. Set the beaten whites and yolks aside.
    5 large eggs
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening together at medium speed until creamy and smooth, about 2 minutes.
    ½ cup unsalted butter, ½ cup vegetable shortening
  • Add the sugar and beat until lighter in color and fluffier, about 3 minutes.
    2 cups granulated sugar
  • Add the egg yolks, beating until incorporated.
  • In a medium bowl, whisk the flour and salt together.
    2 cups all-purpose flour, 1 teaspoon kosher salt
  • In a separate medium bowl, dissolve the baking soda in the buttermilk.
    1 cup buttermilk, 1¼ teaspoons baking soda
  • Add the flour mixture to butter/sugar/egg, mixture alternately with the buttermilk/baking soda mixture in 3 additions; beginning and ending with the flour mixture. Beat just until incorporated after each addition.
  • Stir in the vanilla and coconut extracts, toasted pecans, and coconut.
    1 teaspoon pure vanilla extract, 1 teaspoon coconut extract, 1 cup sweetened shredded coconut, 1 cup chopped pecans
  • Fold in the beaten egg whites.
  • Pour the batter into the prepared pan(s). For a 9x13-inch cake, bake 30-40 minutes, or until a toothpick inserted in the middle comes out clean. For 8-inch round cakes, bake 25-30 minutes.
  • Cool the 9x13 cake in the pan set on a wire rack. If baking round cakes, remove them from the pans after 10 minutes. Cool completely on the wire racks, about 2 hours.

For the Cream Cheese Pecan Frosting

  • While the cakes cool, make the frosting. Fit a stand mixer with the paddle attachment. Beat the butter and sugar together on low speed until mixed, about 1 minute. Increase the speed to medium-high and beat an additional 2 minutes, or until paler in color and fluffy. Add the cream of coconut, sour cream, vanilla extract, and salt. Beat until smooth, about 1 minute. Add the cream cheese, about 1 tablespoon at a time, and beat until incorporated, about 2 minutes. Fold in the toasted pecans and refrigerate until ready to use.
    ¾ cup unsalted butter, 2¼ cups powdered sugar, ¼ cup cream of coconut, ¼ cup sour cream, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt, 16 ounces cream cheese, ¾ cup whole pecans
  • If frosting an 8-inch, 3-layer cake, use about 1½ cups frosting between layers and spread the remaining frosting over the top and sides.
  • If frosting a 9x13-inch cake, spread desired amount of frosting on the top of the cake and smooth it out. Keep covered.



  • NOTE: If you don’t have buttermilk, follow this simple homemade buttermilk recipe.
  • NOTE: If cream of coconut isn’t available, use coconut milk or just leave it out and add cup sour cream instead of ¼ cup.
  • When you add in the beaten egg whites, gently fold them in rather than stir so that you don't loose the air.
  • Let the cake cool completely before frosting. If easier, you can make the cake the day before and frost it on the day of serving.
Storage: Store Italian cream cake with cream cheese pecan frosting in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.


Serving: 1slice | Calories: 593kcal | Carbohydrates: 57g | Protein: 6g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 367mg | Potassium: 151mg | Fiber: 2g | Sugar: 44g | Vitamin A: 846IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg