Italian Cream Cake

Italian Cream Cake is a classic! Three soft cake layers are loaded with pecans and coconut. Rich cream cheese frosting is the true hallmark of this cake.

This is my family’s recipe for Italian Cream Cake. Years ago my mom gave me a book of hand-written family recipes. It’s something I treasure, and it’s extremely useful, too! This recipe comes from those pages. You probably know by now that I love a good . This one is a classic, known and loved by many. I made it for our Father’s Day luncheon last Sunday because it’s my father-in-law’s favorite cake.

My mom included tips, tricks, and stories with each recipe in the book. Here is what was written alongside the cake entry.

“Our family discovered this recipe in the 1970’s. We loved it. My recipe card has spots all over it where I made it so much. I once made it for a co-worker. He paid me $20 for it. I thought that was outrageous.”


Haha! Who else thinks $20 sounds like a steal? You can almost spend that on a bag of good pecans.

The batter comes together quickly, even though there’s the task of dividing the eggs and whipping the whites separately. It’s an extra step but so worth it. The cream cheese frosting in this recipe is probably my favorite of all time. It’s so easy, so smooth, and pipes well. It tastes great and performs – what more can you ask for?

Let’s just take a moment to look at that interior. The cake layers stay moist because the smooth cream cheese frosting seals all that moisture in.

The rolled wafer cookies on top were my addition. They’re optional, but they make a quick and easy final flourish – and they’re tasty, too!

Italian Cream Cake

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  • 8 inch cake pans, 3



Cake layers

Cream cheese frosting and décors


Cake layers

  • Preheat oven to 350F. Generously coat three 8-inch cake pans with flour-based baking spray (or grease and flour pans).
  • In the bowl of an electric mixer, beat together the butter, oil, and sugar. Add egg yolks one at a time, beat well after each addition.
  • In a separate bowl, beat together egg whites to stiff peaks. Gently fold the egg whites into the batter. Divide batter between prepared pans. Bake for 25-30 minutes, or until golden brown and set. Remove to wire racks to cool completely.

Cream cheese frosting

  • Cream together the cream cheese and butter in the bowl of an electric mixer. Add the powdered sugar in two additions. Beat until smooth. Add vanilla extract. Scrape down the sides and bottom of the bowl and beat again until combined. Cover frosting with a damp towel to keep it from drying out while you work.




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