By Becky Hardin
Published Mar 1, 2023
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!
This Italian cream cake is sweet and rich, and it’s so simple to make from scratch. Topped with a cream cheese and pecan frosting, it’s perfect to serve at any occasion.
5-Star Review
“The cake was easy and fabulous! Left over frosting will be used. Terrific cake!” – Kay
Ingredients1x2x3x
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
- ▢ 1¼ 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)
- ▢ 2¼ 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
Video
Instructions
For the Cake
- Adjust oven rack to the middle position and preheat oven to 350°F. Spray a 9×13-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 9×13-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 9×13 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. ¾ cup unsalted butter, 2¼ cups powdered sugar
- 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. ¼ cup cream of coconut, ¼ cup sour cream, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt
- 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. 16 ounces cream cheese, ¾ cup whole pecans
For Assembly
- 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 9×13-inch cake, spread desired amount of frosting on the top of the cake and smooth it out. Keep covered.
Equipment
- Kitchen Scale
- 9×13 Baking Pan OR
- 3 8-inch Round Cake Pan
- Hand Mixer
- Stand Mixer
Becky’s Tips
- Cream of Coconut : If cream of coconut isn’t available, use coconut milk or just leave it out and add ⅓ 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 lose 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Italian Lemon Cream Cake
Another popular Italian cake is lemon cream cake. While the traditional version of that cake is quite a bit different, you can easily adapt this recipe to make a close approximation. First, swap the coconut extract for lemon extract. Leave out the nuts and shredded coconut both the cake and the frosting. Leave the cream of coconut out of the frosting, and add ⅓ cup sour cream instead of ¼ cup. Finally, to add even more lemon flavor, swipe a layer of lemon curd over top of the cake before frosting it.
Surprisingly, this cake is not Italian. It is widely believed to have been developed in the Southern United States!
This Italian cream cake is flavored with coconut and vanilla. The coconut works so well with the pecans and cream cheese frosting.
Yes! Since this cake has cream cheese frosting, it needs to be refrigerated. I do not recommend leaving this cake out of the refrigerator for more than 2 hours.
There are 593 calories in one slice of this cake. This amount may vary depending on the ingredients you chose.
Yes! I prefer to freeze this cake without the frosting, but you can freeze it fully frosted if you prefer. It will keep well tightly wrapped in plastic wrap for up to 3 months.
How to Store
Once cooled and frosted, this Italian cream cake can be refrigerated (covered) up to 3 days, although it is best eaten within 24 hours.
How to Freeze
If you want to increase the shelf life of the cake it can be frozen with or without frosting, though I find it easier to freeze it without.
Freeze coconut pecan cream cake whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw at room temperature if unfrosted or in the refrigerator overnight if frosted before serving.
What to Serve with Easy Italian Cream Cake
This Italian cream cake is the perfect Easter dessert ! Serve it alongside a dessert display of lemon meringue pie , carrot cake cupcakes , or coconut macaroons . Sip on a sherbet mimosa or a coffee spiked with Irish cream while you enjoy this creamy, indulgent cake.
More Easter Cake Recipes We Love
- Carrot Cake
- Angel Food Cake
- Kentucky Butter Cake
- Lemon Meringue Cake
- Hummingbird Cake
- Strawberry Pound Cake
- Basque Cheesecake
Italian Cream Cake with Cream Cheese Pecan Frosting
Equipment
- Kitchen Scale
- 9x13 Baking Pan OR
- 3 8-inch Round Cake Pan
- Hand Mixer
- Stand Mixer
Ingredients
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
- 1¼ 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)
- 2¼ 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
Instructions
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. ¾ cup unsalted butter, 2¼ cups powdered sugar
- 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. ¼ cup cream of coconut, ¼ cup sour cream, 1 teaspoon pure vanilla extract, ¼ teaspoon kosher salt
- 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. 16 ounces cream cheese, ¾ cup whole pecans
For Assembly
- 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.
Video
Notes
- Cream of Coconut : If cream of coconut isn’t available, use coconut milk or just leave it out and add ⅓ 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 lose 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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
