Italian Cream Cheese Cake Recipe
Italian Cream Cheese Cake Recipe photo by Taste of Home

Italian Cream Cheese Cake Recipe

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Buttermilk makes every bite of this awesome dessert moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1-1/2 cups flaked coconut
  • 1 cup chopped pecans
  • 11 ounces cream cheese, softened
  • 3/4 cup butter, softened
  • 6 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract
  • 3/4 cup chopped pecans

Nutritional Facts

1 slice: 988 calories, 55g fat (25g saturated fat), 168mg cholesterol, 398mg sodium, 119g carbohydrate (95g sugars, 3g fiber), 10g protein


  1. Preheat oven to 350°. In a large bowl, cream butter, shortening and granulated sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans.
  2. In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round pans.
  3. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  4. For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate. Yield: 12 servings.
Originally published as Italian Cream Cheese Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p11

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Jan. 29, 2015

"moist,light and a taste of heaven"

Reviewed Jan. 12, 2015

"I made this cake for my girlfriends birthday, it was delicious. I can't have nuts but I did sneak a piece for quality control, Everyone loved it, birthday girl took the rest home, next day I wished I had taken a piece for myself, I have a convection oven, so had to watch layers carefully so they didn't overcook, but would I make it again? You bet I would..."

Reviewed Dec. 17, 2014

"I need a really tall cake....this says to use 3 Nine inch pans....can anyone confirm that this fills three nine inch pans fully, and bakes tall?"

Reviewed Jan. 25, 2014

"This was delicious! My whole family loved it."

Reviewed Aug. 12, 2013

"Yum! I made this for a co-workers birthday. They loved it! Great cake for something different!"

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