Award-Winning Italian Cream Cake

BY azeddine massafi January 13, 2026

There is something profoundly nostalgic and celebratory about a three-layer cake standing tall on a pedestal, and the Award-Winning Italian Cream Cake is the undisputed crown jewel of the dessert table. This cake is not just a sweet treat; it is an experience of textures and sophisticated flavors. Combining the airy lightness of whipped egg whites with the rich, buttery crumb of a traditional Southern-style sponge, it features the tropical flair of coconut and the earthy crunch of walnuts. Whether you are preparing for a milestone birthday, a holiday gathering, or a wedding shower, this recipe delivers a professional-grade result that feels like it came from an elite boutique bakery.

Table of Contents

Ingredients

To achieve the perfect balance of moisture and structure, ensure all your refrigerated items reach room temperature before you begin the mixing process.

Two cups white sugar
One and one half cups unsalted butter, divided (one cup for the batter and one half cup for the frosting)
Five eggs, separated (yolks and whites kept in different bowls)
One teaspoon baking soda
Two cups all-purpose flour
One and one half cups buttermilk
One and one quarter cups chopped walnuts, divided (one cup for the batter and one quarter cup for the garnish)
One cup flaked coconut
Three and one half cups confectioners sugar
One eight ounce package cream cheese
One teaspoon vanilla extract

Instructions

The process for creating this masterpiece involves distinct stages: preparing the base, aerating the batter, baking the layers, and crafting the signature cream cheese frosting.

Begin by preheating your oven to 350 Fahrenheit. Prepare three nine-inch round cake pans by thoroughly greasing them and dusting them with flour to ensure the delicate layers release easily after baking.
In a large mixing bowl, use an electric mixer to beat together two cups of white sugar, one cup of the unsalted butter, and the five egg yolks. Continue mixing until the combination is pale and creamy.
Slowly introduce the flour into the butter mixture, alternating with the buttermilk. Start and end with the flour, beating briefly after each addition to maintain the structure without overworking the gluten.
Beat in the baking soda, then fold in one cup of the chopped walnuts and the full cup of flaked coconut until evenly distributed.
In a separate clean, dry bowl (glass, metal, or ceramic is best), beat the five egg whites with an electric mixer until they form stiff peaks. Gently fold these whites into the cake batter using a spatula, being careful not to deflate the air you just incorporated.
Distribute the batter evenly among the three prepared nine-inch pans.
Bake in the center of the preheated oven for 20 to 25 minutes. You will know they are done when a toothpick inserted into the center of each layer comes out clean.
Allow the cakes to cool in their pans for 5 to 10 minutes. Then, carefully turn them out onto wire racks to cool completely, which should take an additional 25 to 30 minutes.
While the layers cool, prepare the frosting. Beat together the remaining one half cup of unsalted butter, the eight ounce package of cream cheese, three and one half cups of confectioners sugar, and one teaspoon of vanilla extract. Mix until the frosting is silky and smooth.
To assemble, place the first layer on a cake stand and spread a generous portion of frosting over the top. Repeat with the second and third layers. Frost the sides of the cake if desired and garnish the top with the remaining one quarter cup of chopped walnuts.

Mastering the Science of the Bake

Understanding the “why” behind the steps of an Award-Winning Italian Cream Cake is what separates a good home cook from a master baker. This recipe relies heavily on the interaction between acidity and leavening. The use of one and one half cups of buttermilk provides the necessary acid to react with the one teaspoon of baking soda. This reaction creates carbon dioxide bubbles immediately upon mixing, which is why you must get your pans into the oven promptly after the batter is finished.

The separation of the five eggs is another critical technical detail. By beating the yolks with the sugar and butter, you create a rich, emulsified base. However, the true magic happens with the egg whites. When you beat egg whites to stiff peaks, you are essentially creating a protein-reinforced foam. When you fold this foam into the dense batter of flour, walnuts, and coconut, you introduce millions of tiny air pockets. During the 20 to 25 minutes in the 350 Fahrenheit oven, these air pockets expand, resulting in a cake that is incredibly tall and light despite the heavy additions of nuts and fruit.

The cooling process is equally vital. Because this cake contains a high volume of butter and moisture from the buttermilk, it is quite fragile when hot. Giving the layers those initial 10 minutes in the pan allows the structure to set so they do not crumble when you invert them onto the wire racks. Always ensure the cakes are room temperature before applying the cream cheese frosting; otherwise, the butter in the icing will melt, causing your beautiful three-layer tower to slide.

Enhancing the Sensory Experience

When you bite into a slice of this cake, you should experience a symphony of sensations. The coconut should be soft and sweet, providing a tropical chew that contrasts with the earthy, slightly bitter crunch of the walnuts. To elevate this even further, you can lightly toast the one cup of walnuts before adding them to the batter. Toasting nuts for about five to eight minutes at 350 Fahrenheit releases their natural oils and deepens their flavor profile, making the “award-winning” title of this cake even more deserved.

The vanilla extract in the frosting acts as a bridge between the tanginess of the cream cheese and the sweetness of the confectioners sugar. If you want a more aromatic experience, using a high-quality Madagascar Bourbon vanilla bean paste can add beautiful dark specks to your white frosting, signaling to your guests that this is a premium dessert.

Creative Modifications and Ingredient Substitutions

While the classic recipe is perfection, many bakers like to put their own signature on the Award-Winning Italian Cream Cake.

Nut Alternatives: While walnuts are the traditional choice, many Southern versions of this cake favor pecans. Pecans offer a buttery, sweeter note that pairs exceptionally well with the cream cheese frosting. If you have a nut allergy, you can omit the walnuts entirely and increase the coconut to one and one half cups for extra texture.
Extract Variations: For a more “wedding cake” flavor profile, try substituting half of the vanilla extract with almond extract. The nuttiness of the almond reinforces the flavor of the walnuts and coconut beautifully.
Lighter Frosting: If you prefer a less sweet finish, you can reduce the confectioners sugar by one half cup. The frosting will be slightly softer, but the tang of the cream cheese will shine through more prominently.
Dairy-Free Options: While difficult with a recipe so reliant on butter and buttermilk, adventurous bakers can use a high-quality plant-based butter and “buttermilk” made from soy milk mixed with a tablespoon of lemon juice. Note that the texture will vary slightly from the original.

Artful Presentation and Serving Suggestions

An Award-Winning Italian Cream Cake deserves a presentation that matches its flavor. Because this is a three-layer cake, it has a natural height that commands attention.

For a rustic, “naked” cake look, you can frost only the tops of the layers, leaving the sides exposed so guests can see the flecks of coconut and walnut within the crumb. If you prefer a traditional look, use an offset spatula to create smooth sides, then use a piping bag to create small rosettes of frosting around the top perimeter.

This cake is exceptionally rich, so it pairs best with beverages that offer a bit of contrast. A strong, dark roast coffee or a bold espresso helps cut through the sweetness of the cream cheese frosting. For a celebratory brunch, a dry sparkling wine like Prosecco or Champagne provides a refreshing effervescence that cleanses the palate between bites of the dense, coconut-filled cake.

Essential Tips for Success

To ensure your cake turns out perfectly every time, keep these professional insights in mind:

The Bowl Matters: When beating your egg whites, ensure your bowl is completely free of any fat or oil. Even a tiny speck of egg yolk or leftover grease can prevent the whites from reaching stiff peaks.
Sifting for Success: While not strictly required, sifting your two cups of all-purpose flour and your three and one half cups of confectioners sugar will prevent lumps and ensure the smoothest possible texture in both the cake and the frosting.
The Butter Temperature: Your unsalted butter should be soft enough that a finger leaves an indentation, but it should not be greasy or melting. If the butter is too soft, it won’t hold the air needed during the creaming stage with the sugar.
The Cream Cheese: Use full-fat, brick-style cream cheese for the frosting. The “spreadable” versions in tubs contain too much water and will result in a runny frosting that won’t hold the weight of the cake layers.

Frequently Asked Questions

Can I make the cake layers in advance and freeze them?

Yes, this is a fantastic cake for advance preparation. Once the layers have cooled completely on the wire racks, wrap each layer tightly in plastic wrap and then a layer of aluminum foil. They can be frozen for up to three months. Thaw them in the refrigerator overnight before frosting. Many professional bakers actually find that frosting a slightly chilled cake is easier as it produces fewer crumbs.

Why did my cake sink in the middle after I took it out of the oven?

A cake usually sinks for one of three reasons: the oven door was opened too early, causing a sudden temperature drop; the baking soda was expired and didn’t provide enough lift; or the egg whites were not folded in gently enough, losing the air that supports the structure. Ensure you only check the cake at the 20-minute mark and use a light hand when incorporating the whites.

Does Italian Cream Cake need to be refrigerated?

Because the frosting is made with a full eight ounce package of cream cheese and a half cup of butter, this cake should be kept in the refrigerator. However, it is best served at room temperature. Take the cake out of the fridge about one hour before you plan to serve it so the frosting can soften and the flavors of the coconut and walnuts can fully bloom.

What is the difference between Italian Cream Cake and Hummingbird Cake?

While both are popular in the Southern United States, they have different flavor bases. Italian Cream Cake focuses on coconut, walnuts, and buttermilk. Hummingbird Cake, on the other hand, usually includes mashed bananas, crushed pineapple, and pecans. Both share the iconic cream cheese frosting, but the Italian version is generally lighter in color and texture.

A Lasting Impression

The Award-Winning Italian Cream Cake is more than just a recipe; it is a tradition that has graced countless family tables for generations. Its unique combination of airy sponge and rich, tangy frosting makes it a versatile dessert that fits perfectly at a sophisticated dinner party or a casual backyard celebration. By following the precise steps of whipping the egg whites and alternating your dry and wet ingredients, you create a masterpiece that is as beautiful to look at as it is delicious to eat. Once you share this cake with friends and family, it is sure to become a requested favorite for every special occasion to come.

Nutrition Information

Serving Size: 1 Slice (of 14)	Amount Per Serving
Calories	652
Total Fat	36 grams
Saturated Fat	20 grams
Cholesterol	125 milligrams
Sodium	240 milligrams
Total Carbohydrates	77 grams
Dietary Fiber	2 grams
Sugars	60 grams
Protein	8 grams

Disclaimer

Nutritional values are estimates based on standard ingredient data. Actual nutritional content may vary depending on specific brands used and individual preparation methods.