Italian Cream Cake

Italian Cream Cake

It’s time for cake!

My sweet friend Robyn Stone’s first cookbook releases tomorrow and I’m super excited to bake and share something from it with you. I chose her Italian Cream Cake after I saw it featured on QVC’s In the Kitchen with David when she was on the show. This was also her wedding cake, so I knew it had to be delicious. And, oh my gosh – it’s so good.

Add a Pinch Cookbook

Robyn’s book goes by the same name as her blog, Add a Pinch, so if you’re looking for a mix of sweet, savory and southern dishes, you should totally check her out.

Plus, look at that cover, so pretty and at the same time the most vegetables you’ll likely ever see on my blog. Ha!

The Add A Pinch Cookbook releases March 28th and it’s full of delicious recipes I want to devour including Pimento Cheese Biscuits, Fried Green Tomato Caprese Stacks, Buttermilk Fried Chicken, Citrus Shrimp, and Sausage and Grits Casserole. The recipes are categorized by 10 ingredients or less, 30 minutes or less, freezer friendly and slow cooker favorites. Pretty handy.

Add a Pinch Desserts

Plus, look at these desserts: Strawberry Shortcakes with Sweet Cream Cheese Biscuits, Buttermilk Praline Cheesecake (YES!), Georgia Peach Crisp, Cream Cheese Pound Cake, German Chocolate Cake, and Lemon Meringue Pie. Oh my!

Cream Cheese Pecan Frosting

Okay, back to cake. Let’s make one.

Cake Batter

Making this cake batter is super satisfying. I love how thick and luscious it is after creaming the butter and sugar, adding 5 egg yolks and then mixing in the flour and baking soda.

Coconut and Pecans

But it’s also chocked full of coconut and chopped pecans.

Mixing Batter

After mixing in the add-ins, fold in five whipped egg whites and spread that magic into three 8-inch cake pans and bake away.

Stacking Cakes

Assemble the cooled cake, spreading the top of each layer with pecan cream cheese frosting as you stack them. Then cover the sides with more frosting and even everything out.

Italian Cream Cake

Note: Before mixing chopped pecans in all of my frosting, I set some off to the side to pipe on top of the cake. I also added some extra chopped pecans around the base of the cake…

Layer Cake

… and a ring of pecans on the top. But you can certainly just frost the entire cake with the pecan cream cheese frosting and forget all about fancying it up.

Cake Slice

That way you can get right to enjoying a nice big bite. : )

Italian Cream Cake
Yield: One 3-tiered, 8-inch layer cake

Italian Cream Cake

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes



  • Baking spray
  • 5 large eggs, separated
  • 16 tablespoons (2 sticks) salted butter, at room temperature
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened flaked coconut
  • 1 cup chopped pecans


  • 16 tablespoons (2 sticks) salted butter, at room temperature
  • 2 (8-ounce) packages cream cheese, at room temperature
  • 4 cups confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


  1. Preheat the oven to 350°F. Prepare three 8-inch cake pans by spraying with baking spray or buttering and lightly flouring them.
  2. For the cake: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the egg whites until they hold a stiff peak, about 7 minutes.
  3. In a clean bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter and sugar at medium speed until light and fluffy, about 5 minutes. Add the egg yolks one at a time, beating after each addition until combined.
  4. In a medium bowl, whisk together the flour and baking soda. Alternate adding the flour mixture and the buttermilk to the butter and sugar mixture, beating after each addition until just blended. Stir in the vanilla, coconut, and pecans. Fold in the whipped egg whites. Divide the batter among the prepared pans.
  5. Bake until the center of the cake springs back to the touch and a wooden toothpick inserted in the center comes out clean, about 30 minutes. Let the cakes cool for 10 minutes. Turn the cakes out of the pans onto wire racks and let cool before frosting.
  6. For the frosting: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the butter and cream cheese at medium speed until light and fluffy, about 5 minutes. Add the sugar, 1 cup at a time, beating at the highest speed for about 10 seconds after each addition. Stir in the vanilla and nuts.
  7. Spread the frosting over the top of one of the cooled cake layers. Add a second cake layer and spread with frosting. Top with the remaining cake layer and frost the top and sides of the cake. Because of the cream cheese in the frosting, this cake needs to be refrigerated.


Shared with permission from the Add A Pinch Cookbook by Robyn Stone, Copyright © 2017


And hugs and huge congrats to you Robyn, you deserve it!

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23 comments on “Italian Cream Cake”

  1. Well you sold me. We are always looking for something where we can use up some of our pecans! I agree with you… I bet this is a winner! It looks absolutely delicious in your pics. Well done. I might have to give it a go.

  2. We looove this cake! I just reduced the amount of confectioners’ sugar to 1 cup.

  3. Looks so delicious OMG

  4. Hi, I was wondering if this was possible to put in 3 9-inch pans or if i should just divide it between 2 9-inch pans instead? Anyone have any insight? :)

  5. This looks amazing!! I’m looking for an Italian cream cake that can be used in a 4 tier cake. You mentioned this was her wedding cake, does that mean it’s stable enough to stack? 

    • I was also wondering if this could be used as the bottom layer of a 4 tier wedding cake. The cake will be a naked cake, so it won’t be weighted down with a lot of icing.
      thank you,


      • Hello. I’m a late arrival to this blog but I was wondering if you recall how the 4 tier wedding cake worked with the italian cream cake. What kind of icing did you use? I’m in Texas and I’m afraid the standard icing would be a huge mistake and was thinking of using buttercream instead. Thank you!

  6. Would this work in a bundt pan?

  7. Made this last weekend and divided it in half because there are only 3 of us. It was so delicious! I left out the coconut because I’m not much for coconut, but it was still amazing- and SO pretty! Wanted to thank you for sharing, we’ll definitely be making this one again!

  8. I would like to make these as cupcakes!!???

  9. very nice & awsome

  10. omg that cake and all those other photos look amazing! I want to try every single one of them!!!!

  11. Looks delicious!!!! As always, your pictures and presentation are always impeccable. :)

  12. Robyn Stone’s did very well in this book, it’s just epic the recipes!

  13. First, this cake. Oh my heart, it looks absolutely delicious. Second, that cook book! I am going to have to get a copy! Thank you for sharing and congrats to your friend!

  14. The plate is hilarious, and the photos of the cake have me salivating. So glad I popped in today.

  15. I love her recipes and have used a few.  Cannot wait to get my hands on this cookbook!

  16. OMG that plate in the bite picture is hysterical XD, and the cake looks delicious.

  17. Looks so good, I can taste it in my mind. I love the , does the booty good plates, where did you get them?

  18. Angie! You sweet, sweet friend!

    This cake is GORGEOUS – I always love to see the creative touch you add to everything you do!!!

    And your photos make me want to come to your house right now for a visit and a slice of cake!

    You will never know how much your support and kind words mean to me! I know you put a lot of love and care into baking, decorating and photographing this beautiful cake to share on your site and I truly appreciate you for it!

    I hope you enjoy the cookbook!

    Thank you so very, very much!

    Robyn xo

  19. OMG that looks seriously delicious and perfect!

  20. You took a classic and made it so pretty! Yummy.

  21. I can’t wait to try this. Thank you.

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