Italian Cream Cake Recipe

Introduction

Italian Cream Cake is a rich, moist dessert filled with toasted pecans and coconut, layered with creamy frosting. This classic Southern treat combines delicate flavors and textures that are sure to impress at any gathering.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup salted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 5 large eggs
• 1 cup whole buttermilk
• 14 oz sweetened flaked coconut (divided)
• 1 1/2 cups pecan pieces, toasted and divided
• For the frosting:
• 2 (8 oz) blocks cream cheese, softened
• 1 cup unsalted butter, softened
• 2 lb powdered sugar
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• Reserved toasted coconut
• 1/2 cup reserved toasted pecans

Instructions

1. Step 1: Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans or spray with baking spray. Set aside.
2. Step 2: In a medium bowl, sift together the flour, baking soda, and baking powder using a whisk. Set aside.
3. Step 3: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract until creamy and light beige, about 3-4 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition.
5. Step 5: Add the sifted flour mixture alternately with the buttermilk to the batter, beginning and ending with the flour. Increase the mixer speed and beat until fully combined.
6. Step 6: Fold in half of the flaked coconut and 1 cup of toasted pecans by hand, mixing until evenly distributed. Divide the batter evenly among the prepared pans.
7. Step 7: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely in the pans on a wire rack.
8. Step 8: For the frosting, beat cream cheese and butter together on medium-high speed until light, fluffy, and pale yellow. Add vanilla and almond extracts and mix to combine.
9. Step 9: Lower mixer speed and gradually add powdered sugar, beating until creamy and smooth.
10. Step 10: To assemble, line the edge of your cake plate with wax or parchment paper. Place one cake layer in the center, frost it, and sprinkle with reserved toasted pecan pieces.
11. Step 11: Repeat with the second layer. Add the final layer, then frost the top and sides of the entire cake.
12. Step 12: Press toasted coconut onto the sides of the cake and decorate the top with remaining toasted pecans as desired.
13. Step 13: Store the cake chilled until ready to serve.
14. Step 14 (Toasting Pecans): Spread pecans in a single layer on a baking sheet. Roast in a 350°F oven for 6-8 minutes until lightly golden and fragrant. Cool completely before using.

Tips & Variations

• For extra flavor, lightly toast the coconut before adding it to the batter and toasting the cake sides.
• Substitute buttermilk with plain yogurt thinned with a little milk if needed.
• Use chopped walnuts instead of pecans for a different taste.
• Ensure eggs and butter are at room temperature for a smoother batter.

Storage

Store Italian Cream Cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be frozen, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without coconut?

Yes, you can omit the coconut if you prefer, though it adds a signature texture and flavor. Consider adding extra pecans or chopped nuts as a substitute.

How do I prevent the frosting from being too sweet?

Use full-fat cream cheese and unsalted butter to balance the powdered sugar. You can also reduce the powdered sugar slightly, but this may affect frosting consistency.

Italian Cream Cake Recipe

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4.8 from 88 reviews

This classic Italian Cream Cake is a rich, moist layered cake filled with toasted pecans and sweet coconut, wrapped in a smooth cream cheese frosting. Perfect for celebrations or any special occasion, this cake combines the warm flavors of almond and vanilla extracts with the delightful textures of toasted coconut and pecans.

• Author: Marco
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Cake:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup salted butter, softened
• 1 1/2 cups granulated sugar
• 1/2 cup light brown sugar
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• 5 large eggs
• 1 cup whole buttermilk
• 14 oz package sweetened flaked coconut, divided
• 1 1/2 cups pecan pieces, toasted and divided

Frosting:

• 2 (8 oz) blocks cream cheese, softened at room temperature
• 1 cup unsalted butter, softened
• 2 lb powdered sugar
• 2 tsp vanilla extract
• 1/2 tsp almond extract
• Reserved toasted coconut
• 1/2 cup reserved toasted pecans

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Butter and flour three 9-inch round cake pans or spray them with baking spray to prevent sticking. Set the prepared pans aside.
2. Sift Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder until combined. This ensures even distribution of leavening agents.
3. Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened salted butter with granulated sugar, light brown sugar, vanilla extract, and almond extract. Beat the mixture for about 3-4 minutes until it becomes light, fluffy, and pale beige in color.
4. Add Eggs: Add the eggs one at a time to the creamed butter and sugar mixture. Beat well after each addition to incorporate fully and maintain a smooth batter.
5. Combine Dry and Wet Ingredients: Alternately add the sifted flour mixture and whole buttermilk to the bowl, beginning and ending with the flour mixture. Once all ingredients are combined, increase mixer speed and beat until smooth and fully incorporated.
6. Fold in Coconut and Pecans: Gently fold by hand half of the sweetened flaked coconut and 1 cup of the toasted pecan pieces into the batter, distributing evenly without overmixing.
7. Divide and Bake: Pour and evenly divide the batter among the three prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes emerges clean. Allow cakes to cool completely in the pans set on wire racks.
8. Prepare Frosting: In a large bowl, use an electric mixer on medium-high speed to cream together the softened cream cheese and unsalted butter until light, fluffy, and pale yellow. Add vanilla and almond extracts, then gradually beat in the powdered sugar on low speed until frosting is smooth and creamy.
9. Assemble Cake Layers: Place strips of wax or parchment paper around the edge of your cake plate to catch excess frosting. Center one cake layer on the pedestal or serving plate, frost the top, then sprinkle with reserved toasted pecan pieces. Repeat with the second layer.
10. Final Layer and Frosting: Add the third cake layer on top. Frost the entire top and sides of the layered cake evenly with the cream cheese frosting.
11. Decorate Sides and Top: Press the reserved toasted sweetened flaked coconut onto the sides of the cake. Decorate the top with the remaining toasted pecans to your liking.
12. Chill: Store the completed cake chilled until ready to serve for best texture and flavor.
13. Toast Pecans: To toast pecans, spread them in a single layer on a baking sheet. Roast in a preheated 350°F oven for 6-8 minutes until lightly golden and fragrant. Cool completely before use.

Notes

• Ensure butter and cream cheese are softened at room temperature for smooth frosting.
• You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if unavailable.
• Use fresh coconut flakes for best flavor; toast the coconut alongside pecans if desired for enhanced aroma.
• Allow the cake to cool completely before frosting to prevent melting the frosting.
• Store the cake covered in the refrigerator and consume within 3-4 days for optimal freshness.

Keywords: Italian Cream Cake, Cream Cheese Frosting, Layer Cake, Coconut Cake, Pecan Cake, Celebration Cake