Italian Cream Cake Recipe

Introduction

Italian Cream Cake is a moist, flavorful dessert filled with coconut and toasted pecans, layered with creamy, smooth frosting. Its delicate hints of vanilla and almond make this cake a timeless favorite for celebrations or any special occasion.

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
• 2 (8 oz) blocks cream cheese, softened at room temperature
• 1 cup unsalted butter, softened
• 2 lb powdered sugar

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 with a whisk. Set aside.
3. Step 3: In a large bowl, use an electric mixer to cream 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: Alternate adding the sifted flour mixture and buttermilk to the bowl, beginning and ending with flour. Beat at increased speed until fully combined.
6. Step 6: Gently fold in half of the coconut and 1 cup of toasted pecans by hand until evenly distributed. Divide the batter evenly among the prepared pans.
7. Step 7: Bake for 25-30 minutes, or until a toothpick inserted into 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 unsalted butter on medium-high speed until light and fluffy. Add vanilla and almond extracts and combine.
9. Step 9: Reduce 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 parchment paper. Place one cake layer in the center.
11. Step 11: Spread frosting on the layer, and sprinkle with reserved toasted pecans. Add the second and third layers, frosting the sides and top of the cake.
12. Step 12: Press the toasted coconut onto the sides of the cake and decorate the top with remaining toasted pecans.
13. Step 13: Chill the cake until ready to serve.

Tips & Variations

• Toast pecans by spreading them on a baking sheet and roasting at 350°F for 6-8 minutes until golden and fragrant. Cool completely before using.
• For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a tablespoon of vinegar, and use vegan butter and cream cheese alternatives.
• Adding a splash of bourbon or rum to the frosting can enhance the flavor and complement the nuts and coconut beautifully.

Storage

Store the cake covered in the refrigerator for up to 5 days. Before serving, allow the cake to sit at room temperature for 20-30 minutes for the best flavor and texture. Leftover cake can be frozen for up to 3 months; wrap well in plastic wrap and aluminum foil. 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 desired. Consider adding extra pecans or substitute with finely chopped nuts or white chocolate chips to maintain texture.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid opening the oven door frequently to keep the temperature stable.

Italian Cream Cake Recipe

Print Recipe

★★★★★

4.4 from 119 reviews

This classic Italian Cream Cake is a moist, tender, and flavorful dessert that combines rich buttermilk batter with toasted pecans, sweet coconut, and a luscious cream cheese frosting. Perfect for celebrations and special occasions, this cake offers a delightful balance of nutty and creamy textures with a hint of almond and vanilla.

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

Ingredients

Scale 1x2x3x

Cake:

• 2 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup salted butter, softened
• 1 1/2 cup 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 cup pecan pieces, toasted (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 the oven to 350°F. Butter and flour three 9-inch round cake pans or spray them with baking spray. Set aside.
2. Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and baking powder with a whisk. Set aside.
3. Cream butter and sugars: In a large bowl, use an electric mixer to cream softened salted butter, granulated sugar, light brown sugar, vanilla extract, and almond extract until the mixture is light beige and fluffy, about 3 to 4 minutes.
4. Add eggs: Add the eggs one at a time, beating well after each addition to ensure thorough incorporation.
5. Combine flour and buttermilk: Alternately add the sifted flour mixture and the buttermilk to the batter, beginning and ending with the flour. Increase the mixer speed and beat until fully combined and smooth.
6. Fold in coconut and pecans: By hand, fold in half of the sweetened flaked coconut and 1 cup of the toasted pecan pieces, stirring gently until they are evenly distributed throughout the batter.
7. Divide and bake: Evenly divide the batter between the three prepared pans. Bake at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool completely in the pans on a wire rack.
8. Prepare frosting: In a large bowl, beat cream cheese and unsalted butter together on medium-high speed until light, fluffy, and pale yellow. Add vanilla and almond extracts. Gradually add powdered sugar on low speed and beat until the frosting is creamy and smooth.
9. Assemble cake: Place wax paper or parchment strips around the edge of your cake plate or platter to protect it. Center one cake layer on the plate.
10. Frost and layer: Spread frosting over the first layer and sprinkle with reserved toasted pecan pieces. Repeat with the second layer, then top with the third layer. Frost the top and sides of the entire cake evenly.
11. Decorate sides and top: Press the reserved toasted coconut onto the sides of the frosted cake. Decorate the top as desired with the remaining toasted pecans for an elegant finish.
12. Chill: Store the cake chilled until ready to serve to allow the flavors to meld and the frosting to set nicely.
13. Toast pecans: Spread pecan pieces in a single layer on a baking sheet. Roast in the 350°F oven for 6-8 minutes until lightly golden and fragrant. Cool completely before using in the cake.

Notes

• To toast coconut, spread flaked coconut evenly on a baking sheet and toast in a 350°F oven for about 5-7 minutes, stirring occasionally until golden and fragrant.
• Ensure butter and cream cheese are softened at room temperature for easy and smooth frosting preparation.
• Use wax paper around the cake plate edges when frosting to keep your serving area clean and prevent frosting smudges.
• For best results, chill the assembled cake for at least 2 hours before serving to enhance flavor and texture.
• This cake can be stored in an airtight container in the refrigerator for up to 4 days.

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