Italian Cream Cake Recipe

Introduction

Italian Cream Cake is a moist, flavorful dessert featuring tender layers studded with coconut and toasted pecans. Topped with a rich cream cheese frosting and more toasted nuts, this cake is perfect for celebrations or any time you crave a special treat.

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 lbs powdered sugar
• Reserved toasted coconut
• Reserved toasted pecans (1/2 cup)

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 light and creamy, about 3-4 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition.
5. Step 5: Alternately add the sifted flour mixture and buttermilk to the butter mixture, beginning and ending with the flour. Increase mixer speed and beat until fully combined.
6. Step 6: Fold in half of the flaked coconut and 1 cup of the toasted pecans by hand until evenly distributed. Divide 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. Cool completely in the pans on a wire rack.
8. Step 8: For the frosting, beat the cream cheese and butter on medium-high speed until light and fluffy. Add vanilla and almond extracts, then gradually beat in the powdered sugar until smooth and creamy.
9. Step 9: To assemble, place one cake layer on a serving plate lined with strips of wax or parchment paper around the edge.
10. Step 10: Spread frosting over the first layer, then sprinkle with reserved toasted pecan pieces. Repeat with remaining layers.
11. Step 11: Frost the top and sides of the cake. Press toasted coconut onto the sides and decorate the top with remaining chopped pecans.
12. Step 12: Store the cake chilled until ready to serve.
13. Step 13: To toast pecans, spread nuts evenly on a baking sheet and roast at 350°F for 6-8 minutes until lightly golden and fragrant. Cool before using.

Tips & Variations

• Use fresh coconut flakes if possible for best flavor; toast them lightly before pressing onto the cake sides.
• For a dairy-free version, substitute buttermilk with a plant-based milk mixed with a tablespoon of lemon juice.
• Ensure the cream cheese and butter are fully softened to avoid lumps in the frosting.
• To avoid mess when frosting, chill the cake layers for 30 minutes before assembling.

Storage

Store Italian Cream Cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best flavor and texture. Leftovers can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator and then bring to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the frosting up to 2 days in advance. Keep them refrigerated and assemble just before serving for the freshest taste.

How do I prevent the frosting from becoming too soft?

Make sure the cream cheese and butter are well chilled before frosting. Refrigerate the assembled cake to keep the frosting firm, especially in warm environments.

Italian Cream Cake Recipe

Print Recipe

★★★★★

4.5 from 105 reviews

This classic Italian Cream Cake is a moist, flavorful layered cake featuring toasted pecans and coconut folded into a tender buttermilk batter. The cake is frosted with a rich and creamy cream cheese frosting and decorated with toasted coconut and pecans for a delightful texture and nutty sweetness. Perfect for special occasions or as a decadent dessert to enjoy any time.

• Author: Toney
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 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 sweetened flaked coconut, divided
• 1 1/2 cups pecan pieces, toasted and divided

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. Prepare pans: Preheat oven to 350°F. Butter and flour three 9-inch round cake pans or spray with baking spray; set aside.
2. Sift dry ingredients: In a medium bowl, sift together flour, baking soda, and baking powder with a whisk; set aside.
3. Cream butter and sugars: Using an electric mixer, beat softened salted butter, granulated sugar, brown sugar, vanilla extract, and almond extract in a large bowl until creamy and light beige, about 3-4 minutes.
4. Add eggs: Add eggs one at a time, beating well after each addition to fully incorporate.
5. Combine wet and dry: Alternately add sifted flour mixture and buttermilk to the butter mixture, starting and ending with flour. Increase mixer speed and beat until fully combined.
6. Fold in coconut and pecans: Gently fold in half of the flaked coconut and 1 cup toasted pecans by hand until evenly distributed. Divide batter evenly among prepared pans.
7. Bake: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool cakes completely in pans on wire racks.
8. Make frosting: Beat cream cheese and unsalted butter on medium-high speed until light, fluffy, and pale yellow. Add vanilla and almond extracts and mix. Gradually add powdered sugar on low speed and beat until smooth and creamy.
9. Assemble cake: Place wax or parchment paper strips around edge of cake plate. Center one cake layer on plate.
10. Layer and frost: Frost each layer, sprinkling with reserved toasted pecans between layers. Add the final layer and frost top and sides of cake.
11. Decorate: Press toasted coconut onto sides of the cake and decorate top with remaining pecans.
12. Chill: Store cake chilled until serving.
13. Toast pecans: Spread pecans in a single layer on a baking sheet and roast in 350°F oven for 6-8 minutes until lightly golden and fragrant. Cool completely before use.

Notes

• To toast coconut, spread evenly on a baking sheet and bake at 350°F, stirring occasionally, until golden brown and fragrant, usually about 5-7 minutes. Watch closely to prevent burning.
• Ensure all dairy ingredients (butter, cream cheese) are at room temperature for smooth batter and frosting.
• Use parchment strips on cake pans to help with easy removal if desired.
• The cake freezes well; wrap tightly after assembling and freeze for up to 2 months.
• For best flavor, allow the cake to rest overnight refrigerated before serving to let flavors meld.

Keywords: Italian cream cake, cream cheese frosting, coconut cake, pecan cake, layered cake, holiday dessert