Italian Cream Cake Recipe

Introduction

Italian Cream Cake is a rich, moist dessert filled with toasted pecans and coconut. Its creamy frosting and tender crumb make it a family favorite perfect for celebrations or any sweet craving.

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 toasted pecan pieces (divided)
• For the frosting:
• 2 (8 oz) blocks cream cheese, softened
• 1 cup unsalted butter, softened
• 2 lbs 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 them 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, cream the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract using an electric mixer 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. Beat on higher speed until fully combined.
6. Step 6: Gently fold in half of the coconut and 1 cup of the 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 in the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
8. Step 8: For the frosting, beat the cream cheese and unsalted butter on medium-high speed until light and fluffy. Add vanilla and almond extracts and mix well. Gradually add powdered sugar on low speed until smooth and creamy.
9. Step 9: To assemble, place a strip of wax or parchment paper around the edge of the cake plate. Place the first cake layer in the center.
10. Step 10: Frost each layer and sprinkle with reserved toasted pecans. Add the final layer, then frost the top and sides.
11. Step 11: Press toasted coconut onto the sides of the cake. Decorate the top with remaining chopped pecans as desired.
12. Step 12: Chill the cake until ready to serve.
13. Step 13: To toast pecans, spread them in a single layer on a baking sheet and roast at 350°F for 6-8 minutes until golden and fragrant.

Tips & Variations

• For extra flavor, try adding a teaspoon of coconut extract to the batter.
• Use full-fat cream cheese and butter for the richest frosting.
• Make sure to toast the coconut and pecans separately to enhance their texture and flavor.
• Substitute pecans with walnuts if preferred.
• Chill the cake before serving to allow the frosting to set perfectly.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. Leftovers can be wrapped tightly and frozen 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 use regular milk instead of buttermilk?

While regular milk can be used, adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes works as a good buttermilk substitute.

How do I prevent the cake from drying out?

Be careful not to overbake the cake and always let it cool completely before frosting. Storing it covered in the refrigerator also helps retain moisture.

Italian Cream Cake Recipe

Print Recipe

★★★★★

4.7 from 75 reviews

This classic Italian Cream Cake is a moist, flavorful dessert featuring a tender crumb loaded with toasted pecans and sweetened coconut, layered with a rich, creamy cream cheese frosting. Perfect for special occasions or whenever you crave a deliciously indulgent cake with a nutty and tropical twist.

• Author: Dylan
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12–15 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 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. Prepare the pans: Preheat the 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, whisk together the flour, baking soda, and baking powder. Set aside.
3. Cream butter and sugars: In a large bowl, use an electric mixer to cream softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract until light, creamy, and pale beige, about 3–4 minutes.
4. Add eggs: Add the eggs one at a time, beating well after each addition for a smooth mixture.
5. Combine flour and buttermilk: Alternately add the sifted flour mixture and buttermilk to the batter, beginning and ending with the flour. Beat on high speed until fully combined and smooth.
6. Fold in coconut and pecans: By hand, fold in half of the flaked coconut and 1 cup of toasted pecans until evenly distributed.
7. Divide and bake: Divide batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Cool completely on wire racks.
8. Make frosting: Using an electric mixer on medium-high speed, cream together cream cheese and unsalted butter until fluffy and pale yellow. Add vanilla and almond extracts, then gradually beat in powdered sugar on low speed until smooth and creamy.
9. Assemble cake: Place wax or parchment paper around the edge of your cake plate. Position one layer on the platter and frost the top, sprinkling with reserved toasted pecans. Repeat with next layer.
10. Final layer and frosting: Add the last layer and frost the top and sides of the cake evenly.
11. Decorate: Press the toasted coconut onto the sides of the cake. Decorate the top with remaining toasted pecans as desired.
12. Chill: Store the cake chilled until serving to allow flavors to meld.
13. Toast pecans: Spread pecans in a single layer on a baking sheet and roast in a 350°F oven for 6-8 minutes until lightly golden and fragrant. Use some for mixing into batter and some for garnishing.

Notes

• Be sure to cool the cakes completely before frosting to prevent the frosting from melting.
• When toasting coconut and pecans, watch carefully to avoid burning as nuts and coconut can brown quickly.
• Use full-fat cream cheese and butter for best flavor and texture in the frosting.
• The almond extract adds a subtle nutty flavor that complements the pecans and coconut perfectly.
• Store leftovers covered in the refrigerator to maintain freshness.

Keywords: Italian Cream Cake, coconut cake, pecan cake, cream cheese frosting, holiday cake, layered cake, nutty cake