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Italian Cream Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/italian-cream-cake-recipe-2/