Italian Cream Cake Recipe

Introduction

Italian Cream Cake is a moist, flavorful dessert loaded with toasted pecans and coconut, layered with a rich cream cheese frosting. This classic cake offers a perfect balance of sweetness and texture, making it a favorite for special occasions or any time you want to impress.

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
• 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 the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract. Beat until creamy and light beige, about 3 to 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 creamed 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 toasted pecans by hand until evenly distributed. Divide the batter evenly between the prepared pans.
7. Step 7: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely in the pans on a wire rack.
8. Step 8: For the frosting, beat cream cheese and butter in a large bowl on medium-high speed until light and fluffy. Add vanilla and almond extracts and mix to combine.
9. Step 9: Gradually add powdered sugar with the mixer on low speed, then beat until creamy and smooth.
10. Step 10: Prepare your cake plate by lining the edges with wax paper or parchment. Place one cake layer in the center.
11. Step 11: Frost each cake layer, sprinkling with reserved toasted pecans in between. Add the final layer and frost the top and sides.
12. Step 12: Press toasted coconut onto the sides of the cake. Decorate the top with the remaining chopped 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 at 350°F for 6–8 minutes until lightly golden and fragrant. Cool completely before adding to the batter or decorating.

Tips & Variations

• Toast the coconut before using to enhance its flavor and add a slight crunch to the cake’s texture.
• For a dairy-free version, substitute butter and cream cheese with plant-based alternatives.
• Use homemade buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• Decorate the cake with additional coconut flakes or pecan halves for a more dramatic presentation.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature for 20–30 minutes before serving for best texture. Leftover cake slices can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be baked and frosted up to 2 days in advance. Keep it covered in the refrigerator until serving.

What can I use if I don’t have buttermilk?

You can easily make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Italian Cream Cake Recipe

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4.6 from 72 reviews

Italian Cream Cake is a rich, moist, and flavorful layered cake made with a blend of buttermilk, toasted pecans, and sweetened coconut. This classic Southern dessert is frosted with a luscious cream cheese and buttercream mixture, then decorated with toasted coconut and pecans for a perfect balance of texture and taste. Ideal for special occasions and celebrations.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American, Southern

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 coconut (toasted)
• 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 to ensure the pans are ready for the batter.
2. Sift dry ingredients: In a medium bowl, sift together the flour, baking soda, and baking powder using a whisk. Set this mixture aside for later incorporation to ensure even distribution of the leavening agents.
3. Cream butter and sugars: In a large bowl, use an electric mixer to cream together the softened salted butter, granulated sugar, light brown sugar, vanilla extract, and almond extract. Beat until the mixture is light beige in color and has a creamy texture, about 3-4 minutes, which helps create a fluffy cake texture.
4. Add eggs: Add the eggs one at a time, beating well after each addition to fully incorporate and achieve a smooth batter.
5. Combine wet and dry ingredients: Alternately add the sifted flour mixture and buttermilk to the butter mixture, starting and ending with the flour mixture. Beat on higher speed after all ingredients are added until fully combined to ensure a smooth batter.
6. Fold in coconut and pecans: Gently fold by hand half of the flaked coconut and 1 cup of toasted pecan pieces into the batter, mixing until evenly distributed. This adds texture and flavor to the cake.
7. Divide batter and bake: Evenly divide the batter into the prepared pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. This ensures the cake is fully baked.
8. Cool cakes: Let the cakes cool completely in their pans on a wire rack to prevent breaking or crumbling during frosting.
9. 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 the mixture is light, fluffy, and pale yellow, about several minutes. Add the vanilla and almond extracts and beat to combine. Gradually add the powdered sugar on low speed until the frosting is creamy and smooth.
10. Assemble cake – first layer: Place wax paper strips or parchment around the edge of the cake plate to catch excess frosting. Center one cake layer on the plate.
11. Frost and sprinkle layers: Spread frosting over the first layer, then sprinkle with some of the reserved toasted pecan pieces. Add the second layer and repeat, finishing with the final layer covered entirely with frosting on top and sides.
12. Decorate cake sides and top: Press the toasted coconut onto the sides of the cake. Decorate the top with the remaining chopped toasted pecans as desired.
13. Chill cake: Store the assembled cake chilled until ready to serve, which helps the frosting set and flavors meld.
14. Toast pecans (optional step): Spread pecan pieces in a single layer on a baking sheet and roast in a 350°F oven for 6-8 minutes until lightly golden and fragrant. Cool completely before using in the batter or as decoration.

Notes

• Use room temperature ingredients for better batter consistency and texture in the cake.
• To toast coconut, spread flaked coconut in a single layer on a baking sheet and bake it at 350°F for 5-7 minutes, stirring occasionally, until golden and fragrant.
• Line the cake plate with wax or parchment paper before frosting to keep the serving plate clean and make final presentation easier.
• This cake is best served chilled to allow the frosting to firm up and the flavors to blend beautifully.
• Make sure to cool the cake layers completely before frosting to prevent the frosting from melting.

Keywords: Italian Cream Cake, Coconut Cake, Cream Cheese Frosting, Layer Cake, Southern Dessert, Pecan Cake, Holiday Cake