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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.

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 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

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