Italian Cream Cake is a decadent masterpiece that combines rich, velvety textures with a symphony of flavors. Layers of moist, tender cake are infused with toasted pecans and coconut, creating a delightful crunch in every bite. The creamy, luscious frosting, made with cream cheese and butter, adds a tangy sweetness that perfectly balances the cake’s richness. In just 1 hour and 15 minutes, you can create this show-stopping dessert that’s as beautiful as it is delicious.
This cake is a celebration of indulgence, offering a harmonious blend of nutty, sweet, and creamy notes. Each slice is a sensory delight, with the soft crumb of the cake contrasting the smooth frosting and the subtle crunch of pecans. Whether for a special occasion or a cozy treat, this Italian Cream Cake promises to impress and satisfy. Its 12 generous servings make it perfect for sharing, ensuring everyone gets a taste of this irresistible dessert.
Ingredients for Italian Cream Cake
- For the Cake:
- 2 ⅔ cups (333 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 12 Tablespoons (170 g) unsalted butter, softened and cut into 12 pieces
- 1 ½ cups (354 ml) buttermilk (room temperature preferred)
- 2 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup (120 g) sweetened shredded coconut
- 1 cup (113 g) coarsely chopped pecans
- For the Frosting:
- 1 cup (226 g) unsalted butter, softened
- 16 oz (453 g) cream cheese, softened
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon table salt
- 8 cups (1000 g) powdered sugar
- For Decorating (Optional):
- ½ cup (60 g) pecan halves, finely chopped
- ½ cup (40 g) toasted coconut, finely chopped
Step-by-Step Instructions
- Prepare the Cake: Preheat oven to 350°F (175°C). Thoroughly grease and flour three 8” (20 cm) round cake pans. For extra insurance against sticking, line the bottoms with parchment paper.
- Mix Dry Ingredients: In a large mixing bowl (or stand mixer), combine flour, sugar, baking powder, baking soda, and salt. Stir until completely combined.
- Add Butter: With the mixer on medium speed, add butter one piece at a time, mixing until fully incorporated after each addition. The mixture will look sandy once all the butter is added.
- Combine Wet Ingredients: In a large measuring cup, whisk together buttermilk, eggs, vanilla extract, and almond extract.
- Mix Batter: With the mixer on low speed, slowly drizzle the buttermilk mixture into the batter until fully combined. Pause to scrape down the sides and bottom of the bowl as needed.
- Fold in Coconut and Pecans: Use a spatula to gently stir in the shredded coconut and chopped pecans until evenly distributed.
- Bake: Evenly divide the batter into the prepared pans. Bake on the center rack for 30 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
- Cool: Let the cakes cool in their pans for 10-15 minutes. Then, run a knife around the edges to loosen and invert each layer onto a cooling rack to cool completely.
- Make the Frosting: In a large mixing bowl, beat softened butter and cream cheese on low speed until creamy and well-combined. Add vanilla extract, almond extract, and salt, and mix until incorporated. Gradually add powdered sugar, scraping the bowl as needed, until the frosting is smooth and creamy.
- Assemble the Cake: Level the cakes if needed. Place one layer on a serving platter and spread a thick, even layer of frosting on top. Repeat with the remaining layers. Apply a thin crumb coat around the entire cake, then refrigerate for 15 minutes.
- Frost and Decorate: Remove the cake from the fridge and spread an even layer of frosting over the entire cake. Pipe decorative swirls on top using a piping tip (e.g., Ateco 846). If desired, press a mixture of finely chopped pecans and toasted coconut halfway up the sides of the cake and sprinkle lightly on top of the swirls.
Perfect Pairings: Serving Suggestions
Italian Cream Cake is a showstopper on its own, but pairing it with a cup of freshly brewed coffee or a glass of sweet dessert wine like Moscato can elevate the experience. For a refreshing contrast, serve with a side of fresh berries or a dollop of whipped cream. It’s also a great dessert for special occasions like birthdays or holidays!
Keep It Fresh: Storage Tips
Store your Italian Cream Cake in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. If you’d like to freeze it, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving.
Mix It Up: Recipe Variations
Want to put a twist on this classic? Try swapping the pecans for walnuts or almonds for a different nutty flavor. For a tropical vibe, use unsweetened shredded coconut and add a hint of pineapple extract to the batter. If you’re not a fan of cream cheese frosting, a classic buttercream or whipped cream frosting works beautifully too.
Time-Saving Hacks
Short on time? Use pre-chopped pecans and shredded coconut to skip a step. If you don’t have buttermilk, make your own by adding 1 ½ tablespoons of lemon juice or vinegar to 1 ½ cups of milk and letting it sit for 5 minutes. You can also bake the cake layers a day ahead and frost them the next day for a stress-free assembly.
Essential Equipment Tips
For best results, use a stand mixer or hand mixer to ensure the batter and frosting are smooth and well-combined. A cake turntable makes frosting the cake much easier, and an offset spatula helps create a professional-looking finish. Don’t forget parchment paper for the cake pans to prevent sticking!
Italian Cream Cake
Ingredients
For Cake
- 2 ⅔ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 12 Tablespoons unsalted butter softened and cut into 12 pieces
- 1 ½ cups buttermilk room temperature preferred
- 2 large eggs room temperature preferred
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup sweetened shredded coconut
- 1 cup coarsely chopped pecans
Frosting
- 1 cup unsalted butter softened
- 16 oz cream cheese softened
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon table salt
- 8 cups powdered sugar
For decorating, optional
- ½ cup pecan halves finely chopped
- ½ cup toasted coconut finely chopped
Instructions
- Preheat oven to 350F (175C) and thoroughly grease and flour three 8” (20cm) round cake pans (additionally I like to line the bottoms of each pan with a round of parchment paper to prevent sticking).
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment) and stir until completely combined.
- With mixer on medium-speed, add butter, one piece at a time, stirring until completely combined after each addition and before adding the next piece. Continue until all butter has been added. Mixture will be sandy once all butter is incorporated.
- In a large measuring cup, whisk together buttermilk, eggs, and vanilla and almond extract.
- With mixer on low-speed, slowly drizzle buttermilk mixture into the batter until completely incorporated. Pause periodically to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are completely combined.
- Use a spatula to stir in coconut and pecans until completely combined.
- Evenly divide batter into prepared baking pans and transfer to the center rack of 350F (175C) preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (see note if your oven does not fit all three pans at once, or if you do not have three pans!).
- Allow cakes to cool in their pans for 10-15 minutes, then run a knife around the edge to loosen cake from the pan and invert each layer onto a cooling rack to cool completely before decorating. While cakes cool, prepare the frosting.
- In a large mixing bowl using an electric mixer (or in a stand mixer fitted with the paddle attachment) combine butter and cream cheese and beat on low-speed until creamy and well-combined.
- Add vanilla extract, almond extract and salt and stir to combine.
- With mixer on low-speed, gradually add powdered sugar until all has been added. Scrape sides and bottom of bowl and stir again. Frosting should be smooth and creamy.
- Level cakes if desired/necessary. Place one cake on serving platter and spread a thick, even layer of frosting over the top. Repeat with the next two layers. Smooth a thin layer of frosting evenly around the entire cake to catch the crumbs then place the cake in the refrigerator for 15 minutes (this is your “crumb coat”, it will ensure your outer layer of frosting remains pristine.
- Remove cake from refrigerator and spread an even layer of frosting over the entire cake. Use remaining frosting to pipe decorative swirls on top of the cake (I used the Ateco 846 piping tip).
- If desired, immediately after frosting the cake, mix together finely chopped pecans and toasted coconut and press halfway up the side of the cake. Dust the top of each swirl with a light sprinkling of pecan/coconut mixture.