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Italian Cream Cake Recipe

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★★★★★

4.6 from 85 reviews

This classic Italian Cream Cake is a moist, flavorful layer cake featuring toasted pecans and coconut folded into a tender vanilla-scented batter. It’s finished with a rich and creamy cream cheese frosting and topped with toasted coconut and pecans for added texture and flavor. Perfect for special occasions or any time you crave a traditional Southern-style dessert.

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 toasted coconut
  • 1/2 cup reserved toasted pecans

Instructions

  1. Prepare 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 together the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract. Beat until creamy and light beige in color, about 3-4 minutes.
  4. Add eggs: Add the eggs one at a time, beating well after each addition to incorporate fully.
  5. Combine dry and wet ingredients: Alternately add the sifted flour mixture and buttermilk to the bowl, beginning and ending with the flour mixture. After all is added, increase the mixer speed and beat until fully combined.
  6. Fold in coconut and pecans: By hand, fold in half of the flaked coconut and 1 cup of toasted pecan pieces until evenly distributed throughout the batter. Divide the batter evenly among the prepared pans.
  7. Bake the cakes: Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove and cool completely in the pans on a wire rack.
  8. Make frosting: In a large bowl, use an electric mixer on medium-high speed to cream together the cream cheese and unsalted butter until light, fluffy, and pale yellow in color. Add the vanilla and almond extracts and beat to combine. Gradually add the powdered sugar on low speed, beating until creamy and smooth.
  9. Assemble the cake: Place wax paper or parchment strips around the edge of your cake plate or platter to catch any stray frosting. Center one cake layer on the pedestal or plate.
  10. Frost layers: Spread frosting over the top of the first layer, then sprinkle with reserved toasted pecan pieces. Add the second cake layer and repeat frosting and pecans. Add the final layer and frost the top and sides of the entire cake.
  11. Decorate: Press toasted coconut onto the sides of the cake. Decorate the top with remaining chopped pecans as desired.
  12. Store and serve: Store the assembled cake chilled until ready to serve.
  13. Toast pecans: To toast pecans, spread them 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 garnish.

Notes

  • To toast coconut (if not pre-toasted), spread flaked coconut on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally until golden and fragrant.
  • Make sure to use room temperature ingredients (butter, cream cheese, eggs) for best texture and easy mixing.
  • Line the cake plate edges with parchment or wax paper before frosting to keep the serving platter clean.
  • For best flavor, toast pecans and coconut freshly before assembling.
  • This cake is best served chilled but brought to room temperature 15-20 minutes before serving for optimal softness.

Keywords: Italian Cream Cake, layered cake, cream cheese frosting, toasted pecans, coconut cake, classic southern cake

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