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Italian Cream Cake Recipe

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★★★★★

4.6 from 65 reviews

This classic Italian Cream Cake features moist layers studded with toasted pecans and sweet coconut, enveloped in a rich cream cheese frosting. Perfectly balanced with vanilla and almond extracts, this cake delivers a luscious texture and delightful nutty flavor, ideal for special occasions or dessert gatherings.

Ingredients

Scale

Cake:

  • 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

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 sweetened flaked coconut
  • 1/2 cup reserved toasted pecans

Instructions

  1. Prepare pans: Preheat 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 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 and creamy, about 3-4 minutes.
  4. Add eggs: Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
  5. Combine wet and dry: Alternately add sifted flour mixture and buttermilk to the butter mixture, beginning and ending with flour. After all additions, beat at high speed until fully combined.
  6. Fold in coconut and pecans: By hand, fold in half of the flaked coconut and 1 cup of toasted pecans until evenly distributed. Divide batter evenly into prepared pans.
  7. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool cakes completely in pans on wire racks.
  8. Prepare frosting: Using an electric mixer on medium-high, cream together cream cheese and butter until fluffy and pale yellow. Add vanilla and almond extracts, mixing well. Gradually add powdered sugar on low speed until smooth and creamy.
  9. Assemble cake: Place wax or parchment paper around edge of cake platter. Center one cake layer on the pedestal.
  10. Frost and layer: Spread frosting over layer, sprinkle reserved toasted pecan pieces evenly. Repeat with next layer and top with final layer. Frost top and sides of the cake.
  11. Decorate: Press toasted coconut onto the sides of the cake. Decorate the top with remaining chopped pecans.
  12. Chill: Store the assembled cake chilled until serving.
  13. Toast pecans: Spread pecans in a single layer on a baking sheet and roast at 350°F for 6-8 minutes until lightly golden and fragrant. Cool completely before use.

Notes

  • To toast coconut for decorating, spread flaked coconut evenly on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally until golden and aromatic.
  • Butter and flour cake pans to prevent sticking and ensure cakes release easily.
  • For best results, allow cakes to cool completely before frosting to avoid melting the cream cheese frosting.
  • Use room temperature ingredients, especially butter, cream cheese, and eggs, for smoother batter and frosting.

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

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