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–+ servings
Italian Cream Cake

Irresistible Italian Cream Cake for Your Next Celebration

This Italian Cream Cake is a moist and flavorful dessert, perfect for any celebration, featuring toasted coconut and pecans.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian, Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups All-Purpose Flour Use gluten-free flour for a gluten-free option.
  • 1 tsp Baking Soda Essential leavening agent.
  • 1 tsp Baking Powder Essential leavening agent.
  • 1 cup Salted Butter Can use unsalted with added salt.
  • 1 cup Granulated Sugar Essential for moisture.
  • 1 cup Light Brown Sugar Can replace with more granulated sugar.
  • 1 tsp Vanilla Extract For aromatic depth.
  • 1 tsp Almond Extract Use only vanilla if almond is not available.
  • 5 large Eggs Bind ingredients together.
  • 1 cup Whole Buttermilk Can substitute with milk and vinegar.
  • 1 cup Sweetened Flaked Coconut Adjust sugar for unsweetened coconut.
  • 1 cup Pecan Pieces (toasted) Can be replaced with walnuts or almonds.
For the Frosting
  • 8 oz Cream Cheese Main ingredient for frosting.
  • 0.5 cup Salted Butter Softened for mixing.
  • 4 cups Powdered Sugar Essential for frosting texture.
  • 1 tsp Vanilla Extract For flavor.
  • 1 tsp Almond Extract For flavor.

Equipment

  • Electric mixer
  • 9-inch Round Cake Pans
  • Mixing bowls
  • Spatula
  • wire rack

Method
 

Step-by-Step Instructions for Italian Cream Cake
  1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
  2. Whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and 1 teaspoon of baking powder.
  3. Cream together 1 cup of salted butter, 1 cup of granulated sugar, and 1 cup of light brown sugar using an electric mixer.
  4. Add 5 eggs one at a time to the creamed mixture, mixing until fully combined.
  5. Gradually mix in the dry ingredients alternating with 1 cup of whole buttermilk.
  6. Fold in 1 cup of sweetened flaked coconut and 1 cup of toasted pecan pieces.
  7. Divide the batter among the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  9. Beat 8 ounces of cream cheese and ½ cup of softened butter until fluffy, gradually adding powdered sugar and extracts until smooth.
  10. Assemble the cake by layering frosting between the cooled layers and on the outside of the cake, garnishing with toasted coconut and pecans.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 600IUCalcium: 60mgIron: 1mg

Notes

Ensure room temperature ingredients for fluffier texture. Store in the fridge for freshness up to 5 days.

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