Italian Cream Cake is a luscious Southern classic that combines a moist, buttery cake with a rich cream cheese frosting. Enhanced with shredded coconut and pecans, this dessert offers a delightful blend of textures and flavors. Each bite delivers a perfect harmony of sweetness, nuttiness, and creaminess, making it a crowd-pleaser for any occasion.
This multi-layered cake is not only stunning to behold but also incredibly satisfying to eat. Whether it’s for a birthday, holiday gathering, or simply to treat yourself, this Italian Cream Cake is sure to impress both in taste and presentation.
Why You’ll Love This Recipe
• Rich and Flavorful: Packed with coconut, pecans, and cream cheese frosting for a burst of flavor.
• Elegant Presentation: A beautiful multi-layered cake that’s perfect for special occasions.
• Customizable: Add more decorations or adjust flavors to suit your preference.
Ingredients
For the Cake:
• 2 ⅔ cups (333 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp table salt
• 12 tbsp (170 g) unsalted butter, softened and cut into 12 pieces
• 1 ½ cups (354 ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ tsp 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 tsp vanilla extract
• ½ tsp almond extract
• ¼ tsp table salt
• 8 cups (1000 g) powdered sugar
For Decoration (Optional):
• ½ cup (60 g) pecan halves, finely chopped
• ½ cup (40 g) toasted coconut, finely chopped
Instructions
Step 1: Preheat and Prepare Pans
1. Preheat your oven to 350°F (175°C).
2. Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 2: Make the Cake Batter
1. In a large bowl or stand mixer, combine flour, sugar, baking powder, baking soda, and salt. Stir until well mixed.
2. With the mixer on medium speed, add softened butter one piece at a time, mixing until the batter resembles sandy crumbs.
3. In a separate bowl, whisk together buttermilk, eggs, vanilla extract, and almond extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until fully incorporated. Scrape down the sides and bottom of the bowl as needed.
5. Fold in shredded coconut and chopped pecans using a spatula.
Step 3: Bake the Cakes
1. Divide the batter evenly among the prepared pans.
2. Bake on the center rack for 30 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
3. Cool the cakes in their pans for 10–15 minutes, then run a knife around the edges and invert onto a cooling rack. Let cool completely before frosting.
Step 4: Prepare the Frosting
1. Beat softened butter and cream cheese in a large mixing bowl until creamy and smooth.
2. Add vanilla extract, almond extract, and salt, then mix to combine.
3. Gradually add powdered sugar on low speed until fully incorporated. Scrape down the bowl and mix again until the frosting is smooth and creamy.
Step 5: Assemble the Cake
1. Level the cake layers if necessary. Place one layer on a serving platter and spread a thick, even layer of frosting on top. Repeat with the second and third layers.
2. Apply a thin crumb coat of frosting around the entire cake and refrigerate for 15 minutes.
3. Remove the cake from the refrigerator and frost the outside evenly. Use the remaining frosting to pipe decorative swirls on top (optional).
Step 6: Decorate the Cake
1. Mix finely chopped pecans and toasted coconut. Press the mixture halfway up the sides of the cake for decoration.
2. Sprinkle the tops of the swirls lightly with the pecan-coconut mixture for an elegant finish.
Tips
• Room Temperature Ingredients: Ensure all wet ingredients are at room temperature for a smoother batter and frosting.
• Parchment Paper: Line the pans with parchment for easier removal and perfect layers.
• Even Layers: Use a scale to divide the batter evenly among pans for uniform layers.
• Make Ahead: Bake the cakes and prepare the frosting a day ahead. Assemble and frost the cake on the day of serving.
Storage Options
• Refrigerator: Store the assembled cake in the refrigerator for up to 5 days. Allow to come to room temperature before serving.
• Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before frosting and assembling.
This Italian Cream Cake is an irresistible dessert that’s as impressive as it is delicious. With its delicate crumb, rich frosting, and decadent flavors, it’s sure to be the star of any celebration!
