Irresistible Italian Cream Cake – A Rich & Classic Treat
This Italian Cream Cake is a southern-style dessert bursting with pecans, coconut, and almond flavors. It's frosted with a thick layer of cream cheese frosting and decorated with toasted coconut and chopped pecans for an impressive, melt-in-your-mouth treat. Perfect for special occasions or as a comforting dessert!
Ingredients
For the Cake:
- 2 ⅔ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons unsalted butter softened
- 1 ½ cups buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the Frosting:
- 1 cup unsalted butter softened
- 16 oz cream cheese softened
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 8 cups powdered sugar
For Decorating (Optional):
- ½ cup finely chopped pecans
- ½ cup toasted coconut
Instructions
- Prep Your Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper for easy removal.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the Butter: Using a mixer, add the softened butter one tablespoon at a time. Mix until the mixture looks sandy.
- Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, and almond extract.
- Bring It All Together: Slowly pour the wet ingredients into the dry mixture while mixing on low speed. Once combined, fold in the coconut and pecans with a spatula.
- Bake: Divide the batter evenly between the prepared pans and bake for 30 minutes, or until a toothpick comes out clean. Let the cakes cool in the pans for 10-15 minutes before transferring them to a cooling rack.
- Make the Frosting: While the cakes cool, beat the butter and cream cheese until smooth. Add the extracts and salt, then gradually mix in the powdered sugar until the frosting is creamy.
- Assemble the Cake: Level the cakes if needed, then stack them with a generous layer of frosting between each. Frost the outside of the cake and decorate with chopped pecans and toasted coconut.
Notes
- Baking Pans: Use three 8” round cake pans. If your oven doesn’t fit all three pans at once, bake in batches. Adjust bake time slightly for remaining layers.
- Icing: This recipe makes a generous amount of frosting to cover the cake and create decorative borders. Halve the recipe if you prefer less frosting.
- Storing: Store at room temperature in an airtight container for up to 48 hours or refrigerate for up to 5 days. Freeze tightly wrapped for longer storage.
- Gluten-Free Option: Readers have successfully used Bob’s Red Mill 1:1 GF flour for this recipe.