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Italian Cream Cake
5 from 6 votes

Italian Cream Cake

Italian Cream Cake is the perfect tender vanilla cake with pecans, almond extract, and rich cream cheese frosting.

Prep Time
10 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings: 16 Servings
Calories: 702 kcal
Course: Dessert
Cuisine: American

Ingredients

Italian Cream Cake:
  • 3/4 cup butter unsalted
  • 1 1/3 cups sugar
  • 3 egg large
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup milk room temperature, whole
  • 2 1/4 cups flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup pecans , very finely chopped
Cream Cheese Frosting:
  • 24 ounces cream cheese , softened
  • 1/2 cup butter softened, unsalted
  • 3 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 6 1/2 cups powdered sugar
To finish:
  • 1 cup pecans , very finely chopped
  • 6 ounces white chocolate thinly shaved

Instructions

Vanilla Pecan Cake:
    Cup of Yum
  1. Preheat the oven to 350 degrees, and butter and flour two 8 inch cake pans.
  2. Sift together the flour, baking powder and salt then set aside.
  3. To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the eggs one at a time 15 seconds apart along with the almond extract then lower the speed to low. Add the flour mixture and milk, alternating a little of each at a time.
  4. Stir in the pecans.
  5. Pour into the cake pans evenly and baked for 25-30 minutes until a toothpick comes out clean.
  6. Cool cakes completely before frosting.
Cream Cheese Frosting:
  1. Add the cream cheese, butter, sour cream and vanilla to a stand mixer and beat until light and fluffy.
  2. Add in the powdered sugar one cup at a time until smooth and incorporated.
To Finish:
  1. To your cake stand add a spoonful of cream cheese frosting.
  2. Level the cakes with a large serrated knife and discard the cake pieces.
  3. Brush off excess crumbs.
  4. Add the first layer of the cake to the cake stand.
  5. Top with 1 cup of cream cheese frosting, spread evenly.
  6. Top with second layer of cake.
  7. Top with 1 cup of cream cheese frosting, spread evenly.
  8. Add 1 cup of cream cheese frosting, coating the outside of the cake.
  9. Refrigerate for 30 minutes to allow to harden.
  10. Frost the cake with half the remaining cream cheese frosting.
  11. Press the 2 cups of pecans up against the side of the cake coming up halfway on the sides of the cake.
  12. Pipe swirly mounds onto the top of the cake.
  13. Top with shaved white chocolate.

Nutrition Information

Calories 702kcal (35%) Carbohydrates 91g (30%) Protein 9g (18%) Fat 35g (54%) Saturated Fat 17g (85%) Polyunsaturated Fat 4g (24%) Monounsaturated Fat 12g (60%) Trans Fat 1g (50%) Cholesterol 97mg (32%) Sodium 316mg (13%) Potassium 249mg (5%) Fiber 2g (8%) Sugar 75g (150%) Vitamin A 771IU (15%) Vitamin C 0.2mg (0%) Calcium 159mg (16%) Iron 1mg (6%)

Nutrition Facts

Serving: 16 Servings

Amount Per Serving

Calories 702

% Daily Value*

Calories 702kcal 35%
Carbohydrates 91g 30%
Protein 9g 18%
Fat 35g 54%
Saturated Fat 17g 85%
Polyunsaturated Fat 4g 24%
Monounsaturated Fat 12g 60%
Trans Fat 1g 50%
Cholesterol 97mg 32%
Sodium 316mg 13%
Potassium 249mg 5%
Fiber 2g 8%
Sugar 75g 150%
Vitamin A 771IU 15%
Vitamin C 0.2mg 0%
Calcium 159mg 16%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.