5 from 281 votes
Italian Cream Cake
Italian Cream Cake is a layered dessert cake featuring moist cake layers flavored with coconut and pecans, paired with a rich cream cheese frosting. The batter includes buttermilk, butter, eggs, vanilla and almond extracts, and shredded coconut for texture and flavor. The cake is generously frosted and optionally decorated with toasted coconut and chopped pecans, delivering a sweet, nutty, and creamy experience.
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings:
12
servings
Calories:
1088 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
For Cake
- 2 ⅔ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 12 Tablespoons butter softened and cut into 12 pieces, unsalted
- 1 ½ cups buttermilk room temperature preferred
- 2 egg room temperature preferred, large
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup coconut sweetened shredded
- 1 cup pecans coarsely chopped
Frosting (yes, it’s a lot, see note)
- 1 cup butter softened, unsalted
- 16 oz cream cheese softened
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon table salt
- 8 cups powdered sugar
For decorating, optional
- ½ cup pecan halves finely chopped
- ½ cup coconut finely chopped, toasted
Instructions
For Cake
- Preheat oven to 350F (175C) and thoroughly grease and flour three 8” (20cm) round cake pans (additionally I like to line the bottoms of each pan with a round of parchment paper to prevent sticking).
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment) and stir until completely combined.
- With mixer on medium-speed, add butter, one piece at a time, stirring until completely combined after each addition and before adding the next piece. Continue until all butter has been added. Mixture will be sandy once all butter is incorporated.
- In a large measuring cup, whisk together buttermilk, eggs, and vanilla and almond extract.
- With mixer on low-speed, slowly drizzle buttermilk mixture into the batter until completely incorporated. Pause periodically to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are completely combined.
- Use a spatula to stir in coconut and pecans until completely combined.
- Evenly divide batter into prepared baking pans and transfer to the center rack of 350F (175C) preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs (see note if your oven does not fit all three pans at once, or if you do not have three pans!).
- Allow cakes to cool in their pans for 10-15 minutes, then run a knife around the edge to loosen cake from the pan and invert each layer onto a cooling rack to cool completely before decorating. While cakes cool, prepare the frosting.
Cup of Yum
Frosting
- In a large mixing bowl using an electric mixer (or in a stand mixer fitted with the paddle attachment) combine butter and cream cheese and beat on low-speed until creamy and well-combined,
- Add vanilla extract, almond extract and salt and stir to combine,
- With mixer on low-speed, gradually add powdered sugar until all has been added. Scrape sides and bottom of bowl and stir again. Frosting should be smooth and creamy.
Assembly
- Level cakes if desired/necessary. Place one cake on serving platter and spread a thick, even layer of frosting over the top. Repeat with the next two layers. Smooth a thin layer of frosting evenly around the entire cake to catch the crumbs then place the cake in the refrigerator for 15 minutes (this is your “crumb coat”, it will ensure your outer layer of frosting remains pristine.
- Remove cake from refrigerator and spread an even layer of frosting over the entire cake. Use remaining frosting to pipe decorative swirls on top of the cake (I used the Ateco 846 piping tip).
- If desired, immediately after frosting the cake, mix together finely chopped pecans and toasted coconut and press halfway up the side of the cake. Dust the top of each swirl with a light sprinkling of pecan/coconut mixture.
Notes
- Bake all cake pans simultaneously on the center oven rack for even heating; rotate if your oven bakes unevenly.
- Using 9-inch pans is possible but reduce baking time, starting to check at 25 minutes.
- The frosting quantity is generous for full coverage and decorative borders; halve if less frosting is preferred.
- Store cake in airtight containers at room temperature for up to 48 hours or refrigerated for up to 5 days; it freezes well wrapped tightly.
- Gluten-free variations have been successful using a 1:1 gluten-free flour blend.
Nutrition Information
Serving
1serving
Calories
1088kcal
(54%)
Carbohydrates
144g
(48%)
Protein
9g
(18%)
Fat
56g
(86%)
Saturated Fat
31g
(155%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
16g
(80%)
Trans Fat
1g
(50%)
Cholesterol
140mg
(47%)
Sodium
502mg
(21%)
Potassium
237mg
(5%)
Fiber
3g
(12%)
Sugar
119g
(238%)
Vitamin A
1426IU
(29%)
Vitamin C
1mg
(1%)
Calcium
124mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 1088
% Daily Value*
| Serving | 1serving | |
| Calories | 1088kcal | 54% |
| Carbohydrates | 144g | 48% |
| Protein | 9g | 18% |
| Fat | 56g | 86% |
| Saturated Fat | 31g | 155% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 140mg | 47% |
| Sodium | 502mg | 21% |
| Potassium | 237mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 119g | 238% |
| Vitamin A | 1426IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.