Italian cream cake

Cuisine: Italian-American
Course: Dessert
Prep Time: 30 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour (plus cooling)
Servings: 12
Difficulty: Intermediate
Calories per Serving: ~450 kcal

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Ingredients

For the Cake:

• 1 cup (2 sticks / 227g) unsalted butter, softened

• 2 cups (400g) granulated sugar

• 5 large eggs, separated

• 1 teaspoon vanilla extract

• 1 teaspoon almond extract

• 2 cups (250g) all-purpose flour

• 1 teaspoon baking soda

• 1 cup (240ml) buttermilk

• 1 cup (90g) sweetened shredded coconut

• 1 cup (120g) chopped pecans or walnuts

For the Cream Cheese Frosting:

• 8 oz (226g) cream cheese, softened

• ½ cup (1 stick / 113g) unsalted butter, softened

• 1 teaspoon vanilla extract

• 4 cups (480g) powdered sugar

• ½ cup (45g) shredded coconut (for garnish)

• ½ cup (60g) chopped pecans (for garnish)

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Instructions

Step 1: Preheat & Prepare

• Preheat oven to 350°F (175°C).

• Grease and flour three 9-inch round cake pans or line with parchment paper.

Step 2: Make the Cake Batter

1. Cream butter and sugar – In a large bowl, beat butter and sugar until light and fluffy (3-4 minutes).

2. Add egg yolks – One at a time, mixing well after each addition.

3. Mix in extracts – Add vanilla and almond extract.

4. Combine dry ingredients – In a separate bowl, whisk flour and baking soda.

5. Alternate wet and dry – Add flour mixture and buttermilk alternately, beginning and ending with flour.

6. Fold in coconut and nuts – Gently stir in shredded coconut and chopped pecans.

7. Beat egg whites – In another bowl, beat egg whites until stiff peaks form, then fold into batter.

Step 3: Bake the Cake

• Divide batter evenly among the three pans.

• Bake for 25-30 minutes or until a toothpick comes out clean.

• Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Frosting

1. Beat cream cheese and butter until smooth.

2. Add vanilla and mix well.

3. Gradually add powdered sugar until creamy and spreadable.

Step 5: Assemble the Cake

1. Place first layer on a cake stand, spread frosting, and repeat.

2. Frost the top and sides of the cake.

3. Garnish with extra coconut and pecans.

Step 6: Chill & Serve

• Refrigerate for 1 hour before slicing for best texture.

• Serve chilled or at room temperature.

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Nutritional Information (per serving)

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Tips & Variations

• Buttermilk substitute: Mix 1 cup milk + 1 tbsp lemon juice/vinegar, let sit 5 mins.

• Nut-free option: Omit pecans or replace with toasted coconut.

• Storage: Keep refrigerated for up to 5 days or freeze unfrosted layers for 3 months.

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This Italian Cream Cake is a decadent, moist dessert with layers of coconut-pecan cake and rich cream cheese frosting—perfect for celebrations! Enjoy! 🎂