Description
Italian Cream Cake is a rich and moist layered cake featuring a tender crumb infused with coconut and toasted pecans. Topped with a smooth cream cheese frosting and adorned with toasted coconut and pecans, this classic Southern dessert delights with its balance of nutty, creamy, and sweet flavors perfect for celebrations or any special occasion.
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup salted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 5 large eggs
- 1 cup whole buttermilk
- 14 oz sweetened flaked coconut, divided
- 1 1/2 cups pecan pieces, toasted and divided
Frosting:
- 2 (8 oz) blocks cream cheese, softened at room temperature
- 1 cup unsalted butter, softened
- 2 lbs powdered sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- Reserved toasted coconut
- 1/2 cup reserved toasted pecans
Instructions
- Preheat and prepare pans: Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans or spray them with baking spray. Set aside.
- Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and baking powder using a whisk. Set aside.
- Cream butter and sugars: In a large bowl, use an electric mixer to cream the softened salted butter, granulated sugar, light brown sugar, vanilla extract, and almond extract until the mixture is creamy and light beige in color, about 3 to 4 minutes.
- Add eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them into the batter.
- Combine dry ingredients and buttermilk: Alternately add the sifted flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. After all is added, increase mixer speed and beat until just combined.
- Fold in coconut and pecans: By hand, gently fold in half of the flaked coconut (7 oz) and 1 cup of the toasted pecan pieces, ensuring even distribution throughout the batter.
- Divide and bake: Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool cakes completely in the pans on a wire rack.
- Prepare frosting: Using an electric mixer on medium-high speed, cream together the softened cream cheese and unsalted butter until light, fluffy, and pale yellow in color. Add vanilla and almond extracts, beating to combine. Gradually add powdered sugar while mixing on low speed until smooth and creamy.
- Assemble the cake: Place wax or parchment paper strips around the edge of your cake plate or platter to catch excess frosting. Center one cake layer on the pedestal or plate.
- Layer and frost: Spread frosting on top of the first cake layer, then sprinkle with reserved toasted pecan pieces. Repeat with the second layer. Add the final cake layer and frost the top and sides evenly.
- Decorate: Press the reserved toasted coconut onto the sides of the cake. Decorate the top with the remaining toasted pecans as desired.
- Chill and serve: Store the finished cake chilled until ready to serve to maintain freshness and ensure the frosting sets perfectly.
- Toast pecans: Spread pecan pieces in a single layer on a baking sheet. Roast in a 350°F oven for 6-8 minutes until lightly golden and fragrant. Let cool completely before using in batter or decoration.
Notes
- Ensure all ingredients like butter and cream cheese are softened to room temperature for smooth mixing.
- To toast coconut: spread coconut flakes on a baking sheet and toast in a 350°F oven for 5-7 minutes, stirring occasionally until golden and fragrant.
- Be careful not to overmix the batter once the flour is added to keep the cake tender.
- Using parchment or wax paper strips around the cake plate edge helps keep the plate clean when frosting the cake.
- Chill the cake before serving to allow frosting to firm up and flavors to meld.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
