Italian Cream Cake Recipe

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup salted butter, softened; 1 1/2 cups granulated sugar; 1/2 cup light brown sugar; 2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract; 5 large eggs; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 cup whole buttermilk; 14 ounces sweetened flaked coconut, divided; 1 1/2 cups pecan pieces, toasted divided; Frosting; 16 ounces cream cheese, softened; 1 cup butter, softened; 2 lbs powdered sugar; 2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract; reserved coconut, toasted; 1/2 cup reserved toasted pecans

Servings: persons

1 cup salted butter, softened
1 1/2 cups granulated sugar
1/2 cup light brown sugar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
5 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup whole buttermilk
14 ounces sweetened flaked coconut, divided
1 1/2 cups pecan pieces, toasted divided
Frosting
16 ounces cream cheese, softened
1 cup butter, softened
2 lbs powdered sugar
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
reserved coconut, toasted
1/2 cup reserved toasted pecans

1
Preheat the oven to 350u00b0F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside. Sift the flour, baking soda and baking powder together. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes Add the eggs 1 at a time beating well after each addition. Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
2
Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand.
3
Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
4
To make the frosting:
5
Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla. Gradually add the powdered sugar, beating until creamy and smooth.
6
Line the edge of the cake plate with wax paper strips. [Tip: If storing the cake, place onto a cake round to make it easier to move from fridge to cake plate for serving] Frost the cake between the layers sprinkling each with reserved toasted pecan pieces.
7
Add the final layer and frost the top and sides. Finish the sides with toasted coconut. Decorate the top as desired with the remaining chopped pecans. Store chilled.

4016

kcal

Calories

265

Fat

398

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 cup salted butter, softened, 1 1/2 cups granulated sugar, 1/2 cup light brown sugar, 2 teaspoons pure vanilla extract, and more.

Yes, Italian Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Cream Cake

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