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Italian Cream Cake

Indulge in the luxurious layers of Italian Cream Cake, where fluffy cake meets rich cream cheese frosting, beautifully adorned with coconut and pecans. This delightful dessert is perfect for any celebration, transporting your taste buds to an Italian wedding feast with every bite.

  • Total Time: 50 minutes
  • Yield: Serves approximately 12 slices 1x

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter (room temperature)
  • 4 large eggs (room temperature)
  • 1 cup unsweetened coconut flakes
  • 1 cup chopped pecans (toasted)
  • 1 cup buttermilk
  • 2 tsp pure vanilla extract
  • 8 oz cream cheese (full-fat)
  • 4 cups powdered sugar

Instructions

  1. Preheat your oven to 350°F (175°C). Grease three 9-inch round cake pans or line them with parchment paper.
  2. In a large mixing bowl, cream together the butter and sugar until light and fluffy for about 3-5 minutes.
  3. Add eggs one at a time, mixing well after each addition until smooth.
  4. In another bowl, whisk together flour, baking powder, and salt.
  5. Gradually add the dry ingredients alternately with buttermilk into the creamed mixture, mixing gently until just combined.
  6. Fold in coconut flakes and toasted pecans.
  7. Divide batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  8. Allow cakes to cool in pans for a few minutes before transferring them to wire racks to cool completely.
  9. For frosting, beat cream cheese until smooth, gradually adding powdered sugar and vanilla extract.
  • Author: Larissa W.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 slice (100g)
  • Calories: 380
  • Sugar: 32g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 52g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: For added flavor variation, substitute pecans with walnuts or incorporate chocolate chips into the batter. Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.