Italian Cream Cake
This Italian Cream Cake is a three-layer showstopper filled with coconut, pecans, and cream cheese frosting. The perfect dessert for holidays and special occasions.
Ingredients
For the Cake Layers
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 1/2 cups buttermilk room temperature
- 5 large eggs separated (room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups pecans toasted and chopped
- 1/4 teaspoon cream of tartar
For the Cream Cheese Frosting
- 24 oz cream cheese softened
- 1 1/2 cups unsalted butter softened
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 9 cups powdered sugar
- 1/4 teaspoon salt
For Decoration
- 1 cup pecans toasted and finely chopped
- 1 cup sweetened shredded coconut toasted
- Pecan halves for top decoration
Instructions
Step 1: Prepare the Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line bottoms with parchment paper.
- Toast pecans and coconut for decoration and set aside.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a separate clean bowl, beat egg whites and cream of tartar until stiff peaks form. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, about 5 minutes.
- Add egg yolks one at a time, mixing well after each addition. Stir in vanilla and almond extracts.
- Alternate adding flour mixture and buttermilk to the butter mixture, starting and ending with flour.
- Gently fold in the coconut and chopped pecans.
- Carefully fold in the beaten egg whites until just combined.
- Divide the batter evenly between prepared pans.
Step 2: Bake and Cool
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks to cool completely.
Step 3: Make the Frosting
- In a large bowl, beat cream cheese and butter until smooth and creamy.
- Add vanilla and almond extracts.
- Gradually beat in powdered sugar and salt until combined.
- Beat on medium-high speed for 5 minutes until light and fluffy.
Step 4: Assemble the Cake
- Level cake layers if needed. Place the first layer on a cake plate and spread with 1 cup frosting.
- Repeat with the second layer. Add the final layer and apply a thin crumb coat. Chill for 15 minutes.
- Frost the entire cake with the remaining frosting.
- Press toasted coconut and chopped pecans along the bottom half of the cake.
- Pipe decorative border on top and garnish with pecan halves.