Italian Cream Cake

Italian Cream Cake

Italian Cream Cake! Delicious

Italian Cream Cake

I made this Italian Cream Cake recipe as a 3 layer cake and it was delicious! I added toasted coconut and toasted pecans to decorate the outside.

Italian Cream Cake is a delicious cake. Italian cream cake recipe ideal for showcasing as the feature dessert for birthdays, holidays, or any special gathering, it's such an amazing cake it's guaranteed to turn any occasion into something special.

This Italian cream cake came out amazing! I even added a thin layer of my coconut mixture from a german chocolate cake I made yesterday.

How to make italian creme cake

to make this italian cream you'll need the following ingredients:


  • 1 ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 cup whole buttermilk
  • 1 cup salted butter softened
  • ½ tsp pure almond extract
  • 2 tsp pure vanilla extract
  • 1 ½ cup pecan pieces toasted divided
  • 5 large eggs
  • 14 oz package sweetened flaked coconut divided
  • Frosting:
  • 1 cup [2 sticks] butter softened
  • ½ tsp pure almond extract
  • 2 [8] oz cream cheese softened
  • reserved coconut toasted
  • ½ cup reserved toasted pecans
  • 2 lb powdered sugar
  • 2 tsp pure vanilla extract


Follow these directions to prepare this easy Italian Cream Cake:

Preheat the oven to 350°F. 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.

Mix in ½ of the coconut and 1 cup of toasted pecans by hand.

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.

For the frosting: Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts.

Gradually add the powdered sugar, beating until creamy and smooth.

Line the edge of the cake plate with wax paper strips.

Frost the cake between the layers sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.

Press toasted coconut on sides. Decorate the top as desired with the remaining chopped pecans.

Store chilled until serving.


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