Italian Cream Cake is a delightful, layered dessert that brings a taste of Italy straight to your kitchen. This cake is known for its rich flavors and moist texture, combining sweet coconut, toasted pecans, and a luscious cream cheese frosting. Perfect for special occasions or just to satisfy your sweet tooth, this cake is sure to impress. Whether you’re celebrating a birthday or simply treating yourself, this Italian Cream Cake will be the star of the show.
Why This Italian Cream Cake Stands Out
What makes this Italian Cream Cake truly special is its unique combination of flavors and textures. The cake itself is soft and fluffy, thanks to the use of cake flour, while the buttermilk adds a rich tanginess. The addition of coconut flakes and pecans not only enhances the flavor but also provides a delightful crunch in every bite. Topped with a creamy frosting that blends cream cheese and butter, this cake is decadently delicious and beautifully elegant, making it suitable for any celebration.
Ingredient Checklist
- 2 cups cake flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup vegetable oil
- 4 large egg whites
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans (toasted if desired)
- 1 cup unsalted butter (room temperature)
- 16 ounces cream cheese (room temperature)
- ½ teaspoon vanilla extract (for frosting)
- 1 teaspoon almond extract (for frosting)
- 8 cups powdered sugar
- Toasted pecans for decorating
- Toasted coconut for decorating
Hardware & Gadgets
- Mixing Bowls: For mixing your batter and frosting.
- Electric Mixer: A hand mixer or stand mixer will help create a light and fluffy batter.
- Measuring Cups and Spoons: Essential for accurate ingredient measurements.
- 9-inch Round Cake Pans: For baking the cake layers.
- Cooling Rack: To cool the cake layers evenly.
- Offset Spatula: Perfect for spreading frosting smoothly.
Italian Cream Cake, Made Easy
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Cake Pans
Grease and flour two 9-inch round cake pans. This will help the cakes release easily once they are baked.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine the cake flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well combined.
Step 4: Combine Wet Ingredients
In another bowl, mix the buttermilk, milk, vanilla extract, almond extract, and vegetable oil. Stir until well blended.
Step 5: Combine Wet and Dry Mixtures
Add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to over-mix, as this can result in a dense cake.
Step 6: Whip the Egg Whites
In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter. This step adds airiness to the cake.
Step 7: Add Coconut and Pecans
Gently fold in the sweetened coconut flakes and chopped pecans, ensuring they are evenly distributed throughout the batter.
Step 8: Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
Step 10: Make the Frosting
In a mixing bowl, beat the unsalted butter and cream cheese together until smooth. Add the vanilla and almond extract, then gradually mix in the powdered sugar until the frosting is light and fluffy.
Step 11: Assemble the Cake
Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake.
Step 12: Decorate
To finish, sprinkle the top with toasted pecans and toasted coconut for a beautiful presentation.
Substitutions by Category
- Dairy: You can use dairy-free milk and vegan cream cheese if you prefer a dairy-free version.
- Nuts: If you’re not a fan of pecans, walnuts can be used as an alternative.
- Flour: All-purpose flour can be used if you don’t have cake flour, though the texture may vary slightly.
- Extracts: Feel free to substitute the almond extract with more vanilla extract, if desired.
Notes on Ingredients
For the best flavor, use fresh, high-quality ingredients. The sweetened coconut flakes can be found in most grocery stores, but ensure they are unsweetened if you prefer to control the sugar content. Toasting the pecans before adding them to the cake enhances their nutty flavor, so consider this step for an extra layer of richness.
Storing, Freezing & Reheating
Store leftover Italian Cream Cake in an airtight container in the refrigerator for up to 5 days. If you wish to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. To reheat, let it thaw in the refrigerator overnight and bring it to room temperature before serving.
FAQ
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day in advance. Just store them properly in the refrigerator and frost them when you’re ready to serve.
What can I substitute for buttermilk?
If you don’t have buttermilk on hand, you can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for 5 minutes before using.
Can I use whole eggs instead of just egg whites?
Using whole eggs will change the texture of the cake, making it denser. For the traditional lightness of Italian Cream Cake, stick with egg whites.
What can I do if my frosting is too thick?
If your frosting is too thick, gradually add a tablespoon of milk until you reach your desired consistency. Mix well after each addition.
Desserts to Finish
Make It Tonight
With its rich flavors and textures, this Italian Cream Cake is a must-try for any dessert lover. Gather your ingredients, follow the steps, and enjoy the process of creating this beautiful cake. Whether for a celebration or just a cozy night at home, this cake will surely bring joy to your table. So, roll up your sleeves, and let’s get baking!
Italian Cream Cake
Ingredients
- 2 cups cake flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup vegetable oil
- 4 large egg whites
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans toasted if desired
- 1 cup unsalted butter room temperature
- 16 ounces cream cheese room temperature
- ½ teaspoon vanilla extract for frosting
- 1 teaspoon almond extract for frosting
- 8 cups powdered sugar
- Toasted pecans for decorating
- Toasted coconut for decorating
Instructions
- Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
- Grease and flour two 9-inch round cake pans. This will help the cakes release easily once they are baked.
- In a large mixing bowl, combine the cake flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until well combined.
- In another bowl, mix the buttermilk, milk, vanilla extract, almond extract, and vegetable oil. Stir until well blended.
- Add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to over-mix, as this can result in a dense cake.
- In a separate bowl, whip the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter. This step adds airiness to the cake.
- Gently fold in the sweetened coconut flakes and chopped pecans, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
- In a mixing bowl, beat the unsalted butter and cream cheese together until smooth. Add the vanilla and almond extract, then gradually mix in the powdered sugar until the frosting is light and fluffy.
- Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer on top. Use the remaining frosting to cover the top and sides of the cake.
- To finish, sprinkle the top with toasted pecans and toasted coconut for a beautiful presentation.
Equipment
- Mixing bowls
- Electric Mixer
- Measuring cups and spoons
- 9-inch round cake pans
- Cooling rack
- Offset Spatula
Notes
- For best flavor, use fresh, high-quality ingredients.
- Store leftover cake in an airtight container in the refrigerator for up to 5 days.
- To freeze, wrap the cake tightly in plastic wrap and aluminum foil for up to 3 months.
