Go Back
Homemade Italian Cream Cake photo
Print Recipe Save it for later

Italian Cream Cake

This Italian Cream Cake is a heavenly dessert! Delightfully layered with cream cheese frosting, coconut, and pecans, it’s perfect for any celebration.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 8 servings

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.