Here’s a classic Italian Cream Cake recipe—rich, moist, and loaded with coconut and nuts, topped with a creamy cream cheese frosting 🍰
Italian Cream Cake
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 ½ cups shredded coconut
- 1 cup chopped pecans or walnuts
Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup shredded coconut (optional, for topping)
- ½ cup chopped pecans (optional, for topping)
Instructions
1. Preheat oven
- Oven to 350°F (175°C). Grease and flour 3 8-inch round cake pans (or use 2 larger pans).
2. Dry ingredients
- Sift together flour, baking soda, and salt. Set aside.
3. Beat butter and sugar
- Cream butter and sugar until light and fluffy.
4. Add egg yolks
- Mix in egg yolks one at a time, then add buttermilk, vanilla, and almond extract.
5. Combine with dry ingredients
- Gradually mix in the flour mixture until just combined.
6. Fold in coconut and nuts
7. Whip egg whites
- Beat egg whites until stiff peaks form. Gently fold into batter (keeps cake light and airy).
8. Bake
- Divide batter evenly among pans. Bake 25–30 minutes, or until a toothpick comes out clean. Cool in pans 10 min, then transfer to wire racks.
9. Frosting
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Frost cooled cake layers.
10. Optional topping
- Sprinkle with shredded coconut and chopped nuts for decoration.
Tips
- Moisture: Some recipes add a few tablespoons of cream to the batter for extra moistness.
- Coconut: Toasted coconut on top adds a nice flavor.
- Make ahead: Cake can be stored in the fridge for 2–3 days; frosting may soften at room temperature.
If you want, I can also give a simpler one-bowl version that’s quicker but still fluffy and nutty—perfect if you’re short on time.
Do you want me to do that?
