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Italian Cream Cake Recipe

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4.1 from 57 reviews

This classic Italian Cream Cake is a delightful layered dessert featuring moist, tender cake layers studded with sweetened shredded coconut and toasted pecans. The cake is tender and flavorful, lifted with vanilla and almond extracts, and layered with a rich, creamy cream cheese frosting. Perfect for celebrations or a special treat, this cake combines a light crumb with indulgent textures and a decadent frosting finish.

Ingredients

Cake Ingredients

  • 3 cups (345 g) cake flour (spooned and leveled)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (2 sticks, 226 g) unsalted butter, softened
  • 2 cups (400 g) granulated sugar
  • 5 large egg whites (⅔ cup), room temperature
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ¾ cup (180 g) sour cream
  • ¾ cup (180 ml) milk
  • 1 cup (85 g) sweetened shredded coconut
  • 1 cup (114 g) toasted, chopped pecans

Frosting Ingredients

  • 16 tablespoons (226 g, 2 sticks) unsalted butter at room temperature
  • 16 ounces full fat cream cheese
  • 8 cups (900 g) powdered sugar
  • 3 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • Pinch of salt
  • Toasted coconut and pecans for decorating (optional)

Instructions

  1. Preheat oven and prepare pans: Position your oven rack in the center and preheat to 350°F (177°C). Grease three 8-inch round pans (or two 9-inch pans) with shortening or baking spray. Line pans with parchment paper and grease again to prevent sticking.
  2. Mix dry ingredients: Sift together the cake flour, baking powder, and baking soda. Add salt and whisk thoroughly. Set this blend aside.
  3. Cream butter and sugar: Using a stand mixer with a paddle attachment or hand mixer, beat the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale yellow, about 5 minutes. Scrape down the bowl halfway through.
  4. Add egg whites and extracts: With the mixer running, slowly incorporate the egg whites, then blend in vanilla and almond extracts on low speed. Scrape the bowl as needed to combine evenly.
  5. Alternate dry ingredients with milk and sour cream: In a small bowl, stir together milk and sour cream. Alternately add the dry ingredients and the milk mixture to the batter, starting and ending with dry ingredients, mixing after each addition on medium speed until combined.
  6. Fold in coconut and pecans: Gently fold in the sweetened shredded coconut and toasted pecans until evenly distributed throughout the batter.
  7. Divide batter and bake: Evenly pour the batter into the prepared pans. Bake on the center oven rack for 25-30 minutes until the cakes are firm, spring back when touched, and a toothpick inserted comes out clean. Cool completely in pans on wire racks before removing.
  8. Prepare frosting: In a clean mixing bowl, cream softened butter until smooth, about 1-2 minutes. Beat in the cream cheese until fully combined and smooth, about 2-3 minutes.
  9. Add powdered sugar: Gradually mix in the powdered sugar until fully incorporated, then beat at higher speed until smooth and creamy.
  10. Flavor frosting: Stir in vanilla extract, almond extract, and a pinch of salt until evenly combined.
  11. Frosting storage: Use the frosting immediately or store airtight in the refrigerator for up to 4 days.
  12. Level cake layers: Using a serrated knife or cake leveler, trim the top of each cake layer so they are flat and even.
  13. Assemble cake layers: Place the first cake layer on a cake board or stand. Spread a generous layer of frosting on top, smoothing with an offset spatula.
  14. Add remaining layers: Repeat layering with the remaining cakes, placing the flattest side up each time. Frost between layers and press gently to secure.
  15. Apply crumb coat: Spread a thin layer of frosting on the entire cake to seal in crumbs. Chill the cake for 15-30 minutes to set the crumb coat.
  16. Final frosting and decoration: Frost the cake fully with remaining frosting, smoothing with an offset spatula or bench scraper. Rotate the turntable for an even finish. Decorate the top and sides with toasted coconut and pecans if desired.

Notes

  • Use room temperature egg whites to improve the cake’s texture and volume.
  • Be sure to toast the pecans beforehand to enhance their flavor and crunch.
  • For easier cake removal, make sure to grease and line the pans thoroughly.
  • The cake layers can be made a day ahead and wrapped tightly; assemble and frost the following day.
  • Store leftover frosted cake in the refrigerator for up to 3-4 days, tightly covered.

Find it online: https://justsosavory.com/italian-cream-cake-recipe/