Italian Cream Cake Recipe

This silky Italian Cream Cake has chopped nuts, toasted coconut, and homemade cream cheese icing. Celebrate birthdays, holidays, or any event with this classic cake!

– 2 cups chopped pecans divided (240 grams) – 2 ¼ cups cake flour spooned & leveled (260 grams) – 1 teaspoon baking soda – ½ teaspoon salt – 1 cup buttermilk at room temperature (240 ml) – 2 ½ teaspoons pure vanilla extract – ¼ teaspoon almond extract optional – 1 cup Danish Creamery European style unsalted butter softened (230 grams)


– 1 ¾ cups granulated sugar (350 grams) – 5 large eggs separated and at room temperature – 1 cup sweetened shredded coconut (95 grams)


Turn on oven to 350°F (180°C) for cake. Large baking sheet with parchment. On the baking sheet, roast pecans 6–8 minutes until fragrant. Chill.


Put nonstick cooking spray and parchment paper circles in three 8-inch round cake pans. Mix baking soda, salt, and cake flour in a large bowl.


Vanilla, almond extract, and buttermilk in another bowl or large cup. smooth Danish Creamery butter in a stand mixer with the paddle attachment or a big basin with a handheld mixer. 


Mix sugar slowly. Mix on medium for 4–5 minutes until bright and foamy after adding all sugar. Separate whites, yolks. Slowly scrape the basin as you add each egg yolk. 


Set aside egg whites. Three times, slowly mix dry ingredients with buttermilk.  Minimize mix. A rubber spatula stirs everything in the basin.In a large dish, stiffly beat egg whites. 


Mix ⅓ egg whites with batter, then gently fold in the rest until just combined. Add 1 cup (120 grams) roasted chopped nuts and shredded coconut gradually.


Batter in three cake pans. Bake cakes until a toothpick inserted into the center comes out clean, 23–28 minutes.  Pans cool 20–30 minutes. After baking, chill cakes on wire racks.


Also See: 

Gingerbread Cake Recipe