Description
Italian Cream Cake is a delightful dessert that combines moist layers of cake with the rich flavors of coconut and pecans, all topped with a luscious cream cheese frosting. This cake is a showstopper at any gathering, bringing warmth and joy reminiscent of family celebrations. Easy to make yet impressive in presentation, it’s perfect for both novice and seasoned bakers alike. Indulge in each fluffy slice, and experience the perfect balance of sweetness and richness.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 5 large eggs, room temperature
- 1 cup buttermilk
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans (toasted)
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time to the butter mixture, mixing well after each addition.
- Gradually mix in buttermilk and vanilla extract until combined.
- Fold in coconut flakes and chopped pecans gently.
- Divide batter among prepared pans; bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for about 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat cream cheese and softened butter until smooth; gradually add powdered sugar until fluffy.
- Assemble the cake by layering with frosting between each layer and on top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 345
- Sugar: 40g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 70mg