Description
This classic Italian Cream Cake features a moist and tender layered cake enriched with toasted pecans and coconut. The cake layers are infused with vanilla and almond extracts, baked to perfection, and frosted with a creamy, smooth cream cheese and butter frosting. Ideal for celebrations and dessert tables, this cake boasts a delightful balance of nutty crunch and sweet, creamy frosting.
Ingredients
Scale
Cake:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup salted butter (softened)
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 5 large eggs
- 1 cup whole buttermilk
- 14 oz sweetened flaked coconut (divided)
- 1 1/2 cups pecan pieces (toasted and divided)
Frosting:
- 2 (8 oz) blocks cream cheese (softened at room temperature)
- 1 cup unsalted butter (softened)
- 2 lbs powdered sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- Reserved toasted coconut
- 1/2 cup reserved toasted pecans
Instructions
- Prepare pans: Preheat oven to 350°F. Butter and flour three 9-inch round cake pans or spray with baking spray. Set aside.
- Sift dry ingredients: In a medium bowl, whisk together the flour, baking soda, and baking powder. Set aside.
- Cream butter and sugars: In a large bowl, using an electric mixer, cream the softened butter, granulated sugar, brown sugar, vanilla extract, and almond extract until light beige and creamy, about 3-4 minutes.
- Add eggs: Add eggs one at a time, beating well after each addition to fully incorporate.
- Combine flour and buttermilk: Alternately add the sifted dry ingredients and buttermilk to the butter mixture, beginning and ending with the flour mixture. After all ingredients are added, beat at increased speed until fully combined.
- Fold in coconut and pecans: Fold by hand half of the flaked coconut and 1 cup of toasted pecans until evenly distributed throughout the batter. Divide batter evenly among the prepared pans.
- Bake the cake: Bake for 25-30 minutes, until a toothpick inserted into the center of the cakes comes out clean. Cool cakes completely in the pans on a wire rack.
- Prepare frosting: Using an electric mixer on medium-high speed, cream together the softened cream cheese and unsalted butter until light, fluffy, and pale yellow. Add vanilla and almond extracts and beat to combine. Gradually add powdered sugar on low speed, then increase speed and beat until smooth and creamy.
- Assemble the cake: Place wax paper strips around the edge of the cake plate. Center one cake layer on the plate. Spread frosting evenly over the top, then sprinkle reserved toasted pecan pieces over the frosting. Repeat with the second layer.
- Add final layer and frost: Place the last cake layer on top and frost the top and all sides of the cake evenly.
- Decorate: Press the reserved toasted coconut along the sides of the cake. Decorate the top with remaining chopped pecans as desired.
- Storage: Refrigerate the finished cake until ready to serve to keep frosting firm and flavors melded.
- Toasting pecans: Spread pecans in a single layer on a baking sheet and roast at 350°F for 6-8 minutes until lightly golden and fragrant. Allow to cool completely before using.
Notes
- Be sure to toast the pecans and coconut to enhance their flavor and add crunch.
- Room temperature ingredients will help the batter combine smoothly and produce a tender crumb.
- Store the cake in the refrigerator to maintain the integrity of the cream cheese frosting.
- Use wax paper around the cake plate to keep frosting neat during assembly.
- The almond extract is key for that signature Italian Cream Cake flavor but use sparingly to avoid overpowering the cake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Keywords: Italian Cream Cake, layered cake, cream cheese frosting, toasted pecans, coconut cake, holiday cake, celebration dessert
