There’s nothing quite like a showstopping dessert that brings everyone together, and if you ask me, this Italian Cake Recipe does just that. I’ve poured my heart into perfecting this classic, and I’m so excited to share it with you.
This particular version takes about 2 hours and 30 minutes from start to finish, including active prep and baking time, and trust me, every minute is worth it for those incredibly tender layers and that dreamy cream cheese frosting. It’s a recipe I know you’ll love, bringing a slice of comfort and a whole lot of flavor to your kitchen.
Table of Contents
Amazing Italian Cake Recipe: The Ultimate Dessert!
Ingredients
Equipment
Method
- Preheat your oven to 350F (175C). Thoroughly grease and flour three 8” (20cm) round cake pans. I also like to line the bottoms of each pan with a round of parchment paper to prevent sticking.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment). Stir until completely combined.
- With your mixer on medium-speed, add the butter, one piece at a time, stirring until completely combined after each addition and before adding the next piece. Continue until all butter has been added. The mixture will be sandy once all butter is incorporated.
- In a large measuring cup, whisk together the buttermilk, eggs, and vanilla and almond extract.
- With your mixer on low-speed, slowly drizzle the buttermilk mixture into the batter until completely incorporated. Pause periodically to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are completely combined.
- Use a spatula to stir in the coconut and pecans until completely combined.
- Evenly divide the batter into the prepared baking pans and transfer to the center rack of your 350F (175C) preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. (See note if your oven does not fit all three pans at once, or if you do not have three pans!)
- Allow the cakes to cool in their pans for 10-15 minutes. Then, run a knife around the edge to loosen the cake from the pan and invert each layer onto a cooling rack to cool completely before decorating. While the cakes cool, prepare the frosting.
- In a large mixing bowl using an electric mixer (or in a stand mixer fitted with the paddle attachment), combine butter and cream cheese and beat on low-speed until creamy and well-combined.
- Add vanilla extract, almond extract, and salt, and stir to combine.
- With the mixer on low-speed, gradually add powdered sugar until all has been added. Scrape the sides and bottom of the bowl and stir again. The frosting should be smooth and creamy.
- Level cakes if desired/necessary. Place one cake on a serving platter and spread a thick, even layer of frosting over the top. Repeat with the next two layers. Smooth a thin layer of frosting evenly around the entire cake to catch the crumbs then place the cake in the refrigerator for 15 minutes (this is your “crumb coat,” it will ensure your outer layer of frosting remains pristine).
- Remove the cake from the refrigerator and spread an even layer of frosting over the entire cake. Use remaining frosting to pipe decorative swirls on top of the cake (I used the Ateco 846 piping tip).
- If desired, immediately after frosting the cake, mix together finely chopped pecans and toasted coconut and press halfway up the side of the cake. Dust the top of each swirl with a light sprinkling of the pecan/coconut mixture.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What Exactly is an “Italian Cake Recipe”?
When you hear “Italian Cake Recipe,” you might picture something from Italy, perhaps a light panettone or a delicate tiramisu. However, this beloved dessert is actually an American classic, particularly popular in the South! It doesn’t trace its origins back to Italy at all, but rather earned its charming name from the Italian wedding cake tradition, which often features coconut.
My version embraces those wonderful American traditions with coconut and pecans, creating a cake that’s rich, moist, and utterly unforgettable.
Why You’ll Love This Italian Cake Recipe
I truly believe this specific Italian Cake Recipe will become a staple in your home, just as it is in mine. Here’s why I think you’ll fall in love with it:
- Incredibly Tender Crumb: I use a technique called reverse creaming for the cake batter, which helps create an exceptionally fine and tender texture. It’s a game-changer for moist, delicious cakes.
- Perfect Balance of Flavors: The combination of vanilla, almond, coconut, and pecans creates a harmonious symphony of flavors that’s both comforting and sophisticated.
- Dreamy Cream Cheese Frosting: This cake is topped with a rich, tangy cream cheese frosting that perfectly complements the sweet cake layers without being overly sweet itself.
- A Crowd-Pleaser for Any Occasion: Whether it’s a family gathering, a holiday celebration, or just a quiet evening at home, this cake always gets rave reviews and disappears fast!
Ingredients You’ll Need
Gathering your ingredients is the first step to any baking adventure! Here’s everything you’ll need for this wonderful Italian Cake Recipe. I always recommend having your butter, buttermilk, and eggs at room temperature because it helps them emulsify better, leading to a smoother batter and a more consistent cake texture.
For the Cake:
- 2 ⅔ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 12 Tablespoons unsalted butter (softened and cut into 12 pieces)
- 1 ½ cups buttermilk (room temperature preferred)
- 2 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup sweetened shredded coconut
- 1 cup coarsely chopped pecans
For the Frosting:
- 1 cup unsalted butter (softened)
- 16 oz cream cheese (softened)
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon table salt
- 8 cups powdered sugar
For Decoration (Optional):
- ½ cup pecan halves (finely chopped)
- ½ cup toasted coconut (finely chopped)
How to Make This Italian Cake Recipe: Step-by-Step
Let’s get baking! I’ve broken down each step to make it as easy as possible for you to create this delicious Italian Cake Recipe. Follow along, and you’ll have a gorgeous cake in no time.
- Preheat your oven to 350F (175C). Thoroughly grease and flour three 8” (20cm) round cake pans. I also like to line the bottoms of each pan with a round of parchment paper to prevent sticking.
- Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment). Stir until completely combined.
- With your mixer on medium-speed, add the butter, one piece at a time, stirring until completely combined after each addition and before adding the next piece. Continue until all butter has been added. The mixture will be sandy once all butter is incorporated.
- In a large measuring cup, whisk together the buttermilk, eggs, and vanilla and almond extract.
- With your mixer on low-speed, slowly drizzle the buttermilk mixture into the batter until completely incorporated. Pause periodically to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are completely combined.
- Use a spatula to stir in the coconut and pecans until completely combined.
- Evenly divide the batter into the prepared baking pans and transfer to the center rack of your 350F (175C) preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. (See note if your oven does not fit all three pans at once, or if you do not have three pans!)
- Allow the cakes to cool in their pans for 10-15 minutes. Then, run a knife around the edge to loosen the cake from the pan and invert each layer onto a cooling rack to cool completely before decorating. While the cakes cool, prepare the frosting.
- In a large mixing bowl using an electric mixer (or in a stand mixer fitted with the paddle attachment), combine butter and cream cheese and beat on low-speed until creamy and well-combined.
- Add vanilla extract, almond extract, and salt, and stir to combine.
- With the mixer on low-speed, gradually add powdered sugar until all has been added. Scrape the sides and bottom of the bowl and stir again. The frosting should be smooth and creamy.
- Level cakes if desired/necessary. Place one cake on a serving platter and spread a thick, even layer of frosting over the top. Repeat with the next two layers. Smooth a thin layer of frosting evenly around the entire cake to catch the crumbs then place the cake in the refrigerator for 15 minutes (this is your “crumb coat,” it will ensure your outer layer of frosting remains pristine).
- Remove the cake from the refrigerator and spread an even layer of frosting over the entire cake. Use remaining frosting to pipe decorative swirls on top of the cake (I used the Ateco 846 piping tip).
- If desired, immediately after frosting the cake, mix together finely chopped pecans and toasted coconut and press halfway up the side of the cake. Dust the top of each swirl with a light sprinkling of the pecan/coconut mixture.
Mastering the Reverse Creaming Method
The secret to this Italian Cake Recipe’s incredible texture is the reverse creaming method, which I use for the cake batter. Instead of creaming butter and sugar first, I combine the dry ingredients (flour, sugar, leavening) with the butter before adding the wet ingredients.
This coats the flour particles with fat, which minimizes gluten development. The result? A super tender, velvety crumb that’s less prone to toughness and stays moist longer. It’s a simple change that makes a huge difference in the final product!
Frosting and Assembly Perfection
A beautiful Italian Cake Recipe isn’t just about the delicious layers; it’s also about that decadent frosting and how it’s put together. My cream cheese frosting is a dream, combining softened butter and cream cheese until creamy, then adding vanilla, almond, salt, and gradually incorporating powdered sugar until it’s smooth and spreadable.
For assembly, after your cakes are completely cool, I recommend leveling them if they’re a bit domed. Then, spread a generous layer of frosting on your first cake layer on the serving platter, repeating with the next two. The key to a professional-looking cake is the “crumb coat.” Apply a thin, even layer of frosting all around the cake, then chill it for about 15 minutes.
This locks in any loose crumbs, ensuring your final frosting layer is pristine. Once chilled, apply the remaining frosting, smoothing it evenly. If you’re feeling fancy, use a piping bag with a decorative tip like an Ateco 846 to add beautiful swirls to the top.
Toasting Nuts and Coconut: A Quick Guide
Toasting your pecans and coconut for this Italian Cake Recipe’s decoration truly elevates their flavor. For the pecans, I like to spread them in a single layer on a baking sheet and toast them in a 300F (150C) oven for about 5-7 minutes, or until fragrant. Keep a close eye on them, as they can burn quickly! For the shredded coconut, you can spread it on a baking sheet and toast it in the same oven for 3-5 minutes, stirring occasionally until golden brown.
Alternatively, you can toast both in a dry skillet over medium-low heat on the stovetop, stirring constantly until lightly browned and aromatic. This little step adds a wonderful depth of flavor and a lovely texture to your finished cake!
Variations and Customizations for Your Italian Cake
I always encourage you to make a recipe your own, and this Italian Cake Recipe is no exception! Here are some ideas for variations and customizations:
| Variation | Description |
|---|---|
| Nut Options | Suggest alternatives like walnuts or almonds. Address nut allergies by recommending omitting them or using seeds. |
| Flavor Boosts | Ideas like adding citrus zest (lemon/orange) or a touch of espresso powder to the batter or frosting. |
| Dietary Needs | Briefly touch on challenges and potential approaches for gluten-free (using a GF flour blend) or dairy-free adaptations. |
| Cake Shapes | How to adapt this recipe for cupcakes or a sheet cake, including adjustments to baking time. |
Tips for Success: Troubleshooting Your Italian Cake Recipe
Even the most seasoned home bakers encounter a hiccup now and then. Don’t worry, I’ve got you covered with some common issues you might face with this Italian Cake Recipe and how to fix them!
| Problem | Possible Cause | Solution |
|---|---|---|
| Cake Sinks in the Middle | Oven too hot, underbaked, too much leavening | Ensure oven temp is accurate. Bake until toothpick comes out with moist crumbs. Double-check leavening agent freshness. |
| Frosting Too Runny/Stiff | Incorrect ingredient ratios, temperature | If runny: gradually add more powdered sugar. If stiff: add a tiny bit of milk or cream. Ensure butter/cream cheese are at correct temp. |
| Dry Cake Layers | Over-baked, incorrect flour measurement | Bake until just done. Use the spoon & level method for measuring flour. |
| Uneven Cake Layers | Uneven batter distribution, oven hot spots | Weigh batter per pan. Rotate pans halfway through baking. Level cooled cakes. |
Storing Your Delicious Creation
After all your hard work making this Italian Cake Recipe, you want to make sure it stays fresh and delicious! Because of the cream cheese frosting, this cake absolutely needs to be refrigerated. Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
For optimal moisture, I find that wrapping individual slices or the entire cake tightly in plastic wrap before placing it in the container helps a lot. Just let it come closer to room temperature for about 30 minutes before serving to ensure the frosting is creamy and the cake is perfectly tender.
Serving Suggestions
This Italian Cake Recipe is quite a masterpiece on its own, but sometimes a little something extra can really enhance the experience. I love serving a slice with a hot cup of coffee, especially a strong brew that cuts through the sweetness. A comforting cup of tea is another excellent choice. If you’re feeling indulgent, a small scoop of good quality vanilla bean ice cream or a dollop of freshly whipped cream alongside a slice is simply divine!
FAQs about Italian Cake Recipe
Is this cake truly Italian, or is it an American tradition?
This is a great question that often confuses people! Despite its name, the Italian Cake Recipe is actually an American creation. It’s especially popular in the Southern United States and is believed to have gotten its name from the Italian wedding cake tradition, which typically features coconut. So, while it sounds Italian, it’s truly a beloved American classic!
Do I need to refrigerate an Italian Cream Cake?
Yes, you absolutely need to refrigerate an Italian Cream Cake. The frosting is made with cream cheese and butter, which are perishable ingredients. To keep your cake safe and delicious, store it in an airtight container in the refrigerator. I usually let it sit out for about 30 minutes before serving to let the cake soften slightly and the frosting become creamy again.
Can I use a different type of frosting? If so, what are some good alternatives?
While the cream cheese frosting is traditional and truly perfect for this Italian Cake Recipe, you can certainly experiment! A classic buttercream frosting would work, perhaps a vanilla bean or almond-flavored one to complement the cake. A Swiss meringue buttercream would also be a lovely, lighter option. However, I always recommend sticking with a frosting that has a bit of tang to balance the sweetness of the cake layers.
What are the best nuts to use in this recipe?
For this Italian Cake Recipe, pecans are the traditional choice, and I find their buttery, slightly earthy flavor pairs beautifully with the coconut and rich cake. However, if you’re not a fan of pecans or can’t find them, walnuts are an excellent substitute. They offer a similar texture and a lovely nutty flavor. Just make sure to chop them coarsely so you get a nice bite in every slice.
How can I make sure my cake layers are perfectly even?
Achieving even cake layers makes for a much prettier and easier-to-assemble cake! My top tip is to weigh your batter. After you’ve mixed everything, place your empty cake pans on a kitchen scale and zero it out. Then, divide the total weight of your batter by the number of pans (in this case, three) to get the exact amount for each pan. This ensures each layer bakes up uniformly.
Additionally, making sure your oven temperature is accurate and rotating your pans halfway through baking can help prevent hot spots from causing uneven baking.
Conclusion & Call to Action
I hope you’ve enjoyed this deep dive into my favorite Italian Cake Recipe! It’s a true labor of love, combining tender, moist layers with a rich, tangy cream cheese frosting, and those wonderful flavors of coconut and pecans. I genuinely believe it’s a dessert that will bring joy and warmth to your table, just as it does to mine.
I can’t wait for you to try this recipe! If you bake it, please come back and share your experience in the comments below. Did you try a variation? What was your favorite part? And if you have any questions at all about the recipe or baking in general, don’t hesitate to ask! Tag me on social media with your beautiful creations, too. Happy baking, my friends!
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