Italian Cream Cake

Italian Cream Cake is a moist vanilla cake packed full of pecans and shredded coconut and topped with a rich cream cheese frosting. It is a delightful combination of textures and flavors that make this cake irresistible.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings slices

Calories 396kcal

Author Ellie Haley

Ingredients

For Cake:

1 cup (198 grams) granulated sugar
3 large (150 grams) eggs
½ teaspoons almond extract
1 teaspoon vanilla extract
½ cup (113 grams) buttermilk
1 cup (200 grams) olive oil
3 tablespoons (42 grams) greek yogurt
1 ¾ cup (210 grams) all-purpose flour
1 ½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup (52 grams) pecans chopped. Plus extra for decorating
½ cup (42 grams) sweetened shredded coconut plus extra for decorating

For Frosting:

4 tablespoons (56 grams) unsalted butter room temperature
4 ounces (113 grams) cream cheese room temperature
2 cups (227 grams) powdered sugar
1 teaspoon vanilla extract

Instructions

For Cake:

Preheat your oven to 350 degrees (F). Spray an 8x8 pan with non-stick spray and then lay thick strips of parchment paper across the bottom of the pan in a cross shape.
In a large bowl combine the granulated sugar and the eggs. Whisk until fully combined. Whisk in the almond extract, vanilla, buttermilk, olive oil, and greek yogurt until combined.
In a separate bowl combine the flour, baking soda, baking powder, and salt. Whisk to remove any lumps.
Fold the dry ingredients into the wet ingredients. Mix until just combined.
Gently fold in the pecans and shredded coconut.
Pour the batter into the prepared pan and bake for 30-35 minutes or until an inserted toothpick comes out clean.
In a medium bowl combine the cream cheese and butter. Beat until very soft and creamy. Add half of the powdered sugar and beat until combined. Add the rest of the powdered sugar, and vanilla extract. Beat for 5-6 minutes.
When the cake is fully cooled spread the frosting on top of the cake and sprinkle with extra pecans and toasted coconut.

Notes

Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cake batter. The ingredients will combine much easier and you won’t have chunks of cold butter in your batter.
Don't over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cake will be tough instead of fluffy.
The provided nutrition information is an estimate for the entire cake, the calorie accuracy is not guaranteed.

Nutrition