Italian Cream Cake
Italian Cream Cake is a delightful dessert that brings together layers of fluffy vanilla sponge, rich cream cheese frosting, and a sprinkle of coconut to create an unforgettable experience. Perfect for celebrations or casual gatherings, this cake is a showstopper that will have your guests coming back for seconds. With its moist layers and a hint of nuttiness from pecans, every bite transports you to an Italian café filled with warmth and joy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 5 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans (toasted)
- 8 oz cream cheese, full-fat
- 4 cups powdered sugar
- 1/2 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C) and grease three 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, and salt; set aside.
- In another bowl, beat butter and sugar until fluffy (3–5 minutes). Add eggs one at a time, mixing well.
- Stir in vanilla extract and sour cream until smooth.
- Gradually add dry ingredients to the wet mixture without overmixing.
- Fold in coconut flakes and chopped pecans gently.
- Pour batter into prepared pans; bake for 25–30 minutes or until golden brown.
- Cool layers in pans for 10 minutes before transferring to wire racks.
- For frosting, beat cream cheese until smooth; add powdered sugar gradually and then heavy cream until fluffy.
- Assemble the cake by layering frosting between cake layers and frosting the top and sides.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 34g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg