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Italian Cream Cake Recipe

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4 from 9 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 16 servings

Description

This Italian Cream Cake is a moist and flavorful dessert featuring a delicate balance of almond and vanilla extracts, enriched with buttermilk, olive oil, and Greek yogurt. The cake is studded with chopped pecans and shredded coconut, baked to perfection, and topped with a creamy cream cheese frosting garnished with extra pecans and toasted coconut. Perfect for celebrations or any time you want a classic Southern-inspired treat.

Ingredients

Cake Ingredients

  • 1 cup (198 grams) granulated sugar
  • 3 large (150 grams) eggs
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1/2 cup (113 grams) buttermilk
  • 1 cup (200 grams) olive oil
  • 3 tablespoons (42 grams) Greek yogurt
  • 1 3/4 cup (210 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (52 grams) chopped pecans
  • 1/2 cup (42 grams) sweetened shredded coconut

Frosting Ingredients

  • 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
  • Extra pecans and toasted shredded coconut for decorating

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray an 8×8-inch pan with non-stick spray, then lay thick strips of parchment paper across the bottom of the pan in a cross shape to ensure easy removal of the cake.
  2. Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar and eggs until fully combined and slightly frothy. Add the almond extract, vanilla extract, buttermilk, olive oil, and Greek yogurt, whisking until the mixture is smooth and homogeneous.
  3. Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to remove any lumps and evenly distribute the leavening agents.
  4. Mix Batter: Gently fold the dry ingredients into the wet ingredients using a spatula until just combined. Be careful not to overmix to keep the cake tender.
  5. Add Pecans and Coconut: Fold in the chopped pecans and shredded coconut evenly throughout the batter.
  6. Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Prepare Frosting: In a medium bowl, beat the room temperature cream cheese and butter together until very soft and creamy. Gradually add half of the powdered sugar and beat until combined. Add the remaining powdered sugar and vanilla extract, beating for 5-6 minutes until light and fluffy.
  8. Cool and Frost: Allow the cake to cool completely in the pan on a wire rack. Once cooled, spread the cream cheese frosting evenly over the top of the cake.
  9. Decorate: Sprinkle extra chopped pecans and toasted shredded coconut over the frosted cake to finish.

Notes

  • Make sure the cream cheese and butter for the frosting are at room temperature to achieve a smooth and creamy texture.
  • Using parchment paper in a cross shape helps to lift the cake easily from the pan without damage.
  • To toast shredded coconut, place it in a dry skillet over medium heat, stirring frequently until golden brown and fragrant.
  • Do not overmix the batter to keep the cake light and tender.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • Bring the cake to room temperature before serving for best flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://sarabaking.com/italian-cream-cake-recipe/