Italian Cream Cake

From Class: Italian Cooking

  • Servings: 4
  • Prep Time: 25 minutes
  • Cook Time: 25-30 minutes


  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 cup whole buttermilk
  • 5 large eggs
  • 1 (14-ounce) package sweetened flaked coconut, plus more for decoration
  • 1 cup pecan pieces, toasted, plus more for decoration


  • 2 (8-ounce) packages cream cheese, softened
  • 1 cup unsalted butter, softened
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 (2-pound) bag powdered sugar
  • 1 cup raspberries


  1. Preheat the oven to 350°F. Lightly coat three 9-inch round pans with cooking spray. Set aside.
  2. In a large bowl, sift the flour, baking soda, and baking powder together.
  3. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, and vanilla and almond extracts. Beat until creamy and light beige in color, 3–4 minutes
  4. Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
  5. Add the eggs 1 at a time, beating well after each addition.
  6. Mix in 1/2 of the coconut and 1/2 of the pecans.

  7. Divide the batter evenly between the cake pans.
  8. Bake for 25–30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
  9. Cream together the cream cheese and butter until light, fluffy, and pale yellow. Add the vanilla and almond extracts. Gradually add the powdered sugar, beating until creamy and smooth.
  10. Frost the cake between the layers. Add the final layer and frost the top and sides. Decorate the top and sides as desired with the remaining coconut, chopped pecans, and raspberries.
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