Delicious Italian Cream Cake Recipe 

Southern-style Italian cream cake is loaded with flavors of pecan, coconut, and almonds. It’s lavishly adorned and coated with a creamy cheese icing, creating an incredibly attractive and incredibly delicious treat!

Ingredients for Delicious Italian Cream Cake Recipe 

Cake:

1. Two cups of all-purpose flour
2. One teaspoon of baking soda
3. A half-tsp of baking powder
4. One cup softened salted butter
5. 1/2 cup of sugar, granulated
6. Half a cup of light brown sugar
7. Two tsp of pure vanilla essence
8. One-half teaspoon of almond puree
9. Five big eggs
10. One cup of whole buttermilk, divided;
11. one 14-oz container of sweetened flaked coconut
12. 1 and a half cups toasted pecan bits, split

Frosting:

1. two (8-ounce) softened blocks of cream cheese
2. One cup softened unsalted butter
3. Two pounds of powdered sugar
4. Two tsp of pure vanilla essence
5. half a teaspoon of pure almond extract saved and roasted coconut
6. half a cup toasted pecans set aside

Instructions For Delicious Italian Cream Cake Recipe 

• Set oven temperature to 350°F. Grease and flour three-inch circular cake pans, or use baking spray. Put aside.

Cake:

• Sift flour, baking powder, and baking soda together in a medium-sized basin using a whisk. Put aside.
• Using an electric mixer, cream softened butter, brown sugar, granulated sugar, pure vanilla extract, and almond extract in a large bowl. Beat for three to four minutes, or until creamy and light beige in color.
• One egg at a time, adding and beating thoroughly after each addition.
• Add the sifted dry ingredients (starting with flour and finishing with buttermilk) to the bowl in an alternate order. Once everything is added, turn up the mixer’s speed and beat until everything is well blended.
• One cup of roasted nuts and half of the 14-ounce bag of flaked coconut should be manually mixed into the batter until they are uniformly distributed.
• Evenly distribute the batter among the cake pans.
• When a toothpick put into the center comes out clean, bake for 25 to 30 minutes. Allow the pans to cool completely on a cooling rack.

Frosting:

• Using an electric mixer set on medium-high speed, beat together the butter and cream cheese in a large bowl until the mixture is light and frothy and has a pale yellow color.
• Pour in the almond and vanilla extracts. Mix by beating. Reduce the mixer’s speed and add the powdered sugar gradually, mixing until smooth and creamy.
• To assemble, run strips of wax paper around the edge of the platter or cake plate. Place one cake layer in the middle of the pedestal.
• Garnish with the reserved toasted pecan pieces after frosting each layer. Frost the top and sides after applying the last layer.
• Coat sides in toasted coconut. Garnish the top with the remaining chopped pecans, if desired. (For instructions on toasting coconut, see the Cook’s note.)
• Before serving, keep refrigerated.