Italian Cream Cake Recipes

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Hi, welcome to our recipe blog site. Below you can get a guide on how to make really tasty Italian Cream Cake dishes. The production process is really simple, you simply require to comply with the approaches that we have actually written on this web page. The complying with are the phases of how to cook Italian Cream Cake. Please follow the directions well.

This glorious Italian Cream Cake is a spectacular cake, any which way you slice it. Pardon the pun. The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. Ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering, it’s such an amazing cake it’s guaranteed to turn any occasion into something special.

Italian cream cake recipes are basically the same, and true to form as it is with all recipes my take on it has evolved through the years in my kitchen.  Traditional Italian cream cake recipes often call for shortening in the batter. However, I prefer using all butter in my cream cake.  I also like the depth of flavor you gain by adding brown sugar to the batter and a touch of almond extract.  It’s important you take the time to toast the coconut to use as a garnish for the sides of the cake not only making it pretty, but adding spectacular flavor as well. It’s one of those showpiece cakes that make a statement on the dessert table. While it does take several steps to create this cake it’s a labor of love well worth the effort when you see the delight on the faces of your family and friends. It’s a very special cake for a special occasion.


  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup salted butter softened
  • 1 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • 5 large eggs
  • 1 cup whole buttermilk
  • 14 oz package sweetened flaked coconut divided
  • 1 1/2 cup pecan pieces toasted divided


  • 2 [8] oz cream cheese softened
  • 1 cup [2 sticks] butter softened
  • 2 lb powdered sugar
  • 2 tsp pure vanilla extract
  • 1/2 tsp pure almond extract
  • reserved coconut toasted
  • 1/2 cup reserved toasted pecans


  1. Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside.
  2. 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, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes
  4. ……………………….

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