Hi, I’m Jessica, Jessy to most, and I’m so glad you’re here.
The Savory Script is my little cozy space on the internet where simple, delicious recipes come to life. I believe great food doesn’t need to be complicated, just comforting, approachable, and made with heart, just like this Italian cake recipe. Here, you’ll find easy meals, budget-friendly ingredients, and everyday dishes you can cook with confidence. My hope is that this blog feels like home, a warm spot to slow down, get inspired, and enjoy something truly good.
Today, I’m so excited to share a recipe that’s a true labor of love, a testament to delicious simplicity: my Italian Cake. This cake, with its wonderfully moist crumb and rich frosting, takes about 2 hours to create from start to finish, including cooling time. Get ready to experience a delightful texture and a flavor profile that’s simply irresistible.
Table of Contents
Terrific Italian Cake Recipe Made Easily
Ingredients
Equipment
Method
- Preheat oven to 350F (175C) and grease and flour three 8” round cake pans.
- Combine dry cake ingredients in a large bowl. Add softened butter pieces and mix until sandy.
- Whisk together buttermilk, eggs, and extracts. Slowly add to the dry ingredients, mixing until just combined, scraping down the bowl as needed.
- Stir in coconut and pecans.
- Divide batter evenly into prepared pans and bake for 30 minutes, or until a toothpick comes out clean.
- Cool cakes in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
- While cakes cool, prepare frosting: Beat together softened butter and cream cheese until creamy. Add extracts and salt. Gradually add powdered sugar until smooth and creamy.
- Level cakes if needed. Frost the first layer, add the second, then the third.
- Apply a thin crumb coat of frosting to the entire cake and chill for 15 minutes.
- Apply the final layer of frosting. Pipe decorative swirls on top.
- Garnish the sides with chopped pecans and coconut, and dust the swirls lightly with the mixture.
Nutrition
Notes
Tried this recipe?
Let us know how it was!A Slice of History: The Origins of Italian Cake
You might be surprised to learn that despite its name, this delightful Italian Cake doesn’t hail from Italy. Its origins are actually right here in America, a testament to the rich tapestry of immigrant culinary traditions that have shaped our baking landscape.
Over time, recipes like this have evolved, picking up new nuances and adaptations, but at their heart, they remain a comforting classic. Some sources suggest that despite the name, cakes like these actually originated in Southern kitchens in the early 1900s.
Why You’ll Love This Italian Cake Recipe
I’ve poured my heart into perfecting this Italian Cake recipe, and I know you’ll adore it for several reasons:
- Perfectly Balanced Flavor: The thoughtful inclusion of both vanilla and almond extracts in both the cake and frosting elevates the taste, offering a depth that’s both familiar and exciting.
- Foolproof Frosting: My detailed frosting instructions ensure a smooth, creamy, and spreadable consistency every time, making decorating a joy, not a chore.
- Moist & Tender Crumb: The combination of buttermilk and the specific method of incorporating the butter creates an incredibly tender and moist cake that’s wonderfully satisfying.
- Expert Assembly Guidance: I walk you through each step of assembling the cake, including the crucial crumb coat, to ensure a beautifully finished dessert.
What You Need to Make Italian Cake
Crafting a truly exceptional cake relies on using the best ingredients and measuring them with care. This ensures every component performs as it should, leading to a fantastic final product.
Italian Cake Ingredients
- 2 ⅔ cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 12 Tablespoons unsalted butter (softened and cut into 12 pieces )
- 1 ½ cups buttermilk (room temperature preferred )
- 2 large eggs (room temperature preferred)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup sweetened shredded coconut
- 1 cup coarsely chopped pecans
Cream Cheese Frosting Ingredients
- 1 cup unsalted butter (softened )
- 16 oz cream cheese (softened )
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon table salt
- 8 cups powdered sugar
- ½ cup pecan halves (finely chopped)
- ½ cup toasted coconut (finely chopped )
Step-by-Step Guide to Baking the Perfect Italian Cake
Embarking on this baking adventure is made easy with clear, straightforward instructions. By following each step meticulously, you’ll achieve bakery-worthy results, even if you’re new to cake making.
Making the Cake: Instructions
- Preheat oven to 350F (175C) and thoroughly grease and flour three 8” (20cm) round cake pans (additionally I like to line the bottoms of each pan with a round of parchment paper to prevent sticking).
- Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl (or the bowl of a stand mixer fitted with a paddle attachment) and stir until completely combined.
- With mixer on medium-speed, add butter, one piece at a time, stirring until completely combined after each addition and before adding the next piece. Continue until all butter has been added. Mixture will be sandy once all butter is incorporated.
- In a large measuring cup, whisk together buttermilk, eggs, and vanilla and almond extract.
- With mixer on low-speed, slowly drizzle buttermilk mixture into the batter until completely incorporated. Pause periodically to scrape down the sides and bottom of the bowl with a spatula to ensure all ingredients are completely combined.
- Use a spatula to stir in coconut and pecans until completely combined.
- Evenly divide batter into prepared baking pans and transfer to the center rack of 350F (175C) preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow cakes to cool in their pans for 10-15 minutes, then run a knife around the edge to loosen cake from the pan and invert each layer onto a cooling rack to cool completely before decorating. While cakes cool, prepare the frosting.
Preparing the Cream Cheese Frosting: Instructions
- In a large mixing bowl using an electric mixer (or in a stand mixer fitted with the paddle attachment) combine butter and cream cheese and beat on low-speed until creamy and well-combined.
- Add vanilla extract, almond extract and salt and stir to combine.
- With mixer on low-speed, gradually add powdered sugar until all has been added. Scrape sides and bottom of bowl and stir again. Frosting should be smooth and creamy.
Assembling Your Italian Cake
- Level cakes if desired/necessary. Place one cake on serving platter and spread a thick, even layer of frosting over the top. Repeat with the next two layers. Smooth a thin layer of frosting evenly around the entire cake to catch the crumbs then place the cake in the refrigerator for 15 minutes (this is your “crumb coat”, it will ensure your outer layer of frosting remains pristine.
- Remove cake from refrigerator and spread an even layer of frosting over the entire cake. Use remaining frosting to pipe decorative swirls on top of the cake (I used the Ateco 846 piping tip).
- If desired, immediately after frosting the cake, mix together finely chopped pecans and toasted coconut and press halfway up the side of the cake. Dust the top of each swirl with a light sprinkling of pecan/coconut mixture.
Tips for the Perfect Italian Cake
Achieving a truly perfect Italian Cake is all about a few key techniques. Always use room temperature ingredients, especially your butter, eggs, and buttermilk, as they incorporate more smoothly into the batter, leading to a lighter texture. Accurate measuring is crucial; spoon and level your flour rather than scooping directly from the bag to avoid a dry cake. Don’t overbake; a toothpick inserted into the center should come out with moist crumbs attached.
Ingredient Substitutions for Italian Cake
Sometimes you might need to make a quick swap in the kitchen. Here are a few common substitutions that work wonderfully in this recipe:
| Ingredient | Substitution Suggestion | Notes |
|---|---|---|
| Almond Extract | Use an equal amount of additional vanilla extract | The almond flavor will be less pronounced. |
| Buttermilk | 1 ½ cups milk + 1 ½ tablespoons lemon juice or vinegar | Let stand for 5-10 minutes before using. |
| Pecans | Walnuts, almonds, or omit entirely | Adjust chopping to desired texture. |
| Sweetened Coconut | Unsweetened coconut plus 1-2 tablespoons sugar | Adjust sweetness to your preference. |
Troubleshooting Your Italian Cake
Even the best bakers encounter a hiccup now and then! If your cake turns out dry, it’s likely due to overbaking or inaccurate flour measurement. Next time, pull it out a few minutes sooner and use the spoon-and-level method for flour. If your frosting is too runny, try chilling it for a bit or gradually adding a bit more powdered sugar. For uneven layers, a serrated knife or a cake leveler is your best friend before frosting.
Variations on the Classic Italian Cake
While I adore this classic version, there are always ways to put your own spin on a favorite recipe. Here are a few ideas:
| Variation Idea | Description |
|---|---|
| Gluten-Free Option | Use a 1:1 gluten-free baking flour blend instead of all-purpose flour. Ensure the blend contains xanthan gum for best results. |
| Dairy-Free Twist | Substitute dairy-free butter and cream cheese for the frosting, and use a dairy-free milk alternative with lemon juice for the buttermilk. |
| Citrus Zest Infusion | Add the zest of one orange or lemon to the cake batter for a bright, fresh flavor. |
| Spiced Delight | Incorporate ½ teaspoon of ground cardamom or cinnamon into the dry ingredients of the cake batter for an extra layer of warmth and complexity. |
| Bourbon Pecan Glaze | Whisk together powdered sugar, a splash of bourbon, and a touch of milk to create a drizzly glaze instead of or in addition to the frosting. |
Storing and Freezing Your Italian Cake
To keep your Italian Cake fresh and delicious, store any leftovers in an airtight container at room temperature for up to 3 days. If you live in a warm climate, or if your frosting is particularly sensitive, refrigerating it is a good option; just let it come to room temperature before serving for the best texture.
For longer storage, wrap individual slices tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.
Serving Suggestions for Your Italian Cake
This cake is wonderful all on its own, but I love serving it with a steaming cup of coffee or a fragrant cup of tea. A small scoop of vanilla bean ice cream on the side is also a delightful treat. For an extra touch of elegance, a few fresh berries can add a burst of color and freshness.
Frequently Asked Questions
Is Italian cake actually Italian?
No, despite its name, this particular Italian Cake recipe has American origins, reflecting the rich culinary history of immigrant communities in the United States.
Do you have to refrigerate an Italian cake?
It’s not always necessary to refrigerate this cake if it’s stored in a cool, dry place and will be consumed within a few days. However, if your frosting is cream cheese-based and you live in a warm climate, or if you plan to store it for more than a couple of days, refrigeration is recommended to maintain freshness and prevent spoilage.
Can I use a different icing?
Absolutely! While I adore the cream cheese frosting, you could certainly use a classic buttercream, a rich chocolate ganache, or even a simple glaze if you prefer. Just ensure the icing complements the flavors of the cake itself.
Conclusion
And there you have it, my beautiful Italian Cake! I truly hope this recipe brings as much joy to your kitchen as it does to mine. It’s a cake that’s perfect for celebrations, special occasions, or simply when you need a comforting slice of homemade goodness.
I would absolutely love to hear how your cake turns out! Please feel free to leave a comment below with your thoughts, questions, or any creative twists you’ve added. And if you share your creation on social media, don’t forget to tag me—I can’t wait to see your delicious results!
