Southern Italian Cream Layer Cake
A decadent and richly textured dessert, this Southern twist on Italian Cream Cake showcases a medley of toasted pecans, shredded coconut, and aromatic almond essence. Lavishly cloaked in a velvety cream cheese frosting and elegantly adorned with garnishes, it offers a visually striking and deeply flavorful finale for any celebration.
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Servings: 12
Ingredients
For the Cake Layers
- 1 cup 113 g roughly chopped pecan pieces
- 1 cup 120 g sweetened coconut flakes
- 1½ teaspoons pure vanilla extract
- ½ teaspoon almond flavoring extract
- 2 large eggs preferably at room temperature
- 1½ cups 354 ml cultured buttermilk, room temperature
- 12 tablespoons 170 g unsalted butter, softened and diced
- 2 cups 400 g white granulated sugar
- 2⅔ cups 333 g plain all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine table salt
For the Cream Cheese Frosting
- ½ teaspoon almond extract
- ¼ teaspoon fine salt
- 1½ teaspoons vanilla extract
- 16 ounces 453 g full-fat cream cheese, softened
- 1 cup 226 g unsalted butter, softened
- 8 cups 1000 g powdered sugar
For Garnish (Optional)
- ½ cup 40 g shredded coconut, toasted and finely chopped
- ½ cup 60 g pecan halves, finely chopped
Instructions
To Prepare the Cake
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour three 8-inch (20 cm) round cake tins. Optionally, place a circle of parchment paper at the bottom of each for additional insurance against sticking.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, blend together the flour, granulated sugar, baking powder, baking soda, and salt until fully combined.
- With the mixer set to medium speed, incorporate the butter one portion at a time, allowing each piece to blend fully before adding the next. The resulting mixture will have a sandy texture once all butter is mixed in.
- In a separate vessel, whisk together the buttermilk, eggs, vanilla extract, and almond extract until homogenous.
- Reduce the mixer speed to low and slowly stream the liquid mixture into the dry ingredients. Pause occasionally to scrape down the sides and base of the bowl with a spatula, ensuring everything is thoroughly mixed.
- Using a spatula, gently fold in the shredded coconut and chopped pecans until uniformly distributed throughout the batter.
- Evenly divide the batter among the three prepared cake tins. Place them on the center rack of the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center of the layers comes out clean or with a few moist crumbs attached.
- Let the cakes rest in their tins for 10–15 minutes post-baking. Then, carefully run a knife around the edges and invert each cake onto a wire rack to cool completely before frosting.
To Make the Frosting
- In a large bowl or stand mixer, combine the softened butter and cream cheese. Beat at low speed until the mixture is smooth and fully integrated.
- Add in the vanilla extract, almond extract, and salt. Stir to incorporate.
- Gradually sift in the powdered sugar with the mixer on a low setting. Continue mixing until the frosting becomes smooth and creamy. Scrape the bowl to ensure all ingredients are evenly mixed.
Assembly
- Trim the tops of the cake layers if necessary to ensure even stacking. Position the first cake layer on a serving platter and apply a generous coating of frosting over the surface. Stack the second and third layers, frosting between each.
- Apply a thin layer of frosting over the entire exterior of the cake to form a crumb coat. Refrigerate the cake for 15 minutes to set this layer.
- Remove the chilled cake and spread a final, thicker layer of frosting over the top and sides. Use any remaining frosting to pipe decorative swirls around the top edge using a piping tip of your choice (such as Ateco 846).
- If using, combine the toasted coconut and chopped pecans. Gently press the mixture around the lower half of the cake’s sides. Lightly sprinkle a touch of the mixture atop each frosted swirl for a refined finish.
Notes
Pan Size and Baking Tips
For optimal results, position all cake tins on the center rack of the oven to ensure even baking. If your oven cannot accommodate all three tins at once, bake two at a time and keep the third at room temperature until ready. The third pan may require a slightly shorter baking duration. This recipe also works with 9-inch pans—start checking for doneness at 25 minutes. Frosting Yield
This frosting quantity is intentionally generous, designed to fully cover and decorate the cake. For a more modest frosting application, the recipe may be halved. Storage
Keep the finished cake in an airtight container. It may be stored at room temperature for up to 48 hours or refrigerated for up to five days. Wrapped tightly in plastic, it also freezes well. Gluten-Free Option
Some have successfully substituted Bob’s Red Mill 1:1 Gluten-Free Baking Flour to make this recipe gluten-free.
For optimal results, position all cake tins on the center rack of the oven to ensure even baking. If your oven cannot accommodate all three tins at once, bake two at a time and keep the third at room temperature until ready. The third pan may require a slightly shorter baking duration. This recipe also works with 9-inch pans—start checking for doneness at 25 minutes. Frosting Yield
This frosting quantity is intentionally generous, designed to fully cover and decorate the cake. For a more modest frosting application, the recipe may be halved. Storage
Keep the finished cake in an airtight container. It may be stored at room temperature for up to 48 hours or refrigerated for up to five days. Wrapped tightly in plastic, it also freezes well. Gluten-Free Option
Some have successfully substituted Bob’s Red Mill 1:1 Gluten-Free Baking Flour to make this recipe gluten-free.