An Italian Cream Cake Recipe

An Italian Cream Cake Recipe

An Italian Cream Cake Recipe

Course: Cake, Deserts


Calories per serving


This is an Italian cream cake recipe which is easy to make and very delicious.
If you like moist cakes full of flavor with a cream cheese topping, then give this recipe a try…it is so good.
To tell you the truth, I am not Italian, so I do not know if this recipe for Italian cream cake is authentic. Maybe you do?
But no matter, all I know is that this Italian cream cake recipe is delicious and so easy to prepare.


  • For the Cake
  • 240 ml (8.1 fl oz) buttermilk

  • 250 g (9 oz) butter

  • 6 eggs

  • 357 g (13 oz) sugar

  • 280 g (10 oz) flour

  • 100 g (3.5 oz) pecan

  • 83 g (3 oz) coconut flakes

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • For the Frosting
  • 50 g (2 oz) coconut flakes

  • 100 g (3.5 oz) butter

  • 500 g (1.1 lb) mascarpone cheese

  • 134 g (4.7 oz) powdered sugar

  • 1 tsp vanilla extract


  • In a large bowl, whisk together flour and baking powder.
  • Separate the whites from the yolks
  • Melt the butter in the microwave and stir in the sugar until the mixture becomes fluffy
  • Add egg yolks to the mixture and mix everything well, add vanilla extract
  • Add buttermilk to the flour mixture in 3 stages, mixing after each stage
  • Beat egg whites with salt until stiff peaks
  • Add egg whites to the mixture in three stages, gently mixing with a spatula. Do not use a mixer or the mixture will lose its fluffiness.
  • Add coconut and pecans, stir with a spatula until combined
  • Since we have a three-layer cake, we will need three molds of the same diameter. If you have only one mold, bake the dough alternately at a temperature of 180 degrees C° (360 F) for 45 minutes. The weight of one biscuit layer should be about 540 g (19 oz).
  • Cool the biscuits completely, let’s start preparing the cream
  • Mix butter with powdered sugar
  • Add mascarpone and vanilla extract, mix well
  • Evenly distribute the cream between the biscuits, leave some of the cream to grease the cake on the side
  • Decorate the cake with the pecan-coconut mixture. Bon appetit!

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