Italian Cream Cake

Get ready for the delectable and mouthwatering Italian Cream Cake! This cake is a true delight, combining the perfect balance of flavors and textures. Whether you’re a novice in the kitchen or a seasoned baker, this recipe is sure to impress.

Why You’ll Love Italian Cream Cake

  • Flavors that create harmony: The combination of vanilla and almond extracts in this recipe creates a symphony of flavors that is simply divine. The vanilla adds a sweet and comforting note, while the almond provides a subtle nuttiness that elevates the taste to a whole new level.
  • Creamy and dreamy frosting: Prepare to be amazed by the luscious frosting that crowns this cake. Made with powdered sugar, it’s smooth, creamy, and sweet, giving the cake a velvety texture that will melt in your mouth.
  • A delightful crunch: Imagine biting into a slice of cake and experiencing a delightful crunch. That’s exactly what the chopped pecans and coconut flakes sprinkled on the outside of this Italian Cream Cake will bring to every bite. These toppings add a lovely texture and elevate the overall flavor profile.

Ingredients You Need To Make This Italian Cream Cake

  • Gluten-free flour
  • Baking powder
  • Baking soda
  • Kosher salt
  • Vanilla extract
  • Almond extract
  • Eggs
  • Butter, at room temperature
  • Sugar
  • Buttermilk (or oat milk + vinegar)
  • Crushed pineapple (with juices pressed out)
  • Coconut
  • Pearson Farm Mammoth Pecans, chopped
  • Vanilla extract
  • Almond extract
  • Powdered sugar
  • Cream cheese

How To Make Italian Cream Cake

  1. Before beginning, preheat your oven to 350 degrees and grab two 8″ round cake pans. Spray them with nonstick baking spray so your cake doesn’t stick. Pro-tip for those who don’t have 8″ pans: A 9×13 baking dish will also work perfectly!
  2. In a large mixing bowl, add the sugar and butter. Mix them together on high speed for three minutes. This will ensure that your cake is light, fluffy, and oh-so-delicious!
  3. Next up, mix in your wet ingredients. What are your wet ingredients, you ask? It’s simple: Add your eggs, milk, vanilla extract, and almond extract. Mix them until they are well blended.
  4. Now, add your dry ingredients along with the crushed pineapple, coconut, and chopped pecans. Mix carefully until everything is just incorporated. Don’t overdo it! While mixing, remember that over-mixing can make your cake dense and chewy. Mix until you have a smooth consistency.
  5. Once your batter is ready, it’s time to bake! Split your batter evenly between both cake pans.
  6. Bake the cakes for 25-30 minutes or until a toothpick comes out clean. This is the ultimate test if your cakes are ready to eat.
  7. Once your cakes are baked and looking delicious, it’s tempting to jump right in and eat them. But hold your horses! Allow them to cool completely before adding frosting.

How To Make Italian Cream Cake Frosting

  1. In a mixing bowl, add the vanilla extract, almond extract, and powdered sugar.
  2. Mix the ingredients together until smooth and well-combined. The creamy frosting is now ready to be spread over the cake and enjoyed!

Commonly Asked Questions

Can I use different extracts for the frosting?

Absolutely! While vanilla and almond extracts are the stars of this recipe, feel free to experiment with other extracts like lemon, coconut, or even hazelnut. It’s an opportunity to personalize your Italian Cream Cake and discover new flavor combinations!

Can I make this cake ahead of time?

Absolutely! The beauty of this cake is that it can be made in advance. You can bake the cake layers a day ahead and store them in an airtight container. The frosting can also be prepared in advance and refrigerated. Just bring it to room temperature and give it a quick whip before spreading it on the cake.

Can I freeze this cake?

Yes, you can! If you have leftovers or simply want to make the cake ahead of time, you can freeze it. Just make sure to wrap it tightly in plastic wrap and store it in an airtight container before freezing. When you’re ready to enjoy it, allow it to thaw in the refrigerator overnight before serving.

Can I substitute the chopped pecans and coconut flakes?

Of course! If you have any dietary restrictions or prefer different textures, feel free to substitute the toppings with your favorite nuts or sprinkles. Get creative and make it your own!

Why You’ll Love This Recipe

Italian Cream Cake is a timeless classic that never fails to impress. The hint of almond in the frosting adds a touch of elegance, while the crunch from the pecans takes it to another level. Whether you’re serving it at a special occasion or simply treating yourself to a slice, this cake will bring smiles and pure delight to everyone who takes a bite.

More delicious cake recipes you’ll love:

Italian Cream Cake

Get ready for the delectable and mouthwatering Italian Cream Cake! This cake is a true delight, combining the perfect balance of flavors and textures. Whether you're a novice in the kitchen or a seasoned baker, this recipe is sure to impress.
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 8 servings


  • Measuring cups/spoons
  • Mixing Bowl
  • 2- 8-inch cake pans or 1- 9×13 Baking dish
  • Hand mixer or KitchenAid mixer


Ingredients: Cake

  • 2 ¾ cup 1.1 GF flour
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 2 eggs
  • 12 tbsp butter room temp
  • 1 ¾ cup sugar
  • 1 cup buttermilk I used 1 cup oat milk + 1 tsp vinegar
  • ½ cup crushed pineapple juices pressed out
  • 1 cup coconut
  • 1 ¼ cup Pearson Farm Mammoth Pecans Chopped

Ingredients: Frosting

  • 16 oz cream cheese
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 5-8 cups powdered sugar



  • Preheat the oven to 350 degrees and spray two 8” round cake pans with nonstick baking
  • spray.
  • Will also work for a 9×13 baking dish.
  • In a bowl add the sugar and butter and mix on high for 3 minutes.
  • Mix in the wet ingredients.
  • Add the dry ingredients, pineapple, coconut and pecans.
  • Mix until just incorporated.
  • Split the batter between both cake pans and bake for 25-30 mins or until a toothpick
  • comes out clean.
  • Allow it to cool completely.


  • Start with 5 cups of powdered sugar and add the rest of the ingredients together in a bowl and mix until smooth. Add additional powdered sugar up to 8 cups if needed.
  • Ice the cooled cake. *Decorate outside with chopped pecans and coconut flakes. Enjoy!


Tried this recipe?Mention @TheSaltyCooker or tag #thesaltycooker!


  1. Hi, tried the Italian cake today. I didn’t have Gluten flour so used cake flour instead. Was nervous for the outcome.. the cake came out soft was almost gonna break, and smelling so yum, could just eat it without frosting as well. I did the frosting and then had a slice. Really delicious. It didn’t even last us til the next day , that’s how great it was . Every one loved it and the texture, taste and everything about it was just yummy delicious. Thanks

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