My Italian Cream Cake Recipe is incredibly fluffy, perfectly sweet, loaded with pecans and shredded cake mix cookies with cream cheese and topped with a creamy whipped cream cheese frosting. If you like Italian Cream Cake make sure to try my Coconut Cake and Hummingbird Cake recipes too! Italian Cream Cake Is Most Requested Cake Recipe!
Do You Have To Use Cream Cheese Frosting? My Italian Cream Cake is a delicious, classic cake recipe that only unfortunately seems to only make an appearance at the holidays! I’m not so sure why that is, but it really should be an all-year-long recipe! I use a combination of vegetable oil and butter to give great flavor, but also a lighter texture, as well as cake flour and buttermilk to lighten the crumb. All that paired with folding in whipped egg whites makes this the softest, moistest cake recipe ever.
Italian Cream cake is a vanilla cake with coconut and pecans baked in, topped with either a whipped cream frosting, or a cream cheese frosting. I prefer the cream cheese frosting, which is what I use in my recipe. In all the Italian Cream Cakes that I have ever had there has been a slight flavor of almond extract, or even in some cases an amaretto flavor added. I don’t prefer an overpowering almond flavor, just a subtle enhancement that pairs well with the pecans. You can make variations to this cake recipe very easily, like leaving out the coconut, or using a different type of nut like a walnut.
