Recipes › Dessert › Italian Cream Cake Recipe

Italian Cream Cake Recipe

Recipe by Pedro M. A. Neves

Italian Cream Cake is a luxurious layered dessert featuring tender vanilla sponge infused with coconut and pecans, crowned with silky mascarpone frosting. This elegant cake brings together Southern Italian pastry traditions with cream-based fillings, creating a moist, sophisticated treat perfect for special occasions. The combination of light cake and rich mascarpone frosting makes it a standout centerpiece at any table.

Ingredients

• 225g all-purpose flour (1¾ cups)
• 5ml baking powder (1 teaspoon)
• 2.5ml salt (½ teaspoon)
• 120ml whole milk (½ cup)
• 5ml vanilla extract (1 teaspoon)
• 4 large eggs, separated
• 150g granulated sugar (¾ cup)
• 120ml vegetable oil (½ cup)
• 85g shredded unsweetened coconut (¾ cup)
• 85g chopped pecans (¾ cup)
• 500g mascarpone cheese, room temperature (1 lb)
• 100g unsalted butter, softened (7 tablespoons)
• 250g powdered sugar (2 cups)
• 5ml vanilla extract (1 teaspoon)
• 30ml heavy cream (2 tablespoons)
• Pinch of salt
• Additional toasted pecans and coconut for garnish

Instructions

1. Preheat oven to 175°C (350°F). Grease and flour two 20cm (8-inch) round cake pans, then line the bottoms with parchment paper.

2. Whisk together flour, baking powder, and salt in a medium bowl. In a separate small bowl, combine milk and 5ml vanilla extract.

3. In a large bowl, beat egg yolks with 100g of the granulated sugar until pale and thick, about 3 minutes. Gradually add oil while beating constantly until combined.

4. Alternately add flour mixture and milk mixture to the egg yolk mixture, beginning and ending with flour. Mix until just combined. Fold in coconut and pecans with a spatula.

5. In a clean, dry bowl, beat egg whites on high speed until soft peaks form. Gradually add remaining 50g sugar and continue beating until stiff, glossy peaks form.

6. Gently fold one-third of the egg white mixture into the batter to lighten it, then fold in the remaining egg whites in two additions until no white streaks remain.

7. Divide batter evenly between prepared pans and smooth the tops. Bake for 32–35 minutes, until a wooden pick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

8. Prepare frosting by beating softened butter and mascarpone together on medium speed until smooth, about 2 minutes. Add powdered sugar 50g at a time, beating well after each addition.

9. Beat in 5ml vanilla extract, heavy cream, and salt until frosting reaches a spreadable consistency. If too soft, refrigerate for 10 minutes.

10. Place one cake layer on a serving plate. Spread with 150g frosting. Top with second cake layer and frost the top and sides evenly. Garnish with toasted pecans and toasted coconut.

Substitutions

• Replace mascarpone with 250g heavy cream whipped with 50g powdered sugar and 5ml vanilla for a lighter frosting
• Substitute pecans with chopped almonds or walnuts in equal measure
• Use shredded sweetened coconut if unsweetened is unavailable, reduce sugar in batter by 25g
• Replace half the oil with melted butter for a richer crumb

Tips

• Ensure all cake and frosting ingredients are at room temperature for best results and smooth mixing
• Do not overmix the batter after folding in egg whites, as this deflates the cake and makes it dense
• Make the frosting no more than 2 hours before serving; if made earlier, refrigerate and soften slightly before frosting the cake
• Toast the pecans and coconut garnish in a 160°C (320°F) oven for 5–7 minutes to enhance their nutty flavor

This cake reflects Italian pastry-making traditions, particularly from regions like Sicily and Piedmont, where mascarpone cream fillings and nut-enriched layers are signature elements of celebration cakes. Italian bakers have long appreciated the marriage of delicate sponge cake with luxurious cream fillings, a hallmark of authentic dolci.

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