The Best Italian Cream Cake Recipe (With a Secret Amaretto Touch)

 In all my years, I’ve baked this cake exactly three times. The first was back in the 1980s when I first got the recipe. The second was in May 2008 for my son and his then-girlfriend, now wife. And the third? Just this past week when I had a hankering. Yep, I did all this work just for me because I deserve it.

  

I felt incredibly lucky to track down the original recipe after so many years. A quick Google search left me dismayed; there are dozens of versions out there, many loaded with a full cup of oil. Not mine! What makes this one truly special (and, in my humble opinion, the best) is the step where you brush each cooled layer with Amaretto liqueur before frosting. It adds a subtle almond depth and helps the frosting cling perfectly. You can safely set the others aside. This is the one worth keeping. 

 Yes, it’s a bit labor-intensive, but the good news is you can spread the work over two days: bake the cake layers one day and make the frosting the next. The result is a moist, flavorful three-layer masterpiece packed with coconut and pecans. It’s rich and satisfying, so a modest slice goes a long way—perfect for serving a crowd. And with its tall, elegant layers and nutty garnish, it looks as beautiful as it tastes. Guaranteed to earn oohs and aahs! 

Italian Cream Cake Recipe

For the cake:

1 stick unsalted butter, softened

½ c. shortening (I use Crisco)

2 c. granulated sugar

5 large eggs, separated

2 c. flour

1 t. baking soda

1 c. buttermilk

1 t. vanilla extract

1½ c. sweetened flaked coconut

2 c. chopped pecans, divided

¼ cup Amaretto liqueur (for brushing layers)

 

 For the frosting:

12 oz. cream cheese, softened

1½ sticks unsalted butter, softened

1 t. vanilla extract

½ t. almond extract

1 1-lb. box confectioners’ sugar

  Preheat oven to 350°F. Spray three 8-inch round cake pans with Baker’s Joy, line with parchment rounds, and spray the parchment.

 In the bowl of an electric mixer, cream the butter and shortening until smooth. Add the sugar and beat until light and fluffy. Add the egg yolks one at a time, beating well after each addition.

In a separate bowl, sift together the flour and baking soda. Add the flour mixture to the creamed mixture alternately with the buttermilk, beginning and ending with the flour. Mix just until combined. Stir in the vanilla, coconut, and 1 cup of the chopped pecans.

 In another bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter until fully incorporated.

Divide the batter evenly among the prepared pans. Bake for about 30 minutes, or until a tester inserted in the center comes out clean. Cool the layers in the pans for 10 minutes, then invert onto wire racks to cool completely.

 Once cool, brush the top of each layer generously with Amaretto. This secret step adds incredible flavor and ensures the frosting adheres beautifully.

For the frosting:

In a medium bowl, beat the cream cheese and butter until light and fluffy, about 3 minutes. Add the vanilla and almond extracts, then gradually mix in the confectioners’ sugar. Beat on low until combined, then on high speed for another 3 minutes until smooth and creamy.

 

Set aside ½ cup of frosting in a pastry bag fitted with a star tip for decoration. Use the remaining frosting to cover the top and sides of the cake evenly. Garnish with the remaining 1 cup of chopped pecans for a rustic, elegant finish.

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