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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Pumpkin Toffee Dream Cake

 

Last month I reviewed Easy Everyday by Jessica Merchant (you can read my review here). Ever since then I’ve been thinking about trying her famous Pumpkin Toffee Dream Cake. Who cares if it’s almost summer? Pumpkin spice knows no season, and this cake proves it! Merchant notes this is her most celebrated recipe, lightly spiced for broad appeal, but I’m a spice enthusiast, so I amped it up with a heaping tablespoon of pumpkin pie spice. The result? Pure magic.

What I loved about this recipe is how simple it is. Baking in a 9x13-inch pan was a refreshing change from my usual multi-layer cakes—less fuss, just as delicious. The cake is fluffy, tender, and perfectly balanced with a decadent toffee-topped cream cheese frosting. Don’t wait for fall to bake this gem—it’s a year-round winner. Trust me, you’ll want a slice (or three)!

Pumpkin Toffee Dream Cake

2 c. flour
2 t. baking soda
1½ t. ground cinnamon
½ t. kosher salt
¼ t. freshly grated nutmeg
1 15-oz. can pumpkin puree
1¾ c. packed brown sugar
½ c. plain Greek yogurt
½ c. vegetable oil
4 large eggs
2 t. vanilla extract
Optional: ½–1 t. extra pumpkin pie spice for bolder flavor

Toffee Cream Cheese Frosting:
8 oz. cream cheese, room temperature
½ c. (1 stick) unsalted butter, room temperature
2½ c. confectioners’ sugar
2 t. vanilla extract
⅓ c. shaved milk chocolate curls, for topping
⅓ c. toffee bits, for topping


Preheat oven to 350°F. Grease a 9x13-inch baking dish with nonstick baking spray.

In a large bowl, whisk flour, baking soda, cinnamon, salt, nutmeg, and optional extra spice.

In another bowl, whisk pumpkin puree, brown sugar, yogurt, and oil until smooth. Add eggs one at a time, then vanilla. Combine wet and dry ingredients, mixing until no large lumps remain.

Pour batter into the prepared dish. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.

Frosting: Beat cream cheese and butter until creamy. Add confectioners’ sugar and beat until smooth, about 2–3 minutes. Mix in vanilla. Spread over cooled cake. Top with chocolate curls and toffee bits. Refrigerate cake or leftovers; it keeps for up to a week.

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Hummingbird Cake

 

In Jamaica, where this cake originated, it is referred to as Doctor Bird Cake, named for the island’s national bird, the scissors-tail hummingbird. In 1968, hopeful of increasing tourism, the Jamaican Board of Tourism exported the recipe in media press kits sent to the United States. The recipe found its way into the February 1978 issue of Southern Living Magazine, was a huge hit with readers, and later that year won the Favorite Cake Award at the Kentucky State Fair.

I am not a particular fan of hummingbird cake; there is something about bananas and pineapple both, in a cake, that doesn’t appeal to me. But, it is one of my daughter-in-law’s favorites, and her birthday was July 1. In my family, you get what you want on your birthday, so I spent the last day of June (the hottest day of the year, thus far, with high humidity), making this cake for her. It’s not difficult to make, it’s just a bit time consuming. I wanted something small and grand, so I baked it in 3 6-inch cake pans. I’m very pleased with the results. My son and daughter-in-law gave it two enthusiastic thumbs up.Hummingbird Cake

2 c. chopped pecans

3 c. flour

1 t. baking soda

1½ t. ground cinnamon

½ t. allspice

½ t. salt

2 c. mashed bananas (about 4 large ripe)

1 8-oz. can crushed pineapple, lightly drained

3 large eggs, room temperature

2/3 c. vegetable oil

1 c. packed dark brown sugar

¾ c. granulated sugar

2 t. vanilla extract

 Cream Cheese Frosting

16 oz. cream cheese, room temperature

¾ c. unsalted butter, room temperature

5 c. confectioners’ sugar

1 T. milk

2 t. vanilla extract

1/8 t. salt

 Preheat oven to 300°F. Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven. Turn oven up to 350°F.

 Spray the heck out of three 6-inch cake pans with Baker’s Joy; set aside.

 Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.

 Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Reserving the rest for garnish.)

Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean.

Remove cakes from the oven and allow to cool completely in the pans set on a wire rack before removing from pans.

 Make the frosting: Beat together cream cheese and butter high speed until smooth and creamy. Add confectioners’ sugar, vanilla, milk, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. 

 Frost cake and top with remaining chopped pecans. You can get fancy schmancy, or keep it simple.

 Keeps in the fridge for up to 5 days.

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Single Layer Carrot Cake with Browned Butter Cinnamon Cream Cheese Frosting

 If you read this blog with any regularity, you will be only too aware of the carrot shredding frenzy that I got myself involved in a week or so ago. I’m happy to report that it has finally come to a delicious conclusion, the last having been used in this adorable and tasty mini carrot cake. I discovered this little morsel on the Beyond the Butter blog. It’s a wonderfully easy recipe because it mixes together by hand; there’s nothing to putting it together.

  I have recently become enamored with small cakes, having purchased this set of four of 6-inch cake pans. It’s the perfect size for singles, couples, or even a family of four. As for the frosting on this cake, it is nothing short of fabulous! Browning the butter makes all the difference, and I don’t think I will make a buttercream frosting from here on out without doing the same. It’s a wonderful Easter dessert, or, if cut into tiny slices, perfect tidbits for afternoon tea.  This is a keeper.

Single Layer Carrot Cake with

Browned Butter Cinnamon Cream Cheese Frosting

 Edited for clarity

 ½ c. flour

½ t. baking soda

½ t. cinnamon

1/8 t. salt

1/3 c. vegetable oil

½ c. sugar

1 large egg, room temperature

½ c. grated carrots

¼ c. chopped pecans

 Frosting

¼ c. unsalted butter (browned and cooled to solid state)

4 oz. cream cheese, room temperature

1 t. vanilla

½ t. cinnamon

2 c. confectioners’ sugar

 Preheat oven to 350ºF. Generously spray a 6-inch cake pan with Baker’s Joy; set aside.

 In a small mixing bowl whisk together flour, baking soda, cinnamon, and salt; set aside.

 In a medium mixing bowl, whisk together the vegetable oil, granulated sugar, and egg.

 Add the whisked dry ingredients to the wet ingredients and whisk together until just combined. Fold in carrots and pecans.

 Pour the cake batter into the prepared cake pan and bake for 30-35 minutes. Cool the cake in the cake pan for 10 minutes before inverting it onto a wire cooling rack to cool completely.

 FROSTING

In a small saucepan melt the unsalted butter over medium heat. As the butter begins to bubble and foam, stir until foaming subsides. Continue to cook until the butter turns a light brown and has a nutty aroma.

Immediately remove the browned butter from the heat and pour into a heatproof bowl. Cover lightly and place in the refrigerator to cool and solidify. This takes 40-55 minutes.

Using your hand mixer or stand mixer fitted with a paddle attachment beat the browned butter on medium-high speed until smooth and creamy. Add cream cheese, vanilla, and cinnamon, and continue to beat until well blended.

Reduce speed to low, and gradually the confectioners’ sugar; beat until blended. Scrape down sides and mix on medium-high speed for 1-2 minutes more.

 Frost cooled cake.

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Guinness Chocolate Cream Cheese Frosting

This blog post is not about the delicious cake that you see pictured. No, this is about the frosting. I took a bit of a circuitous route to devise this frosting. It started, I suppose, when I relieved my dad of the jar of confectioners' sugar that remained in his pantry. I knew that he would never use it and, with mother gone, there will, sadly, be no more baking in that house. When I poured the sugar into my container, a recipe for cream cheese frosting fell out. It tugged at my heart. Little notes from mother seem to pop up when I least expect them. Finding them makes me happy and sad at the same time. My plan for the day was to make my favorite chocolate cake, Chocolate Stout Cake, and frost it with the same frosting that I always use, but instead, decided to try the recipe that had just appeared before me, making a chocolate version. It seemed like fate. Unfortunately I had no milk.  I did, however, have extra Guinness, so substituted half as much (due to the difference in viscosity) then tossed in some espresso powder for a richer flavor.  Then end result was so good I could have eaten it right from the bowl.  This is easy, no fail, spreads beautifully, amply covers the top and sides of a 9" cake, and got rave reviews from all who tried it.  I'd say it's a keeper. 

Guinness Chocolate Cream Cheese Frosting

1 (8 ounce) package cream cheese, room temperature
2 tablespoons Guinness
4 cups confectioners' sugar
1/4 cup butter, room temperature
2 teaspoons vanilla extract
1/2 cup unsweetened cocoa powder
1/2 teaspoon espresso powder

In the work bowl of a stand mixer, beat cream cheese, Guinness, confectioner's sugar, butter, vanilla, cocoa, and espresso powder to a spreadable consistency. Spread onto cooled cake.

This post is linked to:

Be Inspired Friday

Foodie Friday

Sugar and Spice

Sunday Sweeties