Martha Stewart Italian Cream Cake

This Martha Stewart Italian Cream Cake is a rich and moist Southern-style dessert, which includes toasted coconut and pecans. It’s a classic, foolproof recipe perfect for birthdays or special gatherings and serves up to 12.

Martha Stewart Italian Cream Cake Ingredients

What We Send:

• 8 oz cream cheese (x2)
• 1 oz unsweetened shredded coconut (x4)
• 3 oz pecans (x2)
• 10 oz granulated sugar
• 1 oz sour cream (x4)
• 10 oz all-purpose flour
• 1 oz buttermilk powder (x2)
• 1/4 oz baking powder
• 1/4 oz baking soda
• 5 oz confectioners’ sugar
• 1 cup + 4 Tbsp butter (plus more for greasing)
• 3 large eggs
• Vanilla extract
• Kosher salt

How To Make Martha Stewart Italian Cream Cake

1. Prep the baking dish: Preheat oven to 350°F. Set cream cheese and 1 cup butter out to soften. Toast coconut in a skillet over medium-low heat for 1–2 minutes. Transfer to a plate and wipe out skillet. Grease a 9×13-inch baking dish with butter.
2. Toast the pecans: In the same skillet, toast pecans over medium-low heat for 3–4 minutes. Let cool, then coarsely chop. Melt 4 tablespoons butter in a microwave-safe bowl. Cool slightly, then whisk in sour cream, granulated sugar, 2 eggs + 1 yolk, and 2 tsp vanilla.
3. Make the batter: In a large bowl, whisk together flour, buttermilk powder, baking powder, salt, and baking soda. Add half of the flour mixture to the egg mixture and stir until smooth. Add 1 1/3 cups water, then the remaining flour mixture, mixing until smooth. Fold in half the toasted coconut and pecans.
4. Bake the cake: Pour batter into prepared pan. Bake for 20–25 minutes, rotating halfway through, until golden and a toothpick comes out clean. Cool in pan 10 minutes, then transfer to a rack and cool completely. Cut in half crosswise to create two squares.
5. Make the frosting: Beat softened butter and cream cheese with an electric mixer until creamy. Add confectioners’ sugar, 1 tsp vanilla, and 1/2 tsp salt. Start on low, then increase to medium-high and beat until fluffy, 3–4 minutes.
6. Assemble and serve: Place one cake layer on a serving platter. Spread 1/3 of frosting over top. Add second layer. Use half of remaining frosting to coat sides for a “naked” finish. Spread remaining frosting on top. Sprinkle with remaining coconut and pecans. Chill 30 minutes before slicing.

Recipe Tips

• Why toast the coconut and pecans? Toasting adds rich flavor and texture.
• Can I use buttermilk instead of powder? Yes, replace water and buttermilk powder with equal parts real buttermilk.
• How to make the frosting smooth: Beat well and start slow to avoid sugar clumps.
• Do I need to chill before serving? Yes, chilling helps the layers set and flavors meld.
• Can I make ahead? Yes, store frosted cake in the fridge up to 2 days in advance.

What To Serve With Italian Cream Cake

Pair this creamy dessert with:

• Fresh berries or fruit salad
• Espresso or cappuccino
• A scoop of vanilla or coconut gelato
• Toasted almonds or chocolate curls

How To Store Italian Cream Cake

Refrigerate: Store covered in the fridge for up to 5 days. Bring to room temp before serving.

Freeze: Freeze frosted or unfrosted cake (wrapped tightly) for up to 2 months. Thaw in fridge overnight.

Italian Cream Cake Nutrition Facts

• Calories: 620
• Fat: ~34g
• Carbs: ~72g
• Sugar: ~50g
• Protein: ~6g

Nutrition information is estimated and may vary based on ingredients and methods used.

FAQs

What makes Italian Cream Cake different?
It includes coconut, pecans, and a tangy cream cheese frosting.

Can I make it as a layer cake?
Yes, you can use round pans and divide batter evenly.

Is it overly sweet?
It’s rich but balanced with tangy frosting and nuts.

Can I use sweetened coconut?
Yes, but reduce sugar slightly if desired.

Try More Recipes:

• Martha Stewart Ice Cream Cake
• Martha Stewart Hummingbird Cake
• Martha Stewart Hot Milk Cake