A Delicious Gluten Free Italian Cream Cake Recipe
This Gluten Free Italian Cream Cake Recipe has the most moist texture and is full of robust flavor with the chopped pecans and shredded coconut. Paired with a rich cream cheese frosting, it's the perfect cake for all your spring gatherings!
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Ingredients
For the Cake
- 2 cups gluten free flour blend
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup salted butter, softened
- 1 ½ cups coconut sugar
- 5 eggs, separated
- ½ cup whole milk
- ½ cup sour cream
- 1 tsp vanilla
- ½ cup pecans, chopped and toasted
- 1 cup shredded coconut
For the Buttercream
- 1 stick salted butter, softened
- 8 oz. cream cheese, softened
- 1 lb. powdered sugar
- 3 tbsp. heaving whipping cream
- 2 tsp. vanilla
Instructions
For the Cake
- Preheat the oven to 350 degrees. Prepare your round cake pans. For this recipe, it yields two 8" rounds or two 9" rounds. Line the bottom of the cake pans with parchment paper and set aside.
- In your standing mixer, or using a large bowl with a hand electric mixer, you are going to combine together softened butter and coconut sugar. I prefer using the paddle attachment. Beat together until fluffy and light.
- In a large mixing bowl, whisk to combine the egg yolks, whole milk, sour cream and vanilla. Add these ingredients to the butter and sugar mixture while the mixer at a low speed. Mix to combine.
- Add to the standing mixer flour mixture, baking powder, baking soda and salt. Still using the paddle attachment and at a low speed until incorporated, then increase to medium speed for 1 minute. Turn off the mixer.
- Fold into the batter chopped pecans and shredded (unsweetened) coconut.
- I will typically use my hand mixer and a medium bowl to do this, since the cake batter is taking up the standing mixer bowl. Using my hand mixer with the whisk attachment, at high speed I will whip the egg whites until they are stiff peaks - about 2 to 3 minutes. Fold the egg whites into the cake batter - I am telling you, this step is crucial for a beautiful cake texture!
- Pour batter into the prepared cake pans, and pop into the oven to bake for 25 minutes. I always check my cake at the 20 minute mark. If you touch the top of the cake and it bounces back up, it is ready! Let the cake cool for 5 minutes before turning it onto a cooling rack.
For the Buttercream
- Butter and cream cheese should be at room temperature. To your standing mixer add softened salted butter and softened cream cheese, and beat with the paddle attachment for 2 minutes. While the mixer is at a low speed, slowly add powdered sugar to the butter and cream cheese. Once incorporated, slowly add heavy whipping cream and vanilla. Then turn the mixer to a high speed and whip for 5 minutes - this is critical in creating a perfectly creamy buttercream that is so easy to work with!
For Assembly
- When the cake is completely cooled, spread the frosting between the layers, then layer cake on the edges and on the top of the cake. You can get fancy with a crumb coat, and use a cake scraper to give you those nice straight edges! Or go with a rustic vibe. But you MUST sprinkle the rim of the top of the cake with more chopped pecans for a beautiful finishing touch!
Servings: 16