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This mini Italian Cream Cake is rich, moist, and filled with toasted pecans and coconut. Topped with a creamy frosting, it’s a classic Southern dessert scaled down for one or two.
Why You’ll Love This Recipe
- Perfectly Portioned: Just right for one or two people.
- Flexible Baking Options: Works in a 5×7-inch dish, 5×5-inch dish, two 10-ounce ramekins, or a cupcake pan.
- Great Flavor: Toasted pecans, coconut, and almond flavor in every bite.
- Quick & Easy: Comes together with simple steps and ingredients.
I love sharing this mini Italian Cream Cake with you—it’s rich, moist, and filled with the perfect mix of toasted pecans, coconut, and a creamy frosting. Though it’s called “Italian,” this cake is a true Southern classic, and this scaled-down version gives you all the flavor in a size that’s just right for one or two.
Looking for more mini cake recipes? Try our Red Velvet Cake, Devil’s Food Cake, Hummingbird Cake, Banana Upside Down Cake, or Flourless Chocolate Cake—all perfectly sized for one or two.
Ingredients
If you have any ingredients leftover from this small Italian cream cake recipe, check out our Leftover Ingredients Recipe Finder.
For the Cake
- Butter: Adds rich flavor and creates a moist, tender crumb. Use salted butter, or unsalted with a pinch of salt.
- Sugar: Sweetens the cake and helps create a golden, moist texture.
- Egg: Provides structure and helps the cake rise.
- Vanilla Extract: Adds classic, sweet flavor.
- Almond Extract: Brings a subtle, nutty flavor that complements the cake.
- Flour: All-purpose flour gives the cake structure.
- Baking Soda: Works with buttermilk to help the cake rise. Make sure it’s fresh.
- Buttermilk: Keeps the cake moist and reacts with baking soda for leavening. Extra buttermilk? Use it in Irish Soda Bread, Butter Swim Biscuits, or Buttermilk Pancakes.
- Pecans: Add crunch and nutty flavor. Use extra pecans in Ambrosia, Pecan Pralines, or Carrot Cake.
- Coconut: Adds sweetness and a chewy texture. Use leftover coconut in Morning Glory Muffins, Cowboy Cookies, or German Chocolate Cake.
For the Frosting
- Cream Cheese: Gives the frosting a rich, tangy flavor. Extra cream cheese can be used in a No-Bake Cheesecake, Peanut Butter Pie, Cheesecake Bars, or Icebox Cake.
- Butter: Makes the frosting smooth and creamy.
- Almond Extract: Enhances the nutty flavor.
- Powdered Sugar: Sweetens the frosting and creates a smooth texture.
Recipe Variations
You can easily change up this mini Italian Cream Cake with a few simple variations:
- Nut-Free : Leave out the pecans for a nut-free version.
- Chocolate Chip: Stir a few chocolate chips into the batter for added sweetness.
- Lemon: Add 1 teaspoon of lemon zest to the batter for a fresh, citrusy flavor.
- Spiced: Mix in 1/4 teaspoon of cinnamon or a pinch of nutmeg
Tip: Toasting Pecans and Coconut
Toasting the pecans and coconut brings out their flavor and adds a nice crunch. Here’s how:
- Preheat oven to 350°F.
- Spread 1/2 cup chopped pecans and 1/2 cup sweetened shredded coconut on a rimmed baking sheet.
- Bake for 3 minutes, then stir and continue toasting for 2-3 more minutes, watching closely to prevent burning.
Use half in the cake batter and the rest to sprinkle over the frosted cake.
How To Make Italian Cream Cake
These photos and instructions help you visualize how to make a mini Italian cream cake. See the recipe box below for ingredient amounts and full recipe instructions.
Before You Begin
Preheat your oven to 350°F (177°C) and lightly butter a 5×7-inch baking dish. You can also use a 5×5-inch dish, two 10-ounce ramekins, or a cupcake pan for mini Italian cream cupcakes.
Preparing the Cake Batter
- Mix Dry Ingredients: In a medium bowl, stir together the flour and baking soda.
- Cream Butter and Sugar: In a large bowl, beat the butter with a hand mixer for 30 seconds. Add the sugar and beat until the mixture looks like wet sand.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract until combined, about 30 seconds.
- Add Flour and Buttermilk: Mix in half the flour mixture, then the buttermilk, then the remaining flour—mixing just until combined each time to avoid overmixing.
Finish the Batter
- Stir in Pecans and Coconut: Fold in the toasted pecans and coconut. (See tip above for toasting instructions.)
- Fill the Dish: Pour the batter into the prepared baking dish.
Bake
- Bake the Cake: Bake for 27 to 30 minutes, or until a toothpick comes out clean. Let the cake cool completely before frosting.
Baking Times for Different Dishes
- 5×7-inch dish: 27 to 30 minutes
- 5×5-inch dish: 32 to 35 minutes
- Two 10-ounce ramekins: 33 to 35 minutes
- Cupcakes: 27 to 30 minutes
Make the Frosting
- Mix the Frosting: In a bowl, beat together the room temperature cream cheese, butter, almond extract, and sifted powdered sugar until smooth.
- Frost and Garnish: Spread the frosting over the cooled cake. Top with chopped pecans and toasted coconut.
Optional: How To Line A Baking Dish With Parchment Paper
If you want to make it easier to lift the cake out of the dish, lining the bottom with parchment paper can help. Here’s a simple method:
- Place your baking dish on a sheet of parchment paper.
- Trace around the bottom of the dish with a pencil.
- Cut out the shape.
- Lightly grease the dish, then press the parchment into the bottom.
This step isn’t required—greasing the dish works fine too—but it helps keep the cake’s bottom intact, especially if you plan to remove it from the dish before frosting.
Expert Tips
- Use Room Temperature Ingredients: Butter, egg, and buttermilk mix more easily and help create a smooth batter.
- Mix Gently: Stir just until combined to avoid a dense cake.
- Toast the Pecans: Toasting adds more flavor and a bit of crunch.
- Test for Doneness: A toothpick inserted in the center should come out clean.
- Smooth Frosting: Beat the cream cheese and butter until completely smooth before adding powdered sugar.
Frequently Asked Questions
Store the frosted cake in the refrigerator, covered, for up to 3 days.
Yes. You can freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator overnight before frosting.
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this easy Italian cream cake recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Mini Italian Cream Cake
Ingredients
For the Cake
- ¾ cup all-purpose flour
- ⅛ teaspoon baking soda
- 3 tablespoons salted butter -room temperature
- ¾ cup granulated sugar
- 1 large egg
- ¼ teaspoon vanilla extract
- ⅛ teaspoon almond extract
- ¼ cup buttermilk
- ½ cup toasted pecans -divided (See tip below for how to toast the pecans)
- ½ cup toasted coconut -divided (see tip below for how to toast coconut)
For the Frosting
- 4 ounces cream cheese -room temperature
- 4 tablespoons salted butter -room temperature
- ¼ teaspoon almond extract
- 1 cup powdered sugar -sifted
Instructions
- Preheat your oven to 350°F (177°C) and lightly butter a 5×7-inch baking dish. (You can also use a 5×5-inch dish, two 10-ounce ramekins, or a cupcake pan for mini Italian cream cupcakes. Note the baking times for these dishes below)
Prepare the Cake Batter
- Mix Dry Ingredients: In a medium bowl, stir together the flour and baking soda.
- Cream Butter and Sugar: In a large bowl, beat the butter with a hand mixer for 30 seconds. Add the sugar and beat until the mixture looks like wet sand.
- Add Egg and Extracts: Beat in the egg, vanilla extract, and almond extract until combined, about 30 seconds.
- Add Flour and Buttermilk: Mix in half the flour mixture, then the buttermilk, then the remaining flour—mixing just until combined each time to avoid overmixing.
- Stir in Pecans and Coconut: Fold in the toasted pecans and coconut. (See tip below for toasting instructions.)
- Fill the Dish: Pour the batter into the prepared baking dish.
- Bake the Cake: Bake your cake in the oven for 27 to 30 minutes. Once baked, allow it to cool completely before frosting.
Make the Frosting
- Mix the Frosting: In a bowl, beat together the room temperature cream cheese, butter, almond extract, and sifted powdered sugar until smooth.
- Frost and Garnish: Spread the frosting over the cooled cake. Top with chopped pecans and toasted coconut.
Notes
- Use Room Temperature Ingredients: Butter, egg, and buttermilk mix more easily and help create a smooth batter.
- Mix Gently: Stir just until combined to avoid a dense cake.
- Toast the Pecans: Toasting adds more flavor and a bit of crunch.
- Test for Doneness: A toothpick inserted in the center should come out clean.
- Smooth Frosting: Beat the cream cheese and butter until completely smooth before adding powdered sugar.
- 5×7-inch dish: 27 to 30 minutes
- 5×5-inch dish: 32 to 35 minutes
- Two 10-ounce ramekins: 33 to 35 minutes
- Cupcakes: 27 to 30 minutes
- Preheat oven to 350°F.
- Spread 1/2 cup chopped pecans and 1/2 cup sweetened shredded coconut on a rimmed baking sheet.
- Bake for 3 minutes, then stir and continue toasting for 2-3 more minutes, watching closely to prevent burning.
- Use half in the cake batter and the rest to sprinkle over the frosted cake.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was very good! Even without the icing! I used a smaller amount of sweetener (monk fruit) and it was sweet enough. This actually made about 9 small cube servings for me.
The main thing I liked about this cake was the toasted pecans and cocanut It wasn’t a very sweet cake. Maybe almond is not my favorite spice
How many cupcakes should this recipe make?
It should make 4-5 standard sized cupcakes.
This cake was AMAZING! One of the best cakes I’ve ever eaten in my life. Can’t wait to make (and eat) it again. If I could give it ten stars, I would.
Thank you so much! I’m so happy you enjoyed it.
If I made this for 2 what size pan would you suggest? In the recipe the pan size stays the same even when you click on the 2 at the top
If you’re looking to double this recipe, an 8×8-inch pan would be the best choice. I haven’t tested the recipe in a doubled format, so this is a suggestion based on standard baking practices. When doubling, keep in mind that you might need to slightly adjust the baking time. It’s always a good idea to monitor your dish as it bakes to ensure the best results.
Would this recipe work in a 6 inch round pan? I tried a 6 inch square pans and in fell badly in the centre.
Thank you , anxious to try this gain, looks so good!
I’m sorry to hear about the trouble with the 6-inch square pan. While it should have worked, baking can sometimes be unpredictable. I suggest giving it a go with a 6-inch round pan. In our tests with this cake recipe, we did observe a minor indentation in the center on a few occasions, but it wasn’t significant. Plus, the frosting does a great job of covering it up. Give it a try and let us know how it turns out!
In the nutrition details what is considered a serving? Being diabetic I’m curious.
This recipe sounds delicious and am going to make it.
The cake is baked in a 5×7 inch baking dish and I cut the cake into 4 squares – so a serving is 1/4 of the cake.
Good recipe.
Thank you!