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–+ servings
a slice of italian cream cake on a plate.
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4.58 from 7 votes

Mini Italian Cream Cake

This mini Italian Cream Cake is rich, moist, and filled with toasted pecans and coconut. Topped with a creamy almond-flavored frosting, it’s the perfect small dessert for any occasion.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: cream cake, italian cake, italian cream cake
Servings: 4 servings
Author: Joanie Zisk

Equipment

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
US - Metric

Instructions

  • Preheat your oven to 350°F (177°C) and lightly butter a 5x7-inch baking dish.
    (You can also use a 5x5-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 half of the toasted pecans and half of the 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 the remaining chopped pecans and toasted coconut.

Notes

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.
 
Baking Times for Different Dishes:
  • 5x7-inch dish: 27 to 30 minutes
  • 5x5-inch dish: 32 to 35 minutes
  • Two 10-ounce ramekins: 33 to 35 minutes
  • Cupcakes: 27 to 30 minutes
 
Tip: Toasting Pecans and Coconut
Toasting the pecans and coconut brings out their flavor and adds a nice crunch. Here’s how:
  1. Preheat oven to 350°F.
  2. Spread 1/2 cup chopped pecans and 1/2 cup sweetened shredded coconut on a rimmed baking sheet.
  3. Bake for 3 minutes, then stir and continue toasting for 2-3 more minutes, watching closely to prevent burning.
  4. Use half in the cake batter and the rest to sprinkle over the frosted cake.

Nutrition

Serving: 1serving | Calories: 769kcal | Carbohydrates: 91g | Protein: 8g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 315mg | Potassium: 143mg | Fiber: 2g | Sugar: 70g | Vitamin A: 1085IU | Vitamin C: 0.3mg | Calcium: 63mg | Iron: 2mg

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