The moment I first tasted Italian Love Cake, I knew it would become a beloved recipe in my kitchen. It was a sunny afternoon, and a dear friend brought a slice to share during a small get-together. What surprised me most was how the flavors melted together—rich cream cheese, tender coconut, and a hint of almond—and yet the cake felt light and comforting. That unforgettable experience perfectly captured my philosophy at Carmen Wausa: cooking approachable, comforting meals that turn any ordinary day into a memorable moment. From that day, I’ve been working with this Italian Love Cake recipe, eager to share how it brings people together with its sweet, creamy charm. I’m genuinely excited to walk you through this delightful Italian Love Cake so it can make your kitchen warm and joyful too.
Ingredients
Here’s what you’ll need for this Italian Love Cake recipe—simple ingredients that create a beautiful balance of flavor and texture:
- 1 box white cake mix (about 15.25 ounces) – The foundation of your Italian Love Cake. I found that classic white cake mix keeps things easy without skimping on tenderness.
- 1 (8-ounce) package cream cheese, softened – This Italian Love Cake ingredient adds that creamy, dreamy texture everyone loves.
- 1 (14-ounce) can sweetened condensed milk – For natural sweetness and moisture, this creates that signature rich crumb in Italian cream cake.
- 1 cup sour cream – Adds a subtle tang to balance the sweetness perfectly.
- 4 large eggs – For structure and richness.
- 1 teaspoon almond extract – The secret Italian Love Cake touch that brings a beautiful, nutty aroma.
- 1 cup sweetened shredded coconut – This is the ingredient that makes this Italian Love Cake stand out with its delightful chew and flavor.
- 1 cup chopped pecans or walnuts (optional) – For a slight crunch, but this ingredient is flexible based on your preference.
- Butter and flour, for preparing the pan
A tip for sourcing your Italian Love Cake ingredients: fresh, high-quality cream cheese and real almond extract make a noticeable difference. You’ll find everything you need for this comforting cake at your local grocery or specialty stores. Thinking of upgrading? If you want to splurge on one Italian Love Cake ingredient, let it be the cream cheese—it really shines in the frosting and filling. For those who prefer to swap nuts, try toasted slivered almonds or omit altogether for a nut-free treat.
Let’s Make This!
Here’s how your Italian Love Cake will come to life step by step:
- Preheat your oven to 325°F and prepare a 9×13-inch pan with butter and a light dusting of flour. This step ensures the cake releases easily once baked.
- In a large bowl, blend the cake mix, softened cream cheese, sweetened condensed milk, sour cream, eggs, and almond extract. Use an electric mixer on medium speed—don’t worry, your Italian Love Cake is going to turn out beautifully as everything comes together into a creamy batter.
- Fold in shredded coconut and nuts (if using) gently. These Italian Love Cake ingredients add texture and that classic cream cake feel.
- Pour the batter into your prepared pan and spread evenly.
- Bake for about 55 to 60 minutes. Here’s a helpful tip for Italian Love Cake success: test doneness with a toothpick or cake tester in the center. It should come out mostly clean with a few moist crumbs.
- While the cake is baking, prepare the frosting by beating softened cream cheese with softened butter, powdered sugar, vanilla extract, and a splash of milk. This Italian Love Cake frosting is creamy and smooth, perfect for spreading.
- Once your cake is baked and slightly cooled—about 15 minutes—spread the frosting evenly over the top. This is where your Italian Love Cake transforms into something truly special.
- Sprinkle extra shredded coconut or chopped nuts on top if you like. It adds a pretty finish and extra flavor.
During baking, keep an eye on your oven’s heat—it can vary. I’ve found that slightly lowering the temperature and lengthening bake time helps keep the cake moist without overbrowning. While your Italian Love Cake is cooking, take a moment to enjoy that amazing aroma—it’s one of those comforting smells that fill a home with warmth and anticipation.
Serving & Presentation
Serving Italian Love Cake feels like a celebration of simple, heartfelt moments. When I present this cake, I slice it into generous pieces, making sure each includes that luscious frosting and a sprinkle of coconut on top. The best way to enjoy Italian Love Cake is alongside a cup of coffee or a light glass of dessert wine, which balances the creamy sweetness.
This Italian Love Cake creates the sweetest moments at family dinners and holiday celebrations. I’ve noticed how people’s eyes light up with that first bite, often commenting on the lovely almond fragrance and the tenderness of the cake.
For occasions like birthdays, anniversaries, or even weekday treats, this cake fits beautifully. Keeping plate presentation simple yet elegant helps keep the focus on those creamy textures and sweet flavors. Try garnishing with a few fresh strawberries or a dusting of flaky coconut for a seasonal twist.
If you find yourself with leftovers, you’re in luck! Italian Love Cake tastes wonderful chilled the next day. Slice it thinly and pair it with a scoop of vanilla ice cream or enjoy it alongside fresh berries for a lighter dessert option. I’ve also experimented with adding crushed espresso beans into the frosting for a coffee lover’s variation, which was a hit among friends.
When you want to switch things up, consider this Italian Love Cake recipe, or check out the Italian Love Cake Recipe | The Kitchn for more twists on this classic.
FAQs
Can I make this Italian Love Cake ahead of time?
Absolutely! Italian Love Cake actually tastes better after a day or two since the flavors meld beautifully. Just cover and refrigerate it, then pull it out to come to room temperature before serving.
What if I don’t have almond extract?
Swap almond extract with vanilla extract if needed. The cake will still be lovely, though almond gives that unique Italian cream cake flavor.
How do I know when my Italian Love Cake is perfectly done?
Use the toothpick test—insert it into the center, and it should come out clean or with a few moist crumbs attached, never wet batter. The cake’s top should be lightly golden and feel set when touched gently.
Can I substitute coconut or nuts if allergies are a concern?
Yes! You can omit coconut and nuts or replace nuts with seeds like sunflower or pumpkin seeds for texture. The cake’s moist texture remains.
Is there an alternative to using cake mix?
Sure, you can bake a homemade white cake but expect a bit more prep time. For reliability and ease—especially on busy days—cake mix works best for Italian Love Cake.
How thick should I spread my Italian Love Cake frosting?
About ½ inch of frosting is perfect for balance. Too thin, and you miss the creamy magic; too thick, and it might overpower the tender cake layer.
What’s the best way to store leftover Italian Love Cake?
Cover it tightly in the fridge. It lasts 3 to 4 days, and the flavors even improve overnight!
Community feedback has shown many fellow food lovers appreciate this Italian Love Cake for its consistent moistness and crowd-pleasing flavor. I’ve seen beginners and confident cooks both come back with heartwarming stories after making it!
Why This Italian Love Cake Will Become Your New Favorite
This Italian Love Cake perfectly captures everything I stand for—comfort, creativity, and connection. It brings people close around the table with minimal fuss and maximum joy. Here are my Italian Love Cake Success Tips to help you nail it:
- Use fresh, softened cream cheese for creamy texture in both the batter and frosting.
- Don’t rush the bake—low and slow is your friend to keep the cake tender and moist.
- Almond extract truly makes the Italian Love Cake flavor pop; don’t skip it!
I’ve also loved trying Italian Love Cake variations with lemon zest and blueberry swirls, a coconut-pineapple tropical twist, and a decadent chocolate chip version inspired by another charming French Butter Cake recipe from my blog. The classic version still gets the most smiles every time.
I encourage you to make this Italian Love Cake part of your recipe collection. It’s a comforting, satisfying dessert that brings warmth and sweetness to any table. You’ll impress your family, friends, and yourself with a slice full of creamy love.
When you try it, share your delicious results—I’m eager to hear how Italian Love Cake makes your kitchen a cozier, happier place. And if you enjoy this Italian dessert, you might also like my Orange Clove Cookies for another easy, flavorful treat!
Italian Love Cake
Italian Love Cake is a luscious, almond and ricotta-based dessert that combines moist textures with rich flavors, perfect for any special occasion.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 cup almond flour
- 1 1/2 cups ricotta cheese
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- Powdered sugar for dusting
- Almond slivers for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
- In a large bowl, beat the ricotta cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and lemon zest.
- In a separate bowl, whisk together the almond flour, all-purpose flour, and baking powder.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40–45 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan before removing.
- Dust with powdered sugar and garnish with almond slivers before serving.
Notes
For an extra touch, serve with fresh berries or a drizzle of honey to enhance the cake’s delicate flavors.