Italian Creme Cake Gluten Free
Indulge in the rich, buttery decadence of Italian Creme Cake—now made gluten-free! This show-stopping dessert combines moist, fluffy cake layers infused with sweetened shredded coconut and optional nutty pecans for added texture. Topped with a luscious, tangy cream cheese frosting and finished with a sprinkle of pecans for garnish, this gluten-free masterpiece is perfect for celebrations or special occasions. The recipe seamlessly swaps traditional ingredients for gluten-free alternatives, while maintaining all the classic flavors you love. With its tender crumb, creamy frosting, and irresistible balance of sweetness, this Italian Creme Cake is sure to be a hit with everyone at the table—regardless of dietary needs.
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Recipe Information
Ingredients
- 2.25 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 cups Granulated sugar
- 0.5 cup Unsalted butter (softened)
- 0.5 cup Vegetable oil
- 5 large Eggs
- 1 cup Buttermilk
- 2 teaspoons Vanilla extract
- 1 cup Sweetened shredded coconut
- 1 cup Chopped pecans (optional)
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened, for frosting)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Chopped pecans (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans using gluten-free flour, or line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat together the granulated sugar, softened butter, and vegetable oil until light and fluffy, about 3-4 minutes.
Add the eggs one at a time to the sugar mixture, beating well after each addition.
In a small bowl, whisk together the buttermilk and vanilla extract. Alternate adding the dry ingredients and buttermilk mixture to the batter, starting and ending with the dry ingredients. Mix until just combined.
Fold in the shredded coconut and chopped pecans (if using).
Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat the softened cream cheese and butter together in a large bowl until smooth and creamy, about 2-3 minutes.
Gradually add powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and beat until fully incorporated and smooth.
Once the cakes are completely cool, spread a layer of frosting between each cake layer. Use the remaining frosting to cover the top and sides of the cake.
If desired, garnish the cake with additional chopped pecans on the sides and/or top of the cake.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together. Slice and enjoy!
Nutrition Facts
Calories |
6515 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 554.9 g | 711% | |
| Saturated Fat | 229.1 g | 1146% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 1725 mg | 575% | |
| Sodium | 4088 mg | 178% | |
| Total Carbohydrate | 343.1 g | 125% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 59.4 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 11.6 mcg | 58% | |
| Calcium | 858 mg | 66% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1791 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
