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Gluten Free Italian Cream Cake 2026 06 17 191840 1024x683 1

Gluten Free Italian Cream Cake

A moist and decadent gluten-free cake filled with rich flavors and topped with creamy frosting, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Cake, Dessert
Cuisine Gluten-Free, Italian
Servings 12 servings
Calories 450 kcal

Ingredients
  

Cake Ingredients

  • 2 cups gluten-free all-purpose flour Ensure it includes xanthan gum for better structure.
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened At room temperature.
  • 2 cups granulated sugar
  • 4 large eggs At room temperature.
  • 1 tsp vanilla extract
  • 1 cup buttermilk Can substitute with non-dairy milk and vinegar.
  • 1 cup shredded coconut
  • 1 cup chopped pecans or walnuts Can substitute with other nuts or omit.

Frosting Ingredients

  • 1 cup cream cheese, softened At room temperature.
  • 0.5 cup unsalted butter, softened At room temperature.
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • Shredded coconut for garnish

Instructions
 

Preparation

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  • In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-5 minutes.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.
  • Gently fold in the shredded coconut and chopped pecans or walnuts.

Baking

  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Cooling & Frosting

  • Let the cakes cool in the pans for 10 minutes, then remove from the pans and let them cool completely on a wire rack.
  • Once cooled, prepare the frosting by beating the cream cheese and butter together until smooth.
  • Gradually add the powdered sugar and vanilla extract, mixing until fluffy.

Assembly

  • Place one cake layer on a serving plate and spread a layer of frosting on top.
  • Place the second cake layer on top and frost the top and sides of the cake.
  • Sprinkle shredded coconut on top for garnish.

Notes

Use high-quality gluten-free flour for the best results. Make sure measurements are accurate for optimal baking.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 4gFat: 22gSaturated Fat: 10gSodium: 150mgFiber: 1gSugar: 35g
Keyword Baking, cream cheese frosting, Gluten Free Italian Cream Cake, Gluten-Free Cake, Italian Dessert
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