This Italian Wedding Cake is a classic dessert that is perfect for any special occasion. Made with layers of moist vanilla sponge cake, creamy mascarpone filling, and a delicious coconut and pecan topping, this cake is sure to be a hit with your family and friends. Enjoy!

Preparation time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes | Serves: 12


  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1 cup shredded coconut
  • 1/2 cup sugar
  • 1 cup mascarpone cheese
  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract


  1. Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  4. Alternate adding the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  6. While the cakes are cooling, prepare the coconut-pecan topping. In a saucepan, combine the pecans, coconut, and sugar. Cook over medium heat, stirring constantly, until the sugar has melted and the mixture is golden brown. Remove from heat and let cool.
  7. To make the mascarpone filling, whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
  8. To assemble the cake, place one cake layer on a serving plate. Spread a layer of the mascarpone filling on top, then sprinkle with the coconut-pecan topping. Repeat with the remaining cake layers, filling, and topping.
  9. Serve and enjoy this delicious Italian Wedding Cake!

Nutrition Information:

Calories: 450 || Carbohydrates: 45g || Protein: 7g || Fat: 28g || Saturated Fat: 14g || Cholesterol: 95mg || Sodium: 290mg || Potassium: 190mg || Fiber: 3g || Sugar: 28g || Vitamin A: 15% || Vitamin C: 0% || Calcium: 10% || Iron: 8%

How useful was this post?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this post.

Leave a Comment