This Italian Wedding Cake recipe is a delightful dessert perfect for any celebration. With a light sponge cake layered with creamy frosting and topped with toasted coconut and pecans, it’s a true crowd-pleaser. The flavors of almond and vanilla in the cake and frosting come together beautifully, making this cake a memorable treat for your guests.

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


  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 6 egg whites
  • 1 cup chopped pecans
  • 1 cup flaked coconut
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, cream together 1 cup of butter and sugar until light and fluffy.
  3. In a separate bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, beating well after each addition.
  4. Stir in almond and vanilla extracts.
  5. In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
  6. Divide batter evenly among the prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  7. For the frosting, beat cream cheese and 1/2 cup butter until smooth. Gradually add powdered sugar and vanilla, beating until smooth.
  8. Spread frosting between layers and over the top and sides of the cake. Sprinkle with chopped pecans and flaked coconut.
  9. Refrigerate until ready to serve.

Nutrition Information:

Calories: 540 || Carbohydrates: 69g || Protein: 4g || Fat: 28g || Saturated Fat: 15g || Cholesterol: 67mg || Sodium: 217mg || Fiber: 2g || Sugar: 52g

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