Gluten Free Italian Cream Cake: your new go-to for a decadent, moist, and utterly delightful dessert, perfect for any occasion and surprisingly simple to achieve at home. This recipe delivers all the classic flavors and textures you love, without the gluten, making it a crowd-pleaser for everyone.
Key Ingredients for Gluten Free Italian Cream Cake
For the Cake Layers:
- 2 ½ cups (320g) all-purpose gluten-free flour blend (ensure it contains xanthan gum)
- 1 ½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- ½ cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) hot water or hot brewed coffee
For the Cream Cheese Filling:
- 8 ounces (227g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk or heavy cream (as needed for consistency)
For the Coconut Pecan Frosting:
- 1 cup (227g) unsalted butter
- 1 ½ cups (300g) granulated sugar
- ½ cup (120ml) evaporated milk
- 1 teaspoon vanilla extract
- 1 ½ cups (135g) sweetened shredded coconut
- 1 cup (120g) chopped pecans
How to Make Gluten Free Italian Cream Cake
This Gluten Free Italian Cream Cake is a dream to make, offering a tender crumb and rich, creamy layers that are incredibly satisfying. The process is straightforward, allowing you to create a bakery-worthy cake in your own kitchen. With a total preparation time of around 2 hours, including baking and cooling, you’ll be enjoying this delightful treat before you know it.
Step-by-Step Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour or line them with parchment paper. This step is crucial for preventing the cake from sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking soda, and salt. Ensure these ingredients are well combined to distribute the leavening agents evenly.
- Cream Butter and Sugar: Add the softened butter to the dry ingredients and mix on medium speed with an electric mixer until the mixture resembles coarse crumbs. This process creates little pockets that will contribute to the cake’s tender texture.
- Incorporate Wet Ingredients (Except Water/Coffee): In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until incorporated. Gradually add this wet mixture to the dry ingredients, beating on low speed until just combined. Be careful not to overmix at this stage.
- Add Hot Liquid: With the mixer on low speed, carefully and slowly pour in the hot water or hot brewed coffee. The batter will be thin – this is exactly what you want for a moist cake. Mix until just combined, then increase the speed to medium and beat for about 1 minute. The hot liquid helps to bloom the gluten-free flour, resulting in a better texture.
- Divide and Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The aroma should be delightful as it bakes!
- Cool the Cakes: Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.
- Prepare the Cream Cheese Filling: While the cakes are cooling, make the filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, beating on low speed until combined, then increase to medium-high speed and beat until light and fluffy. Stir in the vanilla extract and add milk or cream, one tablespoon at a time, until the filling reaches your desired spreadable consistency.
- Assemble the Cake: Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of the cream cheese filling evenly over the top.
- Add the Second Layer: Carefully place the second cake layer on top of the filling.
- Prepare the Coconut Pecan Frosting: In a medium saucepan, combine the butter, granulated sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a gentle boil.
- Continue Cooking the Frosting: Boil for 5 minutes, stirring frequently. Remove from heat and stir in the vanilla extract.
- Add Coconut and Pecans: Stir in the sweetened shredded coconut and chopped pecans until evenly distributed.
- Frost the Cake: While the frosting is still warm and pourable, but not boiling hot, spread it over the top and sides of the assembled cake. Work quickly as the frosting will start to set as it cools. The warm frosting will create a beautiful, slightly drippy glaze.
Why You’ll Love This Gluten Free Italian Cream Cake
You’ll fall head over heels for this Gluten Free Italian Cream Cake for so many reasons! Its incredibly moist and tender crumb, a hallmark of a truly great Italian cream cake, is achieved with perfection, even without traditional flour. The rich cream cheese filling offers a delightful tang that perfectly balances the sweetness of the cake, while the warm, nutty coconut pecan frosting provides a decadent finish that’s simply irresistible. Making this at home is not only a rewarding baking experience, but it’s also incredibly cost-effective compared to purchasing a similar specialty cake from a bakery.
Unlike many gluten-free cakes that can be dry or crumbly, this recipe ensures a luxuriously soft texture that will fool even the most discerning palate. The combination of shredded coconut and toasted pecans in the frosting creates layers of flavor and texture that are truly divine, reminiscent of cherished family baking traditions. So, ditch the boxed mixes and embrace the joy of creating something truly special. Your family and friends will be begging for the recipe – and you’ll proudly tell them you made this stunning Gluten Free Italian Cream Cake yourself!
Storing and Reheating Tips
Storing your delicious Gluten Free Italian Cream Cake is straightforward and ensures you can enjoy its amazing flavors for days to come.
- Refrigeration: This cake, with its cream cheese filling and frosting, should always be stored in the refrigerator. Cover the cake loosely with plastic wrap or a cake dome. It will stay fresh for up to 3-4 days.
- Freezing: For longer storage, you can freeze portions of the cake.
- Ensure the cake is completely cooled.
- Wrap individual slices tightly in plastic wrap, then in a layer of aluminum foil, or place in an airtight freezer-safe container.
- Frozen cake will maintain its best quality for up to 1-2 months.
- Reheating:
- From Refrigerator: Allow refrigerated cake to sit at room temperature for about 20-30 minutes before serving for optimal texture and flavor.
- From Freezer: Thaw frozen cake slices overnight in the refrigerator. Then, let them come to room temperature as described above. Avoid reheating in a microwave if possible, as it can alter the texture of the frosting and cake.
Final Thoughts
This Gluten Free Italian Cream Cake is a testament to how delicious gluten-free baking can be, offering a truly indulgent experience without compromise. We encourage you to bake this showstopper; it’s guaranteed to be a beloved recipe in your home. Dive in and enjoy every delightful bite!
Gluten Free Italian Cream Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans with gluten-free flour or line them with parchment paper. This step is crucial for preventing the cake from sticking.
- In a large mixing bowl, whisk together the gluten-free flour blend, granulated sugar, baking soda, and salt. Ensure these ingredients are well combined to distribute the leavening agents evenly.2.5 cups all-purpose gluten-free flour blend, 1.5 cups granulated sugar, 1 teaspoon baking soda, 0.5 teaspoon salt
- Add the softened butter to the dry ingredients and mix on medium speed with an electric mixer until the mixture resembles coarse crumbs. This process creates little pockets that will contribute to the cake’s tender texture.0.5 cup unsalted butter
- In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until incorporated. Gradually add this wet mixture to the dry ingredients, beating on low speed until just combined. Be careful not to overmix at this stage.4 large eggs, 1 cup buttermilk, 0.5 cup vegetable oil, 2 teaspoons vanilla extract
- With the mixer on low speed, carefully and slowly pour in the hot water or hot brewed coffee. The batter will be thin – this is exactly what you want for a moist cake. Mix until just combined, then increase the speed to medium and beat for about 1 minute. The hot liquid helps to bloom the gluten-free flour, resulting in a better texture.1 cup hot water or hot brewed coffee
- Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The aroma should be delightful as it bakes!
- Let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before frosting to prevent the frosting from melting.
- While the cakes are cooling, make the filling. In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, beating on low speed until combined, then increase to medium-high speed and beat until light and fluffy. Stir in the vanilla extract and add milk or cream, one tablespoon at a time, until the filling reaches your desired spreadable consistency.8 ounces cream cheese, 0.5 cup unsalted butter, 4 cups powdered sugar, 1 teaspoon vanilla extract, 2-3 tablespoons milk or heavy cream
- Place one cooled cake layer on your serving plate or cake stand. Spread a generous layer of the cream cheese filling evenly over the top.
- Carefully place the second cake layer on top of the filling.
- In a medium saucepan, combine the butter, granulated sugar, and evaporated milk. Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a gentle boil.1 cup unsalted butter, 1.5 cups granulated sugar, 0.5 cup evaporated milk
- Boil for 5 minutes, stirring frequently. Remove from heat and stir in the vanilla extract.1 teaspoon vanilla extract
- Stir in the sweetened shredded coconut and chopped pecans until evenly distributed.1.5 cups sweetened shredded coconut, 1 cup chopped pecans
- While the frosting is still warm and pourable, but not boiling hot, spread it over the top and sides of the assembled cake. Work quickly as the frosting will start to set as it cools. The warm frosting will create a beautiful, slightly drippy glaze.