Mini Italian Cream Cake

Ohhh yes—Mini Italian Cream Cakes 🍰🥥🌰—moist, nutty, coconutty, and just the right size for personal indulgence. Here’s a solid recipe:

Mini Italian Cream Cakes

Ingredients

Cake:

• ½ cup unsalted butter, softened

• ½ cup vegetable oil

• 1 cup sugar

• 3 large eggs, separated

• 1 tsp vanilla extract

• ½ tsp almond extract

• 1½ cups all-purpose flour

• 1 tsp baking soda

• ¼ tsp salt

• ½ cup buttermilk

• ½ cup sweetened shredded coconut

• ½ cup finely chopped pecans or walnuts

Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 2–3 cups powdered sugar

• 1 tsp vanilla extract

• ½ cup shredded coconut and chopped pecans for garnish

Instructions

1. Preheat oven to 350°F (175°C). Grease mini cake pans or muffin tins (makes 6–8 mini cakes).

2. Mix dry ingredients:
   Flour, baking soda, and salt in a small bowl.

3. Cream butter, oil, and sugar until light and fluffy.

4. Add egg yolks, vanilla, and almond extract to the butter mixture.

5. Alternate adding dry ingredients and buttermilk until smooth.

6. Fold in coconut and nuts.

7. Beat egg whites to soft peaks, then fold gently into batter for extra fluff.

8. Pour batter into prepared mini pans and bake 20–25 minutes, or until a toothpick comes out clean.

9. Cool completely before frosting.

10. Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until creamy. Frost cooled cakes.

11. Garnish with shredded coconut and chopped pecans.

Pro Tips ✨

• Mini cakes bake faster—watch closely after 18 minutes.

• Toast nuts lightly for extra flavor.

• Coconut can be sweetened or unsweetened, depending on your preference.

• For a show-stopping touch, drizzle caramel or chocolate over the top.

These mini cakes are perfect for parties, individual servings, or anytime you want a personal indulgence without slicing a whole cake.

I can also give a “speedy one-bowl mini Italian cream cake” version that’s even easier for weeknight baking.