I remember the first time I made Italian Love Cake—it quickly became a staple in my kitchen. A few years back, I was searching for a dessert that felt special but didn’t ask for too much fuss. This Italian Love Cake popped up as a traditional Italian cake that promised moist texture, big flavor, and a touch of sweetness without going overboard. I whipped it up for a casual family get-together, and everyone kept raving about that tender crumb and the sweet cream frosting. Ever since, it’s been my go-to dessert when I want something reliably delicious that feels like a warm hug from the oven.
This Italian Love Cake fits perfectly into real home cooking. It isn’t complicated or full of rare ingredients; instead, it uses pantry staples you probably already have. I love how it blends the nutty notes of almond and the sweet, light frosting that feels just right—not too heavy or overly sugary. It’s the kind of cake I turn to when life is busy, but I still want to bake something that brings smiles around the table. Plus, it travels well, which means “Italian Love Cake” isn’t just for my house—it’s a great choice for potlucks or sending a little love to friends.
You’ll find this Italian almond cake to be perfectly moist, thanks to a few simple ingredients working together. If you want to see a trustworthy traditional Italian cake recipe that feels both comforting and a little special, this one definitely delivers. For anyone who enjoys well-made European desserts but needs a recipe that’s doable on a weeknight, this is a winner.
If you love this Italian Love Cake, your family might also enjoy checking out this red velvet cream cheese bundt cake recipe—it’s another home-friendly crowd-pleaser with a creamy frosting twist. And if you want a sweet, cozy breakfast bake, this butternut squash apple coffee cake is a great follow-up.
For those who crave classic Italian flavors in their desserts, this Italian Love Cake is a reliable recipe worth making again and again. It’s straightforward, approachable, and a beloved family favorite, no matter the occasion. So if you’re ready, grab your apron and join me for a baking session that won’t let you down.
What You’ll Need:
- Flour – 2 ½ cups all-purpose (you can swap half for almond flour to boost that Italian almond cake vibe)
- Sugar – 1 ½ cups granulated
- Baking soda – 1 teaspoon
- Salt – ½ teaspoon
- Butter – ¾ cup unsalted, softened (no worries if you only have salted; just skip adding extra salt)
- Eggs – 4 large, room temperature
- Vanilla extract – 2 teaspoons (this is where I add a splash extra to deepen the flavor)
- Almond extract – 1 teaspoon (the key to that moist Italian cake flavor)
- Sour cream – 1 cup full fat (this keeps the cake super tender and moist)
- Chopped almonds or slivered almonds – ½ cup, toasted lightly for nutty flavor—not mandatory, but I always add them to the batter for texture
For the Sweet Cream Frosting:
- Heavy cream – 1 cup
- Cream cheese – 8 ounces, softened
- Powdered sugar – 1 ½ cups
- Vanilla extract – 1 teaspoon
You can find all these right in the regular grocery aisle. No fancy shopping trips needed. I like to toast the almonds while I prep the other ingredients—that way, they’re ready to fold in when it’s time.
If you don’t have sour cream, plain Greek yogurt can work as a budget-friendly swap. It adds a bit of tang and moisture without changing the texture much. Leftover Italian Love Cake keeps well covered in the fridge for up to 3 days, or freeze slices wrapped tightly for an easy treat later.
This Italian Love Cake keeps costs reasonable because its ingredients are simple but combine in a way that makes people feel like they’re indulging in something special. Plus, the sweet cream frosting made from cream cheese and whipped cream is lighter than traditional buttercream, so it’s both delicious and not too heavy.
Let’s Make It Together:
- Preheat your oven to 350°F and grease a 9×13 inch pan—this size is perfect for the Italian Love Cake and makes serving easy.
- In a large bowl, sift together flour, baking soda, and salt. Setting this aside keeps your dry ingredients ready for gentle mixing.
- In a mixer or with a handheld whisk, cream the softened butter and sugar until light and fluffy. This step is key for the moist Italian cake texture.
- Beat in eggs one at a time, combining well after each addition—don’t rush this, as it creates a smooth batter that bakes evenly.
- Stir in vanilla and almond extracts gently to spread that signature flavor throughout the batter.
- Alternately add the dry ingredients with the sour cream, starting and ending with the dry mix. This back-and-forth mixing helps keep the batter tender without overworking the gluten.
- Fold in the toasted chopped almonds if you’re using them—they add a lovely crunch against the soft crumb of this Italian almond cake.
- Pour the batter into your prepared pan and smooth the top with a spatula.
From start to finish, this Italian Love Cake takes about 50 minutes to bake. You’ll know it’s done when a toothpick in the center comes out mostly clean with a few moist crumbs. Your kitchen will smell amazing as those almond and vanilla notes develop.
While the cake cools completely, start your sweet cream frosting: whip the heavy cream to soft peaks, then in a separate bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla, then gently fold in the whipped cream until fluffy.
Don’t worry if your Italian Love Cake looks a little cracked or uneven on top—that’s natural for this tender cake. The frosting takes care of presentation and adds that silky finish.
While your Italian Love Cake finishes in the oven, set the table or make a simple salad. It’s a nice way to get everything ready without feeling rushed.
Years of making this have taught me to trust the timing and not open the oven too early; patience here really pays off in texture.
How to Serve & Enjoy:
Italian Love Cake shines when served slightly chilled or at room temperature. I usually slice it into squares and spread a generous layer of that sweet cream frosting on top. The balance of moist almond cake and light frosting is really comforting.
This cake pairs wonderfully with fresh berries or a simple drizzle of honey. For celebrations, it looks lovely garnished with toasted almond slivers or a dusting of powdered sugar.
I’ve served this Italian Love Cake at cozy family dinners, casual get-togethers, and even holiday parties. It’s a crowd-pleaser that people ask for again and again.
If you want a day-to-day side, a cup of coffee or lightly brewed black tea complements the flavors perfectly. For a festive touch, I’ve added a splash of limoncello syrup brushed onto the cake layers—delicious!
Leftovers make great snack portions or even a quick dessert when warmed slightly and served with a dollop of whipped cream.
Seasonal variations I’ve tried include swapping lemon zest for almond extract in the batter for a fresh twist or adding a handful of dried cherries for tartness.
For more ideas, this Italian Love Cake reminds me of another favorite that’s rich with cream cheese frosting—the red velvet cream cheese bundt cake, which is also a reliable family dessert.
Your Questions Answered:
Can I make this Italian Love Cake ahead of time?
Absolutely! This cake actually tastes better after it sits for a few hours so the flavors meld. Bake it a day ahead, then frost and refrigerate. Bring it to room temperature before serving for best results.
What’s a good substitute for sour cream in this Italian Love Cake?
Greek yogurt is a great simple swap that you might already have. Just use the same amount, and it keeps your cake moist and tender.
Can I make this Italian Love Cake gluten-free?
I haven’t tested a gluten-free version myself, but many readers have tried using a 1:1 gluten-free baking flour with success. You might need to adjust baking time slightly.
How do I adjust this Italian Love Cake for more or fewer people?
This recipe fits a 9×13 pan nicely, serving about 12. For fewer people, try a loaf pan or 8×8 square pan, reducing baking time to about 35-40 minutes. Doubled, bake in two pans to keep the timing consistent.
Can I freeze the baked cake?
Yes! Cool the unfrosted cake completely, wrap tightly, and freeze up to 3 months. Thaw in the fridge overnight, then add your sweet cream frosting before serving.
What if I don’t have almond extract?
Vanilla alone works fine—you’ll miss some of the almond nuance, but the cake will still be moist and tasty. Toasting almonds and folding them in also boosts the flavor naturally.
Is there a lighter frosting option for this Italian Love Cake?
Yes! You can use just whipped cream with a touch of sugar and vanilla for a lighter finish, perfect if you want less sweetness.
Some readers have shared variations like adding a chocolate glaze or swapping sour cream for ricotta cheese. Feel free to try those!
Final Thoughts:
This Italian Love Cake has a special place in my recipe collection because it’s simple, dependable, and beloved by anyone who tries it. It combines the nutty charm of an Italian almond cake with moist, tender crumb and a light, sweet cream frosting that’s both elegant and approachable.
My Best Italian Love Cake Tips:
- Always have your eggs at room temperature for the smoothest batter.
- Toast almonds gently to unlock their flavor before mixing into the batter.
- Don’t rush the frosting—whipping the cream cheese and folding in whipped cream carefully makes all the difference.
I’ve tested several variations: lemon zest instead of almond extract, adding dried cherries, and a splash of limoncello; each brings something special. The version with toasted almonds folded in and sweet cream frosting is the most requested at family gatherings.
I encourage you to make this Italian Love Cake your own. Try swaps, add your favorite nuts, or top with fresh fruit to keep it feeling fresh and personal.
I hope you love the moist cake texture and that sweet cream frosting as much as we do around here. It’s a dessert that’s delicious and doable anytime you want to share a little love from your kitchen to theirs.
If you’d like a familiar vintage twist, the italian inspired orange ricotta pound cake is another lovely Italian dessert recipe to try. And for your recipe library, don’t miss this Italian Love Cake Recipe | The Kitchn or join a great community sharing ideas over on Italian Love Cake Recipe and Variations.
For a delicious dinner boost after enjoying this cake, I also recommend trying some Maryland crab cakes. They’re as reliable and flavorful as this Italian Love Cake.
Thanks for baking with me—let’s keep sharing these dishes that make home cooking simple and satisfying.
Happy cooking, friends!
Italian Love Cake
Italian Love Cake is a moist, flavorful dessert infused with the rich aromas of almond and citrus, perfect for sharing on special occasions or any day you want a taste of Italy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 cup sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- Zest of 1 orange
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a large bowl, beat the sugar and eggs until pale and fluffy.
- Slowly add the vegetable oil and yogurt, mixing until combined.
- Stir in almond and vanilla extracts along with the lemon and orange zest.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, folding gently until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
For an extra touch, serve with a dollop of whipped cream or a drizzle of amaretto liqueur to enhance the almond flavor.