I still remember the first time I made Italian Love Cake—it was a chilly autumn afternoon, and my cousin brought it to a family gathering. The moment I took a bite, I was hooked. The blend of rich chocolate, toasted coconut, and a hint of coffee was unlike any cake I’d enjoyed before. That Italian Love Cake felt like a warm hug after a long day, and since then, it’s become a staple in my recipe box for any time I want to impress without stress.
Italian Love Cake fits so well into real-life cooking because it’s straightforward yet feels special. Whether you’re feeding a group or just treating yourself, it has that perfect mix of comfort and a little luxury. It’s not one of those fussy desserts that needs special equipment or hard-to-find ingredients—just reliable pantry staples coming together in a delicious way.
If you’re looking for a cake that’s both a crowd-pleaser and easy to make, this Italian Love Cake recipe is a solid choice. Making it always feels like a small celebration in the kitchen, and I’m excited to share everything I’ve learned about it. For fellow home cooks who want flavor with simplicity, this recipe is worth trying. From its traditional roots to little kitchen tips, let’s dive into what makes this Italian Love Cake so unforgettable.
What You’ll Need:
- 2 cups all-purpose flour – You can swap in whole wheat pastry flour if you want a slightly nuttier flavor.
- 2 cups granulated sugar – I sometimes cut this down by a quarter cup to keep it a bit less sweet.
- 1 cup unsweetened shredded coconut – You’ll find this in the baking aisle; it adds that signature chewy texture.
- 1 cup chopped walnuts – Toast them lightly for extra flavor. No walnuts? Pecans work well too.
- 1/2 cup unsweetened cocoa powder – Look for natural cocoa in the spice section if you want a more robust chocolate taste.
- 2 teaspoons baking soda – This helps with rise and that tender crumb.
- 1/2 teaspoon salt – Balances the sweetness.
- 1 cup vegetable oil – I use canola oil sometimes; it’s a simple swap with no taste difference.
- 1 cup sour cream – Adds moisture and tang. Greek yogurt can stand in here if you’re in a pinch.
- 1 cup hot brewed coffee – This is the secret to that deep flavor. Instant coffee or espresso can be a quick substitute.
- 1 teaspoon vanilla extract – Pure vanilla makes all the difference.
This Italian Love Cake uses ingredients you probably already have in your kitchen, making it budget-friendly and no-fuss. You might already have coffee on hand, so this cake doubles as a cozy excuse to brew a pot. My secret? I toss in an extra half cup of coconut for extra texture and a sprinkle of cinnamon that isn’t traditional but adds warmth.
Once you have your ingredients, prepping is straightforward. Toast your nuts and coconut for about 5 minutes while you gather the dry ingredients. It saves time and amps up flavor right from the start. Any extras like toasted coconut or nuts can be stored in an airtight container for up to two weeks. This helps when you want to whip up the cake again quickly.
Let’s Cook It Together!
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with a little oil or butter.
- In a large bowl, mix your dry Italian Love Cake ingredients: combine the flour, sugar, shredded coconut, walnuts, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together the oil, sour cream, vanilla extract, and hot coffee while your flour mixture waits patiently.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Don’t overmix; a few lumps are okay. This keeps the cake tender.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 35 to 40 minutes. You’ll know your Italian Love Cake is ready when a toothpick inserted in the center comes out clean or with a couple of moist crumbs.
- Let it cool completely before frosting. While that’s happening, you can prep your favorite frosting or pour yourself a cup of tea.
- My favorite frosting is a simple chocolate cream cheese glaze, but you can also skip frosting for a less sweet experience.
From start to finish, this Italian Love Cake takes me about an hour including prep and bake, making it perfect for a weekend treat or a relaxed dinner party dessert.
If at any point your Italian Love Cake looks dense or cracks on top, don’t worry—that’s normal due to the coffee and coconut. Just let it cool well, and the texture will be just right. Patience here makes all the difference in flavor and moisture.
How to Serve & Enjoy It!
This Italian Love Cake shines when served with a dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess balances the rich chocolate and toasted coconut perfectly.
My favorite way to enjoy this Italian Love Cake is on a cozy night in or when feeding a crowd. It’s a real crowd-pleaser for potlucks or family dinners because it holds up well and tastes even better the next day.
For side pairings, simple roasted fruit or a fresh berry salad works beautifully—both add a bright contrast and keep things light.
When I’m serving this Italian Love Cake at holiday gatherings, I’ll sprinkle some extra toasted coconut and chopped nuts on top for a festive touch. Leftovers are amazing toasted as little French toast bites the next morning or crumbled over yogurt for breakfast.
Guests often ask for the recipe after tasting how moist and flavorful this cake is. I usually point them towards trusted Italian Love Cake variations like this one from The Kitchn or the classic version at Allrecipes.
Your Questions Answered
- Can I make this Italian Love Cake ahead of time?
Absolutely. It actually tastes better the next day after the flavors meld. Wrap it tightly and store at room temperature for up to 3 days, or refrigerate for longer freshness. - What’s the best substitute for coffee in this Italian Love Cake?
If you’re not a coffee fan, strong brewed black tea or even hot water with a teaspoon of instant espresso powder works. The key is that bitterness balancing the sweetness. - Can I freeze Italian Love Cake?
Yes! Wrap it in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving. - How do I adjust this Italian Love Cake for more or fewer servings?
Scaling is easy. For a smaller batch, halve everything and bake in an 8-inch square pan. For more, double the recipe and bake in a larger pan or two 9×13 pans. - Can I replace walnuts with other nuts?
Yes, pecans, almonds, or even hazelnuts work well. Toast them lightly for the best flavor. - Is there a gluten-free Italian Love Cake version?
You can try a gluten-free baking mix in place of the flour, but texture might be a bit different. I recommend checking out this variation from EatingWell that adapts the recipe nicely. - How do I make Italian Love Cake less sweet?
Cut back the sugar by a quarter cup, and go lighter on the frosting or skip it altogether. The coffee and cocoa provide plenty of flavor without overwhelming sweetness.
Final Thoughts
Italian Love Cake holds a special place in my recipe collection because it’s a dessert I can reliably turn to when I want something both simple and impressive. It’s easy enough for weeknights but rich enough for special occasions.
My Best Italian Love Cake Tips:
- Use fresh, hot brewed coffee for the best depth of flavor.
- Don’t overmix the batter; a gentle stir keeps the texture just right.
- Toast your coconut and nuts for extra flavor and crunch.
I’ve tried several Italian Love Cake variations—from swapping different nuts to adding cinnamon or orange zest to the batter. My top three keepers are the classic with walnuts, the pecan version with a cream cheese glaze, and a rich dark chocolate twist from The Kitchn’s Italian Love Cake recipe.
Most often, my family requests the traditional recipe because it brings back those warm memories with every bite.
If you’re curious about how this Italian Love Cake compares or want more dessert inspiration, I recommend trying this Butternut Squash Apple Coffee Cake from my collection. It’s another favorite that blends cozy fall flavors perfectly.
Give this Italian Love Cake a try, make it your own with little tweaks, and enjoy every moment baking and sharing it. It’s one of those recipes that makes a kitchen feel like home—simple, satisfying, and always a joy to serve.
Italian Love Cake
Italian Love Cake is a luscious, moist dessert bursting with the rich flavors of almond, orange, and a hint of anise, perfect for sharing with loved ones.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup finely ground almond meal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup fresh orange juice
- Zest of 1 orange
- 2 tablespoons anise liqueur (optional)
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the almond extract and vanilla extract.
- In another bowl, sift together the flour, almond meal, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the orange juice, orange zest, and anise liqueur if using.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
For an extra indulgent touch, serve with a dollop of whipped cream or a drizzle of honey. The cake pairs beautifully with a cup of espresso.