I still remember the very first time I tasted an Italian Love Cake. It was at a cozy little Italian bakery tucked away on a side street during a weekend getaway. The moment I bit into that moist tender cake, I thought, “I absolutely need to bring this magic into my kitchen.” That feeling of discovering a dessert that’s both rich and light was something special. Since then, Italian Love Cake has found a permanent place in my recipe rotation because it’s just the kind of romantic dessert cake that feels like a warm hug after a long day.
This Italian Love Cake is like a love letter written in cake form—almond-flavored, sweet, tender, and perfect for sharing with people you care about. Friends and family always ask when I’m going to make it again. Its appeal isn’t just for special occasions; it cheekily earns its spot as an Italian wedding cake and a go-to for casual celebrations alike. There’s a kind of joy that comes from making something that tastes as incredible as it looks, yet is surprisingly easy to whip up. That’s the best part about this Italian Love Cake recipe—it’s approachable for anyone who loves baking.
If you’re anything like me and sometimes stand in your kitchen wondering what to bake or make for dessert, this Italian almond cake is the answer. So much of cooking should be about sharing joy and creating moments where flavor and love intersect. I can’t wait to share this recipe with you so you can add this moist tender cake to your dessert lineup. Trust me, once you try it, you’ll wonder why you hadn’t been making Italian Love Cake all along.
What You’ll Need:
This Italian Love Cake keeps the ingredient list totally approachable—because good food shouldn’t be complicated.
- 2 1/2 cups all-purpose flour (If you’re out, cake flour works well, and it makes your Italian Love Cake even softer)
- 1 teaspoon baking soda (You can easily find this at any grocery store)
- 1/2 teaspoon salt
- 3 cups granulated sugar (This Italian Love Cake loves a good sweetness, but you can reduce it a touch for less sweet)
- 1 cup vegetable oil (Swapping in melted butter gives this Italian almond cake a richer flavor)
- 1 cup water
- 1 cup buttermilk (No buttermilk? Stir 1 tablespoon vinegar or lemon juice into 1 cup milk and let it sit for 5 minutes)
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (This is the heart and soul of the Italian Love Cake flavor—don’t skip!)
- 1 1/2 cups sweetened shredded coconut (Optional but oh-so-good texture)
- 1 cup chopped pecans or walnuts (Feel free to swap or skip if nuts aren’t your thing)
- 1 cup powdered sugar (For the simple glaze on top)
- 1-2 tablespoons milk (To mix with powdered sugar for glazing)
Quick prep tip: Measure out your dry ingredients ahead to streamline mixing. Also, to save time, I always toast the nuts lightly in a dry pan—that little step adds a toasty depth that’s worth it.
A bonus of this Italian Love Cake? It’s kind to your wallet and works with pantry staples. Leftovers store beautifully wrapped in plastic wrap at room temp for up to three days or in the fridge for a week. You can even freeze slices, wrapped well, for a month or two.
Here’s my secret little upgrade: I love adding a sprinkle of finely chopped Italian candied cherries or even a touch of espresso powder to give this cake an unexpected twist.
Let’s Cook This Together:
Start to finish, this Italian Love Cake comes together in about an hour and a half. Perfect for a relaxed afternoon project or a weekend baking session.
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or two 9-inch round pans. Line the base with parchment paper for easy release.
- Mix the dry ingredients – combine the flour, baking soda, and salt in a bowl. This is where a whisk makes your life easy.
- In a larger bowl, whisk together the sugar and oil until well combined. This takes just a minute but sets up your moist tender cake structure.
- Add in the eggs one at a time, whisking well after each. Your batter is already smelling amazing!
- Mix buttermilk, water, vanilla, and almond extract in another bowl, then add this wet mixture slowly into the sugar and egg bowl, stirring gently until combined.
- Gradually add dry ingredients to the wet, stirring just until everything disappears into gorgeous batter. Don’t overmix or your Italian Love Cake might turn out dense instead of light.
- Fold in the shredded coconut and nuts gently. This adds texture and all the right crunch.
- Pour the batter into your prepared pans. Tap them gently on the counter to release any bubbles.
- Bake your Italian Love Cake for 45-55 minutes. Start testing at 45 minutes by inserting a toothpick; it should come out clean or with a few moist crumbs. Don’t open your oven too early to keep your cake’s gentle rise.
- Cool the cake for about 10 minutes in the pan, then invert onto a wire rack to cool completely.
- Make the glaze by whisking powdered sugar with milk until smooth but thick enough to drizzle.
- Drizzle or spread the glaze over the cooled Italian Love Cake. Watch it drip beautifully down the sides!
Here’s a kitchen nugget I learned on my third bake: patience really matters. Let the cake cool fully before glazing; warm cake will melt the glaze into an unruly mess. If your first try looks a little imperfect, no worries—that kind of homemade charm makes this a crowd-pleaser every time. While your Italian Love Cake is baking, you can tidy up the kitchen or prep a cup of tea, because this is a great time to enjoy a little breather.
How to Serve & Savor It:
This Italian Love Cake truly shines when you serve it with a simple scoop of vanilla ice cream or a spoonful of freshly whipped cream. The cream balances the almond and coconut notes perfectly.
If you want to go all out, pair it with a fresh berry salad or drizzle a little warm chocolate sauce over the top for those extra special occasions. Because it’s so moist and tender, it’s a romantic dessert cake ideal for anniversaries, date nights, or any time you want to make a birthday feel special.
Presentation tip: Dust a little extra powdered sugar or sprinkle crushed pistachios on the glaze—adds a pop of color and texture that just says “love.”
I’ve even sliced leftover Italian Love Cake and used it as a base for an easy trifle with layers of mascarpone and fruit. Talk about rethinking leftovers!
For a seasonal twist, try mixing in some orange zest or swapping out the nuts for chopped hazelnuts for a fall flair.
This cake is one of my go-to crowd-pleasers, especially when friends come over unexpectedly. Sharing it always fills the room with smiles.
Your Questions, Answered:
Can I prep parts of this Italian Love Cake ahead?
Absolutely! You can mix the batter a day ahead and store it in the fridge overnight. Just give it a gentle stir before pouring into the pan. You can also make the glaze a day ahead and keep it covered in the fridge.
What’s a good swap for the shredded coconut?
If coconut isn’t your thing, you can skip it or replace it with finely chopped almonds for extra almond goodness.
Can I make this Italian Love Cake for fewer people?
Yes, this recipe can be halved – just use smaller pans and cut the baking time down to about 30-40 minutes. Keep an eye on it, as it might bake faster.
Does it freeze well?
Definitely! Wrap slices tightly and freeze. Thaw at room temp or warm gently in a toaster oven.
How do I make this Italian Love Cake nut-free?
No problem—just leave out the nuts and replace them with extra coconut or a handful of mini chocolate chips.
Is this the same as an Italian wedding cake?
This Italian Love Cake is often called an Italian wedding cake because it’s popular at celebrations with its moist tender crumb, almond flavor, and iconic glaze.
Can I add fruit to this cake?
Fresh or dried cherries work beautifully—just fold them in with the nuts for a fresh twist.
Where can I find an authentic Italian Love Cake recipe?
For an inspiring version and extra tips, check out the Italian Love Cake Recipe | The Kitchn. It’s one of my favorite versions to peek at!
Final Foodie Thoughts:
Italian Love Cake holds a special place in my heart because it’s the perfect blend of simplicity and impressive flavor. It’s that kind of recipe you make once and then find yourself bringing back again and again because it feels like a cozy ritual. Every time I make it, I feel like I’m sharing more than just cake—I’m sharing a slice of tradition and joy.
My Top Italian Love Cake Tips:
– Always include that almond extract; it’s the secret love note to the flavor.
– Don’t skip the gentle folding of coconut and nuts or your cake will miss that lovely texture.
– Let your cake cool completely before glazing for the most beautiful finish.
Some tasty variations I’ve loved: swapping out pecans for hazelnuts, adding espresso powder for a mocha vibe, or stirring in chopped candied cherries.
The version that gets requested most at my table is the classic with a simple powdered sugar glaze and toasted pecans. It’s such a crowd-pleaser.
I hope you make this Italian Love Cake your own, playing with flavors and sharing it around your table. Nothing beats the fun of a dessert that’s as delicious as it is joyful to bake.
When you give this Italian Love Cake a try, I’d love to hear how it went! And hey, for more everyday foodie inspiration, check out my juicy pineapple cake or this butternut squash apple coffee cake—both absolute favorites to enjoy alongside.
Until next time, happy baking and joyful eating, friends!
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For more inspiration and an incredible Italian Love Cake, feel free to browse The Kitchn’s take here. You might also love the Moist Italian Cream Cake on Cakes by MK or this touching story on Facebook about love and Italian cakes shared here.
And if you want to keep those dessert vibes rolling, you’ll probably love my Neapolitan Mousse Cake too.
Italian Love Cake
Italian Love Cake is a moist and flavorful dessert featuring almond flour, ricotta, and fragrant citrus zest, offering a perfect balance of sweetness and texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Ingredients
- 1 ½ cups almond flour
- 1 cup all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 3 large eggs
- 1 cup whole milk ricotta cheese
- ½ cup unsalted butter, melted and cooled
- Zest of 1 lemon
- Zest of 1 orange
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 cup confectioners’ sugar (for dusting)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together almond flour, all-purpose flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs. Add ricotta cheese, melted butter, lemon zest, orange zest, vanilla extract, and almond extract. Mix well until smooth.
- Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Once cooled, dust the top with confectioners’ sugar before serving.
Notes
For an extra touch of romance, serve slices with fresh berries and a drizzle of honey or a light lemon glaze.