Italian Cream Cake recipe


Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans

For the Frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans (for garnish)

Instructions

  1. Preheat Oven & Prepare Pans:
    Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
  2. Mix Butter & Sugar:
    In a large bowl, beat the butter and sugar until light and fluffy.
  3. Add Egg Yolks:
    Add egg yolks one at a time, beating well after each addition.
  4. Combine Dry Ingredients:
    In another bowl, whisk together flour and baking soda.
  5. Alternate with Buttermilk:
    Add the dry ingredients to the butter mixture in batches, alternating with buttermilk. Mix until just combined.
  6. Add Vanilla, Coconut & Pecans:
    Stir in vanilla extract, shredded coconut, and chopped pecans.
  7. Whip Egg Whites:
    In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
  8. Bake:
    Divide the batter evenly among the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Frosting:

  1. Beat the cream cheese and butter until smooth.
  2. Gradually add powdered sugar and vanilla extract, mixing until creamy.

Assemble the Cake:

  1. Spread frosting between cake layers and over the top and sides.
  2. Sprinkle chopped pecans over the top for garnish.
  3. Chill for at least 30 minutes before serving for best results.

Enjoy this rich and nutty Italian Cream Cake! Let me know if you want any tweaks. 😊

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