A moist and flavorful cake with a creamy, dreamy filling and a sweet, crunchy topping. This easy-to-make cake is perfect for any occasion.
Ingredients:
For the Cake:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup buttermilk
For the Filling:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Topping:
- 1 cup pecans, toasted and chopped
- ½ cup coconut flakes, toasted
Instructions:
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. 4. 1 Alternate wet and dry ingredients: Gradually add dry ingredients to wet ingredients, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined. 1. cupcakejones.net cupcakejones.net
- Bake: Pour batter evenly into prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- Make the Filling: In a large bowl, cream together butter and powdered sugar until light and fluffy. Beat in milk and vanilla.
- Assemble the Cake: Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate. Spread with half of the filling. Top with the second cake layer and spread with the remaining filling.
- Frost and Top: Frost the sides and top of the cake with the remaining filling. Sprinkle with toasted pecans and coconut flakes.
Tips:
- For a richer flavor, use dark brown sugar instead of granulated sugar.
- To toast pecans and coconut flakes, spread them in a single layer on a baking sheet and bake in a preheated 350°F (175°C) oven for 5-7 minutes, or until golden brown.
- Store the cake in an airtight container at room temperature for up to 3 days.
Enjoy this delicious Italian Cream Cake!