Quick Italian Cream Cake Recipe

Ingredients:

For the Cake:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar  
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup sour cream

For the Frosting:

• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• ¼ cup milk
• 1 teaspoon vanilla extract

Instructions:

Make the Cake:

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Cream wet ingredients: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.  
4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk and sour cream. Beat until just combined.
5. Bake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.  
6. Cool: Let the cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.  

Make the Frosting:

1. Cream butter and sugar: In a large bowl, cream together the butter and powdered sugar until light and fluffy.
2. Add milk and vanilla: Beat in the milk and vanilla extract until smooth.

Assemble the Cake:

1. Level cakes: Once the cakes are completely cooled, level the tops if necessary.
2. Frost and layer: Place one cake layer on a serving plate and frost the top. Place the second cake layer on top and frost the top and sides of the cake.

Enjoy!