Delicious Italian Cream Cake
Ingredients
- For the Cake:
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 16 tablespoons (1 cup) of unsalted butter, softened
- 2 cups of granulated sugar
- 5 egg yolks
- 5 egg whites
- 1 cup of buttermilk
- 1 teaspoon of vanilla extract
- 3/4 cup of chopped pecans
- 1/2 cup of shredded sweetened coconut
- For the Frosting:
- 16 tablespoons (1 cup) of unsalted butter, softened
- 8 ounces of cream cheese, softened
- 4 to 4 1/2 cups of powdered sugar
- 2 tablespoons of heavy cream
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of almond extract
- For the Topping/Center:
- 1/3 cup of chopped pecans
- 1/3 cup of shredded sweetened coconut
Instructions
- Preheat your oven to 325°F. Grease and line two 9-inch round baking pans or a 9x13-inch baking dish.
- In a medium bowl, mix together the flour, baking soda, and baking powder. Set aside.
- Separate the egg yolks and whites into two bowls. Set aside.
- Using a stand mixer fitted with a paddle attachment, beat the butter and sugar together until soft and fluffy, about 2-3 minutes. Add in the egg yolks one at a time, mixing well after each addition.
- Slowly add the flour mixture and buttermilk to the butter mixture, alternating between the two until fully combined.
- Fold in the chopped pecans and shredded coconut.
- In a clean mixing bowl, whip the egg whites until stiff peaks form, about 3-5 minutes. Gently fold the whipped egg whites into the cake batter until fully incorporated.
- Pour the batter into the prepared baking pans and smooth the tops. Bake in the preheated oven for 30 minutes for round pans or up to 40 minutes for a 9x13-inch dish, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cakes cool for 5 minutes before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a mixing bowl, beat together the softened butter and cream cheese until smooth. Gradually add in the powdered sugar, vanilla extract, almond extract, and heavy cream, and continue beating until smooth and creamy.
- Once the cakes are completely cool, frost the first layer with the cream cheese frosting and sprinkle half of the chopped pecans and coconut over the frosting. Place the second cake layer on top, frost the top and sides with the remaining frosting, and sprinkle the remaining pecans and coconut over the top. Enjoy your delicious Italian Cream Cake!
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