Italian Cream Cake Recipe
Ingredients
For the Cake:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup (120g) unsalted butter, softened
- 1/2 cup (120ml) vegetable oil
- 2 cups (400g) granulated sugar
- 5 large eggs, separated
- 1 cup (100g) sweetened shredded coconut
- 1 cup (120g) chopped pecans (optional)
For the Frosting:
- 1 cup (225g) cream cheese, softened
- 1/2 cup (120g) unsalted butter, softened
- 4 cups (500g) powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup (50g) sweetened shredded coconut (for garnish)
- 1/2 cup (60g) chopped pecans (for garnish)
Instructions
1. Prepare the Oven and Pans:
- Preheat the oven to 350°F (175°C).
- Grease and flour three 9-inch (23cm) round cake pans.
2. Mix the Dry Ingredients:
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
3. Combine Wet Ingredients:
- In a small bowl, mix the buttermilk and vanilla extract.
4. Make the Batter:
- In a large bowl, cream the butter, oil, and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Alternately add the dry ingredients and buttermilk mixture to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the coconut and pecans, if using.
5. Whip Egg Whites:
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.
6. Bake the Cake:
- Divide the batter evenly among the prepared pans.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
7. Make the Frosting:
- In a large bowl, beat the cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until fluffy.
- Mix in the vanilla extract.
8. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Repeat with the remaining layers, then frost the top and sides of the cake.
- Garnish with shredded coconut and pecans.
9. Chill and Serve:
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Enjoy your delicious Italian Cream Cake!