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Italian Cream Cake

Italian Cream Cake
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This Italian Cream Cake is a classic Southern dessert with a moist, fluffy crumb and a rich cream cheese frosting. It features pecans and coconut for a delightful texture and flavor.

Ingredients

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  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup shredded sweetened coconut
  • 1 cup chopped pecans
  • 16 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–4 tablespoons milk or cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, cream together 1 cup butter and granulated sugar until light and fluffy.
  4. Beat in egg yolks one at a time, mixing well after each addition.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.
  6. Stir in 1 teaspoon vanilla extract, coconut, and pecans.
  7. In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the cake batter.
  8. Divide batter evenly among the prepared cake pans.
  9. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  11. For the frosting: In a large bowl, beat cream cheese and 1/2 cup butter until smooth.
  12. Gradually beat in powdered sugar until smooth.
  13. Stir in 1 teaspoon vanilla extract. Add milk or cream, one tablespoon at a time, until desired frosting consistency is reached.
  14. Once cakes are completely cool, frost the layers and top of the cake. Decorate with additional pecans or coconut if desired.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Do not overmix the batter once the dry ingredients are added.
  • For a richer flavor, toast the pecans before adding them to the batter.
  • Store covered in the refrigerator for up to 3-4 days.

Nutrition

Find it online: https://kitchenvan.com/italian-cream-cake/