Dessertscookiesandcups4.9
Italian Cream Cake
This Italian cream cake recipe is fluffy, sweet, loaded with pecans and shredded coconut and topped with cream cheese frosting. It's a total special occasion cake and classic Southern dessert that everyone loves.
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- spatula
📝 Preparation Steps
1
Cake
2
Preheat oven to 325°F. Coat 3, 9- inch round cake pans with baking spray. Cut 3 parchment rounds to fit in the bottoms of the pans. Place the parchment in the pan and coat again with baking spray. Set aside.
3
In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar together on medium speed until well blended. Add egg yolks, one at a time until combined and smooth, scraping the sides of the bowl as necessary. Add in almond extract, vanilla extract, baking powder, baking soda, and salt and mix for 30 more seconds or until combined.
cup butter, room temperature1/2buttermilk1 cupbutter, room temperature1 cupvanilla extract1 teaspoonbaking powder1 teaspoon
4
Turn the mixer to low and add in the flour and buttermilk in alternating additions, beginning and ending with flour. Mix until combined and smooth, scraping the sides of the bowl as necessary. Stir in the coconut and pecans. Set batter aside.
buttermilk1 cupbutter, room temperature1 cupcup chopped pecans3/4chopped pecans, plus more for garnish, if desired1 cup
5
In a clean mixing bowl combine the egg whites and the cream of tartar. Using the whisk attachment on your mixer beat the egg whites for ⏱️ 6-7 minutes on medium speed until stiff peaks form.
6
Fold the egg whites into the cake batter until evenly combined. Divide the batter between the 3 cake pans and bake for ⏱️ 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7
Cool the cakes in the pan for ⏱️ 10 minutes and then transfer the cakes to a wire rack to cool completely.
8
Frosting
9
In the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and butter on medium speed until combined and smooth.
cup butter, room temperature1/2buttermilk1 cupbutter, room temperature1 cup
10
Turn the mixer to low speed and slowly add in the powdered sugar until combined, scraping the sides of the bowl as necessary. Add in the vanilla extract, almond extract, and chopped pecans and turn the mixer up to medium and mix until smooth and creamy for ⏱️ 1 minute.
powdered sugar8 cupsvanilla extract1 teaspooncup chopped pecans3/4chopped pecans, plus more for garnish, if desired1 cup
11
Assembly
12
Place one cake on a cake plate and cover the top of the cake with a heaping cup of the frosting and spread evenly. Top with another cake and repeat. Top with the remaining cake layer and frost the cake with the remaining frosting, smoothing with an off-set spatula. Garnish with more chopped pecans if desired.
cup chopped pecans3/4chopped pecans, plus more for garnish, if desired1 cup
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