Italian Cream Cake Recipe

Ingredients:

For the Cake:

  • 2⅓ cups all-purpose flour (280g)
  • 1¼ teaspoon baking powder
  • ¾ teaspoon salt
  • ½ teaspoon baking soda
  • ⅔ cup unsalted butter (152g)
  • ½ cup vegetable shortening (96g)
  • 2 cups granulated sugar (400g)
  • 6 large eggs, separated
  • 2 teaspoons vanilla extract
  • ¾ teaspoon almond extract
  • 1 cup whole buttermilk (240mL)
  • 1 cup sweetened flaked coconut (100g)
  • 1 cup toasted pecans, chopped (115g)

For the Frosting:

  • 2 8-ounce blocks cream cheese, room temperature (226g)
  • 1½ cups unsalted butter (340g)
  • ½ teaspoon vanilla extract
  • 7 cups confectioners’ sugar (840g)

For the Garnish:

  • Toasted coconut
  • Toasted pecans

Instructions:

For the Cake:

  1. Preheat the oven to 350F (175°C). Butter and flour 3 (9-inch) cake pans or spray with baking spray.
  2. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda.
  3. In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and shortening together on medium-low speed until combined. Add the sugar and beat until light and fluffy, about 3 minutes. Add the egg yolks one at a time, and beat until well combined. Scrape down the bowl and beat in the vanilla and almond extracts.
  4. With the mixer on low, add in the flour mixture alternating with the buttermilk until combined. Scrape down the bowl and stir in the coconut and pecans.
  5. In a separate bowl with clean beaters, beat the egg whites until stiff peaks form. Fold into the batter in three portions. Divide the batter among the cake pans.
  6. Bake for 30 minutes or until golden brown and the edges of the cake start to pull away from the sides of the pan. Let the cakes cool in the pans for 15 minutes then remove and continue cooling completely on wire racks.

For the Frosting:

  1. In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the cream cheese, butter, and vanilla on medium-low speed until smooth. Gradually mix in the confectioners’ sugar until combined. Beat until fluffy, about 1 minute.

For the Assembly:

  1. Place a cake layer on a cake plate. Top with 1¼ cup frosting and spread into an even layer to the edge of the cake. Repeat with another cake layer and frosting. Top with the remaining cake layer.

Enjoy this delightful Italian Cream Cake, adorned with creamy frosting and toasted garnishes!

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