🍰 Italian Cream Cake
Ingredients
🧁 Cake Layers
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½ cup (1 stick) unsalted butter, softened
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½ cup shortening (or substitute with butter for richer flavor)
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2 cups granulated sugar
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5 large eggs, separated
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2 cups all-purpose flour
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1 teaspoon baking soda
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1 cup buttermilk
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1 teaspoon vanilla extract
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1 cup shredded sweetened coconut
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1 cup finely chopped pecans or walnuts
🍥 Cream Cheese Frosting
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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1 teaspoon vanilla extract
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4 cups powdered sugar (sifted)
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½ cup finely chopped pecans (optional for topping)
Instructions
1. Prepare the pans
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, and line the bottoms with parchment paper for easy removal.
2. Cream the fats and sugar
In a large bowl, beat butter, shortening, and sugar together until light and fluffy (about 3–4 minutes).
3. Add egg yolks
Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
4. Combine dry ingredients
In a separate bowl, whisk together flour and baking soda. Add to creamed mixture alternately with buttermilk, beginning and ending with flour. Mix until just combined.
5. Add mix-ins
Fold in coconut and pecans.
6. Whip egg whites
In another clean bowl, beat egg whites until stiff peaks form. Gently fold them into the batter — this makes the cake light and tender.
7. Bake
Divide batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then remove and let cool completely on wire racks.
Make the Frosting
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Beat cream cheese and butter together until smooth.
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Add vanilla and gradually beat in powdered sugar until creamy and spreadable.
Assemble the Cak
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Place one layer on a serving plate. Spread with frosting.
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Add the next layer, frost, and repeat.
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Frost the top and sides of the cake.
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Sprinkle with chopped pecans or toasted coconut if desired.
