Italian Cream Cake
Ingredients
For the Cake Batter:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 5 large eggs (room temperature)
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 16 oz cream cheese (softened)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tsp vanilla extract
For Decoration:
- ½ cup toasted coconut (optional)
- ½ cup extra chopped pecans (optional)
Instructions
Prepare the Cake Batter:
- Cream Butter and Sugar: Beat softened butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, mixing well after each.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Mix Batter: Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir in vanilla extract, shredded coconut, and pecans.
Bake the Layers:
- Prepare Pans: Grease and flour three 9-inch round cake pans or line them with parchment paper.
- Divide Batter: Pour batter evenly into prepared pans.
- Bake: Bake in a preheated oven at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the centre comes out clean.
- Cool: Allow cakes to cool for 10 minutes in pans before transferring them to a wire rack to cool completely.
Make the Frosting:
- Mix Base Ingredients: Beat softened cream cheese, butter, and vanilla extract in a bowl until creamy.
- Add Sweetness: Gradually mix in powdered sugar until light and fluffy.
Assemble the Cake:
- Layer and Frost: Place the first cake layer on a serving plate. Spread frosting evenly over the top. Repeat with the remaining layers.
- Cover: Frost the top and sides of the cake with the remaining frosting.
- Decorate: Garnish with toasted coconut and extra chopped pecans, if desired.
Nutrition
Calories: 500kcal
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