Italian Cream Cake
User Reviews
5
Italian Cream Cake
Description
The Italian Cream Cake involves creaming softened butter and shortening with granulated sugar before incorporating egg yolks and a blend of vanilla and almond extracts. Flour and baking soda are combined alternately with buttermilk to create a smooth batter enriched by shredded sweetened coconut and chopped pecans. Egg whites are beaten separately to stiff peaks and folded gently into the batter, contributing to the cake's light but moist crumb.
The cake is baked in three 9-inch round pans until a toothpick comes out clean, then cooled thoroughly. The frosting blends cream cheese and butter until smooth, then powdered sugar and flavorings are added to produce a creamy, spreadable icing. Chopped pecans may be mixed in or used as a topping for texture contrast.
This cake offers balanced flavors from almond and vanilla paired with coconut and pecans, making it suitable for celebrations or as an indulgent dessert. To adjust the almond flavor intensity, the extract amount can be varied. Toasting pecans before applying to the cake's top layer is optional but enhances their flavor.
Both low-fat and full-fat buttermilk can be used, though fat-free buttermilk is not advised to preserve texture and richness.
Ingredients
Cake
- 1/2 cup butter softened
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 egg separated, large
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 ½ cups coconut sweetened shredded
- 1 cup pecans chopped
Cream Cheese Frosting
- 12 ounces cream cheese softened
- 1/2 cup butter softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2-1 teaspoon almond extract ³
- 1 cup pecans chopped
Instructions
- Preheat oven to 350F. Grease and flour 3 9-inch round cake pans. Set aside.
- In a large bowl, beat butter and shortening together until well-combined.
- Add granulated sugar, and beat until light and fluffy.
- Beat in egg yolks, vanilla, and almond extract, scraping down the bowl as needed.
- Add half of the flour and all of the baking soda. Stir in until just combined.
- Mix in buttermilk.
- Stir in remaining half of the flour until just combined.
- Mix in coconut and pecans until incorporated.
- In a separate bowl, beat egg whites until stiff peaks form.
- Fold one-third of the egg whites into batter.
- Fold in remaining beaten egg whites.
- Gently spoon batter into prepared pans.
- Bake 20-25 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool 10 minutes in the pan, and then remove cakes to wire rack to cool completely.
- For frosting, beat cream cheese and butter together until smooth.
- Add powdered sugar, vanilla, and almond extract, and mix on low for 30 seconds, or until powdered sugar is just incorporated.
- Increase speed to medium-high and beat until fluffy.
- Spread frosting over layer of cake and then top with pecans.
- Repeat with remaining layers, frosting, and pecans.⁴
- Refrigerate before serving, and cover and chill any leftovers.
Notes
- Both low-fat and full-fat buttermilk yield good results; avoid fat-free buttermilk for better texture.
- Adjust almond extract quantity between ½ to 1 teaspoon to control almond flavor intensity.
- Optionally, toast pecans before using them as a topping to enhance their flavor.
- Nutrition values provided are estimates and may vary by ingredient brands and measurements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 891 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 891kcal | 45% |
| Carbohydrates | 110g | 37% |
| Protein | 9g | 18% |
| Fat | 47g | 72% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 126mg | 42% |
| Sodium | 438mg | 18% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 90g | 180% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 97mg | 10% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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