Italian Cream Cake
User Reviews
4.9
Italian Cream Cake
Description
The cake batter is made by combining flour, baking soda, baking powder, and salt, then alternating additions of buttermilk mixed with vanilla or almond extract with a mixture of butter, vegetable oil, sugar, and eggs beaten until fluffy. Shredded coconut and toasted pecans are carefully folded into the batter, lending texture and flavor distinctive to this cake. The batter is divided into pans lined with parchment and baked at 325°F until a toothpick comes out clean.
Once cooled, the cake layers are assembled and frosted with a rich cream cheese frosting made by creaming together very soft butter and room-temperature cream cheese with powdered sugar and vanilla extract. The frosting is smooth and creamy, balancing the dense coconut and nut studded cake layers.
This cake can be layered in three or four tiers depending on baking pans and slicing preferences. Dividing batter into three pans avoids slicing and simplifies assembly. Served sliced, it works well as a celebratory dessert or festive treat.
Ingredients
For the Italian Cream Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups buttermilk
- 2 teaspoons vanilla extract or half vanilla/half almond extract.
- 1/2 cup butter unsalted, softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 3 large egg
- 2 whole egg white
- 1/2 cup pecans toasted, chopped
- 1 cup coconut shredded
For the Cream Cheese Frosting
- 1 cup butter very soft
- 16 oz cream cheese at room temperature
- 2 pounds powdered sugar
- 2 teaspoons vanilla extract
Instructions
For the cake:
- Line the bottom of two 8 or 9-inch cake pans with parchment paper. Spray well with nonstick cooking spray and set aside. Preheat oven to 325 degrees.
- In a large bowl, whisk all purpose flour, baking powder, baking soda, and salt together to combine. Set aside.
- In a liquid measuring cup, stir buttermilk and vanilla extract together. Set aside.
- In a separate large bowl, mix butter, oil, and sugar together until combined. Mix in eggs and egg whites, one at a time, until the mixture becomes very light and fluffy. Scrape the sides of the bowl and mix again briefly.
- Alternate adding in flour mixture with buttermilk mixture, being sure to start and end with flour. Scrape the sides and mix again to ensure a smooth batter. Fold pecans and coconut in by hand.
- Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the lower two thirds of the oven. The cake will be done when a toothpick comes out clean or mostly clean with a few moist crumbs.
- Cool 15-20 minutes in cake pans before trying to invert on cooling racks. Cool completely before frosting and decorating.
For the Cream Cheese Frosting:
- Place all ingredients into a large bowl. Stir with an electric hand mixer (or stand mixer) until completely combined, thick and smooth. Scrape the sides and stir again briefly to ensure a smooth frosting. Use as desired.
Cake Assembly:
- Using a serrated bread knife, slice each cooled cake in half lengthwise to get four thin cakes.
- Place one cake onto a cake plate or serving platter. Spread about 3/4 cup of frosting onto the cake evenly (doesn't have to be exact) being sure to push frosting right to the edges of the cake. Top with another slice of cake. Continue frosting and filling the cake until all four slices of cake are stacked on one another with frosting in between each. With remaining frosting, frost cake exterior.
- Decorate with more coconut and pecans as desired and serve.
Notes
- You can bake three separate cake layers instead of two and slicing each to create four layers for easier assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 10577 kcal
% Daily Value*
| Calories | 1057.7kcal | 53% |
| Carbohydrates | 140.01g | 47% |
| Protein | 9g | 18% |
| Fat | 53.51g | 82% |
| Saturated Fat | 32.91g | 165% |
| Cholesterol | 158.25mg | 53% |
| Sodium | 582.82mg | 24% |
| Potassium | 206.43mg | 4% |
| Fiber | 1.62g | 6% |
| Sugar | 113.47g | 227% |
| Vitamin A | 1337.28IU | 27% |
| Calcium | 98.67mg | 10% |
| Iron | 2.16mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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