Italian Cream Cake Recipe
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5.0
3 reviews
Excellent
Italian Cream Cake Recipe
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Sweet coconut and nutty cream cheese frosting combine to make this mouth watering Italian Cream Cake recipe!
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Ingredients
For the cake:
- 5 large eggs separated
- 1 cup salted butter softened
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup sweetened coconut flakes or shredded
- 1 cup Chopped Pecans
For the frosting:
- 1 cup salted butter softened
- 2 packages cream cheese, softened 8 ounce each
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup Chopped Pecans
Instructions
- For the cake, preheat oven to 350°F. Prepare two 9-inch cake pans with baking spray and set aside.
- Using a stand mixer with whisk attachment, beat the egg whites until a stiff peak, about 7 minutes. Set aside.
- In a clean bowl of a stand mixer with paddle attachment (or hand mixer), beat butter and sugar until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, beating after each addition.
- In a medium bowl, whisk together the flour and baking soda. Alternate adding the flour mixture and buttermilk to the butter and sugar mixture. Stir in the vanilla, coconut and pecans. Fold in the whipped egg whites. Divide the batter and pour into the two pans.
- Bake for about 35-40 minutes, until the center of the cake springs back to the touch. Let cool for a few minutes in the pan and then turn out cake onto a wire cooling rack until completely cooled.
- For the frosting, beat butter and cream cheese until light and fluffy, about 5 minutes. Add the sugar and beat until fluffy, about 3 minutes. Stir in vanilla and pecans.
- Spread frosting of the top of one of the cooled cakes. Add second layer of cake and add frosting to top and sides. Keep refrigerated. ENJOY!
Notes
- Homemade buttermilk works just great in this recipe.
- If you don't have a stand mixer, electric beaters will also work for beating the egg whites. You can beat the egg whites by hand with a strong wire whisk, too, but be warned it will take much longer and requires serious elbow grease!
- Keep Italian Cream Cake in the fridge until you're ready to serve. The cold temperature makes the cake taste even better! Because of the cream cheese in the frosting, refrigeration is necessary to present spoiling and keep the icing in place. When ready to serve you can cut and slice it right away, no need to wait for it to come to room temperature.
- Make it in advance. I would freeze this Italian Cream cake in layers without the frosting. Let it thaw in the fridge for several hours or overnight. Then, when you're ready to serve, make the frosting and assemble the layers.
- Freeze Leftover Cake. You can also freeze this cake AFTER adding the frosting. Wrap in plastic wrap then foil. Freeze for up to 3 months.
- For more coconut flavor and texture, sprinkle some toasted coconut flakes on top of this cake along with the pecans.
- Recipe reprinted with permission from Add a Pinch by Robyn Stone, Clarkson Potter/ Publishers, 2017.
Nutrition Information
Show Details
Serving
1slice
Calories
835kcal
(42%)
Carbohydrates
93g
(31%)
Protein
9g
(18%)
Fat
50g
(77%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
22g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
469mg
(20%)
Fiber
3g
(12%)
Sugar
74g
(148%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 835 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 835kcal | 42% |
| Carbohydrates | 93g | 31% |
| Protein | 9g | 18% |
| Fat | 50g | 77% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 22g | 129% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 469mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 74g | 148% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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