Here’s a delicious Italian Cream Cake recipe for you to try! It’s a rich, moist cake with a bit of a coconut and pecan crunch, topped off with a creamy, tangy cream cheese frosting. Perfect for a celebration or just a sweet treat!
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, at room temperature
- 1 ¾ cups granulated sugar
- 5 large eggs, separated (you’ll need both yolks and whites)
- 1 tsp vanilla extract
- 1 tsp almond extract (optional, but highly recommended!)
- 1 cup sour cream
- ½ cup buttermilk
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans (or walnuts if you prefer)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
For the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans or line the bottoms with parchment paper.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 3-4 minutes).
- Add the egg yolks, one at a time, mixing well after each addition. Then, add the vanilla and almond extract.
- Add the dry ingredients in three parts, alternating with the sour cream and buttermilk. Start and end with the dry ingredients. Mix until just combined after each addition.
- Gently fold in the shredded coconut and chopped pecans.
- In a separate bowl, beat the egg whites until stiff peaks form, then fold them into the batter gently. Be careful not to deflate them too much.
- Divide the batter evenly among the three cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove from the pans and cool completely on a wire rack.
For the Cream Cheese Frosting:
- Beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, mixing well after each addition.
- Stir in the vanilla extract and a pinch of salt.
- Continue mixing until the frosting is light and fluffy.
Assembling the Cake:
- Once the cakes have cooled, spread a layer of cream cheese frosting between each layer of cake.
- Frost the top and sides of the cake with the remaining frosting.
- Garnish with additional chopped pecans or coconut flakes, if desired.
Enjoy!
This cake is best enjoyed when it’s allowed to set for a bit (if you can wait that long!) as the flavors meld together. It’s great for any occasion or just when you’re craving a sweet, indulgent treat.