🍰 Traditional Italian Cream Cake
Cake Ingredients:
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup shortening
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2 cups granulated sugar
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5 large eggs, separated
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2 cups all-purpose flour
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1 tsp baking soda
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1 cup buttermilk
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1 tsp vanilla extract
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1 cup sweetened shredded coconut
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1 cup chopped pecans (optional)
Cream Cheese Frosting:
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8 oz cream cheese, softened
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1/2 cup (1 stick) unsalted butter, softened
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1 tsp vanilla extract
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4 cups powdered sugar, sifted
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1/2 cup chopped pecans (for garnish, optional)
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Extra coconut for garnish (optional)
🔧 Instructions:
1. Preheat oven:
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Set oven to 350°F (175°C).
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Grease and flour three 8-inch or two 9-inch round cake pans.
2. Mix the batter:
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In a large bowl, cream together the butter, shortening, and sugar until light and fluffy.
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Add egg yolks one at a time, beating well after each.
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Stir in vanilla extract.
3. Combine dry ingredients:
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In a separate bowl, sift together flour and baking soda.
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Add dry mixture to creamed mixture, alternating with buttermilk, beginning and ending with flour.
4. Add mix-ins:
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Stir in coconut and pecans.
5. Beat egg whites:
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In a clean bowl, beat the egg whites until stiff peaks form.
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Gently fold egg whites into the batter (this gives the cake its light texture).
6. Bake:
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Divide batter evenly between prepared pans.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in pans 10 minutes, then remove and cool completely on wire racks.
🧁 Make the Frosting:
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Beat together cream cheese and butter until creamy.
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Add vanilla.
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Gradually mix in powdered sugar until smooth and fluffy.
🎂 Assemble the Cake:
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Spread frosting between the layers and over the top and sides of the cake.
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Garnish with pecans and/or toasted coconut, if desired.
✅ Tips:
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Toast the pecans for extra flavor.
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If you want it extra moist, brush the cake layers with a little simple syrup before frosting.
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Store in refrigerator; bring to room temp before serving.
Would you like a smaller version, cupcake version, or a gluten-free adaptation of this cake?