Italian Cream Cake Recipe

This silky Italian Cream Cake has chopped nuts, toasted coconut, and homemade cream cheese icing. Celebrate birthdays, holidays, or any event with this classic cake!

– 2 cups chopped pecans divided (240 grams) – 2 ¼ cups cake flour spooned & leveled (260 grams) – 1 teaspoon baking soda – ½ teaspoon salt – 1 cup buttermilk at room temperature (240 ml) – 2 ½ teaspoons pure vanilla extract – ¼ teaspoon almond extract optional – 1 cup Danish Creamery European style unsalted butter softened (230 grams)

Ingredient

– 1 ¾ cups granulated sugar (350 grams) – 5 large eggs separated and at room temperature – 1 cup sweetened shredded coconut (95 grams)

Direction

Turn on oven to 350°F (180°C) for cake. Large baking sheet with parchment. On the baking sheet, roast pecans 6–8 minutes until fragrant. Chill.

1

Put nonstick cooking spray and parchment paper circles in three 8-inch round cake pans. Mix baking soda, salt, and cake flour in a large bowl.

2

Vanilla, almond extract, and buttermilk in another bowl or large cup. smooth Danish Creamery butter in a stand mixer with the paddle attachment or a big basin with a handheld mixer. 

3

Mix sugar slowly. Mix on medium for 4–5 minutes until bright and foamy after adding all sugar. Separate whites, yolks. Slowly scrape the basin as you add each egg yolk. 

4

Set aside egg whites. Three times, slowly mix dry ingredients with buttermilk.  Minimize mix. A rubber spatula stirs everything in the basin.In a large dish, stiffly beat egg whites. 

5

Mix ⅓ egg whites with batter, then gently fold in the rest until just combined. Add 1 cup (120 grams) roasted chopped nuts and shredded coconut gradually.

6

Batter in three cake pans. Bake cakes until a toothpick inserted into the center comes out clean, 23–28 minutes.  Pans cool 20–30 minutes. After baking, chill cakes on wire racks.

7

Also See: 

Gingerbread Cake Recipe