This Italian Cream Cake is a moist and rich dessert, perfect for special occasions or any time you want to treat yourself. The cake is layered with a creamy frosting that is sure to delight your taste buds.
Preparation time
30min
Cooking time
30min
Ingredients
12 Servings
- 250 g all-purpose flour
- 5 g baking soda
- 225 g butter
- 115 g butter
- 240 ml buttermilk
- 100 g chopped pecans
- 600 g confectioners' sugar
- 225 g cream cheese
- 5 eggs
- 400 g sugar
- 100 g sweetened shredded coconut
- 5 ml vanilla extract
- 5 ml vanilla extract
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Step 2
In a medium bowl, combine the flour and baking soda. Set aside.
Step 3
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla.
Step 4
Add the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in the coconut and pecans.
Step 5
In a separate bowl, beat the egg whites until stiff peaks form. Fold 1/3 of the egg whites into the batter to lighten it, then gently fold in the remaining egg whites.
Step 6
Divide the batter evenly among the prepared pans.
Step 7
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes. Then, invert onto wire racks to cool completely.
Step 8
To make the frosting, beat together the cream cheese and butter until smooth. Blend in the vanilla, then gradually beat in the confectioners' sugar until the frosting is light and fluffy.
Step 9
Spread the frosting between the layers, and on the top and sides of the cooled cake.