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Italian Cream Cake
Italian Cream Cake Recipe that makes a moist, 3-layer cake.
Course
Dessert
Cuisine
American
Prep Time
40
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
1
hour
hour
Servings
12
servings
Calories
891
kcal
Author
Kate @ I Heart Eating
Ingredients
Cake
1/2
cup
butter
softened
1/2
cup
shortening
2
cups
granulated sugar
5
large eggs
separated
1
teaspoon
vanilla extract
1/4
teaspoon
almond extract
2
cups
all-purpose flour
1
teaspoon
baking soda
1
cup
buttermilk¹
1 ½
cups
sweetened shredded coconut
1
cup
chopped pecans
Cream Cheese Frosting
12
ounces
cream cheese²
softened
1/2
cup
butter
softened
5
cups
powdered sugar
2
teaspoons
vanilla extract
1/2-1
teaspoon
almond extract³
1
cup
chopped pecans
US Customary
-
Metric
Instructions
Preheat oven to 350F. Grease and flour 3 9-inch round cake pans. Set aside.
In a large bowl, beat butter and shortening together until well-combined.
Add granulated sugar, and beat until light and fluffy.
Beat in egg yolks, vanilla, and almond extract, scraping down the bowl as needed.
Add half of the flour and all of the baking soda. Stir in until just combined.
Mix in buttermilk.
Stir in remaining half of the flour until just combined.
Mix in coconut and pecans until incorporated.
In a separate bowl, beat egg whites until stiff peaks form.
Fold one-third of the egg whites into batter.
Fold in remaining beaten egg whites.
Gently spoon batter into prepared pans.
Bake 20-25 minutes, or until a wooden toothpick inserted in the center comes out clean.
Cool 10 minutes in the pan, and then remove cakes to wire rack to cool completely.
For frosting, beat cream cheese and butter together until smooth.
Add powdered sugar, vanilla, and almond extract, and mix on low for 30 seconds, or until powdered sugar is just incorporated.
Increase speed to medium-high and beat until fluffy.
Spread frosting over layer of cake and then top with pecans.
Repeat with remaining layers, frosting, and pecans.⁴
Refrigerate before serving, and cover and chill any leftovers.
Video
Notes
Low-fat or full-fat buttermilk ok
Full-fat or 1/3-less fat ok. Fat-free isn't recommended.
If you want a milder almond flavor, use 1/2 teaspoon. For a stronger almond flavor, use 1 teaspoon.
Feel free to use (cooled)
toasted pecans
on the top layer. Using toasted pecans is optional, but it adds a little something special to the cake.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
891
kcal
|
Carbohydrates:
110
g
|
Protein:
9
g
|
Fat:
47
g
|
Saturated Fat:
20
g
|
Cholesterol:
126
mg
|
Sodium:
438
mg
|
Potassium:
257
mg
|
Fiber:
2
g
|
Sugar:
90
g
|
Vitamin A:
770
IU
|
Vitamin C:
0.2
mg
|
Calcium:
97
mg
|
Iron:
2.1
mg