Italian Cream Cake
Italian Cream Cake Recipe that makes a moist, 3-layer cake.
Servings 12 servings
Calories 891kcal
Ingredients
Cake
- ½ cup butter softened
- ½ cup shortening
- 2 cups granulated sugar
- 5 large eggs separated
- 1 teaspoon vanilla extract
- ¼ 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
- ½ cup butter softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- ½-1 teaspoon almond extract³
- 1 cup chopped pecans
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.½ cup butter, ½ cup shortening
- Add granulated sugar, and beat until light and fluffy.2 cups granulated sugar
- Beat in egg yolks, vanilla, and almond extract, scraping down the bowl as needed.5 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
- Add half of the flour and all of the baking soda. Stir in until just combined.2 cups all-purpose flour, 1 teaspoon baking soda
- Mix in buttermilk.1 cup buttermilk¹
- Stir in remaining half of the flour until just combined.
- Mix in coconut and pecans until incorporated.1 ½ cups sweetened shredded coconut, 1 cup chopped pecans
- 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.12 ounces cream cheese², ½ cup butter
- Add powdered sugar, vanilla, and almond extract, and mix on low for 30 seconds, or until powdered sugar is just incorporated.5 cups powdered sugar, 2 teaspoons vanilla extract, ½-1 teaspoon almond extract³
- Increase speed to medium-high and beat until fluffy.
- Spread frosting over layer of cake and then top with pecans.1 cup chopped 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: 1serving | Calories: 891kcal | Carbohydrates: 110g | Protein: 9g | Fat: 47g | Saturated Fat: 20g | Cholesterol: 126mg | Sodium: 438mg | Potassium: 257mg | Fiber: 2g | Sugar: 90g | Vitamin A: 770IU | Vitamin C: 0.2mg | Calcium: 97mg | Iron: 2.1mg