Italian Cream Cake Recipe
This Italian Cream Cake recipe is perfect for any occasion. If you're looking for a delicious cake recipe for Thanksgiving, Christmas, Easter or just because, this is the cake!
Italian Cream Cake is also known as an Italian Wedding Cake. The history of where this cake originated is not very clear, some folks say it's not Italian at all but is actually a southern creation. Who knows....all I know is that this Italian Cream Cake Recipe makes a dadgum good cake!
Here's what you are going to need:
For the cake:
1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup vegetable oil
1/2 cup shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1 cup sweetened flaked coconut
1 cup chopped pecans
For the frosting:
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup of sweetened coconut
Here's what you need to do:
Preheat oven to 325 degrees F.
Grease and flour three 9 inch, round cake pans. Set aside.
Combine the baking soda and buttermilk. Set aside.
Cream together the sugar, 1/2 cup butter, 1/2 cup oil and 1/2 cup of shortening.
Add the egg yolks one at a time. Beat about 1 minute between each addition.
Add the flour alternately.....
with buttermilk mixture...
beginning and ending with the flour.
Stir in 1 teaspoon vanilla. Set aside.
Beat the egg whites until stiff peaks form.
Add 1/3 of the egg whites.
Fold into the batter.
Add in the remaining whites.
Fold those in.
Add 1 cup pecans and 1 cup of coconut.
Gently fold those in so you don't lose the air from the batter.
Divide the batter equally between the 3 prepared pans.
Bake in the preheated 325° oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 15 minutes before removing from the pan.
Remove from pans and continue cooling on a wire rack. Make sure the cake has completely cooled before frosting.
For the Frosting:
Beat together the cream cheese, 1/2 cup butter and 1 teaspoon vanilla.
STOP the mixer. Add the confectioners' sugar.
SLOWLY start the mixer...unless of course you like being covered with confectioners sugar...LOL. Once the sugar is mixed in, raise the speed of the mixer and continue beating until fluffy. Set aside.
Place the ½ cup of coconut in a skillet.
Toast the coconut stirring occasionally over medium heat until it begins to brown.
Place 1 layer of the cake on the cake plate. Use 3 strips of parchment or waxed paper under the edges of the cake so that the cake plate is covered. Spread a thin layer of the frosting on top of the cake.
Top with the second layer.
Frost with a thin layer of frosting.
Add the third layer.
Spread the remaining frosting on the top and sides of the cake.
Gently press the 1 cup of chopped pecans onto the side of the cake.
Sprinkle the toasted coconut on the top of the cake.
Gently remove the parchment paper. Refrigerate 2 to 3 hours before cutting.
This Italian Cream Cake recipe is my all time favorite cake!
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