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classic Italian Cream Cake
Ingredients
For the Cake:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Extra pecans for garnish
Instructions
Making the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Beat the butter, vegetable oil, and sugar together in a large bowl until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
- Combine the flour and baking soda. Add to the creamed mixture alternately with buttermilk, beginning and ending with the flour mixture.
- Stir in the coconut and chopped pecans.
- In another bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Making the Frosting:
- Beat the cream cheese and butter together until smooth. Gradually add powdered sugar and beat until fluffy. Stir in the vanilla extract.
- Assemble the cake: Place one cake layer on a serving plate. Spread with frosting. Repeat with the remaining layers and cover the outside of the cake with frosting.
- Garnish with pecans around the top edge of the cake.
This cake is wonderfully rich and perfect for special occasions or as a decadent treat. Enjoy your Italian Cream Cake!