italian cream cake

Here’s a classic Italian Cream Cake recipe—moist, nutty, and topped with a luscious cream cheese frosting.

Italian Cream Cake

Ingredients:

For the cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional but traditional)
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans or walnuts

For the frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup chopped pecans (optional, for topping)

Instructions:

1. Preheat oven: 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix dry ingredients:
   • In a bowl, whisk together flour, baking soda, and salt.
3. Cream butter and sugar:
   • In a large bowl, beat butter and sugar until light and fluffy.
   • Add egg yolks one at a time, beating well.
   • Stir in vanilla and almond extracts.
4. Combine wet and dry ingredients:
   • Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour.
   • Fold in coconut and chopped nuts.
5. Whip egg whites:
   • In a separate bowl, beat egg whites until stiff peaks form.
   • Gently fold egg whites into the batter.
6. Bake:
   • Divide batter evenly between prepared pans.
   • Bake for 25–30 minutes, or until a toothpick comes out clean.
   • Let cool completely in pans before frosting.
7. Make the frosting:
   • Beat cream cheese and butter until smooth.
   • Gradually add powdered sugar and vanilla, beating until creamy.
8. Assemble:
   • Frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake.
   • Sprinkle with extra chopped pecans if desired.