Italian Cream Cake

Italian Cream Cake

Instructions

1. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large mixing bowl, cream together the sugar, butter, and oil until light and fluffy.
3. Add the egg yolks one at a time, mixing well after each addition.
4. In a separate bowl, sift together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients.
6. Stir in the vanilla extract, coconut, and pecans.

2. Whip the Egg Whites

1. In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
2. Gently fold the whipped egg whites into the batter until no streaks remain.

3. Bake the Cakes

1. Divide the batter evenly among the prepared pans.
2. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

4. Make the Cream Cheese Frosting

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, mixing until well combined.
3. Stir in the vanilla extract.

5. Assemble the Cake

1. Place one cake layer on a serving platter and spread a generous amount of frosting on top.
2. Repeat with the second and third layers, frosting the sides and top of the cake evenly.
3. Press chopped pecans into the sides of the cake for decoration, if desired.

Conclusion

Italian Cream Cake is a delightful blend of flavors and textures, from the nuttiness of pecans to the sweetness of coconut and the tangy richness of cream cheese frosting. This elegant dessert is sure to impress your guests and leave them asking for the recipe. Pair it with a hot cup of coffee or a glass of milk for the ultimate indulgence!