Italian Cream Cake Recipe

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This Italian Cream Cake Recipe makes a beautiful three layer cake. It's nice enough to serve for a special occasion, but don't save it only for those. Ending a family meal with a scrumptious homebaked cake is always a welcome treat. The texture of this Italian Cream Cake is both creamy and crunchy; a little something for everyone.

2 cups all purpose flour

1 tsp. baking soda

1/2 cup unsalted butter, softened

1/2 cup solid shortening

2 cups white granulated sugar

5 large eggs, separated

1 cup buttermilk

1-1/2 tsp. pure vanilla extract

1/2 cup sweetened flaked coconut

Cream Cheese Frosting

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

3-3/4 cup powdered sugar

1 tsp. pure vanilla extract

1/2 cup chopped pecans for garnish, toast them first for better flavor

In a gallon sized ziploc bag combine flour and baking soda, seal bag, shake to combine well and set aside. With your cream butter and shortening together until light and fluffy. Add the sugar to the butter mixture and beat until smooth; scraping sides of bowl occasionally with a silicone spatula. Add the five egg yolks, one at a time, beating well after each addition; scraping down the sides as needed. Alternately add the flour mixture and the buttermilk, beginning and ending with the flour mixture; beating only until combined. Stir in the pure vanilla extract, fold in the remaining 1 cup chopped pecans and the flaked coconut.

With an absolutely clean bowl and beaters or the whisk attachment to your , beat the 5 egg whites until they will hold stiff peaks. Gently fold the beaten whites into the cake batter until you no longer see any white. Pour batter evenly into the three prepared 8 inch round cake pans. Bake for approximately 25 minutes or until a toothpick inserted into the center of the cake layers comes out clean.

Allow the layers to cool in their pans for approximately 5 minutes then invert them onto a wire cooling rack. Immediately turn them right side up and allow them to cool completely before frosting and assembling the layer cake.

Prepare the cream cheese frosting: With an , beat the butter and cream cheese together until light and fluffy. Slowly add the powdered sugar, scraping the sides of the bowl as needed with a silicone spatula. Add the pure vanilla extract and beat until well combined and fluffy.

To Frost and assemble the Italian Cream Cake: Spread approximately one third of the frosting on top of two of the layers. Place one frosted layer on top of the other and top with the third cake layer. Use the remaining frosting to frost the top and sides of the three layered cake and finally top the cake with the 1/2 cup chopped pecans .

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