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Italian Cream Cake

Italian Cream Cake

  • Author: Ella Hartwell
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 HR
  • Yield: 12 servings (one 9-inch three-layer cake) 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American
  • Diet: Vegan

Description

You’ll love this Italian Cream Cake recipe! Moist layers, cream cheese , and easy baking tips make it perfect for any special occasion.

Ingredients

Scale

    • 2 cups all-purpose flour

    • 1 teaspoon baking soda

    • 1/2 teaspoon salt

    • 1/2 cup unsalted butter, softened

    • 1/2 cup shortening

    • 2 cups granulated sugar

    • 5 large eggs, separated

    • 1 teaspoon vanilla extract

    • 1 cup buttermilk

    • 1 cup shredded sweetened coconut

    • 1 cup chopped pecans

Instructions

    1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then set them aside.Proper preparation guarantees that your Italian cream cake layers bake evenly.

    1. Prepare Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt.These essential ingredients create the base for this moist cake.

    1. Cream Butter and Sugar: In a large mixing bowl, beat the butter and shortening together until creamy and smooth. Gradually add the granulated sugar, beating until fluffy. This step is crucial for achieving the perfect texture in your homemade cake recipe.

    1. Add Egg Yolks: Beat in the egg yolks, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract to boost the flavor.

    1. Combine with Dry Ingredients: Gradually add the dry ingredients to the creamed mixture alternately with the buttermilk. Begin and end with the dry ingredients. Mix just until combined for a tender, buttermilk cake.

    1. Incorporate the coconut and pecans: Gently fold in the shredded coconut and chopped pecans. These ingredients give this coconut-scented cake its distinctive Southern dessert charm.

    1. Whip Egg Whites: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter to maintain the light and airy texture that sets layered cakes apart.

    1. Bake: Evenly divide the batter between the prepared cake pans.. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.. Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely

Nutrition

  • Serving Size: 1 slice (based on 12 servings from the full cake)
  • Calories: 450-500 per slice

Keywords: Italian Cream Cake,Italian cream dessert

Find it online: https://myrecipesfinds.com/italian-cream-cake/