Italian Cream Cake
In honor of Marcy Inspired turning 1 year old, I set out to make the Best Birthday Cake Ever, and so I made an Italian Cream Cake with Cream Cheese Frosting. The recipe comes from my Daisy Cakes Bakes Cookbook and It turned out amazing! Read on for the full recipe.
Ingredients
Italian Cream Cake
- 5 Large Eggs Separated
- ½ cup (1 stick) Unsalted Butter At room temperature
- ½ cup Vegetable Shortening
- 2 cups Sugar
- 1 cup Buttermilk
- 1 tsp. Baking Soda
- 2 cups Unbleached All-Purpose Flour Sifted twice
- 1 cup Coconut Flakes Sweetened
- 1 cup Pecans Chopped
- 1 tsp. Vanilla Extract
- 1 tsp. Coconut Extract
Cream Cheese Frosting
- 1 cup (2 sticks) Unsalted Butter At room temperature
- 2 8 oz. packages Cream Cheese
- 1 tsp. Vanilla Extract
- 1 tsp. Almond Extract
- 2 16 oz. boxes Confectioners Sugar Sifted
Instructions
Italian Cream Cake
- Lightly grease and flour three 9" round cake pans.
- Preheat oven to 350º.
- Separate eggs, placing egg whites In bowl of stand mixer and setting aside yolks.
- Beat egg whites on high speed until stiff.
- Then transfer egg whites to a clean, dry bowl and set aside.
- In bowl of stand mixer, whisk together the butter, and shortening on high speed.
- Add sugar and beat until light and fluff. .
- Beat in egg yolks on low speed to combine.
- Combine baking soda and buttermilk, stirring until dissolved.
- Pour buttermilk into the butter mixture and add the flour.
- Beat on low speed for 30 seconds.
- Scrape down sides and bottom of bowl.
- Beat on high speed for 1 minute.
- Add the coconut, pecans, and both extracts and mix well.
- Use rubber spatula to fold in the beaten egg whites.
- Divide batter almond the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center of the cakes comes out with just a few crumbs on it.
- Let layers cool before frosting
Cream Cheese Frosting
- Using stand mixer or electric hand mixer, beat the butter until smooth.
- Add the cream cheese and both the vanilla and almond extract and beat on high speed until smooth.
- With the mixer on low speed, gradually add the confectioners' sugar until blended.
- Frosting may be kept in an airtight container in the refrigerator for 7-10 days.
Video
Notes
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