Name: Italian Cream Cake: Your Guide to Perfect Baking
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup vegetable oil; 2 cups granulated sugar; 5 large eggs, separated; 1 teaspoon vanilla extract; 1 cup buttermilk; 1 cup shredded coconut; 1 cup chopped pecans; 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; Optional: additional shredded coconut or chopped pecans for garnish

Description

Discover the secrets to baking the perfect Italian Cream Cake! Learn about its rich flavors, variations, frosting tips, and how to make it the star of any occasion.

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Ingredients

For the Cake:

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
2 cups granulated sugar
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup shredded coconut
1 cup chopped pecans

For the Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Optional: additional shredded coconut or chopped pecans for garnish

This list ensures you have all the essentials for a perfect Italian Cream Cake.

Instructions

Prepare Cake Pans: Preheat oven to 350°F (175°C) and line three 9-inch pans with parchment paper.
Mix Dry Ingredients: Combine flour, baking soda, and salt in a bowl.
Cream Mixture: Beat butter, oil, and sugar until fluffy. Add egg yolks and vanilla.
Combine: Alternate adding dry ingredients and buttermilk. Fold in coconut and pecans.
Whip Egg Whites: Beat egg whites to stiff peaks and gently fold into the batter.
Bake: Divide into pans, bake 25-30 minutes. Cool completely.

Frosting

Beat softened cream cheese and butter until smooth.
Add powdered sugar and vanilla, mixing until spreadable.

Assemble

Frost layers and sides.
Garnish with pecans or coconut. Chill before serving.

Perfect for a quick, delicious dessert!

Notes

Room-Temperature Ingredients: Use room-temperature butter, eggs, and cream cheese for smoother mixing and a better texture.
Don’t Overmix: Mix just until the ingredients are combined to maintain a tender crumb.
Toasting Pecans: For extra flavor, toast the pecans before chopping and adding them to the batter.
Shredded Coconut: Sweetened coconut adds more moisture and sweetness, but unsweetened can be used for a less sweet cake.
Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.

2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup vegetable oil

2 cups granulated sugar

5 large eggs, separated

1 teaspoon vanilla extract

1 cup buttermilk

1 cup shredded coconut

1 cup chopped pecans

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract

Optional: additional shredded coconut or chopped pecans for garnish

Prepare Cake Pans: Preheat oven to 350°F (175°C) and line three 9-inch pans with parchment paper.

Mix Dry Ingredients: Combine flour, baking soda, and salt in a bowl.

Cream Mixture: Beat butter, oil, and sugar until fluffy. Add egg yolks and vanilla.

Combine: Alternate adding dry ingredients and buttermilk. Fold in coconut and pecans.

Whip Egg Whites: Beat egg whites to stiff peaks and gently fold into the batter.

Bake: Divide into pans, bake 25-30 minutes. Cool completely.

Beat softened cream cheese and butter until smooth.

Add powdered sugar and vanilla, mixing until spreadable.

Frost layers and sides.

Garnish with pecans or coconut. Chill before serving.

Room-Temperature Ingredients: Use room-temperature butter, eggs, and cream cheese for smoother mixing and a better texture.

Don’t Overmix: Mix just until the ingredients are combined to maintain a tender crumb.

Toasting Pecans: For extra flavor, toast the pecans before chopping and adding them to the batter.

Shredded Coconut: Sweetened coconut adds more moisture and sweetness, but unsweetened can be used for a less sweet cake.

Buttermilk Substitute: If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.