Italian Cream Cake
Italian Cream Cake is a delightful treat packed with coconut and pecans, perfect for any celebration.
Equipment
- Mixing Bowl
- Electric Mixer
- Cake Pans
- Wire Rack
Ingredients
Dry Ingredients
- 2.25 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
Wet Ingredients
- 5 large Eggs, separated
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 1 teaspoon Pure vanilla extract
- 0.5 teaspoon Almond extract
- 1 cup Buttermilk, at room temperature
Add-ins
- 1 cup Sweetened shredded coconut
- 0.5 cup Toasted chopped pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the egg whites until stiff peaks form, then set aside.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg yolks one at a time, mixing well after each addition, then mix in the vanilla and almond extracts.
- Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour.
- Gently fold in the beaten egg whites until just combined.
- Fold in the shredded coconut and chopped pecans.
- Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost with your favorite cream cheese frosting or any frosting of your choice.
Notes
Ensure all ingredients are at room temperature for best results. Beating the egg whites is crucial for fluffiness.