Italian Cream Cake

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TIPS FOR SUCCESS:

  • Room temperature ingredients are crucial! Take your eggs, buttermilk, and butter out at least an hour before starting
  • Don’t overmix the batter once you add the flour – this can make your cake tough
  • Level your cake layers for a professional look
  • Chill the cake between frosting layers for cleaner slices
  • Toast the pecans and coconut for enhanced flavor

Ingredients

For the Cake Layers:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 1/2 cups buttermilk room temperature
  • 5 large eggs separated, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 1/2 cups pecans toasted and chopped
  • 1/4 teaspoon cream of tartar

For the Cream Cheese Frosting:

  • 24 ounces cream cheese softened
  • 1 1/2 cups unsalted butter softened
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 9 cups powdered sugar
  • 1/4 teaspoon salt

For Decoration:

  • 1 cup pecans toasted and finely chopped
  • 1 cup coconut toasted
  • Extra pecan halves for top decoration

Instructions

For the Cake:

  • Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans. Line bottoms with parchment paper.
  • Toast pecans and coconut for decoration. Set aside to cool.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  • In another bowl, beat egg whites with cream of tartar until stiff peaks form. Set aside.
  • In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
  • Add egg yolks one at a time, beating well after each addition.
  • Mix in vanilla and almond extracts.
  • Alternate adding flour mixture and buttermilk to butter mixture, beginning and ending with flour (3 additions of flour, 2 of buttermilk).
  • Fold in coconut and chopped pecans.
  • Gently fold in beaten egg whites until just combined.
  • Divide batter evenly between prepared pans.
  • Bake for 25-30 minutes or until a toothpick comes out clean.
  • Cool in pans for 10 minutes, then remove to wire racks to cool completely.

For the Frosting:

  • Beat cream cheese and butter until smooth and creamy.
  • Add vanilla and almond extracts.
  • Gradually add powdered sugar and salt, beating until smooth.
  • Beat on medium speed for 5 minutes until light and fluffy.

Assembly:

  • Level cake layers if needed.
  • Place first layer on cake plate, spread with 1 cup frosting.
  • Repeat with second layer.
  • Add final layer and apply thin crumb coat. Chill 15 minutes.
  • Frost entire cake with remaining frosting.
  • Press combined toasted coconut and pecans around bottom half of cake.
  • Pipe decorative border on top and garnish with pecan halves.

Notes

  • Make Ahead: Cake layers can be made 2 days ahead, wrapped well and refrigerated.
  • Storage: Keep refrigerated up to 5 days. Bring to room temperature before serving.
  • Freezing: Unfrosted layers can be frozen up to 2 months.
  • Room Temperature Ingredients: Critical for best texture – plan ahead!
  • Toasting Nuts: Watch carefully and stir frequently to prevent burning.
  • High Altitude: Add 3 tablespoons extra flour and reduce each leavener by 1/4 teaspoon.
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