Italian Cream Cake Recipe

Prep Time

• 30 minutes

Cook Time

• 25–30 minutes per layer

Total Time

• 2 hours (plus cooling and frosting time)

Servings

• 12–16 servings

---

Ingredients

For the Cake Layers:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1½ cups buttermilk, room temperature
• 5 large eggs, separated (room temperature)
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 1½ cups sweetened shredded coconut
• 1½ cups pecans, toasted and chopped
• ¼ teaspoon cream of tartar (for stabilizing egg whites)

For the Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 1 teaspoon vanilla extract
• 4–5 cups powdered sugar, sifted
• Pinch of salt

Instructions

---

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C) . Grease and lightly flour three 9-inch round cake pans, or line them with parchment paper for easy removal.

---

Step 2: Prepare the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

---

Step 3: Cream Butter and Sugar

1. In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy (about 3–4 minutes).

---

Step 4: Add Egg Yolks and Extracts

1. Add the egg yolks one at a time, beating well after each addition.
2. Mix in the vanilla extract and almond extract until fully incorporated.

---

Step 5: Alternate Wet and Dry Ingredients

1. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—do not overmix.

---

Step 6: Whip Egg Whites

1. In a clean, dry mixing bowl, beat the egg whites and cream of tartar on high speed until stiff peaks form.

---

Step 7: Fold in Egg Whites, Coconut, and Pecans

1. Gently fold one-third of the whipped egg whites into the batter to lighten it.
2. Carefully fold in the remaining egg whites, followed by the shredded coconut and chopped pecans. Be gentle to avoid deflating the batter.

Step 8: Bake the Cake Layers

1. Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula.
2. Bake in the preheated oven for 25–30 minutes , or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 9: Make the Cream Cheese Frosting

1. In a large mixing bowl, beat the softened butter and cream cheese together on medium speed until smooth and creamy.
2. Add the vanilla extract and a pinch of salt. Gradually mix in the powdered sugar, 1 cup at a time, until the frosting is thick and spreadable. Beat on high speed for 1–2 minutes to make it light and fluffy.

Step 10: Assemble the Cake

1. Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting over the top.
2. Repeat with the second and third layers, stacking them evenly.
3. Frost the sides and top of the cake with the remaining frosting, using a spatula or bench scraper for a smooth finish.
4. Optionally, sprinkle extra shredded coconut or chopped pecans on top for decoration.

Step 11: Chill and Serve

1. Refrigerate the cake for at least 1 hour before slicing to allow the frosting to set.
2. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days .