Italian Cream Cake

Italian Cream Cake#

Birthday cake 2024.

For the Cake

2 ¼ cups (270 g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

5 large eggs separated

1 cup (225 g) unsalted butter softened to room temperature

1 ¾ cup (350 g) granulated sugar

1 teaspoon (5 ml) pure vanilla extract

½ teaspoon almond extract

1 cup (240 ml) buttermilk room temperature

1 cup (80 g) sweetened shredded coconut

½ cup (65 g) toasted chopped pecans

For the Frosting

16 ounces (450 g) cream cheese softened to room temperature

1 cup (225 g) unsalted butter softened to room temperature

6 cups (720 g) powdered sugar

1 teaspoon (5 ml) vanilla extract

½ cup (40 g) toasted shredded coconut

½ cup (65 g) toasted chopped pecans

For the Cake:

  1. Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Grease and line three 9-inch (23 cm) round cake pans with parchment and set aside.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

  3. In a bowl of a stand mixer fitted with the whisk attachment, whip the egg whites until stiff peaks form, and set aside.

  4. In a separate large bowl, cream the butter and sugar until light and fluffy. Add the egg yolks and beat again until fully mixed. Stir in the vanilla and almond extract.

  5. Add half the flour mixture and mix, followed by half of the buttermilk, followed by the remaining flour and buttermilk. Mix well after each addition.

  6. Gently fold in the whipped egg whites in three smaller batches, followed by the coconut and pecans.

  7. Divide the batter evenly between the 3 prepared pans and bake in the oven for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

  8. Allow it to cool for 10 minutes before removing it to a cooling rack to cool completely.

For the Frosting:

  1. In a large bowl, cream the cream cheese and butter until smooth.

  2. Add the powdered sugar and mix until smooth. Stir in the vanilla extract.

  3. Spread 1 cup of frosting between the cake layers, then spread the remaining frosting on the tops and sides of the cake. Decorate the top border if desired.

  4. Reserve 1 tablespoon of toasted coconut, then mix together the remaining toasted coconut and toasted pecans. Press the mixture halfway up the sides of the cake, then sprinkle the toasted coconut on top of the cake.

Adapted from littlesunnykitchen