Italian Cream Cake
10-12 servings
For the Cake
1 1/2 cups sifted cake flour
Pinch of kosher salt
2/3 cup buttermilk, at room temperature
3/4 teaspoon baking soda
1 teaspoon pure vanilla extract
8 Tablespoons (4-ounces) unsalted butter, at room temperature
1 1/3 cups granulated sugar
3 extra large eggs, yolks and whites separated
1 cup sweetened shredded dried coconut, finely chopped
1/2 cup finely chopped pecans
1/8 teaspoon cream of tartar
1/4 cup granulated sugar
For the Frosting
12-ounces cream cheese, cold
12 Tablespoons (6-ounces) unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
6 cups confectioners' sugar
1/2 to 3/4 cup finely chopped pecans
For the Cake
Grease and flour two 8-inch round cake pans and line the bottoms with a round
of parchment.
In a small bowl whisk together the flour and salt; set aside. In a separate
bowl combine the buttermilk, baking soda, and vanilla; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter
until creamy, about 30 seconds. With the mixer on low speed, gradually add the
1 1/3 cups sugar. Beat on high speed until light and fluffy, about 4-6 minutes.
Beat the egg yolks in one at a time. Using a rubber spatula, scrape down the
sides of the bowl. Beating on low speed, add the flour in 3 parts, alternating
with the buttermilk mixture in 2 parts; scrape down the sides of the bowl and
beat until combined. Stir in the coconut and pecans.
In a separate bowl, beat the egg whites and cream of tartar using a hand-held
mixer or whisk until soft peaks form. Gradually add the 1/4 cup sugar and beat
on high until stiff, but not dry peaks form. Fold one-quarter of the whites
into the batter, then fold in the remaining whites. Divide the batter between
the prepared pans and smooth evenly. Bake until a toothpick inserted in the
center comes out clean, about 30-35 minutes. Let cool in the pans for 10
minutes. Run a thin knife around the cakes to detach from the pan. Invert the
cakes, remove the parchment, and transfer to a wire rack to cool completely.
For the Frosting
Using a stand mixer fitted with the paddle attachment or using a hand-held
mixer, beat the cream cheese, butter, and vanilla just until blended. Add the
confectioners' sugar, one-third at a time, and beat just until smooth (do not
over beat). Stir in the pecans.
Place one cake layer on a serving platter and top with 1 cup of the frosting,
spreading evenly. Place the other cake layer on top and frost the sides and the
top with the remaining frosting. Enjoy!
~ Have a nice day & Enjoy the recipes ~
Arlette Arthur
[Non-text portions of this message have been removed]
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