Italian Cream Cake Recipe
Make Italian Cream Cake Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake Batter
Cream Cheese Frosting
Garnish
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
- 3
Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 4-5 minutes.
- 4
Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 5
Combine Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the creamed mixture, alternating with the buttermilk. Mix until just combined.
- 6
Fold in Coconut and Pecans
Gently fold in the sweetened shredded coconut and chopped pecans until evenly distributed.
- 7
Bake the Cakes
Divide the batter evenly among the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
Cream Cheese Frosting
- 9
Beat the Frosting Ingredients
In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- 10
Add Powdered Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
Assembling the Cake
- 11
Layer the Cakes
Place one layer of cake on a serving plate. Spread a layer of cream cheese frosting on top.
- 12
Repeat Layers
Add the second layer of cake and repeat the frosting. Top with the third layer of cake.
- 13
Frost the Outside
Spread the remaining cream cheese frosting over the top and sides of the cake.
- 14
Garnish the Cake
Sprinkle sweetened shredded coconut and chopped pecans on top of the frosted cake for garnish.