Italian Cream Cake
A layered cake with cream cheese frosting, buttermilk, and coconut. Baked sponge layers filled and frosted with sweetened cream cheese mixture, assembled cold.
Ingredients
Method
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, beat eggs and sugar together for 2 minutes until light and pale.
Alternate adding flour mixture and buttermilk to the egg mixture, beginning and ending with flour. Mix until just combined after each addition.
Stir in melted butter, shredded coconut, and vanilla extract until evenly distributed.
Divide batter evenly between prepared pans and smooth the tops.
Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Beat softened cream cheese and butter together until smooth and fluffy, about 3 minutes.
Gradually add powdered sugar, beating until light and spreadable. Add vanilla extract and beat 1 minute more.
Place one cake layer on a serving plate. Spread a thin layer of frosting over it.
Top with the second cake layer and frost the top and sides of the cake with remaining frosting.
Press chopped pecans gently onto the top and sides of the frosted cake, if desired. Refrigerate until serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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