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Italian Cream Cake Recipe with Buttercream Frosting is full of coconut and pecans and smothered in buttercreamfrosting. This classic recipe is thecreme de la creme of stacked-layer cakes.
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Italian Cream Cake Recipe with Buttercream Frosting
When I made the desserts for Romie’s, a local restaurant, this was one of the customer’s favorite cakes. I usually, almost always, made 3 layer cakes for them. They are big tall and elegant. Plus, Southerners love layer cakes and this restaurant’s theme is “South your mouth” so that should tell you their cuisine and customer base.
Other cake favorite flavors included Easy Strawberry cake, Key Lime Cake, and this Italian Cream Cake Recipe with Buttercream Frosting. I also made it with
I made so many layer cakes each week, I got really fast at frosting them. Maybe I could have done it blindfolded. Maybe.
So it’s been a really long time since I made thisItalian Cream Cake Recipe with Buttercream Frosting.I thought a special day deserved a special cake. Our family is getting together for Christmas and I always volunteer to make the dessert.
My secret
If you’re not familiar with Italian Cream Cake Recipe with Buttercream Frosting, you should be. Let me help. The cake layers of an Italian Cream Cake are a vanilla base cake with pecans and coconut mixed in. The secret to my Italian Cream Cake is I chop the pecans and coconut really fine. You get a little crunch and a little texture, but not a big clump of either pecans or coconut in each bite. Then the Italian Cream Cake is topped with either a Cream Cheese Frosting or a Buttercream Frosting. I like both, but the most popular with my customers was Buttercream Frosting.
More tips
If you don’t bake often or you’re just beginning, I wrote this post on how to frost a layer cake. Also, if your cake just turns into a total #fail there are things you can do to fix it! Read How to fix cake disasters here.
The first step in this recipe is to separate the egg yolk from the white. How do you do this? There are two basic methods and I use both. You can crack the egg over a bowl being careful not to pierce the yolk. Put the egg in your hand and allow the white to strain through your fingers into the bowl below. Or, crack the egg over a bowl, and gently move the yolk back and forth between the two shells while allowing the white to drip into the bowl.
Italian Cream Cake Recipe with Buttercream Frosting
Italian Cream Cake Recipe with Buttercream Frosting is full of coconut and pecans and smothered in buttercream frosting. This classic recipe is the creme de la creme of stacked layer cakes.
Author: Paula
5 from 15 votes
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Prep Time: 15 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 40 minutes minutes
Servings: 16 slices
Ingredients
For Cake
- 1/2 cup butter softened
- 1/2 cup solid vegetable shortening
- 2 cup sugar
- 3 eggs seperated
- 2 cups all-purpose flour
- 1 teaspoon soda
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 and ½ cup coconut frozen, shredded
- 1 cup pecans finely chopped
Buttercream
- 1 cup real butter no substitutions, at room temperature
- 3 and ½ cups confectioners sugar sifted
- 2 teaspoons vanilla extract
- 2 tablespoon heaving whipping cream
Instructions
For Cake
Preheat oven to 350 degrees F. Spray or grease and flour 2 (or 3) 8 inch round cake pans.
Separate eggs and beat whites until stiff.
Cream butter and shortening. Add sugar and beat until mixture is smooth.
Add egg yolks and beat well.
Combine flour and baking soda in another bowl; stir to combine.
Add flour mixture alternately with buttermilk.
Add vanilla
Add coconut and pecan.
Fold in egg whites.
Pour batter into 2 or 3 greased and floured 8-inch cake pans.
Bake at 350 degrees F for 25 minutes
Test center with a pick, if no crumbs or dry crumbs remain on the pick, the cake is ready.
Cool on a wire rack before frosting.
For Buttercream
Cream butter, slowly add the confectioners sugar one cup at a time.
Add vanilla and whipping cream. Beat until smooth.
Wait until the cake is completely cool before frosting. For a more professional cake, remove the domes from the tops of the cake layers with acake leveleror largeserrated knife. Place one layer of cake on a serving plate. Spread about 1 cup of the frosting on top in an even layer. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake (if you have 3 layers). Frost the outside of the cake. Anoffset spatulamakes
it really easy to get an even layer.
Notes
©CallMePMc.com All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
Nutrition
Calories: 558kcal | Carbohydrates: 66g | Protein: 4g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 78mg | Sodium: 182mg | Potassium: 104mg | Fiber: 2g | Sugar: 52g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
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