Italian Cream Cake
This Italian Cream Cake is a bakery-worthy showstopper! Perfect for holidays, birthdays, or any celebration that calls for something special.
Servings: 16 people
Calories: 916kcal
Ingredients
Mix-ins & Toppings
- 3 cups (297 g) pecan halves, divided
- ½ cup (120 g) sweetened shredded coconut
Cake
- 2 ⅔ cups (333 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 12 tablespoons (1 ½ sticks / 170 g) unsalted butter, cut into 12 pieces, room temperature
- 5 large eggs, room temperature, separated
- 1 ½ cups buttermilk, room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon cream of tartar
Frosting
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 packages (8 ounces each) cream cheese, room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon kosher salt
- 8 cups (1,000 g) confectioners' sugar
- 1-2 tablespoons heavy cream, as needed
Instructions
Mix-ins & Toppings
- Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper.
- Spread the pecans on one lined baking sheet and the coconut on the other. Toast each for 5 to 8 minutes, watching carefully so the coconut does not overbrown.
- Remove from the oven and allow to cool completely.
- Once the pecans have cooled, roughly chop 1 ½ cups (for the batter) and finely chop the remaining 1 ½ cups (for the frosting). Set aside.
Cake
- Increase the oven temperature to 350°F (175°C). Grease and flour three 8-inch round cake pans; line bottoms with parchment rounds for easy release.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, baking soda, and kosher salt. Mix briefly to combine.
- With the mixer on medium speed, add the softened butter one piece at a time. Continue mixing until the mixture resembles coarse sand and the butter is fully incorporated into the dry ingredients.
- In a large measuring cup, whisk together the egg yolks, buttermilk, vanilla extract, and almond extract until smooth.
- With the mixer on low speed, slowly drizzle the buttermilk mixture into the flour mixture. Mix just until combined, scraping down the sides of the bowl as needed. Do not overmix.
- Fold in the 1 ½ cups of roughly chopped toasted pecans and all of the toasted coconut.
- In a clean, dry bowl using a hand mixer or the whisk attachment of a stand mixer, beat the egg whites with the cream of tartar on medium-high speed until stiff, glossy peaks form (3 to 4 minutes).
- Gently fold the whipped egg whites into the batter in two to three additions using a spatula. Use light strokes and fold only until no white streaks remain.
- Divide batter evenly into pans. Bake on center rack 28 to 32 minutes (checking at 25 minutes). A toothpick should come out with a few moist crumbs, but no wet batter. If the oven won't fit all three, bake in batches or rotate halfway.
- Allow the cakes to cool in the pans for 10 to 15 minutes, then invert onto racks to cool completely.
Frosting
- To prepare the frosting, beat the butter and cream cheese together in a large bowl until smooth and creamy.
- Add the vanilla extract, almond extract, and kosher salt and mix until combined.
- With the mixer on low speed, gradually add the confectioners' sugar. Once incorporated, increase speed to medium and beat until smooth and fluffy.
- Add heavy cream as needed until the frosting reaches a smooth, spreadable consistency.
- Fold in the finely chopped pecans.
Frosting the Cake (Three Layers)
- Place one cooled cake layer on a serving plate or cakeboard. Level the top of the cake if needed before adding frosting.
- Spread ¼ to ½ cup of frosting evenly over the top.
- Gently place the second cake layer on top. Spread another ¼ to ½ cup of frosting evenly over the top.
- Place the third cake layer on top. Spread frosting evenly over the top and sides of the cake, using the remaining frosting. Smooth with a spatula or knife.
- Chill slightly before slicing for the cleanest cuts.
Nutrition
Serving: 1piece | Calories: 916kcal