Quick Italian Cream Cake

Italian Cream Cake is a beloved Southern dessert with its roots in Italian-American cuisine, known for its rich texture and unique combination of flavors. This delightful cake features layers of moist, tender cake infused with sweet coconut and crunchy pecans, all enveloped in a luscious cream cheese frosting. The light and airy texture, achieved by folding whipped egg whites into the batter, contrasts beautifully with the creamy frosting. Perfect for special occasions or celebrations, Italian Cream Cake brings an indulgent yet comforting taste that’s sure to impress any crowd.

Ingredients:

Cake:

• 1 cup buttermilk
• 1 tsp baking soda
• 5 eggs (separated)
• 1/2 cup butter (softened)
• 1/2 cup shortening
• 2 cups sugar
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 cup shredded sweetened coconut
• 1 cup chopped pecans

Frosting:

• 1 package (8 oz) cream cheese (softened)
• 1/2 cup butter (softened)
• 4 cups powdered sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans (for topping)

Instructions:

1. Preheat the oven: Preheat to 350°F (175°C). Grease and flour three 9-inch cake pans.
2. Prepare buttermilk mixture: In a small bowl, mix the buttermilk and baking soda; set aside.
3. Beat egg whites: In a medium bowl, beat the egg whites until stiff peaks form, and set aside.
4. Cream butter and shortening: In a large bowl, cream together butter, shortening, and sugar until light and fluffy.
5. Add egg yolks: Add the egg yolks to the butter mixture one at a time, beating well after each addition.
6. Combine dry ingredients: In another bowl, combine flour and baking powder. Add this dry mixture to the creamed butter alternately with the buttermilk mixture, starting and ending with the dry ingredients.
7. Add flavorings: Stir in vanilla extract, coconut, and chopped pecans.
8. Fold in egg whites: Gently fold the beaten egg whites into the batter.
9. Bake: Divide the batter evenly between the three prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
10. Make the frosting: In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
11. Assemble the cake: Spread frosting between the layers, on the top, and around the sides of the cake. Sprinkle chopped pecans on top.
12. Chill and serve: Refrigerate for at least an hour before serving to set the frosting.

Enjoy your delicious Italian Cream Cake!

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