There Is An Easy Italian Cream Cake Recipe

Italian Cream Cake

For the Cake:

• 1 1/2 cups sifted cake flour
• Pinch of kosher salt
• 2/3 cup buttermilk, at room temperature
• 3/4 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 8 Tablespoons (4-ounces) unsalted butter, at room temperature
• 1 1/3 cups granulated sugar
• 3 extra large eggs, yolks and whites separated
• 1 cup sweetened shredded dried coconut, finely chopped
• 1/2 cup finely chopped pecans
• 1/8 teaspoon cream of tartar
• 1/4 cup granulated sugar

For the Frosting:

• 12-ounces cream cheese, cold
• 12 Tablespoons (6-ounces) unsalted butter, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 6 cups confectioners' sugar
• 1/2 to 3/4 cup finely chopped pecans

For the Cake:
Grease and flour two 8-inch round cake pans and line the bottoms with a round of parchment.

In a small bowl whisk together the flour and salt; set aside. In a separate bowl combine the buttermilk, baking soda, and vanilla; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until creamy, about 30 seconds. With the mixer on low speed, gradually add the 1 1/3 cups sugar. Beat on high speed until light and fluffy, about 4-6 minutes. Beat the egg yolks in one at a time. Using a rubber spatula, scrape down the sides of the bowl.

Beating on low speed, add the flour in 3 parts, alternating with the buttermilk mixture in 2 parts; scrape down the sides of the bowl and beat until combined. Stir in the coconut and pecans.

In a separate bowl, beat the egg whites and cream of tartar using a hand-held mixer or whisk until soft peaks form. Gradually add the 1/4 cup sugar and beat on high until stiff, but not dry peaks form. Fold one-quarter of the whites into the batter, then fold in the remaining whites. Divide the batter between the prepared pans and smooth evenly. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let cool in the pans for 10 minutes. Run a thin knife around the cakes to detach from the pan. Invert the cakes, remove the parchment, and transfer to a wire rack to cool completely.

For the Frosting

Using a stand mixer fitted with the paddle attachment or using a hand-held mixer, beat the cream cheese, butter, and vanilla just until blended. Add the confectioners' sugar, one-third at a time, and beat just until smooth (do not over beat). Stir in the pecans.

Place one cake layer on a serving platter and top with 1 cup of the frosting, spreading evenly. Place the other cake layer on top and frost the sides and the top with the remaining frosting. Enjoy!