Italian Cream Cake Recipe

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 stick (4 ounces) unsalted butter, softened
• 1/2 cup shortening
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 cup buttermilk
• 1 1/2 teaspoons vanilla extract
• 1 cup shredded coconut
• 1 cup pecans or walnuts, chopped (reserve 1/4 cup for topping)

For the Frosting:

• 8 ounces cream cheese, softened
• 1 stick (4 ounces) unsalted butter, softened
• 1 pound (about 3 3/4 cups) powdered sugar, unsifted
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk or cream (adjust as needed)

For the Topping:

• 1/4 cup pecans or walnuts, chopped

Instructions

Preparing the Cake:

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour and baking soda. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and shortening until light and fluffy. Gradually add granulated sugar and continue beating until the mixture is smooth and well combined.
4. Add Egg Yolks: Incorporate the egg yolks one at a time, beating well after each addition.
5. Alternate Dry Ingredients and Buttermilk: Add the flour mixture and buttermilk alternately to the butter mixture, beginning and ending with the flour mixture. Stir in vanilla extract.
6. Fold in Egg Whites and Nuts: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites, coconut, and 3/4 cup chopped nuts into the batter.
7. Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

Preparing the Frosting:

8. Make Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually beat in powdered sugar until fully incorporated. Add vanilla extract and enough milk or cream to reach a spreadable consistency.

Assembling the Cake:

9. Assemble Cake: Once the cakes are completely cool, spread frosting between the layers and over the top and sides of the cake.
10. Add Toppings: Sprinkle the top of the cake with the reserved 1/4 cup chopped nuts and additional coconut if desired.
11. Serve: Allow the cake to set for a few hours before serving to let the flavors meld together.

Tips:

• Toasting Nuts: For extra flavor, toast the pecans or walnuts before adding them to the batter and as a topping. Spread the nuts on a baking sheet and toast in the oven at 350°F for 5-8 minutes or until fragrant.
• Storage: This cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week.

Enjoy your deliciously moist and creamy Italian Cream Cake!