Italian Cream Cake




Italian Cream Cake

Italian Cream Cake is a southern-style cake is bursting with pecan, coconut, and almond flavors. It's frosted with a cream cheese frosting and beautifully decorated to make one impressive and ridiculously tasty dessert!

Ingredients

For Cake

  • 2 ⅔ cups all-purpose flour (333g)
  • 2 cups granulated sugar (400g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon table salt
  • 12 Tablespoons unsalted butter, softened and cut into 12 pieces (170g)
  • 1 ½ cups buttermilk, room temperature preferred (354ml)
  • 2 large eggs, room temperature preferred
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 1 cup sweetened shredded coconut
  • 1 cup coarsely chopped pecans

Frosting (yes, it’s a lot, see note)

  • 1 cup unsalted butter, softened (226g)
  • 16 oz cream cheese, softened (453g)
  • 1 ½ teaspoons vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon table salt
  • 8 cups powdered sugar (1000g)

For decorating, optional

  • ½ cup pecan halves, finely chopped (60g)
  • ½ cup toasted coconut, finely chopped (40g)

*Recipe on video and text may differ from each other!


How to cook Italian Cream Cake:








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