Name: Classic Italian Cream Cake with Cream Cheese Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 120 ml vegetable oil (1/2 cup); 113 g butter (room temperature (1/2 cup)); 350 g granulated sugar (1 3/4 cups); 5 large eggs (room temperature, separated (approx. 250 g without shells)); 1.25 ml almond extract (1/4 tsp); 5 ml vanilla extract (1 tsp); 4 g baking powder (1 tsp); 3 g baking soda (1/2 tsp); 3 g kosher salt (1/2 tsp); 270 g cake flour (2 1/4 cups); 240 ml buttermilk (1 cup); 85 g sweetened flaked coconut (1 cup); 85 g chopped pecans (3/4 cup); 0.75 g cream of tartar (1/4 tsp); 450 g cream cheese (room temperature (two 8 oz blocks)); 227 g butter (room temperature (1 cup)); 960 g powdered sugar (8 cups); 5 ml vanilla extract (1 tsp); 2.5 ml almond extract (1/2 tsp); 120 g chopped pecans (plus more for garnish if desired (1 cup))

Description

Classic Italian Cream Cake with Cream Cheese Frosting

Ingredients

Scale

120 ml vegetable oil (1/2 cup)
113 g butter (room temperature (1/2 cup))
350 g granulated sugar (1 3/4 cups)
5 large eggs (room temperature, separated (approx. 250 g without shells))
1.25 ml almond extract (1/4 tsp)
5 ml vanilla extract (1 tsp)
4 g baking powder (1 tsp)
3 g baking soda (1/2 tsp)
3 g kosher salt (1/2 tsp)
270 g cake flour (2 1/4 cups)
240 ml buttermilk (1 cup)
85 g sweetened flaked coconut (1 cup)
85 g chopped pecans (3/4 cup)
0.75 g cream of tartar (1/4 tsp)
450 g cream cheese (room temperature (two 8 oz blocks))
227 g butter (room temperature (1 cup))
960 g powdered sugar (8 cups)
5 ml vanilla extract (1 tsp)
2.5 ml almond extract (1/2 tsp)
120 g chopped pecans (plus more for garnish if desired (1 cup))

Instructions

Preheat the oven to 325°F. Grease three 9 inch round cake pans and line the bottoms with parchment paper. Grease again and set aside.
Mix the oil, butter, and sugar until well blended. Add the egg yolks one at a time, mixing well and scraping the bowl as needed. Add the almond extract, vanilla, baking powder, baking soda, and salt, then mix until combined.
With the mixer on low speed, add the flour and buttermilk in alternating additions, starting and ending with flour. Mix until smooth. Stir in the coconut and pecans.
In a clean bowl, beat the egg whites with the cream of tartar until stiff peaks form. Gently fold the egg whites into the batter.
Divide the batter evenly between the pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Beat the cream cheese and butter until smooth. Add the powdered sugar slowly, scraping the bowl as needed. Add the vanilla, almond extract, and chopped pecans, then beat until smooth and creamy.
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Add the second layer and repeat. Place the final layer on top and frost the entire cake. Smooth with an offset spatula and garnish with extra pecans if desired.
Store the cake covered in the refrigerator for up to 3 days.

Notes

This cake can be made ahead of time and stored in the refrigerator.
Garnish with additional pecans for a decorative touch.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice
Calories: 540
Sugar: 45 g
Sodium: 300 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 63 g
Fiber: 1 g
Protein: 6 g
Cholesterol: 150 mg

Keywords: Italian Cream Cake, Dessert, Cream Cheese Frosting