Italian Cream Cake (Scratch Recipe)
"This moist Italian Cream Cake recipe is the best! It has wonderful flavor from coconut and pecans. You will love this classic recipe!..."
INGREDIENTS
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1 cup (2 sticks) (226g) unsalted butter, softened
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2 cups (400g) sugar
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5 large eggs, separated
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2 cups (242g) all-purpose flour
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1 tsp (5g) baking soda
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1/4 tsp salt
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1 cup (242g) buttermilk
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1 tsp (4g) vanilla extract
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1 cup (85g) chopped pecans
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1 cup (75g) flaked sweetened coconut
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Italian Cream Cheese Frosting (See our recipe)
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2 sticks (1 cup) (226g) unsalted butter - Let the butter sit out for approximately 10 minutes. It should feel cool to the touch
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2( 8oz.) packages cream cheese (total weight 452g)- Softened slightly, I used full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. If using a hand mixer you may need to soften slightly. If using a
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1 teaspoon (4g) vanilla extract
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6 to 6 1/2 cups (690g to 747g) powdered sugar
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1 cup chopped pecans, toasted
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