Italian Cream Cake

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Italian Cream Cake

We are making this amazing moist and fluffy and downright delicious Italian cream cake it is so easy to make so you want to learn how to make it.

We’re going to start by generously greasing and flowering. our nine-inch cake pans I’ve got three of them okay my oven is at 325 is time to go in a large bowl.

We’re going to add in some regular old white sugar I’m going to throw in some butter flavor shortening I love the butter-flavored in my cakes always use that this one add in some real.

Italian Cream Cake

But I’m whole stick of that stuff there and we’re gonna just mix it. until it is combined perfectly combined okay I think I have my mixer like on medium speed or whatever just mix it until it looks like this right here.

Ingredients

  • 3 cup all-purpose flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 2 cup salted butter softened
  • 1 ½ cup granulated sugar
  • ½ cup light brown sugar
  • 3 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • 4 large eggs
  • 2 cup whole buttermilk
  • 15 oz package sweetened flaked coconut divided
  • 1 ½ cup pecan pieces toasted divided
  • Frosting:
  • 2 [8] oz cream cheese
  • 1 cup [2 sticks] butter
  • 3 lb powdered sugar
  • 3 tsp pure vanilla extract
  • ½ tsp pure almond extract
  • reserved coconut toasted
  • ½ cup reserved toasted pecans

So going over there and check it out all right. I’ve separated my egg yolks and my egg whites we’re gonna set those whites aside but we’re gonna use those egg yolks and we’re gonna add in one at a time or two at a time.

Once nothing that y’all see that we’re gonna mix it up. add the egg yolks one at a time and then mix after each egg yolk. okay just like the odds make sure you mix it up really really want to get this nice and combined a low cen nice and combined.

I say it a lot I know and it was it like this right here that’s pretty all yellow and stuff but that’s how they look. now I have some cake flour and some baking soda I’m gonna mix in my baking soda with the cake flour give it a little whisk it nice and combined just like that and now it’s time to alternate between our buttermilk and our cake flour make sure you use real wholesome buttermilk.

Italian Cream Cake

Don’t do that whole um cow’s milk and lemon juice technique to make buttermilk go buy some buttermilk. We’re gonna start with the buttermilk mix it in add a little bit of flour mix it in and we’re gonna repeat that process ending with the buttermilk.

Because that make sense I hope so I’ve got to keep up now keep up but that’s how I look when you get it all blended and stuff that’s a pretty banner I love this banner it’s so soft and fluffy.

Italian Cream Cake

Italian Cream Cake

So make sure you scrape down the sides as well where make sure that everything gets mixed in look at that Oh gorgeous okay now I have some Mexican vanilla and some coconut flakes these coconut flakes.

I have processed because my husband hates coconut flakes the texture of them. so I have to really pull those bad boys to break them up so that he’ll eat it because he will not eat if I just put it in straight coconut flakes.

Next I’m gonna add my coconut same I’m gonna add in my Mexican vanilla I love Mexican vanilla but you can use any kind you want to really so just go ahead and just fold that right on into the batter just like that and you guys if you have questions or comments leave them below I would definitely get on to answer them and if you’re enjoying this RECIPE.

Let me know by liking it I so appreciate it all right now here are our egg whites that we had set aside we’re gonna mix these bad boys until they are light and frothy and fluffy okay so go ahead and mix them on medium speed.

Italian Cream Cake

Just keep on mixing them until they get really fluffy want them to hold a nice stiff peak when you’re done like that okay and then just go ahead and place those fluffy egg whites into the batter.

Go ahead just fold them into the batter and just start up just into the egg whites are combined okay and that’s it you don’t want to over store you don’t have a dry cake on your hand.

All right now go ahead and pour the batter evenly into three cake pans I always you know get it. uneven I don’t know why there’s like things you can buy but Megan that way okay so go ahead get them a little shade to get them nice and uniform you’re going to bake this for about 25 to 27 minutes.

Italian Cream Cake

Italian Cream Cake

When it comes out of the oven let them cool in the pan for about five minutes okay they’ll continue cooking for that five minutes. then after that go ahead and use a spatula or a knife just kind of run it along the edges of the cake.

Just to kind of loosen them up a bit and remove them from the pan one may tear I had like two that kind of tore a little bit this. okay it’s got to make sure you really grease and flour those pins like really really good all right now while the cake is cooling off.

We are going to make that yummy frosting I have my powdered sugar into a bowl. I’m going to add in some softened cream cheese I used to block CS mail and then a stick of butter.

Because it’s ice and it’s frosting is not playing around we’re gonna mix it up just like this until it is super creamy like that yummy you can also add in some vanilla extract I couldn’t find mine.

I like lost don’t know how I lose like vanilla extract while I’m clicking I don’t know but here’s how look nice influx I’m going to add in some more process coconut flakes so I have put in the food processor and then some pecans.

Italian Cream Cake

You can also have pecans in the batter. but I don’t like to do that I like to just put it in the frosting.

I don’t like it in the batter’s too much too much right now go ahead just stir that up and we are done there’s that classic yummy frosting.

I love now when your cake has completely cooled off get you a little layer and flop some frosting on it and just spread it.

All the way out to the end nice even layer put on your second layer then just spread it out I like this frosting.

Italian Cream Cake

Italian Cream Cake

Because I suck at frosting but I can frost a cake using this stuff. because you can hide all of your messes like it’s so easy to just no disguise.

All your imperfections with this frosting and now go ahead and oh you know Frost your last layer just like that and then just clean up a little bit and we are done this cake looks pretty.

I’m so proud of myself I did this you guys i frost this cake you’re gonna cut into it is like crazy fluffy and just moist look at that what are you saying to me right now YUM can you see that can you like tell how fluffy it is just from looking at it.

I can tell like just by looking at it that it’s nice and fluffy now that’s it you guys go ahead and dig in it has a perfect vanilla buttery coconut taste the icing is the bomb calm and I hope you guys enjoyed this recipe that you were making if you do let me know how you like it okay thanks so much for

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