Italian Cream Cake

Step 4: Add Egg Yolks and Extracts

Add the egg yolks (reserve the whites) one at a time, beating well after each addition. Stir in the vanilla and almond extracts.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture and buttermilk alternately to the butter mixture, starting and ending with the flour. Mix until just combined. Overmixing can make the cake dense.

Step 6: Fold in Coconut and Pecans

Gently fold in the shredded coconut and chopped pecans. This adds texture and that signature Italian Cream Cake flavor.

Step 7: Whip Egg Whites

In a separate clean bowl, beat the egg whites until stiff peaks form. Carefully fold the whipped whites into the cake batter in three additions. This makes the cake extra light and fluffy.

Step 8: Bake the Cake

Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 9: Make the Cream Cheese Frosting

While the cake cools, prepare the frosting:

1. Beat the cream cheese and butter together until smooth and creamy.
2. Gradually add powdered sugar, one cup at a time, until fully incorporated.
3. Stir in vanilla extract. The frosting should be thick but spreadable.

Step 10: Assemble the Cake

1. Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
2. Add the second cake layer and frost the top and sides evenly.
3. Garnish with additional pecans and coconut, if desired.

Step 11: Chill and Serve

For the best flavor and texture, chill the cake for at least 1 hour before serving. This helps the frosting set and allows the flavors to meld together. Slice, serve, and enjoy!

Tips for Success

• Room Temperature Ingredients: Make sure butter, cream cheese, and eggs are at room temperature for smooth mixing.
• Toasting Nuts: Lightly toast the pecans for extra depth of flavor.
• Storage: Store the cake in the refrigerator for up to 5 days. Bring to room temperature before serving for the best taste.

Italian Cream Cake is a showstopper that balances moist, nutty, and coconut-rich cake layers with silky cream cheese frosting. Each bite delivers a perfect combination of texture and flavor, making it an unforgettable dessert for any occasion.

If you want, I can also make a shortcut version that still tastes like the classic Italian Cream Cake but is much faster and easier for busy bakers.

Do you want me to do that?