Italian Creme Layer Cake
Indulge in the exquisite delight of Italian Creme Layer Cake, a symphony of moist cake layers, rich cream cheese frosting, and a delicate crunch of coconut and pecans. This elegant dessert is perfect for celebrations or a sweet treat any day of the week.
Nutrition
-
Carbohydrate
99 g
-
Cholesterol
110 mg
-
Fiber
3 g
-
Protein
9 g
-
Saturated Fat
18 g
-
Sodium
376 mg
-
Sugar
79 g
-
Fat
57 g
-
Unsaturated Fat
0 g
DIRECTIONS
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01 Step
Recipe View
5 mins
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 9-inch round cake pans. (5 minutes)
02 Step
Recipe View
5 mins
In a small bowl, combine buttermilk and baking soda. Let stand for 5 minutes; the mixture will foam. (5 minutes)
03 Step
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5 mins
In a large bowl, cream together granulated sugar, 1/2 cup softened butter, vegetable oil, and shortening until light and fluffy. (5 minutes)
04 Step
Recipe View
3 mins
Beat in egg yolks one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract. (3 minutes)
05 Step
Recipe View
5 mins
Alternately add the buttermilk mixture and flour to the creamed mixture, beginning and ending with flour. Mix until just combined. Do not overmix. (5 minutes)
06 Step
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5 mins
In a separate clean, dry bowl, beat egg whites until stiff peaks form. (5 minutes)
07 Step
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3 mins
Gently fold 1/3 of the beaten egg whites into the batter to lighten it. Then, carefully fold in the remaining egg whites until just combined. (3 minutes)
08 Step
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2 mins
Gently fold in 1 cup chopped pecans and flaked coconut. (2 minutes)
09 Step
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2 mins
Divide batter evenly among prepared cake pans. (2 minutes)
10 Step
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25 mins
Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. (25-30 minutes)
11 Step
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10 mins
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely. (10 minutes)
12 Step
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3 mins
To make the Cream Cheese Frosting: In a large bowl, beat together softened cream cheese and 1/2 cup softened butter until smooth and creamy. (3 minutes)
13 Step
Recipe View
5 mins
Gradually beat in confectioners' sugar until smooth. Stir in 1 teaspoon vanilla extract and 1 cup chopped pecans. (5 minutes)
14 Step
Recipe View
10 mins
Once cakes are completely cooled, level the tops if needed. Place one cake layer on a serving plate or cake stand. Frost with a generous layer of cream cheese frosting. Repeat with remaining layers. (10 minutes)
15 Step
Recipe View
5 mins
Frost the top and sides of the cake with the remaining frosting. Garnish with additional chopped pecans, if desired. (5 minutes)
For best results, use room-temperature ingredients.
Do not overmix the batter, as this will result in a tough cake.
To prevent the cake from sticking, grease and flour the cake pans thoroughly.
The cake can be made a day ahead and stored in the refrigerator. Allow the cake to come to room temperature before serving.
Feel free to adjust the amount of coconut and pecans to your liking.
Store leftover cake in the refrigerator for up to 3 days.
RECIPE REVIEWS
Avarage Rating:
4.6/ 5 ( 242 Ratings)
Total Reviews: (5)
Herman Bahringer
May 14, 2024The recipe was easy to follow, and the cake turned out beautifully. I'll definitely be making this again.
Giovani Spinka
Feb 8, 2024I added a hint of lemon zest to the frosting, and it was delicious!
Corine Mcdermott
Aug 2, 2023This is the best Italian Creme Cake I've ever tasted! Thank you for sharing this recipe.
Louisa Pouros
Jan 6, 2023I made this for my mom's birthday, and it was a huge hit! Everyone loved it.
Adriana Farrell
Sep 11, 2022This cake is absolutely divine! The texture is perfect, and the frosting is so creamy.