Italian Cream Cake of Amazingness!

This week, I have made two different cakes for two different birthdays. The first cake that I made was an Italian Cream Cake, which is my favorite cake that my friend Julita made a couple years ago for my birthday. It's a delicious moist white cake with coconut and pecans in it (two of my favorite things). I made this cake for my friend's birthday and it was as delicious as I remember it!

I got the cake recipe from Better Homes and Gardens and the cream cheese frosting recipe from my friend Julita. It's a more difficult cake to make because of the egg whites, but in the end, it is totally worth it! This recipe calls for 3 layers of cakes, but I only had 2 cake pans and I was too lazy to bake another layer, so I used the remaining batter for cupcakes.

Italian Cream Cake 
Ingredients: 
5 eggs
1/2 cup butter
2 cups all purpose flour
1 tsp baking soda
1/2 cup shortening
2 cups sugar
1 tsp vanilla
1 cup buttermilk
1 cup flaked coconut
1/2 cup toasted pecans, finely chopped

1) Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour three 8x1-1/2-inch or 9x1-1/2-inch round cake pans; set pans aside. In a bowl, stir together flour and baking soda; set aside.

2) Preheat oven to 350 degrees F. In a very large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add the egg yolks and vanilla; beat on medium speed until combined. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fold in coconut and the 1/2 cup finely chopped pecans.

3) Thoroughly wash the beaters. In a mixing bowl beat egg whites until stiff peaks form (tips stand straight). Fold about one-third of the egg whites into cake batter to lighten. Fold in remaining whites. Spread batter evenly into the prepared pans.

4) Bake about 25 minutes for 9-inch pans, about 35 minutes for 8-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.

Tangy Cream Cheese Frosting

America’s Test Kitchen recipe

2 8 oz. packages cream cheese

10 tbsp. (1 ¼ sticks) unsalted butter, softened

2 tbsp. sour cream

1 ½ tsp. vanilla extract

¼ tsp. salt

2 c. confectioner’s (powdered) sugar

1) Beat the cream cheese, butter, sour cream, vanilla, and salt together in a large bowl with an electric mixer on medium-high speed until smooth, 2-4 minutes. 

2) Reduce the mixer speed to medium-low, slowly add the confectioner’s sugar, and beat until smooth, 4-6 min. Increase the mixer speed to medium-high and beat until the frosting is light and fluffy, 4-6 minutes. 

Cake Assembly
Place one cake layer, bottom side up, on serving plate. Spread with about 1/2 cup of the Cream Cheese Frosting; sprinkle with 1/4 cup pecans.

First layer of cake!

 Top with second cake layer, bottom side down. Spread with 1/2 cup more frosting and sprinkle with 1/4 cup nuts. Top with remaining layer, bottom side up; spread top and sides of cake with remaining frosting. Press remaining nuts around side and on top of cake.

Side view of the cake!

 Enjoy!