Italian Cream Cake Recipe with Buttercream Frosting
Italian Cream Cake Recipe with Buttercream Frosting is full of coconut and pecans and smothered in buttercream frosting. This classic recipe is the creme de la creme of stacked layer cakes.
Keyword cake, layer cake
Prep Time 15minutes
Cook Time 25minutes
Total Time 40minutes
Author Paula Jones
1/2cupsolid vegetable shortening
1 and ½cupcoconutfrozen, shredded
1cupreal butterno substitutions, at room temperature
3 and ½cupsconfectioners sugarsifted
2tablespoonheaving whipping cream
Preheat oven to 350 degrees F. Spray or grease and flour 2 (or 3) 8 inch round cake pans.
Separate eggs and beat whites until stiff.
Cream butter and shortening. Add sugar and beat until mixture is smooth.
Add egg yolks and beat well.
Combine flour and baking soda in another bowl; stir to combine.
Add flour mixture alternately with buttermilk.
Add coconut and pecan.
Fold in egg whites.
Pour batter into 2 or 3 greased and floured 8-inch cake pans.
Bake at 350 degrees F for 25 minutes
Test center with a pick, if no crumbs or dry crumbs remain on the pick, the cake is ready.
Cool on a wire rack before frosting.
Cream butter, slowly add the confectioners sugar one cup at a time.
Add vanilla and whipping cream. Beat until smooth.
Wait until the cake is completely cool before frosting. For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife. Place one layer of cake on a serving plate. Spread about 1 cup of the frosting on top in an even layer. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake (if you have 3 layers). Frost the outside of the cake. An offset spatula makes it really easy to get an even layer.