This Italian cream cake recipe makes a delicious, award-winning cake. Feel free to substitute your favorite nuts for the walnuts.
Ingredients
- 2 cups white sugar
- 5.5 cups unsalted butter , divided
- 5 eggs , separated
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1.5 cups buttermilk
- 2.75 cups chopped walnuts , divided
- 1 cup flaked coconut
- 3.5 cups confectioners' sugar
- 1 , 8 ounce
- 1 teaspoon vanilla extract
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
-
2
Beat 2 cups white sugar, 1 cup butter, and egg yolks together in a bowl with an electric mixer. Beat in flour, alternating with buttermilk, beating briefly after each addition. Beat in baking soda, then beat in 1 cup walnuts and coconut.
-
3
Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; fold into batter. Divide batter evenly among the prepared pans.
-
4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool cakes in pans, 5 to 10 minutes, before turning out onto wire racks to cool completely, 25 to 30 minutes.
-
5
Meanwhile, beat confectioners' sugar, cream cheese, remaining 1/2 cup butter, and vanilla extract together in a bowl with an electric mixer until smooth and creamy.
-
6
Spread frosting onto cooled cake layers. Stack layers; frost sides if desired. Place remaining 1/4 cup walnuts on top cake.
Nutrition Facts
Per serving
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