Certainly! Here’s a recipe for a classic Italian Cream Cake:
### Italian Cream Cake
#### Ingredients
##### For the Cake:
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 stick (1/2 cup) unsalted butter, room temperature
– 1/2 cup vegetable oil
– 2 cups granulated sugar
– 5 large eggs, separated
– 1 teaspoon vanilla extract
– 1 cup buttermilk
– 1 cup sweetened shredded coconut
– 1 cup chopped pecans
##### For the Frosting:
– 1 package (8 ounces) cream cheese, room temperature
– 1/2 cup unsalted butter, room temperature
– 1 teaspoon vanilla extract
– 4 cups powdered sugar
– 1 cup chopped pecans (for topping)
#### Instructions
1. **Preheat the oven** to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. **Prepare the Cake Batter:**
– In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
– In a large bowl, beat the butter, oil, and granulated sugar until light and fluffy.
– Add the egg yolks one at a time, beating well after each addition.
– Mix in the vanilla extract.
– Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients.
– Stir in the coconut and pecans.
3. **Beat the Egg Whites:**
– In a separate bowl, beat the egg whites until stiff peaks form.
– Gently fold the beaten egg whites into the cake batter.
4. **Bake the Cakes:**
– Divide the batter evenly among the prepared cake pans.
– Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
– Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
5. **Prepare the Frosting:**
– In a large bowl, beat the cream cheese and butter until smooth and creamy.
– Mix in the vanilla extract.
– Gradually add the powdered sugar, beating until the frosting is smooth and spreadable.
6. **Assemble the Cake:**
– Place one cake layer on a serving plate. Spread with a layer of frosting.
– Add the second cake layer and spread with frosting.
– Top with the third cake layer and frost the top and sides of the cake.
– Press the chopped pecans into the sides of the cake.
7. **Serve:**
– Store the cake in the refrigerator until ready to serve. Enjoy your delicious Italian Cream Cake!
Feel free to ask if you have any questions or need further assistance!
