Description
This classic Italian Cream Cake is a moist and flavorful dessert featuring a tender crumb enriched with shredded coconut and chopped pecans. Perfectly balanced with buttermilk and vanilla, it’s a delightful treat ideal for celebrations or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Add-ins
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking.
- Prepare Pans: Grease and flour two 9-inch round cake pans thoroughly to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Set Aside Dry Mix: Set the combined dry ingredients aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs: Add the eggs one at a time, beating well after each addition to incorporate fully.
- Add Vanilla: Stir in 1 teaspoon of vanilla extract until the batter is smooth and well blended.
- Combine Flour and Buttermilk: Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with the flour. Mix each addition just until combined to avoid overmixing.
- Add Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans ensuring they are evenly distributed throughout the batter.
- Mix Oil and Vanilla: In a separate bowl, whisk together the vegetable oil and the second teaspoon of vanilla extract.
- Incorporate Oil Mixture: Fold the oil and vanilla mixture carefully into the batter until fully combined.
- Fill Cake Pans: Divide the batter evenly between the prepared pans, smoothing the tops with a spatula for an even surface.
- Bake the Cakes: Place pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in Pans: Remove cakes from oven and let them cool in the pans for about 10 minutes to set.
- Remove from Pans: After 10 minutes, carefully remove cakes from the pans and transfer to wire racks to cool completely.
- Frost the Cakes: Once fully cooled, frost the cakes with your favorite cream cheese frosting or icing of choice.
- Serve: Slice and enjoy this rich, moist Italian Cream Cake with family and friends.
Notes
- Ensure the butter is softened to room temperature for easier creaming with sugar.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- Use fresh buttermilk for the best tang and moisture.
- For a dairy-free version, substitute butter and buttermilk with vegan alternatives.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake pairs wonderfully with cream cheese frosting, but feel free to use buttercream or whipped cream.
