Award-Winning Italian Cream Cake
Ingredients
- 2 cups white sugar
- 1½ cups unsalted butter, divided
- 5 eggs, separated
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 ½ cups buttermilk
- 1¼ cups chopped walnuts, divided
- 1 cup flaked coconut
- 3 ½ cups confectioners' sugar
- 1 (8 ounce) package cream cheese
- 1 teaspoon vanilla extract
Shop ingredients
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- 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.
- 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.
- 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.
- 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.
- Spread frosting onto cooled cake layers. Stack layers; frost sides if desired. Place remaining 1/4 cup walnuts on top cake.
Source
Original recipe: View Original