The BEST Classic Italian Cream Cake
Servings: 10 - 12 Servings
Ingredients
For the Cake
- 1 cup butter softened
- ¼ cup cooking oil
- 2 cups sugar
- 6 eggs separated and at room temperature
- 2 - ½ cups all-purpose flour
- 1 tsp. baking soda
- 1 cup buttermilk
- 2/3 cup finely chopped pecans
- 1 3-1/2 oz can flaked coconut or 1 bag of flaked coconut
- 1 tsp. vanilla extract
- ½ tsp. coconut extract
- ½ tsp cream of tartar
- 3 - 4 Tbsp light rum
For the Whipped Cream Cheese Frosting
- 20 oz cream cheese softened at room temperature
- 1 cup heavy whipping cream cold (another cup if preferred), whipped to soft peaks
- 1 cup butter softened
- 2 - 3 cups powdered sugar
- 1 tsp. vanilla extract
- ½ tsp. coconut extract
- 1 cup chopped pecans
Instructions
- Coat three (3) 9" round cake pans with softened butter and flour.
- Line the bottoms of the pans with parchment paper. Coat the paper with cooking spray and dust with flour. Set aside.
- Cream the butter and cooking oil, add sugar, beating well with a handheld electric mixer at medium speed.
- Add egg yolks, one at a time, beating after each is added.
- Combine the flour and baking soda.
- Add to creamed mixture alternating with buttermilk, beginning and ending with the flour mixture.
- Stir in pecans, coconut, rum, coconut extract, and vanilla.
- Beat the egg whites (need to be at room temperature) on high until foamy.
- Add the cream of tartar; beat until stiff peaks form.
- Gently fold beaten egg whites into batter.
- Pour batter into prepared pans.
- Bake at 350 degrees for 20 minutes or until a wooden toothpick inserted in the center comes out clean.
- Let cool in the pans for 10 minutes.
- Remove from pans; peel off the parchment paper, and let cool completely on wire racks.
- Spread the frosting on top of each of the cake layers. If you choose not to add the pecans to the frosting, then sprinkle about ⅓ cup on top of each frosted cake layer. Place the 3 cake layers on top of each other and spread the frosting over the entire cake.
- See #4 below regarding the frosting.
- For the Frosting
- Combine cream cheese and butter, beating until smooth. Add vanilla and coconut extracts and mix for a minute or so.
- Whip the whipping cream until soft peaks form. Then gently fold the whipping cream into the cream cheese mixture.
- Gradually add powdered sugar and beat until light and fluffy. Add more to your preferred level of sweetness.
- OPTIONAL: Stir in pecans OR keep the pecans out of the frosting in order to 'press' them into the frosted cake.