Southern-Style Italian Cream Cake

Everything about Sugar Spun Run‘s southern-style Italian cream cake is amazing. Not only does it look good, but it also tastes heavenly. The cake itself is soft and crumbly, and the pecans and coconut add a different texture that goes well with it. This is definitely a winning recipe that you should try.

Ingredients

Cake:

• 2 2/3 cups of all-purpose flour
• 2 cups of granulated sugar
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1 teaspoon of table salt
• 12 tablespoons of unsalted butter
• 1 1/2 cups of buttermilk
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of almond extract
• 1 cup of sweetened shredded coconut
• 1 cup of coarsely chopped pecans

Frosting:

• 1 cup of unsalted butter (softened)
• 16 oz of cream cheese (softened)
• 1 1/2 teaspoons of vanilla extract
• 1/4 teaspoon of table salt
• 8 cups of powdered sugar

Decoration (optional):

• 1/2 cup of pecan halves (finely chopped)
• 1/2 cup of roasted coconut (finely chopped)

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Instructions

Step 1:

Preheat your oven to 350F, then grease and flour three 8″ round cake pans. After that, line each of the bottoms with a round parchment paper.

Step 2:

In a large mixing bowl, combine flour, baking powder, sugar, baking soda, and salt. Stir until combined.

Step 3:

Set the mixer on medium speed, and add butter one at a time. Stir until completely combined after each addition before adding another one. Continue until you’ve added all of the butter. It should have a sandy texture once the butter is incorporated.

Step 4:

Get a large measuring cup, and add buttermilk, eggs, vanilla, and almond extract. Whisk until well combined.

Step 5:

Set the mixer on low speed, then slowly drizzle the buttermilk mixture into the batter. Mix until completely incorporated. Make sure to scrape down the sides and bottom periodically to ensure all ingredients are combined.

Step 6:

Stir in the coconut and pecans using a spatula until completely combined. After that, divide the batter into the prepared baking pans.

Step 7:

Place the in the center rack of the preheated oven and bake for 30 minutes or until a toothpick comes out clean or with moist crumbs.

Step 8:

Once done baking, allow the cakes to cool in their pans for about 10 to 15 minutes. After that, run a knife around the edge, and invert the cake into the cooling rack to cool completely.

Step 9:

Make the frosting while waiting for the cake to cool. Combine butter and cream cheese in a large mixing bowl using an electric mixer at low speed until creamy.

Step 10:

Add vanilla extract, almond extract, and salt to the mixture and mix well.

Step 11:

Level the cakes if preferred. Place one on a serving platter and spread a thick, even layer of frosting over the top. Do the same for the next two layers. Spread a thin layer of frosting evenly around the entire cake, then place in the refrigerator for 15 minutes.

Step 12:

Take out the cake from the refrigerator and spread an even layer of frosting over the whole cake. Pipe decorative swirls on top with the remaining frosting. For decoration, mix finely chopped pecans and toasted coconut, then press halfway up the side of the cake.

Southern-Style Italian Cream Cake