Award-Winning Italian Cream Cake
Description
This award-winning three-layer Italian cream cake recipe makes a soft and tender cake perfectly flavored with cream cheese, buttermilk, and flaked coconut.
Ingredients
•
2 cups white sugar
•
1 cup butter
•
5 egg yolks
•
1 teaspoon baking soda
•
2 cups all-purpose flour
•
1 1/2 cups buttermilk
•
1 cup chopped walnuts
•
1 cup flaked coconut
•
3 1/2 cups confectioners' sugar
•
1 (8 ounce) package cream cheese
•
1 teaspoon vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2
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.
3
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.
4
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.
5
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.
6
Spread frosting onto cooled cake layers. Stack layers; frost sides if desired. Place remaining 1/4 cup walnuts on top cake.