Italian Cream Cake: A Delicious Treat for Any Special Occasion


1 cup of soft butter without salt
2 cups of white sugar
5 big eggs, with the yolks and whites separated.
2 cups of regular flour
1 small spoon of baking soda
1 cup of buttermilk
1 teaspoon of vanilla flavoring
1 cup of coconut with sugar
1 cup of chopped pecans
For the icing:

1 package of cream cheese (8 ounces), at room temperature
1/2 cup of soft unsalted butter
1 teaspoon of vanilla flavoring
4 cups of confectioner's sugar
1 cup of chopped pecans


Steps: Make the cake layers:

Heat your oven to 350°F (175°C) before using it. Put grease and flour on three cake pans that are 9 inches in diameter.
In a big bowl, mix the butter and sugar until they are light and fluffy.
Add the egg yolks one by one, mixing well after each one.
In another bowl, mix the flour and baking soda together.
Slowly mix the flour with the butter, adding a little at a time. Also, add some buttermilk in between. Start with the flour mixture and finish with it as well.
Add the vanilla extract, grated coconut, and chopped pecans.
In a fresh bowl, whisk the egg whites until they form stiff peaks. Carefully mix the beaten egg whites into the batter until they are fully incorporated.
Separate the batter equally into the cake pans that have been prepared.
Make the cake layers.

Put the cakes in the oven that has been heated beforehand and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
Take the cakes out of the oven and allow them to cool in the pans for 10 minutes.
Move the cakes to wire racks and let them cool down completely.
Make the frosting.

In a big bowl, mix the soft cream cheese and butter until smooth and creamy.
Put in the vanilla extract and stir thoroughly.
Add the powdered sugar little by little, one cup at a time, and beat until the mixture is smooth and fluffy.
Add the chopped pecans and mix.
Make the cake.

Put one cake layer on a plate. Put a lot of frosting on the top.
Put the second cake layer on top of the first one and spread more frosting on the top.
Put the third cake layer on top and spread the rest of the frosting over the entire cake.
Wait on tables:

Add more chopped pecans or sprinkle shredded coconut on top of the cake, if you like.
Cut the cake and serve it at room temperature to enjoy its best taste and texture.
Advice for Making a Great Italian Cream Cake:
Use ingredients at room temperature before starting. This helps the batter blend better and leads to a smoother cake.
Egg Whites: Make sure to whisk the egg whites until they are stiff and then carefully mix them into the batter to keep the cake light and fluffy.
To make the frosting thinner, add a tablespoon of milk until it reaches the right thickness.
For those who love coconuts: Add another half cup of shredded coconut to the frosting for a stronger coconut taste.
Lemon Zest: Put a small spoonful of lemon peel into the mixture for a touch of fresh citrus flavor.
Chocolate Drizzle: Pour melted dark chocolate on top of the frosted cake to make it even more delicious.