Description
This classic Italian Cream Cake is a moist, tender, and flavorful dessert featuring a tender crumb loaded with shredded coconut and chopped pecans. Enhanced with buttermilk and a blend of vanilla and vegetable oil, this cake is perfect for celebrations or a special treat. It bakes into two 9-inch round layers, ideal for layering with your favorite cream cheese frosting.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients and Mix-Ins
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract (divided)
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 cup vegetable oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the correct temperature for baking the cake evenly.
- Prepare Pans: Grease and flour two 9-inch round cake pans thoroughly to prevent the cakes from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar using an electric mixer on medium speed until the mixture is light, fluffy, and pale in color.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then stir in one teaspoon of vanilla extract until smooth.
- Alternate Adding Dry Ingredients and Buttermilk: Gradually add the flour mixture and buttermilk alternately to the butter mixture, starting and ending with the flour mixture. Mix each addition until just combined to avoid overmixing.
- Incorporate Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans, ensuring they are evenly distributed throughout the batter.
- Mix Oil and Vanilla: In a separate small bowl, whisk together the vegetable oil and the remaining teaspoon of vanilla extract until combined.
- Combine Oil Mixture with Batter: Fold the oil and vanilla mixture into the batter carefully until completely incorporated, which will add moisture and richness to the cake.
- Fill Pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula for even baking.
- Bake: Place the pans in the preheated oven and bake for 30-35 minutes. Use a toothpick inserted into the center to test doneness; it should come out clean.
- Cool in Pans: Remove the cakes from the oven and let them cool in the pans for about 10 minutes to set before removing.
- Cool Completely: Transfer the cakes from the pans to wire racks to cool completely, ensuring a stable surface for frosting.
- Frost and Serve: Once cool, frost the cakes with your favorite cream cheese frosting or icing. Slice and enjoy your delicious Italian Cream Cake.
Notes
- Ensure butter is softened to room temperature before creaming for best texture.
- Do not overmix the batter once the flour is added to keep the cake tender.
- To toast pecans for added flavor, spread chopped pecans on a baking sheet and toast in the oven at 350°F for 5-7 minutes before adding to batter.
- Allow cakes to cool completely before frosting to prevent melting the frosting.
- This cake freezes well; wrap layers tightly and freeze for up to 2 months.
