Italian Cream Cake
Italian Cream Cake is a delightful dessert that brings the flavors of the South right to your table. This cake is rich, moist, and layered with a unique combination of flavors that will surely impress your family and friends.
Servings: 8 servings
Equipment
- Mixing Bowl
- Cake Pans
- Hand Mixer
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
Wet Ingredients
- ¾ cup unsalted butter, softened
- ½ cup plain Greek yogurt (or sour cream)
- 1 ¾ cups granulated sugar
- 6 large egg yolks
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- ½ cup sweetened flaked coconut
- ¾ cup chopped pecans
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Step 2: In a medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. Set aside.
- Step 3: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Step 4: Add the egg yolks one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 5: In a separate bowl, combine the Greek yogurt and buttermilk. Gradually add this to the butter-sugar-egg mixture, alternating with the dry ingredients.
- Step 6: Gently fold in the sweetened flaked coconut and chopped pecans into the batter.
- Step 7: Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes.
- Step 8: Once baked, let the cakes cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
- Step 9: Frost the cake with your favorite cream cheese or buttercream frosting, and serve.
Notes
Make sure all your ingredients are at room temperature for a smoother batter. For a richer flavor, toast the pecans before adding them to the batter.