Italian Cream Cake

Southern-style cake with a plethora of pecan, coconut, and almond flavours is called Italian cream cake. It’s lavishly adorned and coated with a creamy cheese icing, creating an incredibly attractive and incredibly delicious treat!

Cake Ingredients:

1. 2 ⅔ cups (333 g) all-purpose flour 2.Two cups (400 g) of granulated sugar 3. one teaspoon each of baking powder,baking soda 4. one tsp salt 5.twelve tablespoons (170 g) of softened cut-up unsalted butter 6. one and a half cups (354 ml) of room-temperature buttermilk 7. two large eggs 8.one teaspoon each of vanilla and almond extracts 9. one cup (120 g) of sweetened shredded coconut 10. one cup (113 g) of coarsely chopped pecans

Frosting:

1. 16 oz (453 g) softened cream cheese
2. 1 cup (226 g) unsalted butter
3. 8 cups (1000 g) powdered sugar
4. 1 ½ teaspoons vanilla extract
5. 1 ½ teaspoons almond extract
6. 1 ¼ teaspoon table salt
7. ½ cup (60 g) finely chopped pecan halves
8. ½ cup (40 g) finely chopped toasted coconut for decoration

Cake Instructions:

1. Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and generously grease and flour three 8-inch (20 cm) round cake pans. To avoid sticking, I also prefer to place a circular piece of parchment paper inside each pan.
2. In a large mixing basin or the bowl of a stand mixer with a paddle attachment, combine flour, sugar, baking powder, baking soda, and salt; stir until well incorporated.
3. One piece of butter at a time put it to the mixer on medium speed, stirring after each addition until everything is well incorporated before adding the next. Continue adding butter until it is all there. After all the butter has been added, the mixture will be sandy
4. Whisk together the eggs, buttermilk, almond extract, and vanilla in a large measuring cup.
5. Slowly pour buttermilk mixture into batter, mixing on low speed until fully combined. To make sure all the ingredients are well incorporated, take occasional breaks to use a spatula to scrape along the sides and bottom of the bowl.
6. Add coconut and pecans and toss with a spatula until well blended.
7. Spread batter equally among the prepared baking pans and place them in the centre rack of a preheated oven set to 350F (175C). Bake for 30 minutes, or until a toothpick inserted in the centre comes out clean or covered with moist crumbs (if your oven cannot accommodate all three pans at once, or if you do not have three pans, please refer to the note
8. After letting the cakes set in their pans for ten to fifteen minutes, carefully remove them from the pan by running a knife down the edge. Then, flip each layer over onto a cooling rack to allow it cool completely before decorating. Make the icing while the cakes cool.

Frosting:

1. Using an electric mixer or a stand mixer with a paddle attachment, put the cream cheese and butter in a large mixing bowl and beat on low speed until well blended and creamy.
2. Stir together the salt, almond essence, and vanilla extract.
3. Add powdered sugar gradually, until all is added, using a low-speed mixer. Stir again after scraping the bowl’s sides and bottom. Creamy and silky frosting is ideal.

Assembly:

1. If desired or required, level the cakes. After placing one cake on a serving tray, cover it with a generous amount of frosting. Continue with the following two layers. To guarantee your outer layer of frosting stays perfect, spread a thin coating of frosting evenly over the entire cake to capture crumbs. Then, refrigerate the cake for 15 minutes. This is known as your “crumb coat.”
2. Take the cake out of the refrigerator and cover the whole thing with a uniform coating of frosting. I used the Ate co 846 piping tip to pipe artistic swirls on top of the cake with the remaining frosting.
3. If preferred, mix toasted coconut and finely chopped pecans right away after icing the cake, then press the mixture halfway up the side of the cake. Lightly dust each swirl’s top with the pecan/coconut mixture.