Description
Italian Cream Cake is an indulgent dessert that combines moist layers of cake with creamy frosting and crunchy pecans, creating a symphony of flavors and textures. Perfect for celebrations or simply satisfying your sweet tooth, this luxurious treat brings joy to any gathering. With its nostalgic charm and heavenly taste, you’ll want to keep this recipe close to your heart.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking powder
- 1 cup unsalted butter (room temperature)
- 5 large eggs (room temperature)
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 cup pecans (lightly toasted and chopped)
- 8 oz cream cheese (full-fat, softened)
- 4 cups powdered sugar (sifted)
- 1/4 cup heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans and line with parchment paper.
- In a mixing bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in buttermilk and vanilla extract until well combined.
- In another bowl, whisk together flour and baking powder; gradually add to the wet mixture on low speed until just combined.
- Fold in chopped pecans gently.
- Divide batter among pans and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
- Cool cakes in pans for about 10 minutes before transferring to wire racks to cool completely.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 390
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Keywords: - For added flavor, consider folding shredded coconut into the batter. - Swap vanilla extract for almond extract for a unique twist.