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Italian Cream Cheese Cake recipe

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For the Cake: – 1 cup unsalted butter, softened – 2 cups granulated sugar – 6 large eggs, separated – 2 cups all-purpose flour – 1 teaspoon baking soda

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– 1 cup buttermilk – 1 teaspoon vanilla extract – 1 cup sweetened shredded coconut – 1 cup chopped pecans

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For the Cream Cheese Frosting: – 1/2 cup unsalted butter, softened – 8 oz cream cheese, softened – 4 cups powdered sugar – 1 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. 2. Cream butter and sugar. Add egg yolks one at a time.

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3. Combine dry ingredients and alternate with buttermilk. Stir in vanilla, coconut, and pecans. 4. Beat egg whites until stiff peaks form; fold into batter.

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Divide batter among pans; bake for 25-30 minutes. Cool completely.

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For the Cream Cheese Frosting: 1. Cream together butter and cream cheese until smooth. 2. Gradually add powdered sugar, beating until well combined. Stir in vanilla extract until smooth and creamy.

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Assemble the Cake: 1. Spread cream cheese frosting between layers and over the top and sides of the cake. 2. Garnish with shredded coconut and chopped pecans if desired.

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