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Six Inch Italian Cream Cake
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Six Inch Italian Cream Cake

Italian Cream Cake adapted to fit six inch cake pans.
Course Dessert
Cuisine American
Prep Time 2 minutes
Cook Time 35 minutes
Total Time 37 minutes
Servings 8
Author Cookie Madness

Ingredients

Cake:

  • ¾ teaspoon baking soda
  • ⅔ cup buttermilk room temperature
  • 3 large eggs separated and at room temperature
  • ⅓ unsalted butter 70 grams
  • ⅓ cup shortening 65 grams
  • 1 ⅓ cups granulated sugar 250 grams
  • ½ teaspoon salt omit if using salted butter
  • 1 teaspoon vanilla
  • 1 ⅓ cups all-purpose flour 170 grams
  • ½ cup pecans toasted and chopped
  • ½ cup sweetened flaked coconut

Frosting:

  • 8 tablespoons unsalted butter softened,
  • 8 oz cream cheese softened
  • 1 ½ teaspoons vanilla
  • 1 pound powdered sugar

Instructions

  • Preheat oven to 325 degrees F. Grease and flour two six inch round cake pans or spray with flour-added cooking spray and line bottoms with parchment circles.
  • Measure and assemble all ingredients.
  • Stir baking soda into buttermilk and set aside.
  • Beat egg whites until stiff peaks just start to form using the whisk attachment of the stand mixer. Scrape them into a bowl to wait. If you are using a handheld mixer and two bowls, just beat them and set them aside.
  • In the same stand mixing bowl (or a different one if using a handheld), beat butter, shortening, sugar and salt until light and creamy. Add egg yolks one at a time, beating well after each addition and scraping the bowl often. Beat in vanilla.
  • By hand or using lowest speed of mixer, add flour and buttermilk/soda mixture alternately to creamed mixture, beginning and ending with flour. Fold in the beaten egg whites.
  • When egg whites are incorporated, fold in the pecans and coconut. Batter should be thick and light. Scrape into prepared pans dividing evenly (about 16 oz per pan)
  • Bake at 325 degrees for 35-40 minutes or until cakes tests done.
  • Allow the cakes to cool for about 10 minutes in the pans, then transfer to a wire rack. When cakes are cool, split them horizontally to make four layers.
  • Frosting: Beat the butter and cream cheese until smooth. Add vanilla. Gradually add powdered sugar. Beat until well blended. Frost the cakes and stack.