Amazing Italian Cream Cake Recipe | Soft and DREAMY

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt offers a lighter option with similar tanginess.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream adds richness while being dairy-free.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

unsalted butter

🥗Healthier: applesauce

💰Cheaper: margarine

Applesauce reduces calories while maintaining moisture.

Toast 6 ounces of pecans in the oven at 350°F for about 8 minutes until fragrant.

Butter and flour three 8-inch round cake pans.

In a large bowl, whisk together 2 and 1/3 cups of all-purpose flour, 3/4 teaspoon of salt, 1/4 teaspoon of baking powder, and 1/2 teaspoon of baking soda.

In another bowl, combine 2/3 cup of butter and 1/2 cup of vegetable shortening and mix until well combined.

Separate 6 eggs into whites and yolks, placing each white in a separate bowl to avoid yolk breakage.

Add 2 cups of granulated sugar to the butter and shortening mixture and mix on medium-high for 3 minutes until light and fluffy.

Add egg yolks one at a time, mixing well after each addition.

Stir in 2 teaspoons of vanilla extract and 3/4 teaspoon of almond extract.

With the mixer on low, alternate adding the flour mixture and buttermilk, starting and ending with flour.

Fold in the egg whites gently after the batter is mostly mixed.

Chop the toasted pecans and fold them into the batter along with 1 cup of sweetened coconut flakes.

Divide the batter evenly among the prepared pans and level it out.

Bake in the oven at 350°F for about 30 minutes or until the edges pull away from the pan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens