The Perfect Italian Cream Cake Recipe From Pioneer Woman
Are you looking for the perfect cake recipe to impress your family and friends? Look no further than this Italian Cream Cake recipe from the Pioneer Woman. This delicious cake is made with a combination of cream cheese, butter, and sugar, and is topped with a creamy coconut-filled frosting. Whether you’re serving it for a special occasion or just as an afternoon treat, this cake is sure to be a hit!
Ingredients
For the Cake:
- 2 cups of all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 2 cups granulated sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
For the Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup sweetened flaked coconut
Instructions
1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour three 9-inch cake pans and set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating until each one is incorporated. Add the vanilla and mix until combined.
4. Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk, stirring until combined. Fold in the coconut and pecans.
5. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for 10 minutes before transferring to a cooling rack to cool completely.
6. To make the frosting, beat the cream cheese and butter together until light and fluffy. Add the powdered sugar, one cup at a time, beating until combined. Add the vanilla and mix until combined. Fold in the coconut.
7. To assemble the cake, place one cake layer on a cake stand or plate. Spread the top with frosting, then top with the second layer. Frost the top and sides of the cake with the remaining frosting. Serve and enjoy!
Nutrition
This Italian Cream Cake recipe makes 12 servings. Each serving contains approximately 593 calories, 32 grams of fat, 78 grams of carbohydrates, and 7 grams of protein.
Tips and Tricks
For a nut-free version of this cake, simply omit the pecans. You can also use half almond extract and half vanilla extract for a delicious almond flavor. For an extra-special presentation, top the cake with fresh berries and a dollop of whipped cream.
If you’re looking for a delicious cake recipe for your next special occasion, this Italian Cream Cake from the Pioneer Woman is sure to be a hit. With its creamy coconut-filled frosting and toasted pecans, this cake is sure to make any occasion even sweeter. Enjoy!
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