Italian Cream Cake

Method8 steps · about 1 hr 30 min

1. 1

   Step 1: Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.

2. 2

   Step 2: Mix flour (2 cups) and baking soda (1 tablespoon) together in a small bowl.

   Uses 2 cups all-purpose flour · 1 tablespoon baking soda

3. 3

   Step 3: Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar (2 cups); beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk (1 cup), beating batter briefly after each addition.

   Uses 2 cups all-purpose flour · ½ cup butter · ½ cup lard · 2 cups white sugar · egg yolks from 5 separated eggs · 1 cup buttermilk

4. 4

   Step 4: Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.

   Uses 1 cup chopped pecans · 1 (3.5 ounce) can sweetened flaked coconut · 1 tablespoon vanilla extract

5. 5

   Step 5: Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.

   Uses egg whites from 5 separated eggs

6. 6

   Step 6: Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.

   Bake cake layers · 25 min

7. 7

   Step 7: Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar (3 ½ cups) and 1 tablespoon vanilla extract; beat frosting until smooth.

   Uses 1 (8 ounce) package cream cheese, softened · ¼ cup butter · 3 ½ cups confectioners' sugar, or more to taste · 1 tablespoon vanilla extract

8. 8

   Step 8: Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.

   Uses ½ cup chopped pecans, or to taste