Italian Cream Cake (Scratch Recipe)

All the recipes I share are for the KETO way of eating! I’ve also edited a few recipes to be Keto friendly. (If you don’t see the edits, you know what to do :) I started my Keto journey Jan 2, 2017. Loving this new lifestyle and loving the joy of cooking again.

NOT KETO

subheading: FOR THE CAKE:

1 cup 2 sticks (226g) unsalted butter, softened

2 cups (400g) sugar

5 large eggs separated

2 cups (242g) all-purpose flour

1 teaspoon (5g) baking soda

¼ teaspoon salt

1 cup (242g) buttermilk

1 teaspoon (4g) vanilla extract

1 cup (85g) chopped pecans

1 cup (75g) flaked sweetened coconut

subheading: FOR THE CREAM CHEESE FROSTING:

2 sticks (226g) unsalted butter, softened

16 oz cream cheese (total weight 452g), softened (We used two 8 oz packages, full fat)

1 teaspoon 4g vanilla extract

6 to 6 ½ cups 690g to 747g powdered sugar

1 cup chopped pecans, toasted (Some bakers like to fold the pecans into the frosting. We prefer to add them to the frosted cake as decoration.)

Directions at mycakeschool.com

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