Italian Cream Cake

Okay, get out your eatin’ britches, because you will need them for this one. This cake is TO DIE FOR and you will have more than one piece (maybe in the same sitting). Trust me. This one calls for the stretchy yoga pants but it is so worth it.

Jason’s grandfather celebrated his 80th birthday at our house last weekend, and I wanted to make him a cake that was extra special. When asked what he wanted, he gave the usual response of “whatever is easiest.” So…that gave me the liberty to choose to make whatever I wanted, and for some reason, Italian cream cake sounded like it would hit the spot. And it did. Jason’s grandfather had two pieces and raved about it the whole time (and he says he’s an expert on desserts.) Jason, who is a die-hard German chocolate cake kind of guy, said that this cake runs neck and neck with his beloved German chocolate. Stick this one in your recipe box and make it next time you want to impress your guests. I may make this cake for every family get-together from now on.

The cake is heaven on a plate, but the frosting is the real star. It is absolutely fabulous. It has just the right amount of sweetness and is not overly “cream cheesy.” I double the batch because I like to make sure I have plenty, and I have indicated the amounts I use below. If you like less frosting, just cut that portion of the recipe in half. Be sure and tuck this one away too because I’ll bet after you try it you will make it your go-to cream cheese frosting recipe.

Italian Cream Cake

1 c. buttermilk

1 tsp. baking soda

½ c. butter

½ c. shortening

2 c. white sugar

5 eggs, separated

1 tsp. vanilla

2 c. all-purpose flour

½ tsp. salt

1 c. flaked coconut

1 c. finely chopped walnuts

 Frosting:

2 8 oz. pkgs. cream cheese

1 c. butter

2 tsp. vanilla

2 lb. bag powdered sugar

4 Tbsp. cream

1 c. chopped walnuts, optional

Preheat oven to 325 degrees. Grease three 9 inch round cake pans and line with parchment paper. In a small bowl, dissolve the baking soda in the buttermilk; set aside. In a the bowl of a stand mixer, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the egg yolks and vanilla. Sift together salt and flour. Add alternately with buttermilk mixture, beginning and ending with the dry ingredients. Stir until just combined. In a separate bowl, whip egg whites until stiff peaks form and gently fold into the batter. Gently fold in chopped walnuts. Pour batter into the prepared pans.

Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: In a medium bowl, combine cream cheese, butter, vanilla and powdered  sugar. Beat until light and fluffy. Mix in cream to attain the desired consistency. Stir in chopped nuts, if using*. Spread between layers and on top and sides of cooled cake.

*I do not use nuts in the frosting, but I sprinkle chopped nuts on the top of the cake as a garnish instead. If you are afraid of “nut overkill” you can omit them and use them as a garnish, or only mix them in the frosting that you use between the layers.