Fluffy Italian Cream Cake Recipe (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1½ cups all-purpose flour (180g)
02 -
¼ cup cornstarch (30g)
03 -
1 teaspoon baking powder
04 -
¼ teaspoon baking soda
05 -
½ teaspoon salt
→ Wet Ingredients
06 -
½ cup unsalted butter (113g), room temperature
07 -
6 tablespoons unflavored vegetable oil (78g)
08 -
1⅓ cups white granulated sugar (266g)
09 -
4 large eggs, separated and at room temperature
10 -
2½ teaspoons vanilla extract
11 -
¼ teaspoon almond extract
12 -
¾ cup buttermilk (170g), room temperature
→ Mix-ins & Topping
13 -
¾ cup unsweetened dried shredded coconut (60g)
14 -
¾ cup roughly chopped pecans (75g)
15 -
1 batch cream cheese frosting
# Instructions:
01 -
Preheat oven to 180°C (350°F). Grease two 8-inch cake pans and line bottoms with parchment paper.
02 -
Sift and whisk together flour, cornstarch, baking powder, baking soda, and salt.
03 -
Beat butter, oil, and sugar for 2 minutes until light and fluffy. Add egg yolks, then mix in vanilla, almond extract, and buttermilk.
04 -
Fold dry ingredients into wet ingredients, then gently mix in coconut and pecans. Separately whip egg whites to stiff peaks, then fold into batter in batches.
05 -
Divide batter between pans. Bake 30-35 minutes until a toothpick comes out clean. Cool in pans 20 minutes, then transfer to wire rack.
06 -
Once completely cooled, frost with cream cheese frosting and assemble cake.
# Notes:
01 -
For convection ovens, bake at 160°C (320°F)
02 -
Ensure bowls and beaters are completely clean of any fat when whipping egg whites