The best homemade Italian cream recipe with buttercream and cheese is a moist cake with sweetened coconut and chopped pecans!

Homemade Italian cream

I’m convinced the key to a homemade cake that comes out soft and moist (sorry, I know a lot of people hate that word but it really is the only one that applies here) is yogurt! I use it in my ONE BOWL CHOCOLATE CAKE and decided to use it in this homemade Italian cream cake recipe as well.

Why use buttermilk in homemade cakes?

Replacing milk with buttermilk makes the difference! Also, I always find white or homemade vanilla cupcakes drier than their packaged cake mix counterparts. I feel like I can say I have tried all of the vanilla cake recipes over the years. Italian cream cake slice

Cake from Scratch Versus Cake Mix

What I ultimately do with a lot of homemade cakes is make little holes and then pour a simple syrup (dissolved sugar in water) on top to make the cake moist. This is actually a trick used by some bakery and diners. Especially if they sell donuts by slice. This means that the slices will not become solid after cutting. I’m not sure I can get a cake “ from scratch ” to come out just like the boxed mix, but I think that comes very close. Shortening the vegetables also helps. Tip: Try alternating vanilla extract with almond extract to give it an unexpected slight flavor in the background.

• Ingredients :

+Cake

° 1/2 cup butter (soft)

° 1/2 cup margarine

° 2 cups granulated sugar

° 5 large eggs (separate)

° 1 teaspoon vanilla

° 1/4 teaspoon of almond extract

° 2 cups all-purpose flour

° 1 teaspoon of baking soda

° 1 cup ¹ butter

° 1 1/2 cups grated sweetened coconut

° 1 cup chopped pecans

+Cream cheese frosting

° 12 ounces of cream cheese square (diluted)

° 1/2 cup butter (soft)

° 5 cups powdered sugar

° 2 teaspoons of vanilla extract

° 1 / 2-1 teaspoon of almond extract

° 1 cup chopped pecans

• Instructions

Pre–heat Oven ( 350 degrees F ) . Grease and paint 3 9-inch round cake pans. Sit aside.

In a large bowl, blend the butter and margarine together until well combined.

Add granulated sugar, and beat until light and fluffy.

Beat in the egg yolk, vanilla, and almond extract, and scrape the bottom of the bowl as needed.

Adding half of flour also all of baking soda. Stirring To mixed .

Mix the curd.

Stir the remaining half of the flour until combined.

Combine coconut and walnuts until combined.

In a detach bowl, beat egg whites to stiff peaks shape .

Fold 1/3 of the egg white in the mixture.

Adding rest of the beaten egg white.

Gently put the mixture in prepared saucepans.

Baking for 21-26 min .

Cool for 10 minutes in a skillet, then lift cookies to a wire rack to cool Totally .

To make the frosting, whisk together the cream cheese and butter until smooth.

Add powdered sugar, vanilla and almond extract and mix over low heat for 30 seconds or until powdered sugar is incorporated.

Raise speed to medium-high & beat to thin .

Spread the icing on a layer of cake, then cover with the pecans.

Repeat with remaining layers, frosting, and pecan nuts

Cool before serving, cover any food leftovers and refrigerate.

Enjoy !!!