CLASSIC SOUTHERN ITALIAN CREAM CAKE RECIPE | SHUGARY SWEETS

Classic Southern Italian Cream Cake Recipe | Shugary Sweets image

Provided by @MakeItYours

Number Of Ingredients 14

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1 cup salted butter, softened
2 packages (8 oz each) cream cheese, softened
4 cups powdered sugar
1 tsp vanilla extract
1 cup chopped pecans
5 large eggs, separated
1 cup salted butter, softened
2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
1 cup sweetened coconut (flakes or shredded)
1 cup chopped pecans

Steps:

For the cake, preheat oven to 350°F. Prepare two 9-inch cake pans with baking spray and set aside. Using a stand mixer with whisk attachment, beat the egg whites until a stiff peak, about 7 minutes. Set aside. In a clean bowl of a stand mixer with paddle attachment (or hand mixer), beat butter and sugar until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, beating after each addition. In a medium bowl, whisk together the flour and baking soda. Alternate adding the flour mixture and buttermilk to the butter and sugar mixture. Stir in the vanilla, coconut and pecans. Fold in the whipped egg whites. Divide the batter and pour into the two pans. Bake for about 35-40 minutes, until the center of the cake springs back to the touch. Let cool for a few minutes in the pan and then turn out cake onto a wire cooling rack until completely cooled. For the frosting, beat butter and cream cheese until light and fluffy, about 5 minutes. Add the sugar and beat until fluffy, about 3 minutes. Stir in vanilla and pecans. Spread frosting of the top of one of the cooled cakes. Add second layer of cake and add frosting to top and sides. Keep refrigerated. ENJOY!