Italian Cream Layer Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">120ml vegetable oil</li><li class="ingredients-single-item">300g granulated sugar</li><li class="ingredients-single-item">5 large eggs, separated</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml buttermilk (or 240ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">100g desiccated coconut</li><li class="ingredients-single-item">100g pecans, finely chopped</li><li class="ingredients-single-item">For the Cream Cheese Frosting:</li><li class="ingredients-single-item">450g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">500g powdered sugar</li><li class="ingredients-single-item">For Garnish:</li><li class="ingredients-single-item">50g toasted coconut</li><li class="ingredients-single-item">50g toasted pecan halves</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li><li class="equipment-single-item">Stand mixer or hand mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Cake turntable (optional but helpful)</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Grease three 20cm (8-inch) round cake pans, line the bottoms with parchment paper, then grease the paper and lightly flour the pans, tapping out excess.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a large bowl, beat the butter and oil together until well combined. Gradually add the granulated sugar and beat on medium-high speed for 4-5 minutes until the mixture becomes light and fluffy. This extended creaming process creates tiny air pockets that help give your cake structure and height.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the egg yolks one at a time, beating well after each addition. Be patient here – proper incorporation of the yolks creates a rich, tender crumb. Stir in the vanilla extract.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture (flour-buttermilk-flour-buttermilk-flour). Mix just until combined after each addition – overmixing will develop too much gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Fold in the desiccated coconut and chopped pecans until evenly distributed throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a clean, grease-free bowl, beat the egg whites with clean beaters until stiff peaks form. The whites should stand straight up when the beaters are lifted. Gently fold one-third of the whites into the batter to lighten it, then fold in the remaining whites just until no white streaks remain. This technique preserves the air you've whipped into the whites, creating a lighter cake texture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Divide the batter evenly among the prepared pans, smoothing the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly when touched. The cakes should be golden brown and just starting to pull away from the sides of the pans.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the cakes to cool in the pans for 10 minutes – this brief rest helps the structure set. Then turn them out onto wire racks to cool completely. If the tops have domed, use a serrated knife to level them for easier stacking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the cakes cool, prepare the frosting. Beat the cream cheese and butter together until smooth and creamy, about 3 minutes. Add the vanilla extract. Gradually add the powdered sugar, beating on low speed until incorporated, then increase to medium-high and beat until light and fluffy, about 2 minutes. The frosting should hold soft peaks and spread easily.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>To assemble, place one cake layer on your serving plate or cake stand. Spread approximately 160g of frosting evenly over the top. Position the second layer on top and repeat with another 160g of frosting. Place the final layer on top, then frost the top and sides of the cake with the remaining frosting. For the smoothest finish, apply a thin crumb coat first, chill for 15 minutes, then apply the final layer of frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Press the toasted coconut onto the sides of the cake and arrange the toasted pecan halves decoratively around the top edge. For the best flavor, let the cake stand at room temperature for 1 hour before serving, or refrigerate for up to 5 days, bringing to room temperature before serving.</li></ol>