Italian Cream Cake

This Italian Cream Cake has a pumpkin cream cheese frosting that makes this a winning combination. This dessert is perfect for the holidays and all occasions.

Course Dessert

Cuisine Italian

Keyword Apple Recipe, Cake, Cake Recipe, Cream Cake, Desserts

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 720kcal

Author Janine Waite

Ingredients

Batter

1 cup Buttermilk
1 tsp baking soda
5 eggs separate eggs
½ cup butter 1 stick
½ cup cooking oil
2 cups sugar
2 cups flour
3 tsp baking powder
1 tsp vanilla extract
½ tsp salt
1 cup pecans
7 oz shredded coconut

Frosting

1 cup Butter 2 sticks at room temperature
4 cups powdered sugar
16 oz cream cheese room temperature
½ tsp cinnamon
2 tsp vanilla extract
½ tsp nutmeg
¼ tsp cloves
3 tbsp pumpkin puree

Instructions

Cake

Preheat oven to 350°
Grease two 9-inch round cake pans. Line bottoms with wax paper and grease. Sprinkle flour and coat the entire inside of the pans.
Mix buttermilk and baking soda and set aside.
In another mixing bowl, separate the eggs, and beat whites until stiff. Set aside.
Cream together butter, cooking oil, and sugar.
Add egg yolks one at a time to the cream butter mixture. Beat well after each addition.
Mix flour and baking powder.
To egg mixture, alternate adding the buttermilk and flour mixture.
Next, add vanilla and salt to the cake batter.
Fold in egg whites and stir in gently.
Also, gently fold in the pecans and coconut.
Pour into prepared cake pans.
Bake for 25 minutes at 350°
Cool on a rack and remove wax paper.

Frosting

Beat cream cheese and slowly add powdered sugar and vanilla extract. Beat in butter. Mix until smooth.
Measure 1¾ cups of the frosting and add cinnamon, nutmeg, cloves, and pumpkin puree. Beat until smooth.
Place the bottom cake layer on a cake platter and frost the top with the pumpkin frosting. Place the second layer on top and finish frosting the rest of the cake with the plain cream cheese frosting.
Slice and serve.

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