Italian Cream Cake

A rich and flavorful cake layered with creamy frosting and topped with pecans. Perfect for celebrations or a sweet treat!

Ingredients:

For the cake layers:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

For the frosting:

• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped pecans.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool completely in the pans before inverting onto wire racks to cool further.
7. In a large bowl, cream together the butter until light and fluffy. Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth.
8. Place one cake layer on a serving plate. Spread with a layer of frosting. Top with the second cake layer and frost the top and sides of the cake.
9. Decorate with additional pecans or chocolate shavings, if desired.

Additional Tips:

• For a more flavorful cake, toast the chopped pecans before adding them to the batter.
• You can refrigerate the cake for a firmer frosting before serving.

FAQs About Italian Cream Cake:

1. Can I make this cake ahead of time?
   Yes, the cake layers can be baked and stored in the refrigerator for a couple of days before frosting.
2. Can I substitute the buttermilk?
   You can use regular milk with a tablespoon of vinegar or lemon juice to mimic buttermilk.
3. What can I use if I don’t have pecans?
   Walnuts or almonds can be used as a substitute for pecans.
4. How should I store leftover cake?
   Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
5. Can I freeze the cake?
   Yes, you can freeze the unfrosted cake layers for up to 3 months. Thaw in the refrigerator before frosting.

Nutritional Information (per slice):

• Calories: 350
• Fat: 20g
• Carbohydrates: 45g
• Sugar: 30g
• Protein: 4g

This Italian Cream Cake is a delightful dessert that combines rich flavors and textures, making it a perfect choice for any occasion. Enjoy a slice and share it with loved ones!