Sheriff Sally Hernandez’s “There’s No Backup” Italian Cream Cake

Category: 
Desserts, Baked Goods

Makes 1 two-tiered cake (with extra frosting for any cake 911s). Photography by Melanie Grizzel.

Easy

Sheriff Sally Hernandez’s “There’s No Backup” Italian Cream Cake

Ingredients

For 1 Batch(es)

Recipe

  • 5 eggs, separated
  • 2 cups sugar
  • 1 stick(s) butter
  • 1/2 cup(s) vegetable shortening
  • 2 cups flour
  • 1 1/4 cups buttermilk
  • 1 teaspoon(s) baking soda
  • 1 teaspoon(s) vanilla
  • 1 cup(s) shredded sweetened coconut
  • 1 cup(s) chopped pecans

Sheriff Sally Hernandez’s “There’s No Backup” Italian Cream Cake Directions

  1. Heat the oven to 300°. Beat the egg whites until they form stiff peaks.
  2. In a separate large bowl, cream together the sugar, butter and shortening. Add the egg yolks to the butter mixture, one at a time, and beat well between each addition.
  3. Add the flour, alternating with the buttermilk. Add the baking soda and the vanilla. Add the coconut and pecans.
  4. Gently fold in the egg whites.
  5. Pour the batter into 2 greased and floured cake pans (6- and 12-inch for two tiers).
  6. Bake for 35 to 40 minutes, or until the cake bounces back when touched. Let the cake cool completely before frosting.

Recipe notes

Cooking the cake at a lower temperature for a longer period of time keeps the cake moist and level with no hump in the middle.


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