Introduction:
This Italian Wedding Cake recipe is a delightful dessert perfect for any celebration. With a light sponge cake layered with creamy frosting and topped with toasted coconut and pecans, it’s a true crowd-pleaser. The flavors of almond and vanilla in the cake and frosting come together beautifully, making this cake a memorable treat for your guests.
Preparation time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes | Serves: 12
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 6 egg whites
- 1 cup chopped pecans
- 1 cup flaked coconut
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, cream together 1 cup of butter and sugar until light and fluffy.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk, beating well after each addition.
- Stir in almond and vanilla extracts.
- In another bowl, beat egg whites until stiff peaks form. Gently fold into the batter.
- Divide batter evenly among the prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- For the frosting, beat cream cheese and 1/2 cup butter until smooth. Gradually add powdered sugar and vanilla, beating until smooth.
- Spread frosting between layers and over the top and sides of the cake. Sprinkle with chopped pecans and flaked coconut.
- Refrigerate until ready to serve.
Nutrition Information:
Calories: 540 || Carbohydrates: 69g || Protein: 4g || Fat: 28g || Saturated Fat: 15g || Cholesterol: 67mg || Sodium: 217mg || Fiber: 2g || Sugar: 52g