Italian Cream Cake

Step 1

Preheat oven to 350 degrees.

Step 2

Coat bottoms of 2 (9-inch) round cake pans with cooking spray and line the bottoms of the pans with parchment paper. Coat the parchment paper with cooking spray and dust with flour. Set aside.

Step 3

Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Add egg yolks, one at a time, beating well after each addition. Combine 2 cups flour and baking soda; stir well. Add the flour mixture to the creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in almonds and extracts.

Step 4

Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 20-25 minutes; until a toothpick comes clean. Let cool in pans for 5 minutes on a wire rack. Loosen cake layers from sides of pans and turn out onto wire racks. Peel off the parchment paper, and let the cakes cool completely.

Step 5

Place 1 cake layer on a plate, and spread with 1/3 of the Cream Cheese Frosting; top with the other cake layer. Ice the entire cake with the remaining frosting. Garnish with sugared blueberries, orange rind curls, and mint leaves, if desired.

Step 6

For the Cream Cheese Frosting

Step 7

Beat the softened butter and cream cheese until well blended.

Step 8

Add powdered sugar and vanilla. Beat until creamy.