Italian cream cake

Italian Cream Cake recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Italian cream cake is a decadent and moist dessert that originates from Italy. This delightful cake is made with a rich batter consisting of butter, sugar, eggs, flour, and buttermilk, infused with chopped pecans and flaked coconut. The layers are typically filled and frosted with a luscious cream cheese frosting, adding a tangy and creamy element to the cake. With its irresistible combination of flavors and textures, Italian cream cake is a crowd-pleasing treat for any occasion.

Keywords: Italian cream cake, dessert, moist, cream cheese frosting, pecans

Italian cream cake details

Italian cream cake, recipe Rating: 4.5
Number of votes:97

This is the mixture we use for our wedding cakes.

Ingredients – Cake

1 teaspoon baking soda

1 cup buttermilk

5 eggs, separated

2 cups of sugar

1 stick of butter

1/2 cup shortening

2 cups sifted all-purpose flour

1 teaspoon vanilla

1 cup chopped pecans

One 4-ounce can of Angel Flakecoconut

Ingredients – Frosting

2 sticks butter, room temperature (1 cup)

Two 8-ounce packages cream cheese, softened

2 teaspoons vanilla

2 pounds confectioners sugar

About 2 cups finely chopped pecans

Cake:Combine baking soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Cream sugar, butter, and shortening. Add egg yolks one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla, fold in egg whites. Gently stir in pecans and coconut. Pour into three 9-inch greased and floured layer pans. Bake at 325 degrees for 20 minutes or until cake tests done; watch closely! Frost when cake is cool to touch.

Frosting:Cream together butter and cream cheese. Add vanilla. Gradually add confectioners sugar. Beat until well blended, then add pecans.