This Italian cream cake recipe makes a super tasty and decadent cake that’s sure to please! This classic Southern recipe is rich and creamy, just like Grandma used to make! This comfort food dessert is especially great for holidays, parties and family get togethers!
I just LOVE this Italian cream cake recipe because it is rich and delicious! Frost with the Italian cream cake frosting recipe, also included in this post!
PrintItalian Cream Cake Recipe
I just LOVE this Italian cream cake recipe because it is rich and delicious! Frost with the Italian cream cake frosting recipe, also included in this post!
Ingredients
1 tsp. baking soda
1 cup buttermilk
2 cups sugar
1/2 cup (1 stick) butter or margarine
1/2 cup shortening
5 eggs, separated
2 cups all purpose flour
1 tsp. vanilla
1/2 cup pecans, chopped
1 cup coconut, shredded
Instructions
- Preheat oven to 350°.
- Combine baking soda and buttermilk. Let stand a few minutes.
- Cream sugar, butter and shortening.
- Add egg yolks one at a time beating well after each addition.
- Add buttermilk mixture alternately with flour to the creamed sugar mixture.
- Stir in vanilla.
- Beat egg whites until stiff.
- Fold into batter.
- Gently stir in pecans and coconut.
- Bake 25 minutes in 3 greased and floured 9-inch pans.
- Frost with our Italian cream cake frosting.
Italian Cream Cake Frosting Recipe
- Beat frosting ingredients together.
- Frost cake.
- Sprinkle a few pecans and some coconut on top.
This Italian cream cake recipe is from our cookbook:
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This cake looks so good! Can you make it with coconut or almond flour?
Not for sure Wendy. You can mix it like a regular cake so if you have used these in a cake before they might work. The thing to remember though when you start changing the ingredients in anything the texture and the taste will probably not be quite the same.
Do all the ingredients have to be room temperature? And can I use vegetable shortening??
Thx.
You don’t need the ingredients at room temperature although it will make the butter or margarine mix easier if you have them at room temp. You could use vegetable shortening. It might change the flavor ever so slightly but with the vanilla, pecans, coconut etc. it will probably be ok. Just make sure it is solid shortening though.
How much does a stick of butter weigh and what ia shortening please? I live in South Australia.
A stick of butter is equal to 1/4 lb. or 1/2 cup. Shortening is solid lard, fat or solid vegetable oil. It is like Copha in Australia.
I love Italian Creme Cake. I had it in Italy a few times when we were stationed in Germany. Delicious. Some gas stations have Italian Creme Cake flavored cappuccino and it is delicious.
Can it be made in a 13″ x 9″ deep pan?
Yes it can