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!
Italian Cream Cake Recipe
1 tsp. baking soda
1 cup buttermilk
2 cups sugar
1 stick butter or margarine
½ cup shortening
5 eggs, separated
2 cups all purpose flour
1 tsp. vanilla
½ cup pecans, chopped
1 cup coconut, shredded
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 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 below.
Italian Cream Cake Frosting Recipe
8 oz. cream cheese
½ cup butter or margarine
1 tsp. vanilla
2 cups powdered sugar
¼ cup pecans, chopped
¼ cup coconut, shredded
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.