Italian Cream Cake Recipe

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter, softened; 1/2 c. butter Crisco; 2 c. sugar; 5 large eggs, separated; 1 Tbsp. vanilla extract; 2 c. all-purpose flour; 1 tsp. baking soda; 1 c. buttermilk; 1 c. flaked coconut; Nutty cream cheese frosting; toasted pecans and red cherries, for garnish

Servings: persons

1/2 c. butter, softened
1/2 c. butter Crisco
2 c. sugar
5 large eggs, separated
1 Tbsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 c. buttermilk
1 c. flaked coconut
Nutty cream cheese frosting
toasted pecans and red cherries, for garnish

1
Beat butter and shortening with electric mixer until fluffy; gradually add sugar, beating well.
2
Add egg yolks, one at a time, beating until blended each time.
3
Add vanilla.
4
Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour.
5
Beat at low speed until blended.
6
Stir in coconut.
7
Beat egg whites until stiff peaks form; fold into batter.
8
Pour batter into 3 greased and floured 9-inch round pans. Bake at 350u00b0 for 25 minutes.
9
Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
10
Spread Nutty cream cheese frosting between layers and on top and sides of cake. Garnish with pecans and cherries.
11
Frosting recipe follows.

1951

kcal

Calories

111

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. butter, softened, 1/2 c. butter Crisco, 2 c. sugar, 5 large eggs, separated, and more.

Yes, Italian Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Cream Cake

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