Italian Cream Cake Recipe

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 c buttermilk; 1 tsp baking soda; 5 lg eggs, separated; 1 c pecans, in pieces; 2 c flour; 2 c sugar; 1 stk butter, softened; 1/2 c crisco; 1 tsp pure mexican vanilla; 1 can(s) angel flake coconut; ICING; 1 stk butter, softened; 1 pkg cream cheese (8 oz); 1 tsp pure mexican vanilla; 1 lb powdered sugar; 1 c pecans, in pieces

Servings: persons

CAKE
1 c buttermilk
1 tsp baking soda
5 lg eggs, separated
1 c pecans, in pieces
2 c flour
2 c sugar
1 stk butter, softened
1/2 c crisco
1 tsp pure mexican vanilla
1 can(s) angel flake coconut
ICING
1 stk butter, softened
1 pkg cream cheese (8 oz)
1 tsp pure mexican vanilla
1 lb powdered sugar
1 c pecans, in pieces

1
CAKE:
2
1. Preheat oven to 325 degreees. Beat egg whites and set aside.
3
2. Add soda to buttermilk and set aside.
4
3. Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.
5
4. Fold in egg whites, then pecans, then coconut.
6
5. Pour into 3 round (greased & floured)cake pans.
7
6. Bake for 25 to 30 minutes or until done.
8
ICING:
9
Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.

3315

kcal

Calories

206

Fat

346

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 17 ingredients. The key ingredients include: CAKE, 1 c buttermilk, 1 tsp baking soda, 5 lg 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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