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 cup butter or margarine, softened; 1/2 cup shortening; 2 cups sugar; 5 eggs, separated; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup buttermilk; 1 teaspoon vanilla extract; 1 (3 1/2-ounce) can flaked coconut; 1 cup chopped pecans; Additional chopped pecans

Servings: persons

1/2 cup butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 (3 1/2-ounce) can flaked coconut
1 cup chopped pecans
Additional chopped pecans

1
Cream butter and shortening in a large mixing bowl; add sugar, beating well. Add egg yolks, and beat well.
2
Combine flour and soda. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well. Stir in vanilla, coconut, and 1 cup pecans.
3
Beat egg whites (at room temperature) in a medium mixing bowl until stiff peaks form. Gently fold egg whites into batter. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350u00b0 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove layers from pans, and let cool completely.
4
Spread frosting between layers and on top and sides of cake. Sprinkle additional pecans over top. Slice and serve.

1586

kcal

Calories

102

Fat

152

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 cup butter or margarine, softened, 1/2 cup shortening, 2 cups sugar, 5 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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