Italian Cream Cake Recipe

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream Cheese Icing; Vegetable cooking spray; 1/2 cup light butter, softened; 2 cups sugar; 2 egg yolks; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup low-fat buttermilk; 1/2 cup chopped pecans; 1 teaspoon butter extract; 1 teaspoon coconut extract; 1 teaspoon vanilla extract; 6 egg whites; Lemon rind strips (optional)

Servings: persons

Cream Cheese Icing
Vegetable cooking spray
1/2 cup light butter, softened
2 cups sugar
2 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup low-fat buttermilk
1/2 cup chopped pecans
1 teaspoon butter extract
1 teaspoon coconut extract
1 teaspoon vanilla extract
6 egg whites
Lemon rind strips (optional)

1
Prepare Cream Cheese Icing; cover and chill.
2
Coat bottoms of 3 (9-inch) round cakepans with cooking spray (do not coat sides of pans); line bottoms of cakepans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
3
Beat butter at medium speed of an electric mixer until butter is creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
4
Combine 2 cups flour and baking soda; stir well. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and next 3 ingredients.
5
Beat egg whites at high speed of mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350u00b0 for 23 minutes. Cool in pans 5 minutes on wire racks. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and cool completely.
6
Place 1 cake layer on a serving plate, and spread with 2/3 cup Cream Cheese Icing; top with second cake layer. Repeat with 2/3 cup icing and third cake layer. Spread remaining icing over cake. Garnish with lemon rind strips, if desired.

1608

kcal

Calories

100

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: Cream Cheese Icing, Vegetable cooking spray, 1/2 cup light butter, softened, 2 cups sugar, 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.

That's it — enjoy your meal!

Italian Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions