Italian Cream Cake Recipe

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup margarine or ½ cup butter, softened; ½ cup shortening; 2 cups white sugar; 5 eggs, separated at room temp; 1 ½ teaspoons vanilla extract; 2 cups cake flour, sifted sifted or 2 cups all-purpose flour, sifted; 1 teaspoon baking soda; 1 cup buttermilk; 1 ⅓ cups flaked coconut (optional); 1 cup chopped pecans; 16 ounces cream cheese, softened; 1 cup margarine or 1 cup butter, softened; 2 (16 ounce) confectioners' sugar, package sifted; 2 teaspoons vanilla extract; 1 cup chopped pecans, toasted (optional)

Servings: persons

½ cup margarine or ½ cup butter, softened
½ cup shortening
2 cups white sugar
5 eggs, separated at room temp
1 ½ teaspoons vanilla extract
2 cups cake flour, sifted sifted or 2 cups all-purpose flour, sifted
1 teaspoon baking soda
1 cup buttermilk
1 ⅓ cups flaked coconut (optional)
1 cup chopped pecans
16 ounces cream cheese, softened
1 cup margarine or 1 cup butter, softened
2 (16 ounce) confectioners' sugar, package sifted
2 teaspoons vanilla extract
1 cup chopped pecans, toasted (optional)

1
Beat at shortening and margarine at medium speed with an electric mixer until fluffy.
2
Gradually add sugar, beating well until smooth.
3
Separate eggs.
4
Add yolks, one at a time, beating until well blended after each egg.
5
Holding back the egg whites.
6
Add vanilla, beat until blended.
7
Combine soda and flour, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
8
Stir in coconuts and pecans if desired.
9
Beat egg whites until stiff peaks form, fold into batter.
10
FROSTING:.
11
Beat together cream cheese and margarine.
12
Add powdered sugar and vanilla.
13
Frost cake and top with pecans.

2772

kcal

Calories

206

Fat

211

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 15 ingredients. The key ingredients include: ½ cup margarine or ½ cup butter, softened, ½ cup shortening, 2 cups white sugar, 5 eggs, separated at room temp, 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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