Italian Cream Cake Recipe

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound butter; 1-1/2 cups (350 ml) canola oil; 6 cups (1425 ml) sugar; 15 eggs, separated; 3 cups (700 ml) buttermilk; 3 tsp (15 ml) baking soda; 6 cups (1425 ml) pastry flour; 3 tsp (15 ml) vanilla; 3 cups (700 ml) shredded coconut; 1-1/2 cups (350 ml) pecans, roasted and chopped

Servings: persons

1
Cream butter, oil, and sugar until fluffy.
2
Add yolks in 3 parts, beating after each addition.
3
Stir baking soda into buttermilk that is in a container at least 4 times its volume.
4
Set aside.
5
Add sifted flour into batter, alternating with buttermilk.
6
Add vanilla, coconut, and nuts (dust the nuts with flour before adding so they do not settle at the bottom).
7
Beat the egg whites until stiff peaks form.
8
Fold into batter.
9
Pour into prepared pans that have been greased and lined with parchment.
10
Bake at 325 degrees (175 C.) for 40 minutes.
11
Cool and frost with your favorite cream cheese frosting.
12
You can flavor the frosting with coffee if desired.
13
Do not keep this cake out of refrigeration for more than 2 hours.

4588

kcal

Calories

289

Fat

447

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.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 3/4 pound butter, 1-1/2 cups (350 ml) canola oil, 6 cups (1425 ml) sugar, 15 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.

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