Italian Cream Cake Recipe

Name: Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (475 ml) sugar; 1/2 cup (125 ml) margarine, softened; 1-1/2 cups (350 ml) Crisco, room temperature; 5 large eggs, separated; 2 cups (475 ml) all-purpose flour (White Lily if possible); 1 tsp (5 ml). baking soda; 1/2 tsp (2 ml). salt; 1 cup (225 ml) buttermilk (shake well before measuring); 1 tsp (5 ml). vanilla extract; 2 cups (475 ml) sweetened flaked coconut; 1 cup (225 ml) chopped pecans; 1 (8-oz.) pkg. cream cheese, softened; 1/2 cup (125 ml) margarine, softened; 1 tsp (5 ml). vanilla; 3-1/2 cups (825 ml) (1-lb.) powdered sugar

Servings: persons

2 cups (475 ml) sugar
1/2 cup (125 ml) margarine, softened
1-1/2 cups (350 ml) Crisco, room temperature
5 large eggs, separated
2 cups (475 ml) all-purpose flour (White Lily if possible)
1 tsp (5 ml). baking soda
1/2 tsp (2 ml). salt
1 cup (225 ml) buttermilk (shake well before measuring)
1 tsp (5 ml). vanilla extract
2 cups (475 ml) sweetened flaked coconut
1 cup (225 ml) chopped pecans
1 (8-oz.) pkg. cream cheese, softened
1/2 cup (125 ml) margarine, softened
1 tsp (5 ml). vanilla
3-1/2 cups (825 ml) (1-lb.) powdered sugar

1
Preheat oven to 375 degrees (200 C.).
2
Lightly butter and flour 3 (9-inch) round cake pans.
3
Shake out any excess flour from pans.
4
In medium bowl sift flour, baking soda, and salt; set aside.
5
In large mixing bowl, beat together sugar, margarine and shortening with electric mixer until light and fluffy.
6
Add egg yolks one at a time.
7
Beat well after each addition.
8
Beat in flour mixture into cream mixture, alternately with buttermilk, (beginning and ending with flour mixture) until combined.
9
Beat in vanilla, coconut, and pecans.
10
In a large bowl with clean and dry beaters, beat egg whites until stiff peaks form.
11
Fold into batter gently but thoroughly.
12
Pour batter evenly in prepared pans smoothing tops.
13
Place pans in upper two thirds of oven.
14
Bake for 30 minutes or until cake tests done.
15
(Switch pans around in oven halfway through baking.)
16
Cool cake in pans on wire racks for 10 minutes; invert on racks to cool completely.
17
Frost.
18
In large bowl beat together cream cheese, vanilla, and margarine with electric mixer until smooth.
19
Gradually add powdered sugar and beat until creamy.
20
Carefully stack cake layers on a serving plate, spreading about 1/2 cup (125 ml) frosting between each layer.
21
Spread remaining frosting on sides and top of cake.

1762

kcal

Calories

Fat

228

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: 2 cups (475 ml) sugar, 1/2 cup (125 ml) margarine, softened, 1-1/2 cups (350 ml) Crisco, room temperature, 5 large 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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