Italian Cream Cheese Cake Recipe

Name: Italian Cream Cheese Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1/2 cup margarine; 1/2 cup vegetable shortening; 2 cups white sugar; 5 egg yolks; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup buttermilk; 1 cup chopped nuts; 1 (3.5 ounce) can sweetened flaked coconut (such as Bakers(R) Angel Flake(R)); 1 teaspoon vanilla extract; 5 egg whites; Cream Cheese Frosting:; 1 (8 ounce) package cream cheese, at room temperature; 1/4 cup butter; 1 (16 ounce) box confectioners' sugar; 1 teaspoon vanilla extract; 1/4 cup mixed nuts, or as desired for garnish (optional)

Servings: persons

Cake:
1/2 cup margarine
1/2 cup vegetable shortening
2 cups white sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup chopped nuts
1 (3.5 ounce) can sweetened flaked coconut (such as Bakers(R) Angel Flake(R))
1 teaspoon vanilla extract
5 egg whites
Cream Cheese Frosting:
1 (8 ounce) package cream cheese, at room temperature
1/4 cup butter
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla extract
1/4 cup mixed nuts, or as desired for garnish (optional)

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9x1.5-inch cake pans.
2
Beat margarine, shortening, and white sugar together in a large bowl with an electric mixer until light and fluffy; add egg yolks one at a time, thoroughly beating each yolk into the butter mixture before adding the next.
3
Mix flour and baking soda together in a bowl; alternately stir portions of flour mixture and buttermilk into the butter mixture, mixing until just incorporated into a cake batter. Stir 1 cup nuts, coconut, and 1 teaspoon vanilla extract into the batter.
4
Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into the batter; pour into prepared pans.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
6
Beat cream cheese and butter together in a bowl until smooth. Beat confectioners' sugar and 1 teaspoon vanilla extract into the cream cheese mixture until smooth; spread over completely cooled cakes; garnish with 1/4 cup nuts.

1661

kcal

Calories

Fat

175

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 18 ingredients. The key ingredients include: Cake:, 1/2 cup margarine, 1/2 cup vegetable shortening, 2 cups white sugar, and more.

Yes, Italian Cream Cheese 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 Cheese Cake

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