Italian Creme Cake Recipe

Name: Italian Creme Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs; 1/2 cup unsalted butter; 2 cups all purpose flour; 1 tsp. Baking Soda; 1/2 of Shortening. (can be substituted with 1/2 cup of Butter, making 1 whole cup Butter for recipe); 2 cups Sugar; 1 cup Buttermilk; 1 tsp Vanilla extract; 1 Cup flaked Coconut (optional); 1 cup Finely chopped Pecans toasted; Frosting:; 1 8oz packet of cream cheese; 1/2 cup butter; 1 tsp vanilla; 5 1/2 cups powder sugar (you can test your sweet palate by adding a cup at a time until you've reached your level of sweetness)

Servings: persons

5 eggs
1/2 cup unsalted butter
2 cups all purpose flour
1 tsp. Baking Soda
1/2 of Shortening. (can be substituted with 1/2 cup of Butter, making 1 whole cup Butter for recipe)
2 cups Sugar
1 cup Buttermilk
1 tsp Vanilla extract
1 Cup flaked Coconut (optional)
1 cup Finely chopped Pecans toasted
Frosting:
1 8oz packet of cream cheese
1/2 cup butter
1 tsp vanilla
5 1/2 cups powder sugar (you can test your sweet palate by adding a cup at a time until you've reached your level of sweetness)

1
1. Separate eggs keeping both yolk and whites. Allow eggs and butter to sit at rm temp. for at least 30 min. Meanwhile, grease and flour 3 8in x 1 1/2 round cake pans. In a med. bowl, combine four and baking soda. Set aside.
2
2. Preheat oven to 350 degrees. In a large mixing bowl, beat butter and shortening with an electric mixer on med-high speed until well combined. (If substituting shortening with butter, beat butter until broken down). Add sugar and beat until well combined. Add egg yolks one at a time making sure yolks are well incorporated. Add vanilla. Alternately add buttermilk and flour mixture, mixing well before adding more. Fold in coconut and half of pecans.
3
3. In a med-large mixing bowl, beat egg whites with clean electric beater (white will not process if beater is covered in cake mixture). Beat until stiff peaks form. Fold into cake batter 1/2 at a time. Do not use electric beater for this or your whites will deflate.
4
4. Spread cake batter evenly into pans and bake up to 25 min. Tops should be golden brown and toothpick inserted through middle of cakes. If toothpick comes out wet with cake batter, give it a few more minutes. Cool about 10 min before removing from pan.
5
For Cream Cheese Frosting:
6
1. Beat all ingredients together.
7
5. Frost cake by layers then entire cake. Let rest about 1hr prior to serving. Can be made 1 day ahead.

2943

kcal

Calories

133

Fat

428

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: 5 eggs, 1/2 cup unsalted butter, 2 cups all purpose flour, 1 tsp. Baking Soda, and more.

Yes, Italian Creme 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 Creme Cake

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