Italian Wedding Cake Recipe

Name: Italian Wedding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup buttermilk; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 cup shortening; 1/2 cup margarine; 2 cups white sugar; 5 egg yolks; 1/4 teaspoon almond extract; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 5 egg whites; 1/2 cup drained crushed pineapple; 1/2 cup flaked coconut; 1 cup chopped pecans; 3/4 cup butter, softened; 1 (8 ounce) package cream cheese, softened; 4 cups confectioners' sugar; 2 teaspoons vanilla extract; 1 cup chopped pecans

Servings: persons

1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup margarine
2 cups white sugar
5 egg yolks
1/4 teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
5 egg whites
1/2 cup drained crushed pineapple
1/2 cup flaked coconut
1 cup chopped pecans
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
2
In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
3
Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
4
To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

2735

kcal

Calories

131

Fat

362

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 19 ingredients. The key ingredients include: 1/2 cup buttermilk, 1 teaspoon baking soda, 1 teaspoon salt, 1/2 cup shortening, and more.

Yes, Italian Wedding 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 Wedding Cake

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