Mom’S Italian Cream Cake Recipe

Name: Mom’S Italian Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 cup buttermilk; 1 teaspoon baking soda; 5 eggs, separated; 2 cups sugar; 1 cup chopped pecans; 1/2 cup butter; 1/2 cup shortening; 2 cups flour; 1 teaspoon vanilla; 1 cup angel flake coconut; ICING; 1 (8 ounce) package cream cheese; 2 cups powdered sugar; 1 teaspoon vanilla; 1/2 cup butter, at room temperature; 1 cup chopped pecans; 1 cup angel flake coconut

Servings: persons

CAKE
1 cup buttermilk
1 teaspoon baking soda
5 eggs, separated
2 cups sugar
1 cup chopped pecans
1/2 cup butter
1/2 cup shortening
2 cups flour
1 teaspoon vanilla
1 cup angel flake coconut
ICING
1 (8 ounce) package cream cheese
2 cups powdered sugar
1 teaspoon vanilla
1/2 cup butter, at room temperature
1 cup chopped pecans
1 cup angel flake coconut

1
Preheat oven to 325 degrees.
2
Combine baking soda and buttermilk, let stand a few minutes.
3
Cream sugar, butter, and shortening.
4
Add egg yolks, one at a time, beating well after each addition.
5
Add buttermilk/soda mixture, alternately with flour, to creamed mixture. Stir in vanilla.
6
Place this mixture in a separate bowl.
7
Wash and dry the mixing bowl.
8
Beat egg whites until stiff.
9
Fold egg whites into batter.
10
Stir in pecans and coconut (gently).
11
Bake in 3 (9 inch) greased, floured layer pans.
12
Bake about 25 minutes, or until cake looks done.

2299

kcal

Calories

153

Fat

217

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 cup buttermilk, 1 teaspoon baking soda, 5 eggs, separated, and more.

Yes, Mom’S 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.

Mom’S Italian Cream Cake

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