Real Recipes From Real Home Cooks ®

italian cream cake

(1 rating)
Recipe by
Annette Willingham
Southside, AL

An old favorite of the family

(1 rating)

Ingredients For italian cream cake

  • 1 stick
    butter, room temperature
  • 2 c
  • 2 c
    self rising flour
  • 1 c
  • 1/2 c
    canola oil
  • 5
  • 1 tsp
    vanilla flavoring
  • 1 can
    flake coconut
  • 1 c
    chopped pecans or walnuts
  • 8 oz
    cream cheese ( this for icing )
  • 1/2 stick
    butter, room temperature ( this for icing )
  • 1 tsp
    vanilla flavoring ( this for icing )
  • 1 box
    confectioners' sugar ( this for icing )
  • 1/2 c
    chopped pecans or walnuts ( this for icing )

How To Make italian cream cake

  • 1
    Preheat oven 350 degrees Separate eggs. Yolks in one bowl and whites in another bowl ( will use both in cake ) Cream butter and oil. Beat well. Add sugar & beat well. Add one egg yoke at a time beating after each. Gradually add flour to cream mixture. Alternate with buttermilk as you add the flour. Beat well. Add vanilla and beat well. Add coconut and nuts. Mix well. Beat egg whites until stiff and fold into cake mixture. Pour into 3 - 9 inch cake pans that have been greased and floured. Bake for about 25 mins or until done Cool cake completely before icing
  • 2
    Icing Cream the butter and cream cheese together. Beating well. Slowly add the confections sugar. Beating well. Add vanilla and beat well. Spread between layers, top and sides. Sprinkle top of cake with 1/2 cups chopped pecans or walunts.
  • 3
    Very rich but delicious !! A little slice will do ya !!

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