Italian Cream Cake

Italian Cream Cake Recipe

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Annette Willingham


An old favorite of the family

★★★★★ 1 vote


1 stick
butter, room temperature
2 c
2 c
self rising flour
1 c
1/2 c
canola oil
1 tsp
vanilla flavoring
1 can(s)
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 )


1Preheat 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

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.
3Very rich but delicious !! A little slice will do ya !!

About Italian Cream Cake

Course/Dish: Cakes