Italian Creme Cake

Cherie Hammond


My all time favorite cake besides a scrumptious chocolate one! Even those who aren't cake fans seem to really like this one! (From a Paula Deen recipe)

★★★★★ 5 votes


1 c
(2 sticks) butter, softened
2 c
2 c
all-purpose flour
1 tsp
baking soda
1 c
2 tsp
pure vanilla extract
1 can(s)
3.5 oz angel flaked, sweetened coconut (or from a bag)
1 c
chopped nuts, either pecans or walnuts


1 pkg
8 oz cream cheese, softened
1/4 c
(1/2 stick) butter, softened
1 box
16 oz confectioners' sugar
1 tsp
pure almond extract

How to Make Italian Creme Cake


  • 1Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
  • 2Using an electric mixer, cream together butter and sugar. Add eggs one at a time, beating well after each addition.
  • 3Stir together the flour and baking soda. Add alternately with buttermilk to sugar mixture, being sure to begin and end with flour.
  • 4Stir in vanilla, coconut, and nuts. Pour into prepared pans. Bake for 30 minutes, checking cakes after 20 minutes. Don't over bake!
  • 5Allow to cool 5 minutes. Invert onto rack and cool completely.
  • 6Meanwhile, to prepare frosting, cream together cream cheese and butter. Add confectioners' sugar and almond. Beat until smooth. Stack cakes into 3 layers; spread frosting between layers, on sides and top.
  • 7Helpful hint! If you don't have buttermilk on hand, your can make your substitute by mixing 2 teaspoons of vinegar or lemon juice into 1/2 cup milk. I like to use lemon juice! For this recipe, you would double that...4 teaspoons into 1 cup of milk!

Printable Recipe Card

About Italian Creme Cake

Course/Dish: Cakes
Other Tag: Quick & Easy