Nanny's Italian Cream Cake

Mollie Hubenak


My grandmother has made this cake since I was a little girl. For our birthdays, she would always make us the cake of our choice. This was ALWAYS my choice. I surprised her one year and made her one, and she was so excited! Mine was as good as hers, if not better. Shhh!! Yes, that is her in the background. She wouldn't get out of the kitchen, even on her birthday.

Blue Ribbon Recipe

Oh wow! This is an incredibly moist and tasty cake. If you love icing like I do, double the frosting amount to ensure ample cake coverage. The Test Kitchen


★★★★★ 11 votes

45 Min
30 Min


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  • CAKE

  • 1 c
  • 1 tsp
    baking soda
  • 5 large
    eggs, separated
  • 1 c
    pecans, in pieces
  • 2 c
  • 2 c
  • 1 stick
    butter, softened
  • 1/2 c
  • 1 tsp
    pure mexican vanilla
  • 1 can(s)
    angel flake coconut

  • 1 stick
    butter, softened
  • 1 pkg
    cream cheese (8 oz)
  • 1 tsp
    pure mexican vanilla
  • 1 lb
    powdered sugar
  • 1 c
    pecans, in pieces

How to Make Nanny's Italian Cream Cake


  1. CAKE:
    Preheat oven to 325 degreees. Beat egg whites and set aside.
  2. Add soda to buttermilk and set aside.
  3. Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.
  4. Fold in egg whites, then pecans, then coconut.
  5. Pour into 3 round (greased & floured)cake pans.
  6. Bake for 25 to 30 minutes or until done.
  7. ICING:
    Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.

Printable Recipe Card

About Nanny's Italian Cream Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Italian

Show 115 Comments & Reviews

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