Italian Cream Cake

Crystal ~


A delicious cake! I am asked to make this cake on many occasions.


★★★★★ 1 vote

15 Min
25 Min


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½ cup unsalted butter, softened (1 stick)
½ cup crisco shortening
2 cups granulated sugar
5 eggs, separated
1 cup buttermilk,room temperture
1 teaspoon baking soda
2 cups cake flour
1 teaspoon vanilla
1 cup finely shredded coconut
½ cup chopped pecans
cream cheese frosting:
1 (8 ounce) package of cream cheese
½ cup unsalted butter, softened (1 stick)
1 teaspoon vanilla
4 cups powdered sugar, sifted
½ cup pecan pieces

How to Make Italian Cream Cake


  • 1Preheat oven to 350 degrees.
  • 2Grease and flour two 9-inch round baking pans; set aside.
  • 3In a large mixing bowl, cream the butter and shortening until blended. Add in the sugar and beat until fluffy.
  • 4Beat in the egg yolk. Beat until well blended; about 1-2 minutes.
  • 5Add the cake flour and baking soda alternately with the buttermilk. Add in the vanilla; mix for 1 minute. Stir in the coconut and pecans.
  • 6In another bowl, mix egg whites until stiffly beaten. Fold egg whites into the cake batter.
  • 7Divide the cake batter into the prepared pans.
  • 8Bake for 25 minutes or until toothpick inserted in center comes out clean. When done, remove from oven and cool cake in the pans for 5-10 minutes; remove cake and cool completely on wire rack. Frost the cake with cream cheese frosting.
  • 9Cream Cheese Frosting:
  • 10In a medium bowl, mix the cream cheese and butter until blended.
  • 11Add the powdered sugar and vanilla and beat until light and fluffy.
  • 12Ice the cake, and sprinkle nuts on top.

Printable Recipe Card

About Italian Cream Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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