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    You are in: Home / Recipes / Italian Cream Cake Recipe
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    Italian Cream Cake

    Italian Cream Cake. Photo by Chef #1800150409

    1/3 Photos of Italian Cream Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    1 hr

    25 mins

    ratherbeswimmin''s Note:

    Southern Living; a classic

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    Units: US | Metric

    Nutty Cream Cheese Frosting


    1. 1
      Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
    2. 2
      Add egg yolks, one at a time, beating until well blended after each addition.
    3. 3
      Add vanilla; beat until blended.
    4. 4
      Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
    5. 5
      Beat at low speed until blended after each addition.
    6. 6
      Stir in coconut.
    7. 7
      Beat egg whites until stiff peaks form; fold into batter.
    8. 8
      Pour batter into three greased and floured 9-inch round baking cakepans.
    9. 9
      Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
    10. 10
      Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
    11. 11
      Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
    12. 12
      Nutty Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
    13. 13
      Add sugar, beating at low speed until blended.
    14. 14
      Beat at high speed until smooth; stir in pecans.

    Ratings & Reviews:

    • on April 11, 2007


      Definitely double the icing recipe (except the nuts... doubling with the nuts makes it way too gritty!) This was delicious and so addictive. Although it was not noted in the recipe, I kept my cake in the refrigerator due to the cream cheese icing. It was smooth and creamy, even when it was cold, and did not dry out. This was almost as easy as opening up a cake mix, except the taste is so much better. Make sure you have the egg whites at room temperature before you whip them.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 22, 2007


      I've never made an Italian Cream cake until now. It was absolutely perfect. I received many, many compliments. Had I not made it myself, I would have thought it came from a gourmet bakery. So good!!! Update: Use BUTTERMILK. I made it a second time and didn't have butter milk. I tried the lemon juice in milk trick. Not nearly as good.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 06, 2011


      I made these into cup cakes and took them to a graduation party and everyone loved them. They were gone quick and people were asking for more! I will defiantly make these again!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)


    Nutritional Facts for Italian Cream Cake

    Serving Size: 1 (198 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 767.0
    Calories from Fat 371
    Total Fat 41.2 g
    Saturated Fat 18.7 g
    Cholesterol 139.8 mg
    Sodium 373.6 mg
    Total Carbohydrate 94.0 g
    Dietary Fiber 2.1 g
    Sugars 75.2 g
    Protein 7.7 g

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