Italian Creme Cake

READY IN: 55mins
Recipe by paula giles

It has been several years since I made this delicious cake but my husband recently requested it for his birthday. I had forgotten how good this was.

Top Review by Catherine

This is also our family favorite. Over the years, I've experimented with the favorite variation is to substitute hazelnut flavoring (like the kind of syrup you'd use in coffee) instead of the cake and frosting, both. I also have toasted coconut and sprinkled on top of frosted cake. This cake freezes well.

Ingredients Nutrition


  1. Mix everything for frosting together until creamy.
  2. --------CAKE-------------.
  3. Creme together sugar, crisco, butter, and egg yolks, add one at a time, beating well after each.
  4. Add soda to buttermilk then add alternately with flour, buttermilk, flour, etc.
  5. Beat egg whites until stiff peaks form then fold into cake batter.
  6. LAST, add coconut, pecans, and vanilla.
  7. BAKE 350F degrees for 35-40 MINUTES.

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