Soft As Silk Italian Cream Cake

Recipe by Gingerbear

This cake was the winner of The 2002 Tulsa State Fair Baking Competition.

Top Review by MsLizze

This cake is fabulous! It falls into the category of one of the few desserts that is better than most chocolate desserts. I cannot say enough about how much my family loves it. It is truly one of the best scratch cake recipes I have ever found and I make it whenever I need a guaranteed-to-be good cake. It also works well as cupcakes, which tend to be better for potlucks. Even my Dad, who does not like cake, will eat this.

Ingredients Nutrition


  1. Cream 1/2 cup margarine or butter, sugar and oilin mixer bowl until light and fluffy.
  2. Add egg yolks, beat well.
  3. Sift in flour and soda; mix well.
  4. Add buttermilk and 1 tsp vanilla; mix well.
  5. Fold in egg whites, coconut and 1 cup pecans.
  6. Pour into 3 greased and floured 8" round cake pans.
  7. Bake at 350 degrees for 15 to 20 minutes or until cakes test done.
  8. Remove to wire rack to cool.
  9. Combine 1/4 cup butter or margarine, cream cheese and confectioner's sugar in a bowl; beat well.
  10. Stir in 1 tsp vanilla and 1 cup pecans.
  11. Spread between layers and over top and sides of cake.

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