Italian Cream Cake

"Southern Living; a classic"
 
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photo by A Marsteller photo by A Marsteller
photo by A Marsteller
photo by Sheila Isenhour B. photo by Sheila Isenhour B.
photo by A Marsteller photo by A Marsteller
photo by A Marsteller photo by A Marsteller
photo by Sheila Isenhour B. photo by Sheila Isenhour B.
Ready In:
1hr 25mins
Ingredients:
14
Serves:
12
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
  3. Oustanding cake -- easy to make, moist, tall and regal on my crystal cake stand -- a real winner. However, I found that one recipe of the frosting was not nearly enough. I had to make a second batch. A friend who makes this same cake tells me she always doubles the frosting as well. Trust me -- you will be thankful after spending the time and energy making this lovely cake to have double the icing this calls for -- double will NOT be too much.
     
  4. This cake is worth the effort with really tender, flavorful layers. But if you want enough frosting to completely cover the entire cake, definitely double (or even triple) the frosting amounts to be safe.
     
  5. Update - Since I doubled the frosting, I had leftover in the fridge, 2 months later & it still tastes fabulous! -- AMAZING! The best Italian Cream cake I have ever tasted! I followed the reviews & doubled the frosting. I also did the 1 cup of pecans in the cake (toasted) instead of the frosting for my husband prefers it that way. I had another recipe that was similar & recommended putting the soda into the buttermilk & letting it sit for a bit, so I did that first & when I went to add the buttermilk it was very thick. I'm not sure what it did (or didn't do!) but I will do it again since it was so yummy! Thank you!!
     
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