Italian Cream Cake
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5.0
36 reviews
Excellent
Italian Cream Cake
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Italian Cream Cake Recipe that makes a moist, 3-layer cake.
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Ingredients
Cake
- 1/2 cup butter softened
- 1/2 cup shortening
- 2 cups granulated sugar
- 5 large eggs separated
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk¹
- 1 ½ cups sweetened shredded coconut
- 1 cup Chopped Pecans
Cream Cheese Frosting
- 12 ounces cream cheese² softened
- 1/2 cup butter softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2-1 teaspoon almond extract³
- 1 cup Chopped Pecans
Instructions
- Preheat oven to 350F. Grease and flour 3 9-inch round cake pans. Set aside.
- In a large bowl, beat butter and shortening together until well-combined.
- Add granulated sugar, and beat until light and fluffy.
- Beat in egg yolks, vanilla, and almond extract, scraping down the bowl as needed.
- Add half of the flour and all of the baking soda. Stir in until just combined.
- Mix in buttermilk.
- Stir in remaining half of the flour until just combined.
- Mix in coconut and pecans until incorporated.
- In a separate bowl, beat egg whites until stiff peaks form.
- Fold one-third of the egg whites into batter.
- Fold in remaining beaten egg whites.
- Gently spoon batter into prepared pans.
- Bake 20-25 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Cool 10 minutes in the pan, and then remove cakes to wire rack to cool completely.
- For frosting, beat cream cheese and butter together until smooth.
- Add powdered sugar, vanilla, and almond extract, and mix on low for 30 seconds, or until powdered sugar is just incorporated.
- Increase speed to medium-high and beat until fluffy.
- Spread frosting over layer of cake and then top with pecans.
- Repeat with remaining layers, frosting, and pecans.⁴
- Refrigerate before serving, and cover and chill any leftovers.
Notes
- Low-fat or full-fat buttermilk ok
- Full-fat or 1/3-less fat ok. Fat-free isn't recommended.
- If you want a milder almond flavor, use 1/2 teaspoon. For a stronger almond flavor, use 1 teaspoon.
- Feel free to use (cooled) toasted pecans on the top layer. Using toasted pecans is optional, but it adds a little something special to the cake.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
891kcal
(45%)
Carbohydrates
110g
(37%)
Protein
9g
(18%)
Fat
47g
(72%)
Saturated Fat
20g
(100%)
Cholesterol
126mg
(42%)
Sodium
438mg
(18%)
Potassium
257mg
(7%)
Fiber
2g
(8%)
Sugar
90g
(180%)
Vitamin A
770IU
(15%)
Vitamin C
0.2mg
(0%)
Calcium
97mg
(10%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 891 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 891kcal | 45% |
| Carbohydrates | 110g | 37% |
| Protein | 9g | 18% |
| Fat | 47g | 72% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 126mg | 42% |
| Sodium | 438mg | 18% |
| Potassium | 257mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 90g | 180% |
| Vitamin A | 770IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 97mg | 10% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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