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5.0 from 36 votes

Italian Cream Cake

Italian Cream Cake Recipe that makes a moist, 3-layer cake.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 12 servings
Calories: 891 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350F. Grease and flour 3 9-inch round cake pans. Set aside.
  2. In a large bowl, beat butter and shortening together until well-combined.
  3. Add granulated sugar, and beat until light and fluffy.
  4. Beat in egg yolks, vanilla, and almond extract, scraping down the bowl as needed.
  5. Add half of the flour and all of the baking soda. Stir in until just combined.
  6. Mix in buttermilk.
  7. Stir in remaining half of the flour until just combined.
  8. Mix in coconut and pecans until incorporated.
  9. In a separate bowl, beat egg whites until stiff peaks form.
  10. Fold one-third of the egg whites into batter.
  11. Fold in remaining beaten egg whites.
  12. Gently spoon batter into prepared pans.
  13. Bake 20-25 minutes, or until a wooden toothpick inserted in the center comes out clean.
  14. Cool 10 minutes in the pan, and then remove cakes to wire rack to cool completely.
  15. For frosting, beat cream cheese and butter together until smooth.
  16. Add powdered sugar, vanilla, and almond extract, and mix on low for 30 seconds, or until powdered sugar is just incorporated.
  17. Increase speed to medium-high and beat until fluffy.
  18. Spread frosting over layer of cake and then top with pecans. 
  19. Repeat with remaining layers, frosting, and pecans.⁴ 
  20. 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

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

% 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.