Cake, Italian Cream
A moist and flavorful Italian Cream Cake featuring a rich blend of coconut, pecans, and vanilla, perfect for celebrations and dessert lovers seeking a nostalgic treat.
Ingredients
Instructions
- Cream sugar, margarine, and shortening until well combined.
- Add egg yolks and beat well.
- Mix soda with buttermilk.
- Alternately add the buttermilk mixture with the flour and salt to the creamed mixture, beginning and ending with the flour mixture.
- Add vanilla extract and mix.
- Beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Stir in chopped pecans and coconut gently.
- Pour batter evenly into three greased and floured 9-inch cake pans.
- Bake at 325°F (160°C) for about 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter cake, consider substituting half the margarine with unsweetened applesauce, which will add moisture without the extra fat. Ensure the egg whites are at room temperature for better volume when whipped. If you want to incorporate more flavor, try adding a teaspoon of almond extract along with the vanilla. This cake pairs beautifully with Classic Cannoli for a delightful Italian dessert spread.
Serving Suggestions
This cake is perfect for special occasions and can be served with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a cup of coffee or tea for a delightful afternoon treat. For a complete Italian meal, consider serving it alongside Italian recipes such as Fettuccine With Vodka And Tomato Sauce for a harmonious dining experience.
Storage & Reheating
Store leftover Italian Cream Cake in an airtight container at room temperature for up to three days or in the refrigerator for about a week. To reheat, gently warm individual slices in the microwave for 10-15 seconds, ensuring they remain moist. Alternatively, enjoy the cake cold, as the flavors develop beautifully over time.
Nutrition & Diet Analysis (per serving)
Each serving of Cake, Italian Cream contains roughly 690 calories, with 4g protein, 26g carbohydrates, and 63g fat. Note that it is relatively high in sodium, at 949mg per serving (41% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake in advance?
Yes, this cake can be made a day ahead. Bake and allow it to cool completely before wrapping it tightly in plastic wrap. Store it in the refrigerator. Frost it just before serving to maintain the freshness of the frosting.
Can I use a different type of nut?
Absolutely! While pecans are traditional, you can substitute with walnuts or almonds if preferred. Just chop them finely to ensure they incorporate well into the batter.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using it in the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).