Carol'S Italian Cream Cake
A rich, moist Italian Cream Cake featuring coconut, nuts, and a luscious vanilla flavor, perfect for celebrations or a special dessert for family gatherings.
Ingredients
Instructions
- Preheat oven to 325°F.
- Cream margarine and shortening together.
- Add sugar and egg yolks, then beat well.
- Add buttermilk, soda, flour, vanilla, chopped nuts, and coconut. Mix until combined.
- Beat egg whites until stiff peaks form, then fold into the batter.
- Divide the batter into three greased 9-inch layer pans.
- Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
- Allow cakes to cool before assembling and frosting.
Tips & Substitutions
For a lighter texture, ensure your egg whites are whipped to stiff peaks before folding them into the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. For added flavor, consider using roasted nuts or a mix of pecans and walnuts. This cake is also delicious with a cream cheese frosting.
Serving Suggestions
This Italian Cream Cake is perfect for special occasions or as a delightful dessert after a hearty meal. It pairs beautifully with a cup of coffee or tea and can be served alongside fresh fruit for a refreshing contrast. Consider serving it with a scoop of vanilla ice cream for an indulgent treat. For more delicious desserts, browse more Italian recipes.
Storage & Reheating
To store leftovers, wrap the cake layers tightly in plastic wrap and place them in an airtight container. This will keep the cake fresh for up to 5 days at room temperature. If you want to reheat, slice the cake and warm individual pieces in the microwave for about 10-15 seconds, just until slightly warm.
Nutrition & Diet Analysis (per serving)
Each serving of Carol'S Italian Cream Cake contains roughly 704 calories, with 8g protein, 44g carbohydrates, and 46g fat. It is a good source of protein (17% of the Daily Value), iron (14% of the Daily Value), and potassium (11% 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 use a different type of nut in this recipe?
Yes, you can substitute the chopped nuts with your favorite variety, such as almonds or hazelnuts. Just make sure to chop them finely for even distribution in the cake batter.
What kind of frosting works best with this cake?
A cream cheese frosting complements the flavors of the Italian Cream Cake beautifully. You can also use a simple buttercream or a whipped cream frosting for a lighter option.
Can I make this cake in advance?
Absolutely! You can bake the cake layers a day in advance, allow them to cool completely, and then wrap them tightly. Frost the cake just before serving to keep it fresh and moist.
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).