Italian Cream Cake And Cream Cheese Icing
A moist and flavorful Italian Cream Cake featuring coconut and pecans, topped with rich cream cheese icing—perfect for celebrations or special gatherings that call for indulgence.
Ingredients
Instructions
- Combine soda and buttermilk and let stand for a few minutes.
- Beat egg whites until stiff.
- Cream sugar, oleo, and Crisco together.
- Add egg yolks one at a time, beating well after each addition.
- Alternately add buttermilk and flour to the creamed mixture, beginning and ending with flour.
- Stir in vanilla.
- Fold in beaten egg whites gently.
- Gently stir in chopped pecans and coconut.
- Pour batter into three greased and floured 9-inch layer pans.
- Bake at 325°F (163°C) for 25 minutes or until a toothpick tests done.
- Cool the cakes before frosting with Cream Cheese Icing.
Tips & Substitutions
For a lighter texture, ensure your egg whites are beaten to stiff peaks before folding them into the batter. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. Additionally, try using unsalted butter instead of oleo for a richer flavor. For a fun twist, consider adding a hint of almond extract for extra depth.
Serving Suggestions
This Italian Cream Cake pairs beautifully with Broiled Coconut Frosting for an authentic touch. Serve it alongside a cup of coffee or tea for a delightful afternoon treat. Consider adding fresh fruit or a side of whipped cream for extra indulgence. It's perfect for celebrations or as a sweet finish to any meal.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices for up to 3 months. To reheat, gently warm individual slices in the microwave for about 10-15 seconds, or enjoy it cold for a refreshing treat!
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cream Cake And Cream Cheese Icing contains roughly 392 calories, with 5g protein, 19g carbohydrates, and 30g fat. It is a good source of dietary fiber (15% of the Daily Value) and protein (10% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 ahead of time?
Yes, you can bake the cakes a day in advance. Allow them to cool completely, then wrap them tightly in plastic wrap and store at room temperature. Frost them just before serving for the best texture and flavor.
What can I use instead of pecans?
If you prefer, you can substitute pecans with walnuts or even almonds for a different flavor. Just make sure to chop them finely so they mix well into the cake batter.
How can I make this cake gluten-free?
To make this Italian Cream Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure your baking soda is also gluten-free, and you’ll have a delicious cake everyone can enjoy!
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).