Italian Cream Cake With Cream Cheese Frosting
A rich and moist Italian Cream Cake featuring coconut, walnuts, and a smooth cream cheese frosting, perfect for celebrations and special occasions with its luscious flavors and tender crumb.
Ingredients
Instructions
- Separate the eggs and beat the egg whites until stiff.
- Set aside the beaten egg whites.
- Cream together the butter, shortening, and sugar until light and fluffy.
- Add egg yolks one at a time, beating well after each addition.
- Dissolve baking soda in buttermilk.
- Alternately add the buttermilk mixture and sifted flour to the creamed mixture, beating well after each addition.
- Stir in coconut, chopped walnuts, vanilla, and coconut flavor.
- Gently fold in the stiffly beaten egg whites.
- Pour the batter evenly into three greased and floured 9-inch cake pans, using about 2 cups of batter for each.
- Bake in a 350°F (175°C) oven for 25 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool completely before frosting with cream cheese frosting.
Tips & Substitutions
For a lighter cake, make sure to beat the egg whites until stiff peaks form and gently fold them in to maintain the airy texture. If you prefer a nut-free version, you can replace the walnuts with additional coconut or use chopped pecans. To boost the coconut flavor, consider using unsweetened shredded coconut for a richer taste.
Serving Suggestions
This Italian Cream Cake pairs beautifully with fresh berries or a scoop of vanilla ice cream for a delightful dessert experience. It also makes a lovely centerpiece for celebrations and can be served alongside coffee or tea. For a festive touch, consider drizzling with chocolate sauce or serving with Italian Cream Fudge.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze the cake layers individually wrapped in plastic wrap and then foil for up to three months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cream Cake With Cream Cheese Frosting contains roughly 866 calories, with 10g protein, 60g carbohydrates, and 64g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of iron and dietary fiber. 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 cake layers a day in advance. Allow them to cool completely, then wrap them tightly in plastic wrap and store in the refrigerator. Just frost them on the day you plan to serve for the best texture and freshness.
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 until it thickens slightly. This will provide the necessary acidity for the recipe.
How do I know when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Be careful not to overbake, as this can dry out the cake.
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).