Italian Cream Cake With Frosting
Italian Cream Cake is a rich, moist dessert featuring a luscious blend of coconut and pecans, with a delicate vanilla flavor. Its fluffy texture and sweet frosting make it perfect for celebrations or special occasions, appealing to those who enjoy decadent, nutty treats.
Ingredients
Instructions
- Combine soda and buttermilk and let stand for a few minutes.
- Beat egg whites until stiff.
- Cream the sugar, oleo, and shortening.
- Add egg yolks, one at a time, beating after each addition.
- Add buttermilk alternately with flour to the creamed mixture.
- Stir in vanilla and fold in egg whites.
- Add pecans and coconut.
- Pour the batter into 3 greased and floured pans.
- Bake at 325°F for 25 minutes.
Tips & Substitutions
For a lighter cake, whip the egg whites until they're very stiff and fold them in gently to maintain airiness. If you don’t have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. Using unsalted butter instead of oleo can add a richer flavor. To enhance the coconut flavor, toast it lightly before adding.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Pair it with a cup of coffee or tea for a delightful afternoon snack. It also complements other Italian recipes, making it a wonderful end to an Italian-themed meal.
Storage & Reheating
Store leftover Italian Cream Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped in plastic wrap and foil for up to 3 months. To reheat, allow it to come to room temperature or warm it slightly in the microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cream Cake With Frosting contains roughly 544 calories, with 7g protein, 33g carbohydrates, and 40g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of protein and iron. It also contributes 6g 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 use a different type of nut in the cake?
Yes, you can substitute pecans with walnuts or almonds if you prefer. Just be sure to chop them finely to distribute evenly throughout the cake. Each nut will impart its unique flavor, adding a nice twist to the Italian Cream Cake.
What can I use instead of shortening?
If you prefer not to use shortening, you can replace it with an equal amount of unsalted butter or coconut oil. This will give the cake a slightly different texture and flavor, but it will still be delicious.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If there is wet batter on the toothpick, bake for a few more minutes and check again.
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).