Italian Cream Cake(My Mother'S)
A rich and moist Italian Cream Cake featuring a delightful blend of pecans, coconut, and vanilla, perfect for special occasions or indulgent gatherings with a creamy frosting.
Ingredients
Instructions
- Preheat oven to 325°F.
- Combine soda and buttermilk; let stand a few minutes.
- Beat egg whites until stiff.
- Cream sugar, margarine, and shortening.
- Add egg yolks, one at a time, beating well after each addition.
- Add buttermilk alternately with flour to the creamed mixture.
- Stir in vanilla.
- Fold in egg whites; gently stir in pecans and coconut.
- Divide batter into 4 greased, floured layer pans.
- Bake at 325°F for 25 minutes or until done.
- Cool cakes and frost with a double recipe of Cream Cheese Icing.
Tips & Substitutions
For a lighter cake, ensure that the egg whites are beaten to stiff peaks and gently folded into the batter. If you don't have buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice (1 cup of milk with 1 tablespoon of vinegar). Using unsalted butter instead of margarine will enhance the flavor.
Serving Suggestions
Serve this Italian Cream Cake with a generous layer of Cream Cheese Icing. It pairs wonderfully with a cup of coffee or tea. For a festive touch, consider adding fresh berries on the side or a scoop of vanilla ice cream. This cake also complements savory dishes like Crusty Bread Sticks for a delightful meal.
Storage & Reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 10-15 seconds. Alternatively, you can enjoy it chilled, as the flavors meld beautifully after a day in the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cream Cake(My Mother'S) contains roughly 945 calories, with 6g protein, 24g carbohydrates, and 90g fat. It is a good source of dietary fiber (17% of the Daily Value), protein (12% of the Daily Value), and iron (10% of the Daily Value). It also contributes 5g 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 in advance?
Yes, you can bake the layers in advance and store them individually wrapped in plastic wrap in the refrigerator for up to 3 days. Frost just before serving to keep the icing fresh and delicious.
What can I use instead of pecans?
If you have nut allergies or simply prefer a different flavor, walnuts or almonds can be great substitutes. You can also omit the nuts entirely for a nut-free version of this cake.
Can this cake be frozen?
Absolutely! Wrap the cooled, unfrosted layers tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before frosting and serving.
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).