Italian Crme Cake
A moist and flavorful Italian Crème Cake featuring coconut and nuts, perfect for celebrations or as a sweet treat for gatherings.
Ingredients
Instructions
- Cream margarine, shortening, and sugar until light and fluffy.
- Add well-beaten egg yolks and mix well.
- In a separate bowl, combine flour, baking soda, and buttermilk.
- Gradually add the dry ingredients to the creamed mixture and mix well.
- Stir in chopped nuts (if using), flaked coconut, and vanilla.
- Beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) until the cake is done, about 35 minutes.
Tips & Substitutions
For a moist Italian Crème Cake, ensure your butter and shortening are at room temperature before creaming. You can substitute the buttermilk with a mixture of milk and vinegar for a similar tang. If you prefer a nut-free option, simply omit the chopped nuts or replace them with dried fruit for added texture.
Serving Suggestions
This Italian Crème Cake pairs beautifully with a dollop of whipped cream and fresh berries for a delightful dessert. It can also be served alongside coffee or tea for a charming afternoon treat. Consider serving it with a slice of Angel Hair Pasta With Creamy Mushroom Sauce for a full Italian meal experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate, where it can last up to a week. To reheat, gently warm individual slices in the microwave for about 10-15 seconds to enjoy a fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Crme Cake contains roughly 2165 calories, with 21g protein, 202g carbohydrates, and 113g fat. It is an excellent source of protein (41% of the Daily Value), iron (35% of the Daily Value), and potassium (31% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 911mg per serving (40% 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 regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk by adding a tablespoon of vinegar or lemon juice to one cup of milk. Let it sit for about 5 minutes before using. This will give you a similar acidity that helps tenderize the cake.
How can I tell when the cake is done baking?
To check if your Italian Crème Cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep an eye on the edges; they should be golden brown.
Can I freeze this cake?
Yes, you can freeze the Italian Crème Cake. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw in the refrigerator before 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).