Mama'S Italian Cream Cake
A moist and flavorful Italian Cream Cake featuring coconut, pecans, and a rich buttery flavor, perfect for celebrations or special occasions with friends and family.
Ingredients
Instructions
- In a large mixer bowl, cream the butter, shortening, and sugar. Add egg yolks and beat until light and fluffy.
- In a separate bowl, mix together flour and baking soda.
- Alternate adding the flour mixture and buttermilk to the creamed mixture, mixing until smooth after each addition.
- Stir in vanilla, coconut, and chopped nuts.
- Whip egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter.
- Grease and flour three 9-inch round cake pans.
- Divide the batter evenly into the prepared pans.
- Bake at 350°F (175°C) for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To achieve the best texture, ensure your butter and shortening are at room temperature before creaming. If you don't have buttermilk, you can substitute it with 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice. For a nut-free version, simply omit the pecans or walnuts. This cake pairs beautifully with Mrs. Hodge'S No-Fail Popcorn Balls for a delightful dessert spread.
Serving Suggestions
Serve Mama's Italian Cream Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a rich dessert experience. Fresh berries or a drizzle of chocolate sauce can add a lovely touch. This cake also pairs well with a cup of coffee or tea, making it perfect for afternoon gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or enjoy it chilled as a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mama'S Italian Cream Cake contains roughly 654 calories, with 5g protein, 49g carbohydrates, and 39g fat. It is a good source of protein (10% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 488mg per serving (21% 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 make this cake ahead of time?
Yes, you can bake the layers in advance and store them in the refrigerator for up to 2 days. Just make sure to wrap them well in plastic wrap. When ready to serve, let the layers come to room temperature before frosting.
What can I use instead of coconut?
If you prefer not to use coconut, you can substitute it with an equal amount of additional chopped nuts or even dried fruit like raisins or cranberries for a different flavor profile.
How can I make this recipe gluten-free?
To make Mama's Italian Cream Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Ensure that all other ingredients are also certified gluten-free to avoid cross-contamination.
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).