Iced Italian Cream cake

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1/2 cup (1 stick) unsalted butter, plus more for greasing

2 cups all-purpose flour, plus more for dusting

One teaspoon baking soda

1/2 cup vegetable shortening

2 cups sugar

Five large eggs separated

1 cup buttermilk, well shaken

One teaspoon vanilla extract

1/2 cup chopped pecans

1 cup sweetened shredded coconut

Cooking spray

Italian Cream Frosting:

8 ounces of cream cheese at room temperature

Four tablespoons (1/2 stick) butter at room temperature

1 pound confectioners’ sugar

One teaspoon vanilla extract

1/2 cup chopped pecans


  1. Preheat the oven to 350°F. Grease three 9-inch pans and lightly flour them.
  2. Set aside the baking soda and flour.
  3. Cream the butter, shortening, and sugar with an electric mixer until fluffy (about 5 minutes). Add the yolks one at a time, and beat well after each addition. Add the buttermilk and flour alternately to the mixer at medium speed. Start and end with the buttermilk. Stir in the coconut, nuts, and vanilla.
  4. Whip the egg whites into stiff peaks in a separate bowl using clean beaters. Fold the egg whites gently into the batter until just blended.
  5. Pour the batter into the prepared pans and bake it for 25 minutes. To test for doneness, touch the top of your cake with a finger. If the cake bounces up, it is ready. To prevent sticking, spray the wire racks with cooking spray before cooling.
  6. Beat the cream cheese and butter with an electric mixer until fluffy. Reduce the speed and add the vanilla and sugar. Beat until the frosting is smooth.
  7. Spread the frosting on top and sides of the cake and between the layers when the cake has cooled completely. Sprinkle the nuts on top.


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