Italian Cream Cake

Italian cream cake

jessicalrone / Flickr / CC BY-ND 2.0

Prep: 25 mins
Cook: 25 mins
Total: 50 mins
Servings: 12 servings
Nutrition Facts (per serving)
798 Calories
43g Fat
96g Carbs
10g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 798
% Daily Value*
Total Fat 43g 55%
Saturated Fat 21g 107%
Cholesterol 174mg 58%
Sodium 525mg 23%
Total Carbohydrate 96g 35%
Dietary Fiber 2g 9%
Total Sugars 77g
Protein 10g
Vitamin C 0mg 1%
Calcium 75mg 6%
Iron 2mg 11%
Potassium 222mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cake was brought to our home for our local supper club. What really made this 3-layer Italian Cream Cake taste fantastic was the toasted pecans and the fact that it was made from scratch.


For cake:

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon kosher salt

  • 1/2 cup shortening

  • 1/2 cup butter

  • 2 cups sugar

  • 6 egg yolks

  • 1 teaspoon vanilla extract

  • 1 cup buttermilk

  • 1 1/2 cups flaked coconut, lightly toasted

  • 6 egg whites

For frosting:

  • 8 ounces cream cheese, softened

  • 1 pound confectioners sugar

  • 1/2 cup butter, softened

  • 1 teaspoon vanilla extract

  • 1 cup pecans, lightly toasted and chopped

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F. Grease and flour 3 8-inch round cake pans.

  3. With a wire whisk, combine flour, baking soda, and salt. Set aside.

  4. In a large bowl, cream shortening, butter and sugar. Stir in vanilla. Add egg yolks, one at a time.

  5. Add flour mixture alternately with buttermilk. Stir in coconut. Beat egg whites until stiff. Gently fold whites into cake batter.

  6. Pour into prepared pans. Bake 25 minutes.

  7. Cool cake layers in pans for 5 minutes. Remove to cool completely on racks.

  8. Make Icing: Blend together cream cheese and butter. Add powdered sugar a little at a time. Stir in vanilla.

  9. Place bottom layer on serving plate. Frost with 1/4 of the frosting. Sprinkle layer with 1/4 cup nuts. Top with next layer. Frost with 1/4 of the frosting. Sprinkle layer with another 1/4 cup of nuts. Place top layer on middle layer. Ice sides of cake with half of remaining icing. Frost top of cake with last of the frosting. Sprinkle remaining nuts all over cake. Refrigerate any leftover cake.