Italian Cream Cake

Italian cream cake

This is one of hubby’s favorite cakes. I hadn’t made one in years, but since the kids were coming over for Sunday dinner today, I made one last night, and it is awesome! This cake is super rich, so a small slice will satisfy you. For more nutty flavor, you can toast the pecans for a few minutes in a non-stick skillet  before sprinkling onto the frosted cake.

Holle’s Italian Cream Cake recipe

What you’ll need for the cake:

  • ½ cup butter, softened
  • ½ cup vegetable shortening
  • 1 ¾ cup sugar
  • 5 eggs, separated
  • 2 cups plain flour
  • 1 teaspoon baking soda
  • 1 cup whole buttermilk
  • 1 ½ teaspoons vanilla
  • ½ teaspoon coconut flavoring

For the frosting:

  • 8 ounces cream cheese, softened
  • ½ cup butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla

Directions: Beat all ingredients together until smooth.

For garnish:

  • Flaked coconut
  • Chopped pecans

 Directions: Cream together the butter, shortening, and 1 ½ cups sugar in a large bowl. Add the egg yolks.

Sift together flour and baking soda.

Slowly add flour and buttermilk to bowl, ½ cup of flour and ¼ cup buttermilk at the time. Add vanilla and coconut flavoring.

Beat remaining ½ cup of sugar and egg whites until peaks form. Fold into cake batter.

Divide batter between two greased, floured cake pans.

Bake at 325 degrees for about 45-50 minutes. Cool in pans for 12-15 minutes. Remove to wire racks to cool completely.

When cake layers are cool, frost bottom layer. Add top layer and frost top and sides. Sprinkle with coconut and pecans.