Italian Cream Cake

  • Yield : 8 to 12
  • Servings : 8 to 12
  • Prep Time : 60m
  • Cook Time : 30m
  • Ready In : 1:30 h
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Italian Cream Cake is a very popular wedding cake. In fact, this was the flavor of Mawmaw’s wedding cake. When you eat this cake you will know why it is such a favorite.


  • Italian Cream Cake
  • 2 cups flour (she does not sift first)
  • 2 cups sugar
  • 1 cup buttermilk
  • 1 small can or 7oz. flaked coconut, about 1cup
  • 5 egg whites, stiffly beaten before adding to other ingredients
  • 1/2 cup shortening
  • 5 egg yolks
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 cup chopped pecans
  • 1 stick margarine or butter (4 oz.)
  • 1 (8oz) package cream cheese, softened
  • 1 lb confectioners' sugar
  • 1/2 stick margarine or butter, softened
  • 1 tsp vanilla
  • 1 cup chopped pecans


Step 1

Cake Preparation: Cream margarine and shortening; add sugar. Add egg yolks only and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk and vanilla. Fold in coconut and nuts. Fold in beaten, stiffened egg whites. Pour into 3 greased and floured cake pans (she lines pans with waxed paper instead); bake at 350 degrees for 25 to 30 minutes.

Step 2

Frosting: Beat cream cheese and margarine until smooth; stir in sugar then add vanilla. Beat until smooth. Fold in pecans. Spread in between and on cake layers as soon as cake is out of oven (while still warm) then refrigerate (suggested ---3 days before serving).


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Forked Island, Louisiana Louisiana
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