For best results, use room temperature ingredients. To toast pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until fragrant. Do not overmix the batter, as this can result in a tough cake. If the frosting is too thick, add a tablespoon of milk or cream at a time until desired consistency is reached. This cake can be made a day ahead of time. Store frosted cake in the refrigerator.
Italian Cream Cake II
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING10 People
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VIEWS688
A Southern classic reimagined! This Italian Cream Cake boasts a delicate crumb, a rich coconut-pecan filling, and a tangy cream cheese frosting that will transport you to dessert heaven.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate117 g
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Cholesterol128 mg
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Fiber3 g
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Protein10 g
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Saturated Fat15 g
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Sodium490 mg
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Sugar93 g
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Fat53 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. (5 minutes)
02 Step
Recipe View 7 mins In a clean, dry bowl, beat egg whites until stiff peaks form. Set aside. (5-7 minutes)
03 Step
Recipe View 10 mins In a large bowl, cream together 1/2 cup margarine and shortening until light and fluffy. Gradually add granulated sugar, beating until well combined. Beat in egg yolks one at a time. (8-10 minutes)
04 Step
Recipe View 5 mins In a separate bowl, whisk together flour and baking soda. Add the dry ingredients alternately with the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined after each addition. (5 minutes)
05 Step
Recipe View 5 mins Stir in 1 teaspoon vanilla extract, coconut, and 1 cup chopped pecans. Gently fold in the stiffly beaten egg whites until just incorporated. Do not overmix. (3-5 minutes)
06 Step
Recipe View 2 mins Divide the batter evenly among the prepared cake pans. (2 minutes)
07 Step
Recipe View 40 mins Bake for 25-40 minutes, or until a wooden skewer inserted into the center comes out clean. (25-40 minutes)
08 Step
Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)
09 Step
Recipe View 10 mins While the cakes are cooling, prepare the frosting: In a large bowl, beat together the softened cream cheese and 1/2 cup margarine until smooth and creamy. Gradually add the sifted confectioners' sugar, beating until light and fluffy. Stir in 1 teaspoon vanilla extract. (8-10 minutes)
10 Step
Recipe View 10 mins Once the cakes are completely cooled, frost the top of one layer, then carefully place the second layer on top. Frost the top of the second layer and place the final layer on top. Frost the entire cake with the remaining frosting. (10 minutes)
11 Step
Recipe View 2 mins Garnish with the remaining 1/2 cup chopped pecans, if desired. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Florian Boyle
Mar 12, 2025This cake was amazing! The perfect balance of sweet and tangy.
Maureen Fahey
Mar 20, 2024This is now my go-to recipe for Italian Cream Cake. Thank you for sharing!
Lupe Cartwrightmorissette
Dec 2, 2023I added a hint of almond extract to the frosting, and it was delicious!
Alfonso Langworth
Oct 20, 2023My family devoured this cake in one sitting. A definite crowd-pleaser!
Garrison Paucek
Sep 10, 2023The instructions were so easy to follow, and the cake turned out beautifully.