I stole this recipe for Italian Cream Cake from a cookbook called Better Homes and Garden: Our Best Recipes. Three layers and cream cheese frosting help make up this delicious cake. Basic cake batter ingredients and toasted pecans start the cake layers. Whipped egg whites mix into the batter to keep it light and fluffy. After letting the cooked layers cool, a cream cheese frosting is made with butter, powdered sugar, vanilla and more pecans. Keeping with the pecan theme, I decorate the cake with Cinnamon Vanilla Glazed Pecans. The final result is a beautiful cake, you’ll have to make sure someone doesn’t take an illegal taste test.
In a medium mixing bowl, beat 5 egg whites until stiff peaks form (tips stand straight). Set aside.
Preheat oven to 350 F. Grease and flour 3 8-inch or 9-inch baking pans. In a bowl, combine 2 cups flour and 1 tsp baking soda. In a very large mixing bowl, beat ½ cup butter and ½ cup vegetable oil with an electric mixer for 30 seconds. Add 2 cups granulated sugar; beat until fluffy. Add 5 egg yolks and 1 tsp vanilla; beat on medium speed until combined. Add flour mixture and 1 cup buttermilk alternately to yolk mixture, beating on low speed after each addition just until mixed.
Fold in ½ cup finely chopped toasted pecans.
Next, fold about one-third of the egg whites into cake batter to lighten. Then fold in remaining whites.
Spread cake batter evenly into prepared pans.
Bake 25 to 30 minutes or until a wooden toothpick inserted near cake centers comes out clean. Cool layers in pans on wire racks for 10 minutes; remove from pans. Cool completely on wire racks.
In a large bowl combine 16 oz cream cheese, 1 cup butter and 1 tsp vanilla. Beat with electric mixer on medium speed until smooth. Gradually add in 4 cups sifted powdered sugar; beat until smooth.
Stir in ½ cup chopped pecans.
After cake is completely cooled, fill and frost cake layers.
Once the cake is completely frosted, place the Cinnamon Vanilla Glazed Pecans along the bottom edge.
Slice and enjoy!
Italian Cream Cake
Ingredients
- 2 cups AP flour
- 1 tsp baking soda
- ½ cup butter softened
- ½ cup shortening
- 2 cups granulated sugar
- 5 egg yolks
- 1 tsp vanilla
- 1 cup buttermilk
- 1 cup flaked coconut
- ½ cup finely chopped pecans toasted
- 5 egg whites
Frosting
- 16 oz cream cheese softened
- 1 cup butter softened
- 1 tsp vanilla
- 4 cups sifted powdered sugar
- ½ cup chopped pecans
Instructions
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Preheat oven to 350 F. Grease and flour 3 8-inch or 9-inch baking pans. In a bowl, combine flour and baking soda.
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In a very large mixing bowl, beat butter and shortening with electric mixer 30 seconds. Add sugar; beat until fluffy. Add yolks and vanilla; beat on medium speed until combined. Add flour mixture and buttermilk alternately to yolk mixture, beating on low speed after each addition just until mixed. Fold in coconut and nuts.
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Thoroughly wash and dry beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Fold about one-third of the egg whites into cake batter to lighten. Fold in remaining whites. Spread cake batter evenly into prepared pans.
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Bake 25 to 30 minutes or until a wooden toothpick inserted near cake centers comes out clean. Cool layers in pans on wire racks for 10 minutes; remove from pans. Cool completely on wire racks. Prepare frosting; fill and frost cake layers.
Frosting
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In a large bowl combine cream cheese, butter and vanilla. Beat with electric mixer on medium speed until smooth. Gradually add in powdered sugar; beat until smooth. Stir in chopped pecans.
Recipe Notes
I substitute vegetable oil for shortening. The cake bakes a little shorter but ends up being so moist. Save yourself time, beat the egg whites first and set aside. This way you won’t have to stop and wash and dry them after making the egg yolk mixture. Coconut can easily be omitted. Cinnamon vanilla glazed pecans make a nice decoration when frosting the cake.