Classic Italian Cream Cake
📜 Collection: UK5 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic Southern-style layer cake with a buttermilk batter full of coconut and walnuts, finished with a rich cream cheese frosting.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 30 mins | None | 1 3-layer cake |
🔪 Key Equipment
- Electric mixer
- Large mixing bowls
- Whisk
- Three 8- or 9-inch round cake pans
- Toothpick
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 stick (1/2 cup) | Margarine | or butter, softened |
| 1/2 cup | Crisco | Shortening |
| 2 cups | Sugar | granulated |
| 5 | Eggs | separated |
| 1 tablespoon | Vanilla Extract | standard |
| 2 cups | Flour | all-purpose |
| 1 teaspoon | Soda | baking |
| 1/2 teaspoon | Salt | standard |
| 1 cup | Buttermilk | standard |
| 1 cup | Walnuts | chopped |
| 2 cups | Coconut | shredded |
For the Icing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 8 ounces | Cream Cheese | softened |
| 1 stick (1/2 cup) | Margarine | or butter, softened |
| 1 pound | Powdered Sugar | about 4 cups |
| 1 teaspoon | Vanilla | extract |
Instructions
Step 1: Prep and Batter Base
- Preheat the oven to 350°F. Grease and flour three 8-inch or 9-inch round cake pans.
- In a clean bowl, beat the 5 eggs (whites only) with an electric mixer until stiff peaks form. Set aside.
- In a separate large bowl, cream together the 2 cups sugar, 1 stick (1/2 cup) margarine, and 1/2 cup Crisco until light and fluffy.
- Beat in the 1 tablespoon vanilla extract, then add the 5 eggs (yolks only) one at a time, beating well after each.
- In another bowl, whisk together the 2 cups flour, 1 teaspoon soda, and 1/2 teaspoon salt.
- Alternately add the dry ingredients and the 1 cup buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the beaten egg whites, followed by the 1 cup walnuts and 2 cups coconut until fully incorporated.
Step 2: Bake and Ice
- Divide the batter evenly among the three prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the layers cool completely before frosting.
- For the icing, in a large bowl, beat the 8 ounces cream cheese, 1 stick (1/2 cup) margarine, and 1 teaspoon vanilla until smooth and creamy.
- Gradually beat in the 1 pound powdered sugar until the frosting reaches a smooth, spreadable consistency.
- Frost the cooled cake layers, spreading icing between each layer and over the top and sides of the cake until even.
💡 Make-Ahead & Storage: Store the frosted cake covered in the refrigerator for up to 4 days; bring to room temperature before serving.
Original Recipe Scan
