Italian Cream Cake
📜 Collection: UK | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic Southern-style Italian Cream Cake, featuring a rich buttermilk and shortening batter loaded with coconut and nuts. This tender, three-layer cake is finished with a decadent cream cheese frosting.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 25 mins | None | 1 3-layer cake |
🔪 Key Equipment
- three 8-inch or 9-inch round cake pans
- large bowl
- separate bowl
- clean bowl
- electric mixer
Ingredients
Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 cups | Sugar | Unspecified |
| 1 stick (1/2 cup) | Oleo (Margarine) or Butter | Softened |
| 1/2 cup | Crisco (Shortening) | Unspecified |
| 5 | Eggs | Separated |
| 2 cups | Flour | Unspecified |
| 1 cup | Buttermilk | Unspecified |
| 1 teaspoon | Baking Soda | Unspecified |
| 1 (7 oz) can | Coconut | Angel Flake |
Frosting
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (8 ounce) pkg | Cream Cheese | Softened |
| 1 stick (1/2 cup) | Oleo (Margarine) or Butter | Soft |
| 1 box (1 lb) | Powdered Sugar | Unspecified |
| 1 teaspoon | Vanilla | Unspecified |
| 1/2 cup | Nuts | Chopped |
Instructions
Step 1: Prep and Batter
- Preheat your oven to 350°F. Grease and flour three 8-inch or 9-inch round cake pans.
- In a large bowl, cream together the 2 cups sugar, 1 stick (1/2 cup) oleo, and 1/2 cup Crisco until light and fluffy.
- Add the 5 eggs ( yolks ) one at a time, beating well after each addition.
- In a separate bowl, whisk together the 2 cups flour and 1 teaspoon baking soda.
- Alternately add the flour mixture and the 1 cup buttermilk to the creamed mixture, beginning and ending with the 2 cups flour.
- In a clean, dry bowl, beat the 5 eggs ( whites ) until stiff peaks form.
- Gently fold the beaten egg whites into the batter, followed by the 1 (7 oz) can coconut.
- Divide the batter evenly among the three prepared pans.
Step 2: Bake and Frost
- Bake for 25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool completely before frosting.
- For the frosting, in a large bowl, beat the 1 (8 ounce) pkg cream cheese and 1 stick (1/2 cup) oleo together until smooth.
- Gradually add the 1 box (1 lb) powdered sugar and beat until creamy. Stir in the 1 teaspoon vanilla and the 1/2 cup nuts.
- Spread the frosting between the cooled cake layers and over the top and sides of the cake until smooth and well covered.
💡 Make-Ahead & Storage: Store the frosted cake covered in the refrigerator for up to 3 days, bringing to room temperature before serving.
Original Recipe Scan
