Jr. League’s Italian Cream Cake
📜 Collection: UK2 | ✍️ Attribution: Jr. League | 📂 Category: Desserts A classic Southern-style Italian Cream Cake featuring a tender crumb packed with coconut and nuts, finished with a rich cream cheese frosting. This impressive three-layer cake is elevated by whipped egg whites for a light texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 25 mins | 25 mins | 10 mins | 1 3-layer cake |
🔪 Key Equipment
- Three 8-inch round cake pans
- Large mixing bowl
- Separate mixing bowls
- Whisk
- Electric mixer
- Wire cooling rack
Ingredients
For the Cake
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Stick (1/2 cup) | Margarine | softened |
| 1/2 cup | Shortening | none |
| 2 cups | Sugar | none |
| 5 | Eggs | separated |
| 2 cups | Flour | all-purpose |
| 1 teaspoon | Baking Soda | see note |
| 1 cup | Buttermilk | none |
| 1 teaspoon | Vanilla | none |
| 1 small can (3.5 oz) | Coconut | flaked |
| 1 cup | Nuts | chopped, pecans recommended |
Instructions
Step 1: Prepare Batter
- Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans.
- In a large bowl, cream the 1 stick (1/2 cup) margarine and 1/2 cup shortening together. Gradually add the 2 cups sugar and beat until the mixture is light and smooth.
- Add the 5 egg 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.
- Add the flour mixture to the creamed mixture alternately with the 1 cup buttermilk, beginning and ending with the flour. Mix until just combined.
- Stir in the 1 teaspoon vanilla, 1 small can (3.5 oz) coconut, and 1 cup chopped nuts.
Step 2: Fold and Bake
- In a separate, clean bowl, beat the 5 egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the batter until fully incorporated.
- Pour the batter evenly into the three prepared pans.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean and the cakes are springy to the touch.
- Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
- Frost with your favorite Cream Cheese Frosting once cooled.
💡 Make-Ahead & Storage: The baked cake layers can be wrapped tightly and frozen for up to 1 month before frosting, or stored frosted in the refrigerator for up to 4 days.
Original Recipe Scan
