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An Italian Cream Cake Recipe

This is an Italian cream cake recipe which is easy to make and very delicious.

If you like moist cakes full of flavor with a cream cheese topping then give this recipe a try..it is so good.

To tell you the truth, I am not Italian, so I do not know if this recipe for Italian cream cake is authentic. Maybe you do?

But no matter, all I know is that this Italian cream cake recipe is delicious and so easy to prepare. You can even make it into a sheet cake rather than a layered cake. Just pour the batter into a 9x13 greased pan and cook it another 15 to 25 minutes. Pour the frosting on top and add some nuts.

Yes, you will find it is really this easy!

If you have a review, a tip or even a recipe for Italian cream cake of your own...please share it!

An Italian creme cake - Comments and reviews.

For a gluten free version click here.

An Italian Cream Cake Recipe: The Ingredients

For the Cake

2 cups unbleached all-purpose flour

1/2 cup butter - 1 stick

1/2 cup shortening

1 1/2 cups sugar

1 cup buttermilk

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon vanilla extract

1/2 teaspoon rum extract

6 eggs - separated

1/4 teaspoon cream of tartar

1 cup pecan pieces

1 small jar of Maraschino cherries - cut in half - about 1 cup

2 cups coconut flakes

For the Frosting

1/2 cup butter - 1 stick

1 package cream cheese - 8 oz - softened

3 cups confectioner's sugar

1 teaspoon. vanilla extract

1/2 teaspoon rum extract

1/2 cup pecan pieces

An Italian Cream Cake Recipe: The Directions

For the Cake

Cream the sugar, the butter and the shortening.

Add the egg yolks one at a time.

Meanwhile in a separate bowl, sift the flour, salt and baking soda together.

Add 1/2 of the buttermilk to the egg/sugar mixture and alternate with 1/2 of the flour mixture, repeat this process with the rest of the buttermilk and flour.

Add the flavorings, the coconut, pecans and cherries and blend well.

In another bowl, beat the egg whites with the cream of tartar until the whites are stiff and form peaks.

Fold the egg whites gently into the cake batter.

For baking you need to choose whether you want your cake to have 2 layers (2 10-inch pans) or 3 layers (3 9-inch pans). Grease the pans and lines them with wax or parchment paper.

Pour the batter into the pans.

Bake at 350 degrees for 30 to 40 minutes. Cool for 10 minutes before removing from the pans. Peel the wax paper off.

For the Frosting

Cream the butter and cream cheese together.

Add the sugar a little at a time and blend well.

Add the flavorings.

Assemble the Cake

Once the cake is totally cooled, assemble by placing the frosting between the layers and at the end on top of the cake. You can add the pecans in between the layers or just on top.

Italian Cream cake Recipe Reviews

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What Other Fabulous Cooks Like You Have Said

Click below recipes reviews from other cooks like you.

wow..wow...WOW!! Not rated yet
My wife made this cake one day just to try it out.

O My WORD was it the best surprise of the year! Just incredible.

It is not any more labor intensive ...