Home / Recipe / Easy Classic Italian Cream Cake Recipe

Easy Classic Italian Cream Cake Recipe

 The perfect dessert, this Classic Italian Cream Cake is easy and delicious!

Classic Italian Cream Cake Recipe

Always a favorite, this Classic Italian Cream Cake recipe will be a hit with your family and we especially enjoy these types of cakes as desserts at family gatherings. If you are a coconut fan, then this dessert will be the perfect treat and it’s fantastic with vanilla ice cream as a topper. The buttermilk makes this cake so moist and the flavor of the pecans really gives it a unique and wonderful taste, especially when combined with the flavor of the coconut.

Italian Cream Cake Ingredients:
  • 1 stick of Butter
  • 1/2 a cup of Shortening
  • 2 cups of Sugar
  • 1 teaspoon of Baking Soda
  • 1 cup of chopped Pecans
  • 5 Egg Yolks
  • 2 cups of Flour
  • 1/2 cup of Coconut
  • 1 cup of Buttermilk
  • 1 teaspoon of Vanilla
  • 5 beaten Egg Whites

Italian Cream Cake Frosting Ingredients:

  • 1 Stick of softened Butter
  • 1 (8 oz.) package of Cream Cheese
  • 1 teaspoon of Vanilla
  • 1 Small box of Powdered Sugar (16 ounces / about 3 1/2 cups)
Toppings for Italian Cream Cake:
  • Coconut and chopped Pecans

Instructions for making a classic Italian Cream Cake:

Preheat your oven to 325 degrees.

Grease a large rectangle baking pan, glass is best.

In a large mixing bowl combine butter, sugar, and shortening until smooth.

Add in egg yolks one at a time, mixing with your hand mixer each time until blended.

In a small bowl mix together buttermilk and baking soda.

Add 1/2 a cup of flour at a time, and 1/4 of the buttermilk mixture, and repeat this until flour is added and buttermilk mixture is added. Blend well with hand mixture each time you add an ingredient.

Fold in your vanilla, pecans, coconut, and beaten egg whites, until well blended.

Bake for 20 minutes.

Reduce heat to 225 degrees, move baking pan to top rack and bake an additional 10 minutes, or until toothpick comes out clean.

Let cool.

In a large mixing bowl prepare your frosting by mixing together butter, cream cheese, vanilla, and 1/4 of the box of powdered sugar.

Mix on high until smooth and add more powdered sugar

Continue this process until the box is empty and frosting is completely smooth.

Frost your cake and top with coconut and pecans. Place on a lovely cake plate and enjoy! 

This is such a classic dessert to serve with a nice Italian dinner and will be a hit with your guests. I’ve added this to my list of favorite recipes because it’s one that always gets compliments and I’m always being asked to share the recipe. If you love this, don’t forget to check out another favorite recipe, my easy caramel poke cake recipe.


Easy Classic Italian Cream Cake Recipe

Easy Classic Italian Cream Cake Recipe

Always a favorite, this Classic Italian Cream Cake recipe will be a hit with your family and we especially enjoy these types of cakes as desserts at family gatherings. If you are a coconut fan, then this dessert will be the perfect treat and it’s fantastic with vanilla ice cream as a topper. 

Ingredients

Italian Cream Cake Cake Ingredients:

  • 1 stick of Butter
  • 1/2 a cup of Shortening
  • 2 cups of Sugar
  • 1 teaspoon of Baking Soda
  • 1 cup of chopped Pecans
  • 5 Egg Yolks
  • 2 cups of Flour
  • 1/2 cup of Coconut
  • 1 cup of Buttermilk
  • 1 teaspoon of Vanilla
  • 5 beaten Egg Whites

Italian Cream Cake Frosting Ingredients:

  • 1 Stick of softened Butter
  • 1 (8 oz.) package of Cream Cheese
  • 1 teaspoon of Vanilla
  • 1 Small box of Powdered Sugar (16 ounces / about 3 1/2 cups)

Italian Cream Cake Toppings:

  • Coconut and chopped Pecans

Instructions

  1. Preheat your oven to 325 degrees.
  2. Grease a large rectangle baking pan, glass is best.
  3. In a large mixing bowl combine butter, sugar, and shortening until smooth.
  4. Add in egg yolks one at a time, mixing with your hand mixer each time until blended.
  5. In a small bowl mix together buttermilk and baking soda.
  6. Add 1/2 a cup of flour at a time, and 1/4 of the buttermilk mixture, and repeat this until flour is added and buttermilk mixture is added. Blend well with hand mixture each time you add an ingredient.
  7. Fold in your vanilla, pecans, coconut, and beaten egg whites, until well blended.
  8. Bake for 20 minutes.
  9. Reduce heat to 225 degrees, move baking pan to top rack and bake an additional 10 minutes, or until toothpick comes out clean.
  10. Let cool.
  11. In a large mixing bowl prepare your frosting by mixing together butter, cream cheese, vanilla, and 1/4 of the box of powdered sugar.
  12. Mix on high until smooth and add more powdered sugar.
  13. Continue this process until the box is empty and frosting is completely smooth.
  14. Frost your cake and top with coconut and pecans. Enjoy! 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook


Meet the author – Keri Lyn

The creative and frugal mind behind She Saved for over 12 years now, Keri Lyn shares her adventures in parenting along with her love for family travel, country living and brand marketing. A self-proclaimed “brand loyalist”, Keri Lyn is known for her strong and enthusiastic voice when it comes to the products and brands that she loves. She Saved has become a community for like-minded consumers who appreciate saving money, time and sanity by getting the best deals on quality products and experiences.

Find Out More About Me

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *