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Italian Cream Cake

Italian Cream Cake Here is the fabulous birthday cake my family swooned over at our recent party! This recipe can be made a day ahead, placed on a covered cake platter and refrigerated overnight. Serve it chilled, straight from the refrigerator.

Makes an 8-inch layer cake.


Cake Batter:

  • 1 c buttermilk
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 5 eggs, separated
  • 1/2 c butter
  • 1/2 c shortening
  • 2 c white sugar
  • 1 1/2 tsp vanilla extract
  • 1 c unsweetened flaked coconut
  • 1 tsp baking powder
  • 2 c all-purpose flour

Cream Frosting:

  • 8 oz cream cheese
  • 1/2 c butter
  • 1 tsp vanilla extract
  • 2 c confectioners’ sugar
  • 1-2 Tbsp milk
  • 1/2 c finely chopped walnuts
  • 1 c unsweetened flaked coconut
  • 1-2 oz dark chocolate shavings


Cake Batter:

  1. Preheat oven to 325 degrees F. With vegetable shortening, grease three 8-inch round cake pans, line bottoms with parchment or wax paper and grease that too.
  2. In a small bowl, dissolve the baking soda and salt in the buttermilk; set aside.
  3. With an electric mixer, beat the egg whites until soft peaks form. Set aside.
  4. Cut the butter into small pieces and place in electric mixer bowl. Add shortening and sugar. Cream on low, then beat until light and fluffy.
  5. Add egg yolks, buttermilk mixture, vanilla, coconut, baking powder, and flour.
  6. Fold in egg whites. Pour 1/3 of batter into each of the prepared pans.
  7. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cake(s) comes out clean. Allow to cool completely in pans while on a rack. Loosen sides with knife. Invert each layer unto a plate, then slide in place on cake platter. Frost each layer and then frost the entire cake including sides. If desired, sprinkle more chopped walnuts on top and press into frosting.

Cream Frosting:

  1. Cut cream cheese and butter into small bits. Place them in an electric mixer bowl and add vanilla and confectioners’ sugar. Beat until light and fluffy.
  2. Mix in a small amount of milk to attain the desired consistency. Stir in chopped nuts, chocolate, and flaked coconut. Refrigerate until 1 hour before frosting the cake.

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