Search thousands of recipes reviewed by home cooks like you.

Italian Creme Layer Cake

Italian Creme Layer Cake

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h 30 m
Barbara

Barbara

Very moist and delicious.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 925 kcal
  • 46%
  • Fat:
  • 57.4 g
  • 88%
  • Carbs:
  • 99.1g
  • 32%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
  2. In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
  3. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
  4. Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  5. To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

shelly
124

shelly

4/1/2010

Absolutely perfect! My family who doesn't like pecans, loved this cake! I didn't put the pecans in the icing, I just chopped them up pretty small and put them on the sides of the cake and on the center of the cake (a filled in circle) with some coconut around it in a circle. it looked goregeous! i don't know if anyone else knows this already, but i made it the night before, and stored it in the fridge. don't do that. if you just leave it on a cake platter with a dome over it, it stays moist and soft and light. in the fridge, it's still divine, just thicker, heavier, and less moist. ETA: I made this as a 4 tiered wedding cake and it was beautiful! I swirled the frosting and made a ribbon border with chopped pecans on each tier. It was devoured by all who came. The bride and groom said that when they ate their top tier a year later (after being frozen for a whole year) it tasted like I had just made it that same day!

TALENTS
68

TALENTS

12/20/2004

Excellent cake and always a hit. One great tip, I usually dust the pecans in flour before adding to the batter. One faux paus, I learned to never substitute cake flour for the all purpose flour.

Kim C
62

Kim C

6/26/2007

We really liked this recipe. I used butter instead of shortening (personal preference). I followed the recipe exactly. I used Pam's flour cooking spray and had no problems with the layers coming out of the pans or breaking apart. I did have to double the frosting to have enough to put on the whole cake. The only thing that I would change next time is to use less coconut but that is just for my own personal taste.

Similar recipes

ADVERTISEMENT