Italian Creme Layer Cake

Italian Creme Layer Cake

165

"Make this recipe for a delicious and moist Italian creme layer cake topped with coconut and pecans for a delicious and elegant dessert."

Ingredients

1 h 30 m servings 925 cals
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Original recipe yields 12 servings

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Nutrition

  • 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

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Directions

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  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.
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Reviews

165
  1. 200 Ratings

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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 t...

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.

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...

After making this cake, I can throw out all my other cake recipes. It's the best, both in taste and texture. I recently made it for a shower (without the coconut) and several people told me it...

I love this cake! A co-worker said Italian Creme Cake was her favorite, so I made one for her birthday. After tasting it, another co-worker ordered one for her mother-in-law's b-day. I have neve...

I was told this was THE BEST cake I've ever made- and I'm an avid baker! I added 1 tsp of coconut flavoring along with the vanilla. Very light, moist and delicious!

Every time I make this cake I get rave reviews. It has been a consistent hit at fundraising bake sales, silent auctions, family dinners, reunions, alumni parties, and home. It has been my "sig...

I have tried many italian creme cakes and have never made one so I decided to try this one and it is the best I have ever tasted!!! Everyone loved it!!! I did have to double the icing though.

This is the absolute BEST Cake I have ever had!!! First off I HATE coconut, so was very hesitant about making it... The cake is great & I wll definitely make it over and over again