Italian Cream Cake

Remember The Summer of Cake? Ahhh, what a wonderful season…

Among the many cakes I made was an Italian Cream cake that I can still taste.

This angle…

Italian Cream Cake

Or this angle…

Italian Cream Cake

Either way, it was a culinary delight.

In case you aren’t happy with merely licking your computer screen, I’ve included the recipe.

Italian Cream Cake


  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 large eggs, separated
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup flaked coconut


  1. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.
  2. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
  3. Beat egg whites until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.
  4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  5. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.


Donna Willcut, Pryor, Oklahoma, Southern Living NOVEMBER 1996

Nutty Cream Cheese Frosting


  • 1 cup chopped pecans
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 tablespoon vanilla extract
  • 1 (16-ounce) package powdered sugar, sifted


  1. Bake chopped pecans in a shallow baking pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Cool.
  2. Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat frosting at high speed until smooth; stir in pecans.


* I doubled the frosting recipe. If there's any left, I won't tell anyone if you smear it on your waffles...

Donna Willcut, Pryor, Oklahoma, Southern Living NOVEMBER 1996

Happy baking!


Share It!


  1. Oh my! We just went to Italy a few months ago and had a cake very much like this – it looks fantastic! Thank you so much for sharing. I’m so glad I stopped in from Lisa’s Grand Social.

  2. I have been looking for an Italian Cream Cake recipe for ages- this one fits the bill! Thanks so much for sharing- found you on Ducks n’a row and going to add you on Bloglovin so I don’t miss a post!

    • Mrs. Tucker says

      YAY! on all accounts! So happy you’re here and I hope you find lots that you love. (the cake is to die…TO DIE!)

  3. I love Italian Cream Cake: my grandmother use to make one just like this and this just reminded me of her! Thanks!

  4. There’s an Italian deli in Annapolis, MD that makes a cream cake that makes us drool (and a rum cake, too, but I digress) I’d never thought to make one myself until now. You must have a recipe stash like mine. I recently scanned the whole lot onto the computer and some of them date bake to the late 80s when I was still a young bride 🙂 Awesome! Thanks!

    • Mrs. Tucker says

      My stash is deep! I’ve been baking for too many years to count. I know you’ll love this recipe and I’m so happy to share!

  5. Ricki @ The Questionable Homesteader says

    Oh this looks good. I’ve never had an Italian Cream Cake before, but judging from the comments and how yummy it looks I’m going to assume it’s a must make.

    Thanks for sharing, looking forward to trying my first Italian Cream Cake.

  6. Oh yes! This is amazing!

  7. How yummy! I’d love for you to link it up on my blog for my DIY Weekend link party.

  8. This cake looks so delicious. Pinning it.



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