Italian Cream Cake - A Cake For Special Occasions
By Danette Watt
A special occasion calls for a special cake
The first time I had this cake, we lived in Mississippi. This was back in the 1980s. My husband was stationed in Gulfport, about 1.5 hours west of Mobile, where his parents and two of his brothers lived. We were fortunate to live near family for several years so we could celebrate holidays and birthdays with my in-laws.
The year my husband's grandfather turned 90, my in-laws threw a big party. One of my sisters-in-law brought this cake and as soon as I tasted it, I knew I had to have the recipe.
In our family, as in most I'm sure, the birthday person gets to pick what's on the menu for dinner and their birthday treat. This is the cake my husband and younger son choose when it's their day. It's also the cake I make for special occasions, such as my boys' high school graduation parties. It never goes unappreciated!
It isn't nearly as complicated as it appears and definitely well worth the time it takes. Enjoy!
Beat a better egg white
For best results when beating egg whites, make sure the bowl and beaters you plan to use are chilled. Put them in the freezer while you make the rest of the batter.
Buttermilk subsitute
Until I learned this trick for making a buttermilk substitute, I would buy the smallest container of the milk I could find and end up tossing out what I didn't use for the cake. Then I found this trick and it has come in handy many times over the years.
To make 1 c. of buttermilk:
Stir 1 Tablespoon of cider vinegar or lemon juice into one cup of milk. Let sit for a few minutes before using.
Italian Cream Cake
5 eggs, separated
1 c. buttermilk
1 tsp. baking soda
2 c. sugar
1 stick margarine
½ c. shortening
2 c. sifted flour
1 tsp. vanilla flavoring
1 c. chopped pecans
coconut flakes (the original recipe called for a 3 oz. can but none of us like coconut that much. I just toss a handful of it into the batter)
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Before making the batter, prepare three 9” cake pans by greasing them with shortening, then sprinkling flour on them, turning the pan to completely coat with the flour.
1. Combine baking soda and buttermilk. Set aside.
2. In a very large mixing bowl, cream sugar, margarine and shortening
3. Add egg yolks, one at a time, beating well after each addition.
4. Add buttermilk, alternating with flour to cream mixture. Stir in vanilla.
5. Beat egg whites until stiff peaks form. Fold egg whites into the batter.
6. Gently stir in pecans and coconut.
7. Pour batter into 3 - 9” prepared cake pans. If they won’t fit on one rack in the middle of the oven, rotate them halfway through the baking time. Bake 350° for 25 minutes.
8. Cool cakes on wire racks. Frost with cream cheese frosting
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How to frost a 3-layer cake
Frosting a layer cake isn't hard. Follow these tips below to make your cake presentable!
1. Make sure cakes are completely cool before you frost them.
2. Brush crumbs from one layer. Place if on a large platter or cake plate. Using about one-fourth of the icing, frost the top of the cake to about 1/4" from the edge.
3. Brush crumbs from a second layer. Place that layer upside down on the first, so the flat bottom of the cake is facing up. Frost the top of that layer the same as the first layer.
4. Take the final layer, brush the crumbs off and place it, flat side down, on top of the second layer.
5. Generously frost the top and sides with the remaining frosting.
Cream Cheese Frosting
8 oz. cream cheese
1 stick margarine
1 box powdered sugar
1 tsp. vanilla
Cream the cheese and margarine. Add sugar a bit at a time, beating well after each addition. Stir in vanilla. Frost cake.
Frosting a layer cake
Comments
"Italian Cream Cake" is a lovely name and the photo of the cake is lovely too! The cake sounds absolutely delicious. I love creamy cakes, and your recipe sounds perfect for a special occasion. Thanks for sharing it.
I absolutely love Italian Cheese cake. I have never made one, so I just might have to try this recipe out. I can tast it now!
Sorry Maralexa! I know what you mean, I was starting to get a craving for this cake as I was writing it! Glad you found the tips helpful. Here's something to think about that I do, now that there's just the two of us at home - I freeze individual slices. That way I can dole them out to myself without having too many calories at once. I have even managed to still have pieces in the freezer a month after the occasion!
AliciaC - It really is a wonderful cake. When I mentioned to a friend that I was making it for my son's graduation, her eyes lit up! Everyone who has it loves it.
Homesteadbound - Just to clarify, this isn't a cheesecake. But I'm thinking you meant the cream cheese? It's not hard to make so I hope you give it a try.
Love the hub. look forward to loving the cake. :)
voting up and awesome.
Yummy! Thanks for the recipe, I love Italian cream cake!
Thanks Larry - I hope you enjoy it
Europewalker, thanks for taking the time to read and leave a comment. I appreciate it.
You are correct. Hubpages was keeping me up past my bedtime again when I commented earlier. This morning when I saw the picture of your cake one word came to mind - decadent!
I can totally understand Homesteadbound! It was about 1:30 a.m where I live when I wrote that. I'm surprised it came out as coherent as it did.
Looks amazing! can't wait to try:-)
This looks delightful! It made me instantly want to go bake one up! Thanks for sharing!
I remember you making this for CJ's graduation and I loved it then. You had given me the recipe but I had forgoten about it until now. I'm definitely going to have to make it soon. I'll make up a reason if I need to! :)
Hi Danette, this recipe is completely new to me and I am so looking forward to trying it, looks and sounds delicous, thank you for sharing.
Bell du jour- I hope you do give it a try, it isn't hard and well worth it.
Pinkchic18 - Thanks for stopping to read and comment.
Hey Cara - I was trying to think of a reason too while I was writing it.
Hi MovieMaster - thanks for reading. It is delicious.
Danette, Voted way UP This is awesome-well written and great visuals which always helps me. As much as I love EATING this cake I have never made it. YUM I will have to make it for J's birthday coming up in November. I can't believe he will turn 18 !!!
It isn't hard to make just time consuming. Too bad I can't be out there to make it for you.
Italian Creme cake is probably my favorite cake! I loooooooooove it. My recipe is similar to yours, except I use butter, not margarine. :) Yum. This makes me want to get the ingredients together and bake one! Voted up and useful. :)
Thanks breathe2travel. I was feeling the same way, wanting to get the ingredients so I can make it. Why save it for special occasions, right? Any day can be a special day!
Mmmmm...this looks so yummy. Love the side bar tips and the videos are great for young bakers inexperienced at frosting cakes.
Thanks Gail for stopping by to read and comment.
Looks yummy! I can't wait to make it! I loved the visuals you put on the hub.
Thanks RebuildingJobs! I appreciate your taking the time to read and comment.
Oh my! I can't wait to try this. Great looking cake.
Vicki99 -- I guarantee it is absolutely fabulous!
Oh what!!!! This looks like the cake I tasted on a special occasion way back in Brooklyn in the 1990's. I never knew what it was called, but now I have the recipe. Thanks!!! Voted useful and pinned.
Thanks theclevercat. I hope it is as good as you remember it to be.
Danette, scrumptious looking cake. I really dislike coconut though so I think I would leave it out of my recipe! Great instructions and I now know how to ice a layer cake to get great results. Voted up!
Thanks for reading and leaving a comment Teresa. We're not crazy about coconut either although I do add some just for the taste of it. Glad the video was helpful.
Maralexa 8 months ago
Danette, this is a terrific hub. Your tip on beating egg whites is really helpful. Your tip on making buttermilk is excellent and your tip of putting the second layer of cake on upsidedown makes a lot of sense. Thank You.
However, I have been very successfully dieting this week (day 4) and your gorgeous cake is just too tempting!