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Italian Cream Cake

  • Serves 8-10

Submitted by Mona Pence


  • 1 cup buttermilk
  • 1 teaspoon soda
  • 5 eggs, separated
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 cups sugar
  • 2 cups plain flour
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 small can coconut
  • Cream Cheese Frosting
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 lb. confectioners’ sugar



Combine buttermilk and soda in small bowl, let stand for a few minutes. Beat egg whites until stiff in a small bowl, set aside. Cream butter, shortening, and sugar in large bowl until fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour and buttermilk alternately, beating well after each addition. Stir in vanilla. Fold in beaten egg whites. Stir in pecans and coconut gently. Pour into three 9-inch layer pans, well greased and lined with wax paper. Bake at 350° for 25–30 minutes. Frost with cream cheese frosting as follows:


Cream cream cheese and butter in bowl until well blended. Beat in vanilla and add confectioners’ sugar gradually until of spreading consistency. Spread between layers and over top of cake. Garnish with nuts if desired.

RECIPE HISTORY: This is my 72-year-old mother’s recipe.

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