Posted by: Bill & Gayle McCord | June 4, 2010

Weekend Recipe: Italian Cream Cake

This is a cake that is well worth the trouble, and you might as well make copies of the recipe before you serve it- you will undoubtedly be asked for it.  🙂  I got the recipe from Emily, who recently served it at Luke’s UP birthday party.

Italian Cream Cake

The Italian Cream Cake is the white one. We'll do the chocolate Coke cake next week.

Cooking spray

2 t flour

1/3 c butter, softened

1 ¼ c sugar

2 large egg yolks (save whites for later)

2 c flour

1t baking soda

1/4t salt

1 c low-fat buttermilk

¼ c finely chopped pecans, toasted

1 t coconut extract

1t vanilla

6 (total) large egg whites (can use 2 from earlier)


1 T butter

½ c (5oz) reduced fat cream cheese

3 ½ c pow’d sugar

1 t vanilla

Preheat oven to 350.

To prepare cake, coat bottoms of 2 (9-in) round cake pans with cooking spray (NOT sides of pan).  Line bottoms with wax paper.  Spray and dust with flour.

Place 1/3 c butter in mixer.  Beat at med speed until creamy.  Gradually add sugar, beating well.  Add egg yolks one at a time, beating well.

Combine flour, soda, and salt.  Add flour mixture and buttermilk alternately, beginning and ending with flour.   Stir in pecans, coconut extract, and vanilla.  Set aside (need mixer for eggs).

Beat egg whites with a mixer at high speed until stiff peaks form.  Fold eggs into batter.  Pour into pans.  Bake 23 minutes.  Cool completely.

Frosting: Beat butter and cream cheese at high speed until fluffy.  Gradually add pow’d sugar, beating at low speed until smooth.  Add 1 t vanilla.  Beat well.

Place one cake layer on plate.  Frost top and sides.  Add other layer and frost rest.

{Tip: make sure you have a clean bowl and mixers for the egg whites or they won’t stiffen like they should.}



  1. Yeah, it’s good, very useful, thanks 🙂

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