Italian Cream Cake

Course : Cakes
Serves: 20
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2 Cups sugar
1/2 Cup butter
2 Large egg yolks
2 Cups all purpose flour
1 Teaspoon baking soda
1 cup buttermilk
1/2 Cup chopped pecans
1 Teaspoon butter extract
1 Teaspoon coconut extract
1 Teaspoon vanilla extract
6 Large egg whites (at room temp)

Preparation / Directions:

Prepare Cream Cheese Icing, cover and chill. Preheat oven to 350 degrees Coat bottom of 3 (9 inch) round cake pans with cooking spray and line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust with flour; set aside. Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well blended. Add egg yolks, 1 at a time, beating well after each addition. Combine flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts. Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat) Fold in egg whites into batter; pour batter into prepared pans. Bake at 350 degrees for 23 minutes. Let cool in pans 5 minutes on wire rack. Loosen cake layers from sides of pans using a narrow metal spatula, turn out onto wire racks. Peel of wax paper; let cool completely. Place one cake layer on a plate. Spread 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer, ending with cake layer. Spread remaining icing over sides and top of cake. Garnish with lemon rind, if desired.


Nutritional Information:

149 Calories (kcal); 7g Total Fat; (42% calories from fat); 1g Protein; 21g Carbohydrate; 34mg Cholesterol; 124mg Sodium

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