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Italian Cream Cheese Cake Recipe

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Buttermilk makes every bite of this awesome dessert moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri

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Italian Cream Cheese Cake Recipe

Prep: 40 min. Bake: 20 min. + cooling

Yield: 12 Servings

40 20 60

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups flaked coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Directions

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.

Nutritional Facts 1 slice equals 988 calories, 55 g fat (25 g saturated fat), 168 mg cholesterol, 398 mg sodium, 119 g carbohydrate, 3 g fiber, 10 g protein.

Originally published as Italian Cream Cheese Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p11

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Italian Cream Cheese Cake (5)

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Italian Cream Cheese Cake

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Reviewed on Jan. 02, 2012 by schweitzerca

I made this recipe exactly as it was written and it was exceptionally good. Got good reviews from everyone who ate some at the party. Would definitely make again as it's a standout among Italian Cream Cake recipes.

Reviewed on Jan. 13, 2011 by lilamyg0

really 10 stars =)

Reviewed on Jan. 13, 2011 by lilamyg0

For my husbands and I anniversary we order an Italian Cream Cake for the past 3 yrs & pay quite a bit....I went to a friends house & had this wonderful Cake needless to say I will be making my own from now on!

Reviewed on Nov. 28, 2010 by melindasimone

I am back again....I forgot to rate it! And, I also forgot to say that my daughter did make one change and that was she used walnuts instead of pecans. I plan to use the walnuts also and I plan one other change...I am not going to put the walnuts in the icing but instead, I am goind to sprinkle ground walnuts on the top! My own personal preference.

Reviewed on Nov. 28, 2010 by melindasimone

My daughter made this cake for Thanksgiving and it is DELICIOUS! It is very rich and oh sooooo good! I am going to make it for our annual Christmas dinner that we have with friends.