Favorite Italian Cake Recipe
Favorite Italian Cake Recipe photo by Taste of Home
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Favorite Italian Cake Recipe

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Marilyn Morel KEENE, NEW HAMPSHIRE Here’s a scrumptious cake that melts in your mouth and makes you say, “Mil a Grazi!” (Thanks a million.) Pecan lovers will eagerly accept a second slice.
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups granulated sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
  • 11 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped pecans

Nutritional Facts

1 slice: 845 calories, 50g fat (21g saturated fat), 158mg cholesterol, 400mg sodium, 93g carbohydrate (72g sugars, 3g fiber), 9g protein.


  1. Preheat oven to 350°. Cream butter, shortening and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut.
  2. Pour into three greased and floured 9-in. round pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Refrigerate. Yield: 12 servings.
Originally published as Italian Cream Cake in Country October/November 2008, p49

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Cathy User ID: 9054731 260347
Reviewed Jan. 26, 2017

"Made cake for special bday at work, every one loved it!!! Did put chopped pecans on sides. Awesome cake!!"

hatcher1970 User ID: 8617360 246556
Reviewed Apr. 3, 2016

"Fabulous cake, I followed recipe to a tee. My opinion is that it really doesn't need all the nuts on the outside but that's just personal preference."

JanetJAkil1 User ID: 8431422 228725
Reviewed Jun. 29, 2015

"I cooked this for a dinner party and it was the hit of the night! My husband told me it was the BEST cake he had every had! My only advice is to make the frosting at 1.5 or double the amount called for in the recipe. I did not have enough and had to make more which did slow down the time to finish! I will be keeping this recipe for future events!!!!"

lurky27 User ID: 1251896 224101
Reviewed Apr. 4, 2015

"Amazing! Great with whole wheat flour. We omitted the coconut. It doesn't need pecans on the frosting if you're a cheapskate like me!

~ Theresa"

heavenzchild User ID: 8241478 219479
Reviewed Feb. 1, 2015

"Awesome raves from all who tried, including myself as I tend to be my own worst critic. We were doing an Italian themed dinner at church so I wanted to try to make this and decided five stars were good enough. The cake is so light and moist and the frosting perfect (although I did week it a tiny bit by adding 2 tablespoons of heavy cream and another cup of confectioners sugar so I could have some for piping. I actually took home an empty cake platter!"

ibrake4foodtruks User ID: 7966726 210051
Reviewed Sep. 1, 2014

"This is fantastic!"

katstea User ID: 7279419 173445
Reviewed Aug. 21, 2014

"Didn't change a thing. Everybody loved it."

angela32 User ID: 3084463 160425
Reviewed Jan. 8, 2014

"fantastic! making again soon!"

Howdy605 User ID: 7376362 173444
Reviewed Aug. 17, 2013

"This was a big hit at my Mama's birthday. Everyone loved it. It was delicious and the layers were fluffy."

BakerAtHome User ID: 6636098 174430
Reviewed Apr. 13, 2013

"My sister in law made this for my mommy's birthday and it was delicious!! I cant' wait until we have another birthday."

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