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Italian Cream Cheese Cake

 Italian Cream Cheese Cake
Buttermilk makes every bite of this awesome dessert moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri
12 ServingsPrep: 40 min. Bake: 20 min. + cooling


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs, separated
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1-1/2 cups flaked coconut
  • 1 cup chopped pecans
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 3/4 cup butter, softened
  • 6 cups confectioners' sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 3/4 cup chopped pecans


  • Preheat oven to 350°. In a large bowl, cream 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

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Italian Cream Cheese Cake (continued)

Directions (continued)

  • fourth of the egg whites into batter, then fold in remaining whites.
  • Pour into three greased and floured 9-in. round baking pans.
  • Bake 20-25 minutes or until a toothpick inserted in center comes out
  • clean. Cool 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.