Italian Cream Cake Recipe

Italian Cream Cake

This moist and delicious cake will become a famous family recipe – serve at your next gathering or special celebration!

Serves: 24Prep: 35 minutesCook: 20 minutesTotal: 55 minutesDifficulty: Medium

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Serves: 24

Ingredients

  • 1 cup Simple Truth Organic Salted Butter, softened, divided
  • 1⁄2 cup shortening
  • 1 cup Simple Truth Organic Granulated Sugar
  • 5 eggs
  • 2 teaspoons vanilla extract, divided
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups Simple Truth Raw Pecan Pieces, chopped, divided
  • 1⁄2 cup flaked coconut
  • 2 packages (one 8 oz., one 3 oz.) cream cheese, softened
  • 3 3⁄4 cups Simple Truth Organic Powdered Sugar

Directions

  • In large bowl, cream half of butter, plus shortening and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla.
  • In another bowl, combine flour, baking soda and salt; add to large bowl of creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and 1 cup pecans.
  • Pour into three greased and floured 9” 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.
  • To make frosting: in large bowl, beat cream cheese and remaining half of butter until fluffy. Add powdered sugar and vanilla; beat until smooth.
  • Spread frosting between layers and over top and sides of cake. Press remaining pecans onto lower half of cake. Serve immediately or store in refrigerator.

Serves: 24

Ingredients

  • 1 cup Simple Truth Organic Salted Butter, softened, divided
  • 1⁄2 cup shortening
  • 1 cup Simple Truth Organic Granulated Sugar
  • 5 eggs
  • 2 teaspoons vanilla extract, divided
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 cup buttermilk
  • 2 cups Simple Truth Raw Pecan Pieces, chopped, divided
  • 1⁄2 cup flaked coconut
  • 2 packages (one 8 oz., one 3 oz.) cream cheese, softened
  • 3 3⁄4 cups Simple Truth Organic Powdered Sugar

Directions

  • In large bowl, cream half of butter, plus shortening and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla.
  • In another bowl, combine flour, baking soda and salt; add to large bowl of creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and 1 cup pecans.
  • Pour into three greased and floured 9” 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.
  • To make frosting: in large bowl, beat cream cheese and remaining half of butter until fluffy. Add powdered sugar and vanilla; beat until smooth.
  • Spread frosting between layers and over top and sides of cake. Press remaining pecans onto lower half of cake. Serve immediately or store in refrigerator.