The Pioneer Woman Tasty Kitchen
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Decadent Italian Cream Cake

5.00 Mitt(s) 9 Rating(s)9 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 59 votes, average: 5.00 out of 5

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Level: Easy

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Description

This is my Mama’s recipe and this luscious cake was always part of our Thanksgiving and Christmas dessert lineup. Many holiday memories are tied to this rich, creamy, decadent cake.

Ingredients

  • FOR THE CAKE:
  • ½ cups Butter, Room Temperature, No Substitutes
  • ½ cups Good Shortening
  • 2 cups Sugar
  • 5 Large Eggs, Separated
  • 1 cup Buttermilk
  • 1 teaspoon Good Vanilla
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Shredded Or Flaked Sweetened Coconut
  • 1 cup Chopped Pecans
  • FOR THE FROSTING:
  • 1 stick Butter, Softened
  • 1 package Cream Cheese (8 0z.), Softened
  • 1 teaspoon Good Vanilla
  • 1 pound Powdered Sugar
  • Chopped Pecans For Garnish

Preparation

Preheat oven to 325 F.

Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla.

Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand.

In another bowl, beat egg whites until stiff. Fold gently into cake batter, then divide batter into 3 greased and floured (9-inch) round cake pans.

Bake 20-25 minutes at 325 F, or until lightly browned and cake tests done when a toothpick is inserted near the center. Cool thoroughly on wire racks in pans.

While layers are cooling, prepare frosting. Cream butter and cream cheese together in a medium bowl; add vanilla, and gradually add powdered sugar, beating until smooth.

Carefully remove cakes from pans and brush off crumbs. Place bottom layer on serving plate, top with frosting. Place second layer over first, top with frosting, then place the last layer. Frost the cake, then sprinkle with chopped pecans as desired. You can cheat and make this with a white cake mix, but it’s just not the same.

Keep cake refrigerated.

26 Comments

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Consuelo Asper Valdes on 9.3.2016

Hi Diane,

I love your cake so much I make it every year for my birthday. Now that I have my first daughter, I want to make her one, but I am slightly worried about the nuts and even the coconut for a one year old. Could I make this cake without the nuts and coconut? Would I have to make any other changes? What would you recommend for a baby’s birthday?

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Diane Jennings on 4.10.2016

@Heather Johnson: I’ve always used the pure white Crisco in this recipe.

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Heather Johnson on 3.31.2016

Would you use butter-flavored crisco or the pure white crisco for the shortening?

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Diane Jennings on 9.1.2015

Mary Smith, my Mama always used Crisco shortening. I think it’s the best, but I hesitated to use a brand name in the recipe.

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Mary Smith on 8.11.2015

This looks wonderful! What is meant by ‘good shortening’? is that a brand? (I notice it’s capitalized)

Thank you,
M

9 Reviews

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Tiffany Lanier on 2.20.2019

This cake is sooooooo good!! It’s so moist. Thank you for sharing!!

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icln2ths on 9.16.2013

SOOOOO Yummy!!

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rhoda on 11.18.2012

I LOVE THIS CAKE!!!
I had an Italian themed supper club party and this was the dessert I served. It was a huge hit. There were at least 20 people at the party and everyone loved this cake. Moist and tasty. It was truly delicious. Thanks for sharing.

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jhooks4 on 6.9.2012

I made this for Mother’s Day and everyone loved it! It was gone in no time…this will be my new recipe for Italian Cream Cake!

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misspriss on 4.9.2012

I made this Saturday to take to my boyfriends family’s Easter gathering and it was a huge hit! His aunt (whose favorite cake is Italian Cream Cake) said it was better than any IC cake she’d ever made or had! After lunch there was only 1/4 of the cake left and everyone was arguing about who was going to be the one to take the leftovers home! Needless to say I’ll be making this cake again (probably by request), thanks for sharing such a great recipe! :)

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