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Italian Cream Cheese Cake Recipe

A rich and delicious Italian cream cheese cake with real cream cheese icing! It's all made from scratch and tastes just like the real thing!
5 from 24 votes
Course Dessert

Ingredients
  

Cake Ingredients

  • 1/2 Cup butter softened
  • 1/2 Cup shortening
  • 2 Cups sugar
  • 5 eggs separated
  • 1 Tsp vanilla extract
  • 2 Cups all-purpose flour
  • 1 Tsp baking soda
  • 1 Cup buttermilk
  • 1 1/2 Cups flaked coconut
  • 1 Cup pecans chopped

Frosting Ingredients

  • 11 Oz cream cheese softened
  • 3/4 Cup butter softened
  • 6 Cups confectioners sugar
  • 1 1/2 Tsp vanilla extract
  • 3/4 Cup pecans chopped

Instructions
 

Cake Instructions

  • 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 and 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.

Frosting Instructions

  • 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.
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