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Italian Cream Cake Recipe with Buttercream Frosting f

Italian Cream Cake Recipe with Buttercream Frosting

Italian Cream Cake Recipe with Buttercream Frosting is full of coconut and pecans and smothered in buttercream frosting. This classic recipe is the creme de la creme of stacked layer cakes.
Course Dessert
Cuisine American/Southern
Keyword cake, layer cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 slices
Calories 558kcal
Author Paula Jones


For Cake

  • 1/2 cup butter softened
  • 1/2 cup solid vegetable shortening
  • 2 cup sugar
  • 3 eggs seperated
  • 2 cups all-purpose flour
  • 1 teaspoon soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 and ½ cup coconut frozen, shredded
  • 1 cup pecans finely chopped


  • 1 cup real butter no substitutions, at room temperature
  • 3 and ½ cups confectioners sugar sifted
  • 2 teaspoons vanilla extract
  • 2 tablespoon heaving whipping cream


For Cake

  • Preheat oven to 350 degrees F. Spray or grease and flour 2 (or 3) 8 inch round cake pans.
  • Separate eggs and beat whites until stiff.
  • Cream butter and shortening. Add sugar and beat until mixture is smooth.
  • Add egg yolks and beat well.
  • Combine flour and baking soda in another bowl; stir to combine.
  • Add flour mixture alternately with buttermilk.
  • Add vanilla
  • Add coconut and pecan.
  • Fold in egg whites.
  • Pour batter into 2 or 3 greased and floured 8-inch cake pans.
  • Bake at 350 degrees F for 25 minutes
  • Test center with a pick, if no crumbs or dry crumbs remain on the pick, the cake is ready.
  • Cool on a wire rack before frosting.

For Buttercream

  • Cream butter, slowly add the confectioners sugar one cup at a time.
  • Add vanilla and whipping cream. Beat until smooth.
  • Wait until the cake is completely cool before frosting. For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife. Place one layer of cake on a serving plate. Spread about 1 cup of the frosting on top in an even layer. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake (if you have 3 layers). Frost the outside of the cake. An offset spatula makes
    it really easy to get an even layer.


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Calories: 558kcal | Carbohydrates: 66g | Protein: 4g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 78mg | Sodium: 182mg | Potassium: 104mg | Fiber: 2g | Sugar: 52g | Vitamin A: 605IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg