Italian Cream Cake Recipe

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Creaming Butter and Sugar:

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.

Adding Eggs and Vanilla:

Add egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.

Combining Dry Ingredients:

In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients.

Adding Coconut and Nuts:

Fold in the shredded coconut and chopped nuts into the batter until well combined.

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Whipping Egg Whites:

In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the batter, incorporating them thoroughly but gently


Evenly distribute batter in pans. Bake in preheated oven for 25–30 minutes or until a toothpick put into the centre comes out clean.


After the cakes cool, put cream cheese frosting between layers and on the top and edges.

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