Time to put up the cakebox to make your own Homemade Italian Cream Cake with Cream Cheese Frosting. It’s a simple dessert that is perfect for any gathering.

Let me start off by saying that cakes are not my thing. I thoroughly enjoy baking and it’s such a stress reliever. However, it’s usually cookies, cupcakes, muffins, bread and other items. There is something frightening about having a moist cake that is full of beautiful proportionate layers that taste good. Sometimes I just want to leave it up to the professionals for decorating and creating a wonderful cake where I would rather just stick to the cake box.

Shocker I know.

Today, with the help of my grandmother’s cookbook I baked and decorated this Italian Cream Cake with a homemade cream cheese frosting. It’s simple with no layering involved and the decorating process is kept to a minimum. This Italian Cream Cake is perfect for an Easter brunch dessert or just a random cake to have for entertaining your guests or yourself.

After baking make sure to share the wealth by letting the little ones lick the spatula or frosting bowl. That is always a special treat and an easy way to get them to help out in the kitchen. However, I’m not liable for any accidents from the sugar high.

Now it’s time to put on the apron and get to baking this tasty Italian Cream Cake with Cream Cheese Frosting.

ENJOY ~ Meagan

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Italian Cream Cake

Yield: 8-10 servings

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes

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Ingredients

• 1/2 cup crisco butter flavored shortening
• 1/2 cup unsalted butter, room temperature
• 5 egg yolks (reserve whites)
• 2 cups sugar
• 1 teaspoon vanilla
• 1 cup low fat cultured buttermilk
• 2 cups all purpose flour
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 2 cups coconut flakes
• 1 cup chopped pecans
• 1/4 cup sour cream
• 1 8oz. package cream cheese, softened
• 1/2 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1 teaspoon vanill
• 1/2 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl cream together the crisco, butter, egg yolks, sugar and vanilla.  Stir in the buttermilk.
3. Slowly incorporate the flour, salt, baking soda, coconut flakes, pecans and reserved egg whites.  Mix until all dry ingredients are well incorporated with the wet ingredients.
4. Pour into a greased and lightly floured bundt cake pan.  Bake for 1 hour 10 minutes or until knife inserted comes out clean.  (Baking times can vary with ovens)
5. Allow to cool and then frost with cream cheese icing.

Frosting

1. Beat cream cheese and butter until smooth.  Add in powdered sugar and vanilla and beat until fluffy.
2. Spread it all over the bundt cake and then top it off with pecans. (You can also fold in the pecans to the frosting.)

 

Did you make this recipe?

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