Italian Cream Cake

Kitchen Tested
  • Yield 16 servings

A lightened up version of a classic cake.


1/2 cup (1 stick) margarine, at room temperature
1/4 cup canola oil
2 cups sugar
2 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon butter extract
1 teaspoon coconut extract
1/2 cup chopped pecans
4 large egg whites
Cream Cheese Icing:
1 (8-ounce) package light cream cheese, softened
3 tablespoons light stick margarine, softened
1 (16-ounce) box confectioners' sugar
1 teaspoon vanilla extract


  1. Preheat oven to 350F. Coat three 9-inch pans with nonstick cooking spray and dust with flour.
  2. To prepare the cake: Cream margarine and oil in a mixing bowl. Gradually add sugar and beat until light and fluffy. Add 2 egg yolks, one at a time, beating well after each addition.
  3. Mix flour and baking soda together. Add to the sugar mixture, alternating with buttermilk, ending with flour. Beat after each addition. Add vanilla, butter and coconut extracts and pecans. Beat all 6 egg whites until stiff peaks form. Fold beaten egg whites into batter.
  4. Pour batter evenly into cake pans. Bake 20 to 25 minutes, until tops spring back when touched. Cool cakes in pans 10 minutes, then turn out onto racks. Let cool thoroughly.
  5. To prepare the icing: In a mixing bowl, beat cream cheese and margarine until smooth. Add confectioners’ sugar and beat until light. Blend in vanilla. Frost layers and sides of cake.



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