Italian Creme Cake
Updated: Feb 4, 2022
“It’s certainly worth the calories.” -Prue Leith
It’s a cake. That much you can see. So why is it so special? Well for starters this light sponge goes well with the delicious flavor of citrus. The rise and fluffiness all comes from the egg whites whipped up and then folded into the flour mixture. This is what gives the cake the aeration that makes it soft and light. Mixed in is walnuts, giving this cake the extra oomph that it needs.
Decorated and stacked with three layers of cream cheese frosting in between, this cake can surely stand at the head of the dessert table as proud as ever. With three layers, it can easily serve 10 people. Everyone that has tried this cake has loved it, so dig in and help yourself to some delicious cake that is sure to leave you smiling.
Find the recipe down below, and keep baking!
Italian Creme Cake
Inspired by Bake from Scratch
Ingredients for cake:
¾ cup all-vegetable shortening
½ cup unsalted butter softened
2 cups of sugar
1 Tablespoon orange zest (plus some for decoration)
1 teaspoon vanilla extract
6 large eggs, separated
2 ⅔ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 cup whole buttermilk
¾ cup of shredded coconut (plus some for decoration)
1 cup chopped walnuts, (plus some for decoration)
Ingredients for Orange Cream Cheese Frosting:
8 oz cream cheese, softened
⅔ cup unsalted butter softened
8 Tablespoon heavy whipping cream
1 ½ Tablespoon orange zest
1 ½ teaspoons vanilla extract
6 cups of powdered sugar
Preheat the oven to 350 degrees. Prepare 3 9 in cake pans coat with shortening and flour
With a stand mixer and paddle beat shortening, butter, sugar, zest, and vanilla until fluffy. Scrape the sides of the bowl, and add egg yolks, one at a time, beating well after each addition.
In a separate bowl whisk flour, baking soda, and salt. Gradually add flour mixture into the butter mixture alternating with buttermilk. Add coconut and walnuts, stirring in to combine
In a medium bowl in a stand mixer whisk the egg whites at high speed until stiff peaks form.
Gently fold egg whites into the batter, careful not to knock the air out of the egg whites.
Evenly distribute the batter among the prepared cake pans. (Note: when putting the batter in the pans be sure to keep the bowl close to the pans.)
Bake for 20 minutes, let the cakes cool in the pans for 10 minutes, then remove from pans and let cool completely on wire racks.
While cakes are cooling, make the frosting. In a bowl of a stand mixer fitted with a paddle attachment beat the cream cheese, butter, cream, zest, and vanilla until creamy. Gradually add the powdered sugar, beating until smooth.
Spread the frosting between the three layers and on top and sides of the cake. Decorate with some walnuts, orange zest, and shredded coconut.