Italian Creme Cake

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This is an easy to make Italian Creme Cake recipe that is a sheet cake style. I’ve got two versions of the recipe for easy substitutions.

Here is my Italian Creme Cake recipe. It’s originally based on my aunts cake, but I don’t do layers or shortening.  Instead I do a sheet cake. Mine’s a little different from most, but my family loves it and I hope yours does too.

Italian Creme Cake Recipe

Ingredients for cake:

1 cup butter
5 egg yolks
5 egg whites
1 3/4 cups sugar
2 cups white flour
1/2 tsp baking soda
1/2 tsp salt
1 cup almonds or pecans
1 cup coconut
1 buttermilk
1 tsp vanilla

Directions:

Preheat oven to 350°F and grease a 9×13 cake pan.

Separate the eggs. Beat the whites until stiff and set aside.

Cream the egg yolks, butter and sugar and set aside.

In a separate bowl combine the flour, baking soda, salt, nuts and coconut.

In another separate bowl add the vanilla to the buttermilk.

Alternate adding the dry ingredients and the milk ingredients into the egg/butter/sugar mixture.

Last, fold in egg whites.

Pour the batter into your prepared pan and bake for about 30 minutes.

Rum Frosting
2 cups powdered sugar
1/2 cup butter
2 ozs cream cheese
2 tsp of rum extract (optional!)
1/2 teaspoon vanilla

Mix all the ingredients and spread over cooled cake.

Easy Italian Creme Sheet Cake Recipe

Another version of Italian Creme Cake that is just a little bit easier to prepare because you do not need to seperate the eggs. I find seperating the eggs to be a major pain. Other than that it is fairly similiar. You can tell I’ve tweeked the recipe a bit here and there. 

In a stand mixer, add the butter and sugar.

Fold in coconut and pecans, then pour batter into greased baking sheet.

Frost cake evenly and top with chopped pecans.