I’ve always thought this cake is perfect for Easter time with its fluffy white frosting. Elaine Nall’s Italian Crème Cake is just plain crazy, out-of-this-world delicious. Period. The recipe was given to Elaine, a longtime Scottsdale educator, more than 40 years ago and it has withstood the “friends and family favorite” test ever since. It’s apparently the most requested dessert at Nall Family birthdays, anniversaries, holiday gatherings and even at Elaine’s church group—the one that has met for four decades every Christmas for a White Elephant sale. I’m just happy that when daughter-in-law Donna Nall quietly mentioned to me that Elaine was famous in the family for this cake, I paid attention. In between three ever so rich-tasting layers of buttermilk cake is a luscious slather of cream cheese and pecan icing. Yes, it’s absolutely perfect for Easter, or Monday, Tuesday, Wednesday, just because, for no reason…
Watch my How To Video for Italian Crème Cake here!
| Servings |
- 2 cups flour
- 2 cups white sugar
- 1 stick butter, softened (1/2 cup)
- 1/2 cup butter-flavored shortening
- 5 eggs, separated
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 1/3 cups flaked coconut (use up to 2 cups if desired)
- 2 packages cream cheese, softened to room temperature (8 ounce packages)
- 1 stick butter, softened (1/2 cup)
- 1 box powdered sugar (1 pound)
- 2 cups chopped pecans
- 1 teaspoon vanilla extract
Ingredients For the Cake:
For the Cream Cheese Frosting:
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- Preheat oven to 325 degrees F. Grease three 8-inch round cake pans. (Line with parchment paper if desired) Set aside. Separate eggs and beat egg whites to form stiff peaks. Put sugar, butter and shortening in mixing bowl and blend until fluffy. Add vanilla and yolks to batter and blend well. Add baking soda to buttermilk and let set for a few minutes (needs to be in a container larger than 1cup because it will foam). Add flour and buttermilk alternately into mixture until blended. Do not over beat. Add coconut and mix until incorporated into batter. Fold egg whites into batter. Pour batter into the three 8-inch cake pans, spread batter out evenly. Bake at 325 degrees for 25-30 minutes or until done. Cool in pans for 10 minutes and remove to wire rack to cool completely.
- Put cream cheese, butter and powdered sugar in mixer. Blend until creamy. Add vanilla and chopped nuts. Add frosting in between cake layers and then frost top and sides.
Note: This cake delicious cold so it can be made in advance. It also freezes well.
