b&b italian cream cake

(5 ratings)
Recipe by
Sheila Dahl
Jasper, TX

When my Grandma wanted an Italian Cream Cake for her birthday, I wanted a tried-and-true recipe. So, my Mom went and got this one from a B&B in my hometown (Jasper, TX).

(5 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 25 Min

Ingredients For b&b italian cream cake

  • cake:
  • 2 c
    white sugar
  • 1 stick
    butter or margarine
  • 1/2 c
    vegetable oil
  • 5
    egg yolks
  • 2 c
    flour
  • 1 tsp
    vanilla extract
  • 1 c
    buttermilk
  • 1 tsp
    baking soda
  • 1 c
    coconut
  • 5
    egg whites
  • 1 c
    pecans
  • icing:
  • 1 pkg
    cream cheese, 8 oz
  • 1 lb
    powdered sugar
  • 1 c
    pecans, chopped
  • 1 c
    coconut
  • 1 tsp
    vanilla extract
  • 1 tsp
    milk

How To Make b&b italian cream cake

  • 1
    Preheat oven to 325 degrees. Butter and flour (3) 8 or 9-inch round cake pans.
  • 2
    Blend white sugar with butter and oil. Add egg yolks and mix.
  • 3
    Combine flour with mixture and then stir in buttermilk, 1 c. coconut, baking soda, 1 c. pecans and 1 tsp vanilla.
  • 4
    Beat egg whites until stiff and then fold into mixture.
  • 5
    Bake at 325 for 20-25 minutes. Cool completely before icing.
  • 6
    Icing: Combine cream cheese, powdered sugar, 1 c. pecans, 1 c. coconut, 1 tsp. vanilla and milk.
  • 7
    Stack layers, putting icing in between layers and on the top and sides of the cake.

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