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Italian Cream Cake

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“OH, this cake is awsome. Rich, creamy and delicous! It has alot of steps but it is worth it; it's already got my five star rating! I made it for my family and they loved it. Hope you like it too!”
1hr 8mins

Ingredients Nutrition


  1. Prepare Cream Cheese Icing as follows, cover and Chill.
  2. Beat butter and Cheese at high speed until fluffy.
  3. Gradually add sugar, beat at low speed until blended.
  4. Add vanilla and beat well.
  5. TIP 1: Chill your mixing bowl (glass or metal) before you make Icing.
  6. TIP 2: Mix Icing only until sugar is blended.
  7. Mixing too much will make your icing too soft.
  8. Cake mix: Coat bottoms of 3- (9 inch) round cake pans with pam.
  9. (DO NOT COAT SIDES OF PANS) Line bottoms of cake pans with wax paper and coat with pam again.
  10. Dust with flour; set aside.
  11. In large mixing bowl, beat butter at medium speed until creamy; gradually add sugar,beat well.
  12. Add egg yokes one at a time; beat well after each yoke.
  13. In mixing bowl; combine flour and baking soda; stir well.
  14. Add half of flour mixture to butter mixture; blend.
  15. Add butter milk to butter mixture, blend.
  16. Add the other half of flour mixture to butter mixture, blend.
  17. Stir in pecans and next three ingredients.
  18. In a glass or metal mixing bowl; Beat egg whites at high speed until stiff peaks form (do not over beat).
  19. Fold egg whites into mixture.
  20. Pour batter into prepared pans.
  21. Bake a 350 degrees for 23 minutes.
  22. Cool in pans on wire racks for 5 minutes.
  23. Loosen cake layers from sides pan using a narrow metal spatula.
  24. Turn out onto wire racks and peel off wax paper, cool completely.
  25. Place first layer of cake on serving tray.
  26. Spread 2/3 cups of Icing over top.
  27. Place second layer on top of first one and repeat icing.
  28. Place third layer on top and spread remain icing over cake.
  29. Garnish with lemond rind strips if desired.

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