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Italian Wedding Cake

Rated as 4.66 out of 5 Stars
5

"This is a bride's cake. It was served at a very dear friends wedding."
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Ingredients

1 h 35 m servings 1044
Original recipe yields 10 servings (1 - 3 layer 8 inch round cake)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
  2. In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
  3. Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  4. To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

Nutrition Facts


Per Serving: 1044 calories; 61.6 118 10.4 164 684 Full nutrition

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Reviews

Read all reviews 63
  1. 79 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I've made this cake three times, including for my sister's wedding, and it was excellent! I used all butter rather than shortening/margarine, and left out the baking soda (by accident at first,...

Most helpful critical review

I made this cake for Mother's Day and was unimpressed. I couldn't taste the coconut or pineapple, which made it quite boring. Won't make again.

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I've made this cake three times, including for my sister's wedding, and it was excellent! I used all butter rather than shortening/margarine, and left out the baking soda (by accident at first,...

I made this for my Brother in Law's surprise birthday to rave reviews. One gentleman told me "This may have been the best cake I have ever eaten". I tripled the recipe made it in 2 14" squar...

This cake is wonderful! I made it for my sisters birthday and it looked and tasted fantastic. The recipe is easy and the baking time accurate. The icing was smooth and perfect..so smooth in fact...

I have been cooking for over 40 years and have plenty of experience baking. This is one of the best cake recipes that I have ever tried. I made it according to the directions except for changin...

Wow! Everyone loved this cake! I doubled the coconut and pineapple, left out the pecans (cuz I didn't have any on hand) and Wahlaaaahhhh. Moist, tasty, rich. I made a cream cheese flavored with ...

SO good!! I made this cake twice recently and can't get enough of it. The 2nd time was for a baby shower and I omitted the pecans and coconut from the cake & added 1/2 cup more pineapple and WOW...

This is the best cake I have ever made. It was delicious! I brought it to work and got compliments on it all day long. It actually tastes like those cakes you buy in expensive bakeries!

This is the best cake I have ever made. It was delicious! I love this cake. Unlike other cakes, this one tastes better the older it get's. I have no problem with making it a few days before I...

I made this cake for Mother's Day and was unimpressed. I couldn't taste the coconut or pineapple, which made it quite boring. Won't make again.