Gluten Free Italian Cream Cake

(This was the best picture of the cake we could get at the party….it was gone SO fast!)

I had the honor of baking this cake for some special little guy’s birthday recently (my first grandson just turned one!).  I was thrilled when I was asked.  My Italian Cream Cake is not only beautiful with its three layers filled with yummy icing but it is also super easy to make.  All our friends and family loved the moist, sweet taste of this cake and all were very surprised that it was gluten free.  I was thrilled to take a special family recipe that I have been making for friends and loved ones for years and share it with our next generation!

Gluten Free Italian Cream Cake

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Ingredients

Cake

• 1 cup Buttermilk
• 1 Tsp. Baking Soda
• 5 Eggs (Seperated)
• 2 Cups Sugar
• 1 Stick Butter
• 1/2 Cup Butter Flavored Shortening
• 2 Cups Gluten Free Flour Blend
• 1 Tsp. Vanilla
• 1 Cup Pecans (Chopped)
• 1 Cup Coconut (Shredded)

Frosting

• 12 Ounces Cream Cheese
• 1 1/2 Sticks Butter (at room temperature)
• 1 1/2 Pounds Powdered Sugar
• 1 1/2 Tsp. Vanilla

Directions

Cake

Step 1

Preheat oven to 325 degrees. Combine baking soda and buttermilk and set aside. Cream sugar, butter and shortening. Add egg yolks, one at a time. Add buttermilk and flour alternately. Stir in vanilla. Beat egg whites until stiff and gently fold into mix. Stir in nuts and coconut until just blended. Bake in three greased and floured 9-inch round cake pans for 20-25 minutes. Cool on racks until completely cooled.

Frosting

Step 2

Mix all ingredients well. Spread evenly on cake.

If you love this recipe try our Gluten Free German Chocoalte Cake recipe or our Gluten Free Strawberry Buttermilk Cake!

Love Heidi