Robert’s Italian Cream Cake

Dessert

Ingredients

1 cup butter, softened

2 cups sugar

5 large eggs, separated

2 ½ cups all-purpose flour

1 tsp baking soda

1 cup buttermilk

2/3 cup pecans, finely chopped

1 tsp vanilla extract

1 can flaked coconut (3 ½ ounces)

½ tsp cream of tartar

3 Tbl Grand Marnier

1 recipe cream cheese frosting

Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened

1 (3-ounce) package cream cheese, softened

¾ cup butter, softened

1 ½ cups powdered sugar, sifted

1 ½ cups pecans, chopped

1 Tbl vanilla extract

Instructions

Grease and flour three 9-inch round cake pans. Line pans with wax paper; grease paper and set aside.

Beat butter at medium speed of an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, one at a time, beating after each addition. Combine flour and baking soda. Add buttermilk and flour alternately, beginning and ending with flour mixture. Stir in pecans, vanilla and coconut.

Beat egg whites at high speed in a large bowl until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold beaten egg whites into batter. Pour batter into prepared pans.

Bake at 350 degrees for 25 or 30 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes, remove from pans; peel off wax paper and let cool completely on wire racks. Brush each cake layer with 1 tablespoon Grand Marnier. Let stand 10 minutes. Spread cream cheese frosting between layers and on sides and top of cake.

Cream Cheese Frosting

Beat first three ingredients at medium speed of electric mixer until smooth.

Gradually add powdered sugar, beating until light and fluffy; stir in pecans and vanilla.

Recent Recipes

Macaroni and Cheese

Growing up, elaborate mac & cheese wasn’t something that made its way to our dinner table. That’s not some sort of elitist statement. We grew up in a very modest way. It’s just that macaroni and cheese was something my mom never purchased at the store and therefore never served. This recipe is rich and indulgent with a blend of cheeses that create a creamy, savory masterpiece. Adding crispy fried shallots or crumbled bacon to the breadcrumb topping gives it a savory, satisfying crunch. The blend of cheeses—Velveeta for creaminess, Gruyere for nuttiness, Cheddar for sharpness, and Colby Jack for that buttery melt—makes all the difference.

Robert’s Christmas Turkey 2025

There's nothing like a well-roasted turkey to anchor a holiday table, and no one made it quite like my grandmother. She didn't wait until Thanksgiving to serve it. She'd roast a turkey once a month throughout the year, never mind the occasion. It was a staple at her table. My mother, on the other hand, always made a formal Christmas Eve dinner, complete with turkey, dressing, and gravy. As kids, the excitement of Christmas Eve was almost too much to bear. Those big dinners felt like the beginning of Christmas itself. It’s a memory that comes to mind every time I cook a turkey or make gravy. And a good gravy can make or break the meal. Making sure the roux browns just right and finishing the gravy with a touch of lemon juice or fresh herbs are tricks worth remembering. A little extra attention to the gravy goes a long way.

Bayou Bacon & Cheddar Spread

I can lay waste to a block of cream cheese with pepper jelly and crackers in a matter of minutes. It’s a weakness. No matter how hard I try to exercise self-control, I always find myself standing over the plate at a cocktail party, making it disappear without even thinking. This spread hits the same notes, but with a smoky, savory punch that’s hard to beat. It’s become a go-to for Christmas parties, and if you’re smart, you’ll double the recipe because it’ll be gone before you know it. It’s best when made a day in advance—giving all the flavors time to mingle.

RobertStJohn.com