Italian Cream Cake (From Beth Lott’s Mom) Recipe

This Italian Cream Cake (From Beth Lott’s Mom) Recipe is a decadent and moist recipe, which is made with shredded coconut, crunchy pecans, and rich buttermilk. It’s a show-stopping dessert, ready in about 2 hours.

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Italian Cream Cake (From Beth Lott’s Mom) Recipe Ingredients

For the cake:

• 1/2 cup shortening, room temperature
• 1 stick butter, room temperature
• 2 cups sugar
• 5 eggs, separated and at room temperature
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk, at room temperature
• 1 teaspoon vanilla extract
• 2 cups shredded coconut
• 1 cup finely chopped pecans or walnuts

For the frosting:

• 1 (8-ounce) package cream cheese, at room temperature
• 1/4 cup butter, softened at room temperature
• 1 teaspoon vanilla
• 1 (16-ounce) box powdered sugar, sifted
• 3/4 cup finely chopped pecans or walnuts

How To Make Italian Cream Cake

1. Prep the oven and pans: Preheat the oven to 325 degrees F. Generously grease and flour three 9-inch round cake pans to prevent sticking.
2. Cream the fats and sugars: In the bowl of an electric mixer, cream the room temperature shortening, butter, and sugar together until the mixture is light and fluffy. Add the egg yolks one at a time (reserving the whites), beating well after each addition.
3. Combine dry and wet ingredients: Sift the flour, baking soda, and salt together onto a sheet of parchment paper. With the mixer on low speed, add the sifted dry ingredients in three batches, alternating with the buttermilk. Begin and end with the dry ingredients.
4. Fold in egg whites and mix-ins: In a separate, clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the prepared batter using a spatula. Then, carefully fold in the shredded coconut, chopped pecans, and vanilla extract.
5. Bake the cakes: Divide the batter evenly among the three prepared cake pans. Bake for about 25 minutes, or until the cakes are golden brown and a tester inserted into the middle comes out clean. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
6. Make the cream cheese frosting: While the cake layers cool, combine the room temperature cream cheese, softened butter, and vanilla in a large bowl. Beat with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar and mix until thoroughly combined. Fold in the chopped nuts.
7. Assemble and frost: Once the cake layers are completely cool, place one layer on a serving platter. Spread a generous layer of frosting over the top. Add the second layer and repeat. Place the final layer on top, then frost the top and sides of the entire cake.

Recipe Tips

• Room temperature ingredients are key: Because this recipe relies on creaming fats and folding in egg whites, cold ingredients will ruin the emulsion. Ensure your butter, shortening, eggs, buttermilk, and cream cheese are all at room temperature before starting.
• Shortening vs. Butter: This recipe uses a mix of both. Butter provides the delicious flavor, while shortening helps create a loftier, fluffier crumb that holds up well to the heavy mix-ins like nuts and coconut.
• Toast the nuts: For a deeper flavor profile, toast your pecans or walnuts in a dry skillet for 3-4 minutes before adding them to the batter and frosting. Let them cool before folding in.
• Don’t overmix: Once you add the flour, mix gently. Overmixing will develop the gluten and result in a tough cake. Be especially gentle when folding in the egg whites to keep the batter airy.

What To Serve With Italian Cream Cake

This cake is incredibly rich and sweet, so it pairs best with beverages that cleanse the palate.

• Strong black coffee or espresso
• A glass of cold milk
• Unsweetened iced tea
• Fresh berries on the side (to cut the sweetness)

How To Store Italian Cream Cake (From Beth Lott’s Mom) Recipe

• Refrigerate: Since this cake features a cream cheese frosting, it must be stored in the refrigerator. Keep it in a cake carrier or wrap it loosely with plastic wrap for up to 5 days.
• Freeze: You can freeze the assembled cake or individual slices. Wrap tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Italian Cream Cake Nutrition Facts

• Calories: 820
• Total Fat: 48g
• Saturated Fat: 22g
• Cholesterol: 135mg
• Sodium: 420mg
• Total Carbohydrates: 92g
• Dietary Fiber: 3g
• Sugar: 75g
• Protein: 8g

Nutrition information is estimated per slice and may vary based on ingredients and portion sizes.

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