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

This Italian Cream Cake Recipe is a moist and rich recipe, which is made with shredded coconut and chopped pecans. It’s a classic, foolproof recipe, ready in about 2 hours and 30 minutes.

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Italian Cream Cake 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 Oven and Pans: Preheat the oven to 325 degrees F. Generously grease and flour three 9-inch round cake pans.
2. Cream Fats and Sugars: In the bowl of an electric mixer, cream the shortening, butter, and sugar until the mixture is light and fluffy. Add the egg yolks one at a time, beating well after each addition.
3. Combine and Alternate 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, beginning and ending 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. Then, fold in the coconut, pecans, and vanilla extract.
5. Bake and Cool 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 about 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. Using an electric mixer, beat 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

• How to get a light, fluffy cake? The secret to the airy yet moist texture of this cake is whipping the egg whites separately to stiff peaks and then gently folding them into the batter at the end. This incorporates a significant amount of air, providing lift and a delicate crumb.
• How do I keep my cake layers from sticking to the pan? Proper pan preparation is key. Use softened butter or shortening to generously grease the entire inside of the pans, then add a few tablespoons of flour and tilt and tap the pans until all greased surfaces are coated in a thin layer of flour. Tap out any excess.
• Why use room temperature ingredients? Using room temperature butter, shortening, eggs, and buttermilk is crucial for a smooth, well-emulsified batter. Cold ingredients don’t combine well and can result in a dense cake or a curdled-looking batter.
• Can I make this cake ahead of time? Yes. The cake layers can be baked, cooled completely, and then wrapped tightly in plastic wrap and stored at room temperature for up to two days before you frost and assemble the cake.

What To Serve With Italian Cream Cake

This is a very rich and decadent cake that is a showstopper all on its own.

• A hot cup of black coffee or an espresso to cut the sweetness.
• A tall, cold glass of milk.
• A scoop of vanilla bean ice cream on the side.

How To Store Italian Cream Cake

Refrigerate: Due to the cream cheese frosting, this cake must be stored in the refrigerator. Keep it in a cake carrier or covered with a cake dome. It will stay fresh and moist for up to 5 days. For the best flavor and texture, let slices sit at room temperature for 20-30 minutes before serving.

Italian Cream Cake Nutrition Facts

• Serving: 1 slice (of 16)
• Calories: 680kcal
• Protein: 8g
• Fat: 40g
• Carbohydrates: 75g
• Sugar: 55g
• Sodium: 400mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Classic Breakfast Coffee Cake Recipe
• Black and White Angel Food Cake Recipe
• Spice Cake with Ginger Glaze Recipe