Italian Cream Cheese Cake
Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri
Ingredients
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1-1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
- CREAM CHEESE FROSTING:
- 11 ounces cream cheese, softened
- 3/4 cup butter, softened
- 6 cups confectioners' sugar
- 1-1/2 teaspoons vanilla extract
- 3/4 cup chopped pecans
Reviews
I have tasted a lot of these cakes. This recipe is the best one yet. Very moist and delicious. A very big hit with my husband.
I have 4 ?’s. For people who made this and left comments, 1. I purchased unsalted butter, ? Making on Monday. 2. Purchased Spectrum Natural Shortening? How did it work? 3. One person said used large single pan, can this change cake taste etc. 4. About Flour, what two flours did the lady use who made the comment? Thanks Pamela Pam[email protected]
Was delicious! First making this!!
I adjusted this recipe for high altitude (7200 ft) and increased the baking time. It is moist, sweet and probably one of the best cakes I've eaten. Thank you
This is a traditional cake in the South. We make them for holidays. But we call it an Italian Cream Cake since there is no cream cheese in the cake. Calling it a cheese cake is misleading. I have made these for 50 years.
For those who do not want to use shortening, Spectrum makes an organic shortening that uses no hydrogenated oils. I plan to make this using Spectrum and will post a review then. We can't eat an entire cake, and I hesitate to make this while we are still staying at home - there are only two of us. I normally bake for family and neighbors, but we aren't seeing anyone and I hesitate to drop off home baked goods to anyone.
I have made this fantastic cake for Christmas for the past two years - it is definitely a keeper. On a cake stand it looks so grand. My daughter makes a wonderful raspberry glaze to drizzle over each slice. It is super moist and the icing is rich and creamy. 5 stars for sure!
I don’t want to use shortening because it is hydrogenated and bad for heart health. What can I substitute for the shortening?
I don't have a review yet but have a question. I don't like coconut and since the recipe calls for a large amount, is there something I could/should put in as to not through off the recipe?
I have the same recipe for years, it's the Italian Cream Cake. I thought this was a cheesecake recipe mocking the Italian Cream Cake but its not. I have made this cake for many groups and people and as always it was gone in 10 minutes. Always let the eggs stay out till room temperature, cold egg whites never fluff up. I use two kinds of flour to make a moist dense cake and it's delicious. I want to try the cheesecake recipe of this cake, I'm sure it too would be delish!!