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

Italian Cream Cake (From Beth Lott's Mom)

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Show: The Essence of EmerilEpisode: Deep South Desserts

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (103)

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Average Rating:

Total Reviews: 103

Showing 1-10 of 103

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  • on April 09, 2012

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    I made this for our Easter dinner and it was a big hit. The teens complained that they didn't like coconut and ended up taking two pieces! I did not use shortening, substituting butter instead, and I toasted the pecans as recommended in Emeril's carrot cake recipe. The recipe suggests combining the flour, baking soda and salt on a piece of parchment. I then used the parchment to line the cake pans which worked well. After reading some other reviews I let the cakes cool completely in the pan before trying to invert them. I also used 1.5 times the frosting which covered the cake nicely. I will definitely make this again.

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  • on January 22, 2012

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    Made this for my father's birthday. Very moist and delicious. Definitely a keeper.

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  • on December 20, 2011

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    Very good cake family and friends loved it as well as did I making this one for Christmas definitely a keeper

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  • on December 18, 2011

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    I thought it was really good but I just wished it could be a little more lighter. It was leaning towards the dense side, maybe because there was a lot in the batter.

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  • on November 21, 2011

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    This is my favorite cake recipe. I want to make it in 6 in layers. What temp and for how long should I bake it? Any suggestions

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  • on October 22, 2011

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    This cake was a definite hit. It was moist and light and rich at the same time. My only complaint is that the Icing recipe is waaaay off. In order to generously ice your cake, you need to double the recipe.

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  • on October 21, 2011

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    I made this for my husband's birthday. I'm not a big Italian cream cake kind of person, but he RAVED about it! I thought the flavor was great too, I just don't like nuts and coconut in my cakes. Everyone that had some loved it, even my teenage daughter (who is very picky. I would recommend making a double batch of icing BUT only use 16 oz. of powdered sugar, otherwise I would agree with everyone else that it would be way too sweet. Plus, the amount of icing that you would get with their instructions would only give you enough to do the layers as shown on the picture... I like having icing on the sides too (Hellooo! It's cream cheese icing! You need it everywhere!. All in all, an excellent recipe, and my husband has already requested it for our next celebration.

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  • on August 20, 2011

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    Great cake, it is my second time making it. The first time I made it I gave my neighbors a piece, the second time they request one for themselves, two cakes in a 10 day period! I reduced the sugar for personal taste in the batter and in the icing. The nuts in the cake give a good contrast (use well chopped to prefect it from falling to the bottom of the pan. I also used two cream cheeses because the first time, it was not enough frosting for the whole cake. Differently going in my recipe book!

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  • on August 19, 2011

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    I have never commented on any recipe, but felt I just had to on this one! OMG! It was so delicious! I made it for one of my bosses' birthday, and she just loved it! Everyone just loved it! I will definitely be making this again. I made it with 3 8" pans, since I don't own 9", and it came out just fine. I also increased the frosting by maybe 1/4, and it was enough to cover the whole cake. I also toasted the pecans in the frosting. Beautiful and delicious!

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  • on August 18, 2011

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    A definite KEEPER. The coconut and pecans in the batter really make it more interesting. My family LOVED this cake. It's a thumbs up for me as well because it actually tastes better the day after. I also brushed coconut simple syrup on the layers. See my photo tutorial on my blog, Baking is my Zen.

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