ITALIAN CREAM CAKE (OLD FAMILY RECIPE)
This recipe has been in my family for years, and in my opinion is the best Italian Cream Cake! It's very moist and always gets lots of compliments!
Provided by Kim D.
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- For cake: Cream butter, shortening and sugar.
- Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
- Add sifted flour into batter, alternating with the buttermilk mixture.
- Add vanilla, coconut and chopped pecans.
- Beat egg whites and fold into batter.
- Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
- Bake for 45 minutes, or until cake tests done.
- Remove from oven, cool completely before frosting.
- For frosting: Beat cream cheese and butter.
- Add vanilla, powdered sugar, and pecans.
- Continue to beat until you get a spreading consistency.
ITALIAN CREME LAYER CAKE
Make this recipe for a delicious and moist Italian creme layer cake topped with coconut and pecans for a delicious and elegant dessert.
Provided by Barbara
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
- In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
- Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.
Nutrition Facts : Calories 924.6 calories, Carbohydrate 99.1 g, Cholesterol 110 mg, Fat 57.4 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 18.2 g, Sodium 376.4 mg, Sugar 78.5 g
ITALIAN CREAM CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 12-15 servings
Number Of Ingredients 19
Steps:
- For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
- COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
- BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
- For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.
ICED ITALIAN CREAM CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
- Sift the flour and baking soda together and set aside.
- With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
- In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
- Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
- For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
- When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.
ITALIAN CREAM CAKE
My mother-in-law gave me this recipe when her son and I got married. It comes out great every time, even with minimal cake-baking experience! People who don't like coconut and cream cheese both have commented how surprised they are that they love this cake!
Provided by mbblack
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.
- Mix flour and baking soda together in a small bowl.
- Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition.
- Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.
- Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.
- Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.
- Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.
Nutrition Facts : Calories 780.8 calories, Carbohydrate 95.2 g, Cholesterol 128.2 mg, Fat 42.2 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 19.2 g, Sodium 509.5 mg, Sugar 75.1 g
ITALIAN TRIPLE LEMON CREAM CAKE
Refreshing and impressive, this show-stopping cake is perfect for Easter, a summer party or even Christmas dinner. In case you haven't guessed, I serve this all year long. -Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 23
Steps:
- In a large bowl, beat the sugar, oil and butter on medium speed for 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest and extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Transfer to three greased and floured 8-in. round baking pans. Bake at 350° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and cheese until soft peaks form. Stir in the marshmallow creme, lemon curd, limoncello and lemon zest until combined., In a small saucepan, combine sugar and lemon juice. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Remove from the heat., Place one cake layer on a serving plate. Brush with 2 tablespoons glaze and spread with half of the filling. Repeat layers. Top with remaining cake layer; brush with remaining glaze. Garnish with lemon zest and mint leaves. Store in the refrigerator.
Nutrition Facts : Calories 528 calories, Fat 31g fat (14g saturated fat), Cholesterol 109mg cholesterol, Sodium 217mg sodium, Carbohydrate 54g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.
THREE-LAYER ITALIAN COCONUT CREAM CAKE
This cake will taste even better the next day so I suggest to make it a day in advance, the frosting for this cake is my recipe#90142
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Set oven to 350 degrees F.
- Grease three 9-inch round cake pans.
- For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside.
- In a large bowl cream the butter and shortening with sugar and vanilla until fluffy.
- Add in eggs and the buttermilk/soda mixture; beat until well combined.
- In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
- Mix in 1 cup coconut.
- Divide into prepared baking pans.
- Bake for about 30-35 minutes or until the cakes test done.
- Allow to cool in pans then remove to a wire rack/s to cool completely.
- Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
- Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
- Top with remaining third cake layer.
- For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined.
- Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
- Mix in 1 cup coconut.
- Spread on top and sides of the cooled cake.
- Sprinkle flaked coconut over the top of the cake (use as much as desired).
Nutrition Facts : Calories 844.5, Fat 38, SaturatedFat 21.2, Cholesterol 151.3, Sodium 401.5, Carbohydrate 120.3, Fiber 1.6, Sugar 94.4, Protein 7.7
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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.
Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.
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