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.
QUICK ITALIAN CREAM CAKE RECIPE RECIPE - (3.8/5)
Provided by á-11186
Number Of Ingredients 14
Steps:
- Beat the first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350°F for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes. Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing. Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.
QUICK ITALIAN CREAM CAKE
I got this recipe from the Cake Mix Miracles cookbook. I love Italian Cream Cake but hate the time it takes to make it. This is very close to the real thing but much easier! The serving amount is a guess...just depends on how big the slices you cut are. The cooking (passive) time to make includes the baking and cooling times but not the chill time.
Provided by Kritty
Categories Dessert
Time 55m
Yield 1 3 layer cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Beat first four ingredients with an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into three greased and floured 9-inch round cake pans.
- Bake at 350 degrees F for 15 - 17 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire rack.
- Sprinkle each layer with rum if desired, let stand 10 minutes.
- Ice using your favorite cream cheese frosting. Chill 2 hours before slicing.
Nutrition Facts : Calories 498.2, Fat 25.7, SaturatedFat 7.3, Cholesterol 80.8, Sodium 528.3, Carbohydrate 61.5, Fiber 1.9, Sugar 39.4, Protein 7.4
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 II
Very delicious cake!
Provided by Cyndi
Categories World Cuisine Recipes European Italian
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
- Beat egg whites until they form stiff peaks.
- In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
- Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
- Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.
Nutrition Facts : Calories 967.2 calories, Carbohydrate 116.8 g, Cholesterol 128.4 mg, Fat 53.3 g, Fiber 3.2 g, Protein 10.3 g, SaturatedFat 15.3 g, Sodium 489.9 mg, Sugar 93 g
ITALIAN CREAM CAKE
Sweet, cream cheese frostings served atop tender cakes make luscious desserts. And Joanne Brininstool's take on a classic is a perfect example. The moist treat from the Austin, Texas cook features a hint of coconut and nutty pecans with a moist and creamy frosting.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 18 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. , In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator.
Nutrition Facts :
QUICK ITALIAN CREAM CAKE
Make and share this Quick Italian Cream Cake recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 47m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Beat the first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans.
- Pour into 3 greased and floured 9-inch round cake pans. Bake at 350°F for 15 to 17 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
- Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
- Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
- Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.
Nutrition Facts : Calories 812.8, Fat 45.7, SaturatedFat 16.2, Cholesterol 106.4, Sodium 583, Carbohydrate 96.2, Fiber 3.2, Sugar 79.5, Protein 8.7
BEST EVER ITALIAN CREAM CAKE
Make and share this Best Ever Italian Cream Cake recipe from Food.com.
Provided by amievv821
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.
- In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour and salt together onto a sheet of waxed or parchment paper. In a separate bowl, mix the buttermilk and baking soda together. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk mixture, beginning and ending with the dry ingredients.
- In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the vanilla. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.
- While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter, vanilla and sour cream, and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Keep refrigerated until you are ready to frost the cake.
Nutrition Facts : Calories 773.7, Fat 35.2, SaturatedFat 17.4, Cholesterol 168.8, Sodium 586, Carbohydrate 108.7, Fiber 0.5, Sugar 86, Protein 8.1
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