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
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 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.
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 3-LAYER CREAM CAKE
Steps:
- Cream together butter and shortening.
- Add sugar and beat until fluffy.
- Add egg yolks, one at a time.
- Mix together flour and baking soda.
- Add alternately to creamed mixture with buttermilk until completely mixed.
- Mix in vanilla extract.
- Add coconut and pecans and stir in.
- In a separate bowl, beat egg whites until stiff and fold into cake mixture.
- Pour into three greased and floured 8-inch cake pans.
- Bake at 350 F for 30 to 35 minutes, or until toothpick inserted in middle comes out clean.
- Cool on racks.
ITALIAN CREAM CAKE (FROM BETH LOTT'S MOM)
Provided by Food Network
Categories dessert
Time 1h2m
Yield 1 (3-layer) cake, serving 10 t
Number Of Ingredients 16
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, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, 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 coconut, pecans and vanilla and fold into the batter. 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 and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.
ITALIAN RAINBOW COOKIE CAKE
The Italian bakery cookie's iconic almond flavor and colorful stripes are on display in this giant-sized twist on the dessert. Store-bought almond pastry filling takes the place of almond paste here, offering extra richness and a superbly moist texture.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 8 to 12 servings
Number Of Ingredients 16
Steps:
- Make the ganache: Place the chocolate in a medium bowl. Bring the cream and 1/2 teaspoon salt to a boil in a small saucepan, then pour over the chocolate. Shake the bowl so the chocolate is fully submerged in the cream, then let stand 1 minute. Using a small rubber spatula, slowly stir the chocolate and cream in the center of the bowl until it forms a shiny, smooth ganache. Cover the ganache with plastic wrap and let stand in a cool place in your kitchen until it is thick like pudding, but still pourable and spreadable, up to 2 hours. (See Cook's Note about timing.)
- Preheat the oven to 350 degrees F. Cut three 8-inch circles out of parchment paper. Using 2 tablespoons butter, grease and flour three 8-inch round cake pans and line each pan with a round of parchment paper.
- Whisk the flour, baking powder and the remaining 1/2 teaspoon salt in a medium bowl until evenly combined. Combine the sugar and remaining 14 tablespoons butter in the bowl of a mixer and beat on medium-high speed until pale and fluffy, about 3 minutes. Add the almond filling, lemon juice and almond and vanilla extracts and beat until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture, then stir with a rubber spatula until the batter is combined.
- Divide the batter equally among 3 bowls. Add the green, yellow and red food colorings to the batter in their separate bowls, then stir the colorings. Scrape each batter into a prepared cake pan and smooth the top with a small offset spatula or rubber spatula. Bake until the cakes are lightly browned and a toothpick inserted in the middle of each cake comes out clean, 20 minutes.
- Transfer the cake pans to a wire rack and let cool 15 minutes. Invert the cakes onto the rack, remove the cake pans and discard the parchment paper rounds. Let the cakes cool completely, about 30 minutes. Flip the cakes right-side up and trim the top of each cake with a serrated knife so that it is flat, if necessary.
- Place the green cake on a cake stand and spread 1/4 cup jam evenly over the top. Place the yellow cake over the green and spread the remaining 1/4 cup jam evenly over the top. Place the pink layer on top, then loosely wrap the cake in plastic wrap and refrigerate for 30 minutes.
- Unwrap the cake and scrape the ganache on top (the ganache will be the consistency of thick pudding). Using an offset spatula, spread the ganache evenly over the side and top of the cake, leaving a slightly thicker layer on top. Once the ganache is smooth all around, drag the tines of a fork in a wavy pattern across the top of the entire cake. Refrigerate the cake to set the ganache, about 30 minutes. Allow the cake to come to room temperature before serving.
ITALIAN CREAM POUND CAKE
An advanced pound cake, do not omit the lemon filling, makes for a unique addition. Needs an icing, I don't have one yet, thinking something with limoncello!?? The lemon sauce recipe is on my site (not lemon curd), you will require 2/3 cup for the cake.
Provided by Tuck Burnette
Categories Dessert
Time 2h10m
Yield 1 10-inch cake, 10-20 serving(s)
Number Of Ingredients 13
Steps:
- Cream together butter, shortening and cream cheese with sugar until very light.
- Add salt, lemon and vanilla extracts, and eggs. Scrape bowl and beat again.
- With mixer on low, stir in sour cream, buttermilk, lemon zest, and lemon juice.
- Add dry ingredients. When they have been moistened, increase mixer speed and beat for about 20 seconds.
- Have ready, a greased and floured tube pan, add batter.
- Smooth top of cake. Place sauce in three dollops. Swirl into the batter in each spot, reaching into the cake, incorporate until it desolves from the top, but does not become homogenous.
- Place cake to bake on the middle layer of a 300 degree preheated oven for about 1 1/2 hours. The cake will still be soft on top when it is completed. Check for doneness, remembering to distinguish between batter, and filling, as it goes.
- Cake can be unfolded soon after it has baked. It is a good idea to cool on parchment because the top is soft.
- This cake can be kept, well wrapped, for several days, before it is eaten. Eat at room temperature.
Nutrition Facts : Calories 510, Fat 23.2, SaturatedFat 10.2, Cholesterol 68.1, Sodium 271.3, Carbohydrate 70.9, Fiber 1.3, Sugar 41.4, Protein 6
ITALIAN CREAM CAKE
Show up to your next party with an impressive looking Italian Cream Cake. Our three-layer Italian Cream Cake is a delicious cake that stacks up sky-high.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine flour and baking soda. Beat 1 cup butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in 1 tsp. vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, beating after each addition until well blended. Stir in coconut and 1/4 cup nuts.
- Pour into 3 greased and floured 9-inch round pans.
- Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
- Beat cream cheese and remaining butter in separate large bowl with mixer until blended. Gradually beat in powdered sugar until well blended.
- Stack cake layers on plate, filling and frosting with cream cheese mixture. Sprinkle remaining nuts onto top and side of cake.
Nutrition Facts : Calories 640, Fat 34 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 145 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
ITALIAN CREAM-FILLED CAKE
This Italian cream dessert is very simple but fancy enough to serve as a birthday cake. It's low on sugar and big on flavor. You can swap the lemon zest for orange or lime to change things up. You can also add a layer of jam on top of the first layer of dough-raspberry jam, marmalade jam or even Nutella work well. -Maria Morelli, West Kelowna, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.
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