Authentic Italian Cream Cake Recipes

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AUTHENTIC ITALIAN CREAM CAKE RECIPE - (4.6/5)



Authentic Italian Cream Cake Recipe - (4.6/5) image

Provided by á-46071

Number Of Ingredients 21

Cake Batter
2 cups of sifted all purpose flour (I like to use Farino Tipo 00 - An Italian Flour, note: you can also use Cake Flour)
2 cups of sugar
1 stick of butter unsalted
1/2 cup of dry shredded coconut
1 cup of finely chopped walnuts
5 egg whites (beat until stiff peaks)
5 egg yolks
1/2 cup of olive oil
1 cup of buttermilk
1 1/2 teaspoon of vanilla extract
1 teaspoon of baking soda
Cake Icing
8 oz of cream cheese
1/2 stick of butter for humid climates OR 1. to 1.5 sticks in dryer climates
1 teaspoon of buttermilk
1 teaspoon of vanilla extract
1 teaspoon of creme de cacao (optional but I like it, so if you can't find it no worries)
8 oz of powdered sugar
1 teaspoon of the white chocolate flavoring (again optional, if you can't find it then double up on the vanilla extract
Note for Dryer Climates use 1 to 1.5 sticks of butter

Steps:

  • Pre-heat oven to 350 degrees. If your oven browns quickly then take it down 15 to 20 degrees. Grease and flour 3 round cake pans. 1. Cream (mix) butter with sugar and add vanilla 2. Next add 5 separated egg yolks and 1/2 cup of olive oil - mix and beat until fluffy. 3. In a separate bowl combine dry ingredients: Sifted flour and the baking soda. 4. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time). 5. Next, mix in walnuts and coconut. 6. In another bowl beat the egg whites until you have stiff peaks. 7. With a spatula, gently fold the egg whites into the batter by making the figure 8 pattern. 8. Spoon the batter into your 3 pans and make them as even as you can. 9. Bake until light brown for 30 to 60 minutes (use a toothpick in the center and make sure no batter is on the stick). 10. Once the cakes are done pull them out and let them cool. 11. After they cool, place the cakes on parchment and use a brush to dust off the crumbs (easier to ice). 12. Next Cream all of the ingredients together for the icing in this order: Cream Cheese, Butter, Buttermilk, Vanilla extract, Creme de Cacao, and Powdered Sugar. Note: If your not using Creme de Cacao just double up on the Vanilla extract. 13. After the icing is mixed start to assemble the cake by taking one of the layers of cake and making it your base. Stick strips of parchment paper around the bottom of the cake. Ice the top of it and add the next layer of cake and ice the top of it adding your final layer of cake. 14. Now start to ice the sides and the top of the cake until covered. Use chopped walnuts or coconut to decorate the sides. 15. Refrigerate the cake until you are going to slice and serve!

ITALIAN CREAM CAKE (OLD FAMILY RECIPE)



Italian Cream Cake (old family recipe) image

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

1/4 lb butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla
1 cup shredded coconut
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/4 lb butter, softened
1 teaspoon vanilla
1 box powdered sugar
1/2 cup chopped pecans

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 CREAM CAKE



Italian Cream Cake image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12-15 servings

Number Of Ingredients 19

CAKE:
Crisco® Flour No-Stick Spray
1 cup Crisco® All-Vegetable Shortening or 1 stick Crisco® All-Vegetable Shortening Sticks
2 cups sugar
5 large eggs, separated
1 tsp. vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups buttermilk
1 1/2 cups flaked coconut (4 oz.)
1 cup finely chopped pecans
CREAM CHEESE FROSTING:
12 oz. cream cheese or 1 1/2 (8 oz.) pkgs., softened
6 cups powdered sugar
1 1/2 tsps. vanilla extract
1/2 cup butter, softened
3/4 cup flaked coconut, if desired
1/4 cup chopped pecans, if desired

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.

ITALIAN CREAM CAKE



Italian Cream Cake image

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

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1/2 cup chopped pecans, toasted

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 :

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