Southern Italian Cream Cake Recipe 455 Recipes

ITALIAN CREAM CAKE RECIPE

Steps:

• For the cake, preheat oven to 350°F. Prepare two 9-inch cake pans with baking spray and set aside.
• Using a stand mixer with whisk attachment, beat the egg whites until a stiff peak, about 7 minutes. Set aside.
• In a clean bowl of a stand mixer with paddle attachment (or hand mixer), beat butter and sugar until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, beating after each addition.
• In a medium bowl, whisk together the flour and baking soda. Alternate adding the flour mixture and buttermilk to the butter and sugar mixture. Stir in the vanilla, coconut and pecans. Fold in the whipped egg whites. Divide the batter and pour into the two pans.
• Bake for about 35-40 minutes, until the center of the cake springs back to the touch. Let cool for a few minutes in the pan and then turn out cake onto a wire cooling rack until completely cooled.
• For the frosting, beat butter and cream cheese until light and fluffy, about 5 minutes. Add the sugar and beat until fluffy, about 3 minutes. Stir in vanilla and pecans.
• Spread frosting of the top of one of the cooled cakes. Add second layer of cake and add frosting to top and sides. Keep refrigerated. ENJOY!

SOUTHERN ITALIAN CREAM CAKE RECIPE - (4.5/5)

Steps:

• Grease and flour (3) 9-inch round cake pans. Set aside. In a large mixing bowl and using a hand mixer, beat the butter and shortening at medium speed until fluffy; gradually add the sugar and beat well. Add egg yolks, one at a time, beating until well blended after each addition. Beat in vanilla. Whisk together the flour and baking soda in another bowl; on low speed of mixer, beat it into to the butter mixture alternately with the buttermilk, beginning and ending with flour mixture. Fold in coconut and toasted pecans. Preheat oven to 350°F. In a clean mixing bowl, beat the egg whites on high speed of mixer until stiff peaks form; fold gently into the batter. Pour batter into prepared cake pans. Bake for 25 to 30 minutes or until center tests done with a wooden toothpick. Cool in pans on wire racks for 10 minutes. Use a thin-bladed knife to loosen the sides of cakes then remove cakes from pans to wire racks to cool completely. Pecan Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with mixer until creamy. Add about a third of the confectioners sugar at a time, beating at low speed until fully incorporated. Beat at high speed until smooth; stir in toasted pecans or reserve them to decorate the top of cake. Spread frosting between each layer, on top and sides of cake. Store covered in the refrigerator. Note: *I toasted the chopped pecans in a small skillet on the stovetop, stirring constantly, just until fragrant. Do not brown them. I was running short on pecans, so I omitted them from the frosting and decorated the top with what I had.