Classic Southern Italian Cream Cake Recipe Shugary Sweets

ITALIAN CREAM CAKE RECIPE

Italian Cream Cake Recipe image

Sweet coconut and nutty cream cheese frosting combine to make this mouth watering Italian Cream Cake recipe!

Provided by Aimee Shugarman

Categories Cake

Time 1h40m

Number Of Ingredients 14

Ingredients

5 large eggs, separated
1 cup salted butter, softened
2 cups granulated sugar
2 cups all-purpose flour
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
1 cup sweetened coconut (flakes or shredded)
1 cup chopped pecans
1 cup salted butter, softened
2 packages (8 oz each) cream cheese, softened
4 cups powdered sugar
1 tsp vanilla extract
1 cup chopped pecans

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!

Nutrition Facts : Calories 835 calories, Carbohydrate 93 grams carbohydrates, Cholesterol 164 milligrams cholesterol, Fat 50 grams fat, Fiber 3 grams fiber, Protein 9 grams protein, SaturatedFat 24 grams saturated fat, ServingSize 1 slice, Sodium 469 milligrams sodium, Sugar 74 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

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

Ingredients

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 :

ITALIAN CREAM CAKE I

Italian Cream Cake I image

This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.

Provided by Chantal

Categories World Cuisine Recipes European Italian

Yield 12

Number Of Ingredients 14

Ingredients

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 ½ cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
½ cup butter
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g

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