Italian Cream Cake With Nutty Cream Cheese Frosting Recipes

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ICED ITALIAN CREAM CAKE



Iced Italian Cream Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, plus more for greasing
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 cup buttermilk, well shaken
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sweetened shredded coconut
Cooking spray
8 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 pound confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

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 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

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

ITALIAN CREAM CHEESE CAKE



Italian Cream Cheese Cake image

Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.

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 WITH NUTTY CREAM CHEESE FROSTING



Italian Cream Cake With Nutty Cream Cheese Frosting image

From Good Housingkeeping Magazine online. "This recipe was in our paper this past weekend. Thought I'd share...CMAMY"

Provided by Nana Lee

Categories     Dessert

Time 55m

Yield 1 3 layer cake

Number Of Ingredients 15

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 tablespoon vanilla extract
1 (16 ounce) package powdered sugar, sifted
chopped pecans or coconut

Steps:

  • CAKE:.
  • Set oven at 350°F.
  • Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
  • Add egg yolks, one at a time, beating until blended after each addition.
  • Add vanilla, beat until blended.
  • Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Beat at low speed until blended after each addition.
  • Stir in coconut.
  • Beat egg whites until stiff peaks form, fold into batter.
  • Pour batter into three greased and floured 9-inch round cake pans.
  • Bake for 25 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 on wire racks.
  • FROSTING:.
  • Place pecans in a shallow pan; bake at 350 degrees for 5-10 minutes or until roasted, stirring occasionally. Cool.
  • Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
  • Add sugar, beating at low speed until blended.
  • Beat at high speed until smooth; stir in pecans.
  • Yield: about 4 cups.
  • ASSMBLE:.
  • Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans if desired.
  • Yield: one (3-layer) cake.

Nutrition Facts : Calories 9191, Fat 497.8, SaturatedFat 229.4, Cholesterol 1804.8, Sodium 4046, Carbohydrate 1115.9, Fiber 20.4, Sugar 898.3, Protein 96.9

ITALIAN CREAM CAKE



Italian Cream Cake image

Make and share this Italian Cream Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans, toasted
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 tablespoon vanilla extract
1 (16 ounce) package powdered sugar, sifted

Steps:

  • Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
  • Add egg yolks, one at a time, beating until well blended after each addition.
  • Add vanilla; beat until blended.
  • Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
  • Beat at low speed until blended after each addition.
  • Stir in coconut.
  • Beat egg whites until stiff peaks form; fold into batter.
  • Pour batter into three greased and floured 9-inch round baking cakepans.
  • Bake at 350 degrees for 25 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 on wire racks.
  • Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
  • Nutty Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
  • Add sugar, beating at low speed until blended.
  • Beat at high speed until smooth; stir in pecans.

Nutrition Facts : Calories 767, Fat 41.2, SaturatedFat 18.7, Cholesterol 139.8, Sodium 373.6, Carbohydrate 94, Fiber 2.1, Sugar 75.2, Protein 7.8

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 :

ITALIAN CREAM CHEESE CAKE



Italian Cream Cheese Cake image

A very delicious cake. The family loves it at family gatherings. Very moist with a nutty flavor.

Provided by tabatha

Categories     World Cuisine Recipes     European     Italian

Time 1h20m

Yield 18

Number Of Ingredients 16

½ cup margarine
½ cup vegetable shortening
2 cups white sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup chopped nuts
1 (3.5 ounce) can sweetened flaked coconut (such as Bakers® Angel Flake®)
1 teaspoon vanilla extract
5 egg whites
1 (8 ounce) package cream cheese, at room temperature
¼ cup butter
1 (16 ounce) box confectioners' sugar
1 teaspoon vanilla extract
¼ cup mixed nuts, or as desired for garnish

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9x1.5-inch cake pans.
  • Beat margarine, shortening, and white sugar together in a large bowl with an electric mixer until light and fluffy; add egg yolks one at a time, thoroughly beating each yolk into the butter mixture before adding the next.
  • Mix flour and baking soda together in a bowl; alternately stir portions of flour mixture and buttermilk into the butter mixture, mixing until just incorporated into a cake batter. Stir 1 cup nuts, coconut, and 1 teaspoon vanilla extract into the batter.
  • Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into the batter; pour into prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Beat cream cheese and butter together in a bowl until smooth. Beat confectioners' sugar and 1 teaspoon vanilla extract into the cream cheese mixture until smooth; spread over completely cooled cakes; garnish with 1/4 cup nuts.

Nutrition Facts : Calories 523.1 calories, Carbohydrate 65.7 g, Cholesterol 77.9 mg, Fat 27.2 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 315.3 mg, Sugar 50.7 g

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From ihearteating.com


VEGAN ITALIAN CREAM CAKE WITH CREAM CHEESE FROSTING - HEART OF A …
2015-10-08 Preheat oven to 350ºF. Grease a bundt pan and set aside. In a large bowl, stir together the flour, cornstarch, salt, baking powder, baking soda and sugars. Set aside. In a small bowl, whisk together the melted coconut oil, vanilla …
From heartofabaker.com


BEST CUPCAKE FROSTING RECIPE - THERESCIPES.INFO
cream cheese, sugar, heavy whipping cream, vanilla.... All information about healthy recipes and cooking tips
From therecipes.info


ITALIAN CREAM CAKE | COCONUT CAKE RECIPE WITH CREAM CHEESE …
2019-07-10 Place the first cake layer on a serving plate or a cardboard cake circle. 19. Spread about 1 cup of frosting evenly on top of the cake. 20. Add the second layer of cake and another cup of frosting. 21. Top the cake with the remaining layer and smooth out any frosting that might be poking out on the sides of the cake.
From lifeloveandsugar.com


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Top Asked Questions

How do you make Philadelphia cream cheese frosting at home?
Using a hand mixer, cream the butter until it's light and fluffy. Add one 8 oz. package of Philadelphia cream cheese (softened) and blend together with the butter. Add 1 teaspoon of vanilla extract. Add 4 cups of confectioner's sugar a little at a time until the frosting reaches a good consistency for spreading.
What is an Italian Cream Cake?
Such a tasty cake! So after my taste testing, I set out to make this cake at home. Traditionally an Italian cream cake is made with a combination of butter and shortening. I wanted to be sure that I had the best version of this cake, so I actually started out with my Moist Vanilla Layer Cake, which I love, and worked from there.
What is classic cream cheese frosting used for?
Classic cream cheese frosting is a must-have in your baking arsenal, and this recipe for frosting that’s both perfectly tangy and sweet at once couldn’t be easier. We love it for finishing carrot cakes, red velvet cakes, a batch of cupcakes, or any sheet cake that needs an added layer of flavor.
What is the best way to make a buttercream cake?
Preheat oven to 350°F (176°C). 2. Combine the flour, baking soda and salt in a medium sized bowl and set aside. 3. Add the butter, shortening, sugar and extracts to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time. 4.

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