Most Alltime Favorite Italian Cream Cake Recipes

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MOST ALLTIME FAVORITE! ITALIAN CREAM CAKE



MOST ALLTIME FAVORITE! Italian Cream Cake image

I used to make an Italian Cream Cake prior to making this particular recipe for many years that I swore was the best. Well I was wrong, because since I had the good luck in finding this recipe I've no longer gone back to the older cake recipe. Found it in "Taste of the South" magazine some 5 - 6 years ago. It's one of Trisha Yearwood's family recipes that was featured. I'm not even sure if she's given it in her cooking TV show. I've added a couple of little changes that I believe gave it a couple of extra points. But anyway, this cake is unsurpassed perfection on a plate and one I know I will treasure for many years.

Provided by ForeverMama

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup unsalted butter
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 cup buttermilk, well shaken
1 teaspoon vanilla extract
1 cup sweetened flaked coconut
1/2 cup chopped pecans
1/2 cup chopped pecans (for garnish if desired) or 1/2 cup toasted coconut (for garnish if desired)
1 (8 ounce) package cream cheese, at room temperature
4 tablespoons butter, at room temperature
1 (16 ounce) box confectioners' sugar
2 teaspoons vanilla extract
1 teaspoon coconut extract

Steps:

  • Preheat oven to 350-degrees Fahrenheit.
  • Grease and lightly flour three (9") round cake pans. Set aside.
  • In a bowl, sift flour and soda together and set aside.
  • Beat butter and shortening with sugar at medium speed with an electric mixer for approximately 5 minutes, or until fluffy. Add egg yolks one at a time, beating well after each addition. With the mixer on medium speed, add flour and buttermilk alternately, beginning and ending with buttermilk. Add vanilla, coconut, and pecans, and stir well to incorporate.
  • In a separate bowl with clean beaters, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter, just until blended. Pour batter into prepared pans.
  • Bake for 25 minutes. Test for doneness by touching the top of cake with your finger. Cake is done if it bounces back up. Cool layers on wire racks sprayed with cooking spray to prevent sticking.
  • When cake has cooled completely. spread frosting between layers and on sides and top of cake. Garnish with pecans or coconut, if desired.
  • ITALIAN CREAM FROSTING:.
  • Beat cream cheese and butter at high speed with an electric mixer until fluffy. Reduce speed to medium and add sugar, vanilla and coconut extracts. Beat well until frosting is smooth.

Nutrition Facts : Calories 737.3, Fat 38.2, SaturatedFat 17.2, Cholesterol 129.7, Sodium 273.4, Carbohydrate 93.9, Fiber 1.8, Sugar 75.8, Protein 7.7

ITALIAN LEMON CREAM CAKE



Italian Lemon Cream Cake image

I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.

Provided by Cindy Catudal Shank

Categories     World Cuisine Recipes     European     Italian

Time 4h50m

Yield 12

Number Of Ingredients 13

cooking spray
1 (16.25 ounce) package white cake mix
¾ cup milk
1 tablespoon milk
2 eggs
3 ½ tablespoons vegetable oil
2 tablespoons butter, melted
½ teaspoon vanilla extract
4 ounces cream cheese, softened
⅔ cup confectioners' sugar, divided, plus more for dusting
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups heavy whipping cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
  • Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
  • Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
  • Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
  • Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

Nutrition Facts : Calories 434.5 calories, Carbohydrate 39.5 g, Cholesterol 102.1 mg, Fat 29.2 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 14.1 g, Sodium 330.2 mg, Sugar 28.8 g

ITALIAN CREAM CAKE



Italian Cream Cake image

I couldn't find a recipe with the addition of maraschino cherries so I am posting this one. Soooo good! This will turn out very moist and heavy so it is best if made 1-2 days ahead.

Provided by sweetcakes

Categories     Dessert

Time 1h10m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 18

1/2 cup shortening
1/4 lb butter
2 cups sugar
1/2 teaspoon salt
5 egg yolks
1 cup buttermilk
2 cups flour
1 teaspoon baking soda
2 cups angel flake coconut
1 teaspoon vanilla
1/2 cup maraschino cherry, chopped
1 cup pecans, chopped
5 egg whites, stiffly beaten
1/4 lb butter
1 (8 ounce) package cream cheese
1 cup pecans, chopped
1 lb powdered sugar
1 teaspoon vanilla

Steps:

  • Cream together shortening, butter, sugar and salt.
  • Add egg yolks and buttermilk.
  • Mix flour and soda together and add to the creamed mixture.
  • Add coconut, vanilla, cherries and pecans.
  • Fold in the stiffly beated egg whites.
  • Pour into 3 greased and floured 8" cake pans.
  • Bake at 350* for 35-45 minute Test with toothpick for doneness. Let cool and then frost with cream cheese frosting all over.
  • Cream Cheese Frosting:.
  • Cream butter and cream cheese together. Add powdered sugar, nuts and vanilla.

Nutrition Facts : Calories 1276.1, Fat 74.5, SaturatedFat 32.1, Cholesterol 211.4, Sodium 669.6, Carbohydrate 145.8, Fiber 4.3, Sugar 116.5, Protein 13.5

ITALIAN WEDDING CAKE



Italian Wedding Cake image

This is a bride's cake. It was served at a very dear friends wedding.

Provided by BOSQUE

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 10

Number Of Ingredients 19

½ cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
½ cup shortening
½ cup margarine
2 cups white sugar
5 egg yolks
¼ teaspoon almond extract
1 teaspoon vanilla extract
2 cups all-purpose flour
5 egg whites
½ cup drained crushed pineapple
½ cup flaked coconut
1 cup chopped pecans
¾ cup butter, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
  • In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
  • Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  • To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

Nutrition Facts : Calories 1043.7 calories, Carbohydrate 118 g, Cholesterol 164.2 mg, Fat 61.6 g, Fiber 3.4 g, Protein 10.4 g, SaturatedFat 21.1 g, Sodium 684.3 mg, Sugar 94.3 g

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Top Asked Questions

What are the secrets for the best Italian Cream Cake?
So What Are The Secrets for the BEST ITALIAN CREAM CAKE? Always use buttermilk and not regular milk. Buttermilk makes the cake a little more dense and flavorful. In addition to the butter, add ¼ cup of regular cooking oil . This really adds to the moistness of the cake.
How to make Italian sweet cream coffee creamer cakes?
Italian Sweet Cream Coffee Creamer (to taste and/or to thin) Combine all ingredients except nuts and coconut in a large mixing bowl. Beat at medium speed. Work in the nuts and coconut. Grease and flour three 9” pans. Divide batter between the three pans and bake at 350 for 30 minutes (approximately). Cool cakes on wire racks.
What is the recipe for a buttercream cake?
Directions 1 Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. ... 2 Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans. 3 Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven. More items...
What is the history of Italian Cream Cake?
“While the Italian Cream Cake has its roots in renaissance Italy, the first written record of it is first seen in Canada in 1913. It is not until 1937 that the first recipe of Italian Creak Cake surfaces in the Plano News from Texas. Over the years the recipe has grown more complicated, though it is adored for its endless flavor combinations.”

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