Quick Italian Cream Cake Recipes

PERFECT ITALIAN CREAM CAKE

Steps:

• 1. Preheat oven to 350. Grease and flour 3 9-inch pans. Or, you may use 8" pans for a taller cake if you prefer.
• 2. Combine first 5 ingredients.
• 3. Mix at medium speed for approximately 2 minutes.
• 4. Stir in coconut and pecans.
• 5. Pour into prepared pans. If using 9" pans, the batter will be spread fairly thin.
• 6. Bake for 15-17 minutes or until cakes test done. Cool in pans on wire rack for 10 minutes.
• 7. Then remove from pan and cool completely on wire rack.
• 8. For frosting, combine cream cheese and butter. Mix until well blended.
• 9. Gradually add confectioners sugar as you mix. Mix until fluffy frosting consistency. Add vanilla and blend well.
• 10. Frost between layers, sides, and top of the cake.
• 11. Garnish with toasted pecan halves, if desired.

INCREDIBLY DELICIOUS ITALIAN CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
• In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

QUICK ITALIAN CREAM CAKE RECIPE RECIPE - (3.8/5)

Steps:

• Beat the first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans. Bake at 350°F for 15 to 17 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 completely on wire racks. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes. Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing. Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

QUICK ITALIAN CREAM CAKE

Steps:

• Beat the first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans.
• Pour into 3 greased and floured 9-inch round cake pans. Bake at 350°F for 15 to 17 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 completely on wire racks.
• Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
• Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
• Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.