Three Layer Italian Cream Cake Recipes

ITALIAN TRIPLE LEMON CREAM CAKE

Steps:

• In a large bowl, beat the sugar, oil and butter on medium speed for 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in the lemon zest and extracts. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream, beating well after each addition., Transfer to three greased and floured 8-in. round baking pans. Bake at 350° for 14-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream and cheese until soft peaks form. Stir in the marshmallow creme, lemon curd, limoncello and lemon zest until combined., In a small saucepan, combine sugar and lemon juice. Bring to a boil over medium heat; cook and stir until sugar is dissolved. Remove from the heat., Place one cake layer on a serving plate. Brush with 2 tablespoons glaze and spread with half of the filling. Repeat layers. Top with remaining cake layer; brush with remaining glaze. Garnish with lemon zest and mint leaves. Store in the refrigerator.

THREE-LAYER ITALIAN COCONUT CREAM CAKE

Steps:

• Set oven to 350 degrees F.
• Grease three 9-inch round cake pans.
• For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside.
• In a large bowl cream the butter and shortening with sugar and vanilla until fluffy.
• Add in eggs and the buttermilk/soda mixture; beat until well combined.
• In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
• Mix in 1 cup coconut.
• Divide into prepared baking pans.
• Bake for about 30-35 minutes or until the cakes test done.
• Allow to cool in pans then remove to a wire rack/s to cool completely.
• Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
• Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
• Top with remaining third cake layer.
• For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined.
• Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
• Mix in 1 cup coconut.
• Spread on top and sides of the cooled cake.
• Sprinkle flaked coconut over the top of the cake (use as much as desired).

ITALIAN CREAM CAKE I

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.

ITALIAN CREAM CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.
• Mix flour and baking soda together in a small bowl.
• Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition.
• Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.
• Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.
• Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.
• Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.