Authentic Italian Cream Cake Recipe

Pre-heat oven to 350 degrees. If your oven browns quickly then take it down 15 to 20 degrees. Grease and flour 3 round cake pans. 1. Cream (mix) butter with …

Rating: 4.6/5(26)

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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.

Rating: 5/5(4)
Category: Dessert
Cuisine: Italian
Difficulty: Easy

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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 …

Ratings: 422
Calories: 767 per serving
Category: Italian Recipes
1. 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.
2. 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.
3. 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.
4. 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.

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Pour batter into three greased and floured 9 inch round cake pans. Step 3. Bake for 20 to 25 minutes in a preheated 350 degrees F (175 …

Rating: 5/5(124)
Calories: 759 per serving
Category: Italian Recipes
1. 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.
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.
4. Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

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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

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Set aside. Sift the flour, baking soda and baking powder together. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes. Add the eggs 1 at a time beating well after each addition.

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Instructions. Coat three (3) 9" round cake pans with softened butter and flour. Line the bottoms of the pans with parchment paper. Coat the paper with cooking spray and dust with flour. Set aside. Cream the butter and cooking oil, add sugar, beating well with a handheld electric mixer at medium speed.

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Instructions. Preheat the oven to 350°F. Prepare three 8” round cake pans by cutting a round of parchment paper and placing in the bottom of each cake pan. Spray with non-stick baking spray. In the bowl of a standing mixer, cream butter until smooth and fluffy. Add sugars and cream together for 4-5 minutes.

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Reduce heat to 225f degrees, and bake an additional 10 minutes, or until toothpick comes out clean. Let cool completely. In a large bowl, with an electric mixer, stir together butter, cream cheese, vanilla, and ¼ of the box of powdered sugar. Mix on high until smooth and add more powdered sugar.

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Using a spatula or spoon, gently fold into batter. Spoon batter into three 8 or 9″ round cake pans. Bake at 350 degrees for 20 to 25 minutes or until inserted toothpick comes out clean. Cool for ten minutes before flipping out. Frost the cake with the cream cheese frosting (recipe below) and press crushed pecans around the bottom.

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To alternate the dry ingredients and buttermilk, mix in 1/3 of the flour, then half of the buttermilk. Mix in another third of the flour and the remaining buttermilk. Add the remaining flour and mix well. To toast the nuts and coconut, put the 1/4 cup each of coconut and pecans in a dry skillet over medium heat.

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In a medium sized pot (off the heat), stir the egg yolks and sugar together briskly with a wooden spoon. Add the flour a little at a time and incorporate into the mixture. Heat the milk to boiling and add the vanilla. Begin adding the hot milk to the mixture a little at a time, mixing well in between additions.

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How to make AUTHENTIC ITALIAN CREAM CAKE. 3 round pans, if you can I like using 9inch for the base then 8.5 for the top 2 layers.

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CAKE. Cream butter with sugar and add vanilla. Add 5 egg yolks and 1/2 cup of olive oil, mix and beat until fluffy. In a separate bowl combine sifted flour and baking soda. Add the flour mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time) to the butter. Mix in walnuts and coconut.

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Start by adding butter and half of the powdered sugar or granulated sugar in a large bowl. Beat well for good few minutes until butter becomes fluffy, airy and lighter in color. Add egg yolks and continue beating until well combined. Add potato starch, flour and baking powder passed through a sieve.

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Authentic Italian Mascarpone Cream Recipe December 1, 2021 September 17, 2020 Mascarpone cream is one of the basic pastry preparations, also known as tiramisu cream , because it’s often used to make Tiramisu , the famous Italian dessert.

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Slagroomtaart Recipe -- Dutch Cream Cake The Spruce jelly sugar, eggs, water, dried apricots, flour, cornstarch, granulated sugar and 9 more Italian Cream Cake Lula B World

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