Italian Cream Cake Original Recipe

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 …

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Step 1. Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. …

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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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 …

Rating: 5/5(4)
Category: Dessert
Cuisine: Italian
Difficulty: Easy
1. 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.
2. 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.
3. 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.
4. 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.

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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 …

Rating: 5/5(4)
Category: Dessert
Cuisine: Italian
Difficulty: Easy
1. 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.
2. 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.
3. 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.
4. 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.

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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 …

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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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Preheat oven to 350°. Spray 3 (9-inch) cake pans with nonstick cooking spray with flour. In a large bowl, beat 1 cup butter and sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition. In a medium …

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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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Get full Italian Cream Cake (From Beth Lott's Mom) (Emeril Lagasse) Recipe ingredients, how-to directions, calories and nutrition review. Rate this Italian Cream Cake (From Beth Lott's Mom) (Emeril Lagasse) recipe with 1/2 cup shortening, room temperature, 1 stick butter, room temperature, 2 cups sugar, 5 eggs, separated and at room temperature, 2 cups flour, 1 tsp …

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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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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 sugar and add vanilla. 2. Next add 5 separated egg yolks and 1/2 cup of olive oil – mix and beat until fluffy. 3.

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Italian Cream Cake Recipe; Italian Cream Cake Recipe. Rating: 5 stars. 1 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews

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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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Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Beat egg whites until stiff. Set aside. In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut. In a separate bowl, mix flour, baking soda, and baking powder.

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Preheat oven to 350˚F. Grease a 9×13 pan by spraying it with cooking spray and then setting it aside. In a large bowl, use an electric mixer to cream together the shortening, butter, and sugar until light and fluffy. Add the eggs and beat well until …

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This recipe was loved by all! Since the original recipe with the cake has bad ratings, I did not use the cream cheese frosting recipe that came with it; Instead, I made cream cheese frosting with 8 oz low-fat cheese (1 block), 1 sticks of butter (1/2 cup), 1/2 cup of pecans (chopped and toasted), 5-6 cups of powdered sugar and 2 Tbsp. vanilla

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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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How to make an italian cream cake?

How to Make Italian Cream Cake. 1. Whisk the all purpose flour, baking powder, salt, and baking soda in a medium bowl. 2. In a large mixing bowl, beat the butter and shortening together at medium-low speed until combined. Add the sugar and the egg yolk one at a time, and beat until well combined.

How do you make italian creme cake?

Steps to Make It

  • Gather the ingredients.
  • In a saucepan, place 1 1/2 cups of milk and vanilla bean to warm over low heat. ...
  • Meanwhile, lightly whisk yolks in a medium mixing bowl to break them.
  • Sift flour into bowl, whisking gently, making sure that no lumps form.
  • Whisk in sugar and salt.
  • Whisk in remaining 1/2 cup of milk, being careful to eliminate any lumps.

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What are the ingredients in italian cream cake?

Ingredients

  • 5 eggs
  • ½ cup butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ cup shortening
  • 2 cups sugar
  • 1 teaspoon vanilla
  • 1 cup buttermilk or sour milk*
  • 1 cup flaked coconut
  • ½ cup finely chopped pecans, toasted

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What does italian cream cake taste like?

  • Preheat oven to 350°. ...
  • In a large bowl, combine shortening, butter, sugar, zest, and vanilla. ...
  • In a small bowl, combine flour, baking soda, and salt. ...
  • In a large bowl, beat egg whites at high speed until stiff peaks form. ...
  • Bake until a wooden pick inserted in the center of layers comes out clean, approximately 20 minutes.

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