Best Best Ever Italian Cream Cake Recipes

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INCREDIBLY DELICIOUS ITALIAN CREAM CAKE



Incredibly Delicious Italian Cream Cake image

This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible.

Provided by Rory

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 12

Number Of Ingredients 17

1 cup buttermilk
1 teaspoon baking soda
½ cup butter
½ cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
½ cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
½ cup chopped walnuts
1 cup sweetened flaked coconut

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.

Nutrition Facts : Calories 766.7 calories, Carbohydrate 98 g, Cholesterol 139.8 mg, Fat 39.7 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 20.4 g, Sodium 397.2 mg, Sugar 78.5 g

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 CREAM CHEESE CAKE



Italian Cream Cheese Cake image

Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.

ITALIAN CREAM CAKE (OLD FAMILY RECIPE)



Italian Cream Cake (old family recipe) image

This recipe has been in my family for years, and in my opinion is the best Italian Cream Cake! It's very moist and always gets lots of compliments!

Provided by Kim D.

Categories     Dessert

Time 1h5m

Yield 14 serving(s)

Number Of Ingredients 15

1/4 lb butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla
1 cup shredded coconut
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/4 lb butter, softened
1 teaspoon vanilla
1 box powdered sugar
1/2 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F.
  • For cake: Cream butter, shortening and sugar.
  • Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
  • Add sifted flour into batter, alternating with the buttermilk mixture.
  • Add vanilla, coconut and chopped pecans.
  • Beat egg whites and fold into batter.
  • Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
  • Bake for 45 minutes, or until cake tests done.
  • Remove from oven, cool completely before frosting.
  • For frosting: Beat cream cheese and butter.
  • Add vanilla, powdered sugar, and pecans.
  • Continue to beat until you get a spreading consistency.

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