Best Italian Creme Cake Gluten Free Recipes

ITALIAN CREME CAKE - GLUTEN FREE!!

Steps:

• Beat butter, shortening and oil at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla; beat until blended
• Combine flour, xanthan gum, baking powder and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
• Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch round cake pans or one oblong baking dish, that has been greased and floured (gf of course).
• Bake in preheated 350 degree oven for 25-30 minutes for multiple pans; 40-45 minutes for oblong pan or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire rack.
• Nutty Cream Cheese Frosting (double this recipe if you're going to do a layer cake; single if you're going to use an oblong pan).
• 1 ½ cups chopped pecans.
• 1 (8 ounce) package cream cheese, softened.
• ½ cup butter, softened.
• 1 tablespoon vanilla extract.
• 1 (16 ounce) box powdered sugar, sifted.
• Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in nuts. Spread Nutty Cream Cheese Frosting between cake layers and on top and sides of cake. Serves 10.

ITALIAN CREME CAKE

Steps:

• Make cake layers:.
• Preheat oven to 375°F and lightly butter and flour three 9-by 2-inch round cake pans, knocking out any excess flour.
• In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy.
• Add egg yolks, 1 at a time, beating well after each addition.
• Into another bowl sift together flour, baking soda, and salt.
• Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined.
• Beat in vanilla, coconut, and chopped pecans.
• Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
• Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes.
• Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
• Make frosting:.
• In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth.
• Gradually beat in confectioners' sugar, beating until creamy.
• Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer.
• Spread remaining frosting on top and side of cake.