Hi, I am Clara. Today, I will show you a way to prepare italian cream cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Italian Cream Cake Recipe
Italian Cream Cake is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Italian Cream Cake is something that I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have italian cream cake using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Italian Cream Cake:
- Get 1/2 cup butter flavored shortening
- Take 1 stick (1/2 cup) salted butter
- Take 2 cups (400 g) granulated sugar
- Take 5 eggs, separated and at room temperature
- Prepare 2 cups (240 g) all purpose flour
- Make ready 1 teaspoon baking soda
- Get 1/2 teaspoon kosher salt
- Take 1 cup buttermilk, at room temperature
- Take 2 cups sweetened, shredded coconut
- Make ready 1 cup finely chopped pecans
- Prepare 1 teaspoon vanilla extract
- Prepare 16 oz cream cheese, at room temperature
- Take 1 stick (1/2 cup) salted butter
- Make ready 2 teaspoons vanilla extract
- Prepare 32 oz powdered sugar
- Prepare 1 1/2 cup finely chopped pecans (for frosting)
Instructions to make Italian Cream Cake:
- Preheat oven to 350 degrees F and grease, flour and line the bottom of 3 (9-inch) pans with parchment paper.
- In a bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition.
- Sift flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.
- In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter.
- Divide the batter among 3 prepared cake pans and bake for about 25 - 30 minutes, or until golden brown and a toothpick comes out clean when inserted into the middle of each cake.
- While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and beat until smooth and creamy. Add the sugar and mix until throughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake, then bring back to room temperature.
- Allow cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling.
- When the cakes are completely cool, stack the layers with the frosting and frost sides and top. Decorate with whole pecans around top edge of cake.
- For a smaller version of the cake, use two (8-inch) pans and the following ingredient amounts: 1/3 cup butter flavored shortening, 1/3 cup salted butter, 240g granulated sugar, 3 eggs, 144g all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2/3 cup buttermilk, 1 1/4 cup shredded coconut, 2/3 cup chopped pecans, 1/2 teaspoon vanilla extract, 8oz cream cheese, 1/4 cup salted butter, 1 teaspoon vanilla extract, 16 oz powdered sugar, 3/4 cup chopped pecans. Baking time may vary.
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