Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, italian cream cake. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Pour batter into the prepared pans. I came here looking to find my lost Italian Cream Cake recipe, this is it! But the special extra here is the butter instead of shortening called for in the other receipies.
Italian Cream Cake is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Italian Cream Cake is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this recipe, we must prepare a few components. You can cook italian cream cake using 16 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Italian Cream Cake:
- Prepare 1/2 cup butter flavored shortening
- Take 1 stick (1/2 cup) salted butter
- Prepare 2 cups (400 g) granulated sugar
- Get 5 eggs, separated and at room temperature
- Prepare 2 cups (240 g) all purpose flour
- Get 1 teaspoon baking soda
- Prepare 1/2 teaspoon kosher salt
- Make ready 1 cup buttermilk, at room temperature
- Take 2 cups sweetened, shredded coconut
- Make ready 1 cup finely chopped pecans
- Prepare 1 teaspoon vanilla extract
- Get 16 oz cream cheese, at room temperature
- Prepare 1 stick (1/2 cup) salted butter
- Get 2 teaspoons vanilla extract
- Prepare 32 oz powdered sugar
- Get 1 1/2 cup finely chopped pecans (for frosting)
Despite the name, this Italian cream cake is a Southern specialty that is thought to have originated in Texas. The moist buttermilk cake is baked with pecans and coconut and then topped with a delicious cream cheese frosting. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. In another bowl, beat egg whites until stiff peaks form.
Steps 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.
- Ready to serve and ENJOY!
Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. In another bowl, beat egg whites until stiff peaks form. Sift the flour and baking soda together and set aside. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour and baking soda.
So that’s going to wrap it up with this special food italian cream cake recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
