Best Blue Ribbon Italian Cream Cake Recipes

NANNY'S ITALIAN CREAM CAKE

Steps:

• 1. CAKE: Preheat oven to 325 degreees. Beat egg whites and set aside.
• 2. Add soda to buttermilk and set aside.
• 3. Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.
• 4. Fold in egg whites, then pecans, then coconut.
• 5. Pour into 3 round (greased & floured)cake pans.
• 6. Bake for 25 to 30 minutes or until done.
• 7. ICING: Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.

PERFECT ITALIAN CREAM CAKE

Steps:

• 1. Preheat oven to 350. Grease and flour 3 9-inch pans. Or, you may use 8" pans for a taller cake if you prefer.
• 2. Combine first 5 ingredients.
• 3. Mix at medium speed for approximately 2 minutes.
• 4. Stir in coconut and pecans.
• 5. Pour into prepared pans. If using 9" pans, the batter will be spread fairly thin.
• 6. Bake for 15-17 minutes or until cakes test done. Cool in pans on wire rack for 10 minutes.
• 7. Then remove from pan and cool completely on wire rack.
• 8. For frosting, combine cream cheese and butter. Mix until well blended.
• 9. Gradually add confectioners sugar as you mix. Mix until fluffy frosting consistency. Add vanilla and blend well.
• 10. Frost between layers, sides, and top of the cake.
• 11. Garnish with toasted pecan halves, if desired.

FAVORITE ITALIAN CAKE

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and granulated sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut., Pour 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 fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Refrigerate.

BLUE RIBBON ITALIAN CREAM CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour three 9 inch round cake pans and line with parchment paper circles. 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 for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes & remove from pan. Allow to cool completely on racks. 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.

BLUE RIBBON CARROT CAKE [WITH BUTTERMILK GLAZE]

Steps:

• For Buttermilk Glaze:.
• In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup.
• Bring to a boil.
• Cook 5 minutes, stirring occasionally.
• Remove from heat and stir in vanilla.
• Set aside until cake is baked.
• For cake:.
• Preheat oven to 350.
• Generously grease a 9x13 baking dish or 2 9" cake pans.
• Sift flour, baking soda, cinnamon and salt together.
• Set aside.
• In large bowl, beat eggs.
• Add oil, buttermilk, sugar and vanilla and mix well.
• Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well.
• Pour into prepared pan.
• Bake for 45-55 minutes or until toothpick inserted in the center comes out clean.
• Remove cake from oven and slowly pour over buttermilk glaze over hot cake.
• Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes.
• For Frosting:.
• In large bowl, cream butter and cream cheese until fluffy.
• Add vanilla, powdered sugar, orange juice and orange peel.
• Mix until smooth.
• Frost cake and refrigerate until frosting is set.
• Serve cake chilled.

BLUE-RIBBON BUTTER CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.