Best Italian Creme Cake Recipes

ITALIAN CREME LAYER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
• In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
• Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

ITALIAN CREME BUNDT CAKE

Steps:

• 1. Pre-heat oven to 350 degrees. Cream butter with sugar. Add vanilla.
• 2. Separate the eggs.
• 3. Beat the whites until soft peaks form; set aside.
• 4. Cream the egg yolks, butter, and sugar. Set them aside.
• 5. In a separate bowl combine dry ingredients: Sift flour, baking powder, and baking soda. [It doesn't call for baking powder but I like my cakes to stand high]
• 6. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
• 7. Next mix in walnuts and coconut.
• 8. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
• 9. Spoon the batter into your greased Bundt pan making it as even as you can.
• 10. Bake for about 60 minutes until the cake seems firm. Let it cool for 20 minutes.
• 11. For the Icing, with a hand blender cream the cream cheese with the 1/2 cup of whipping cream.
• 12. Add powdered sugar. Blend.
• 13. Remove cake from Bundt pan.
• 14. Ice the cake.
• 15. Sprinkle coconut and top off with chopped walnuts. Again drizzle [I like that word] more icing on top of nuts and coconut.
• 16. Refrigerate the cake until you are going to slice and serve!

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:

• 1. Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
• 2. Using an electric mixer, cream together butter and sugar. Add eggs one at a time, beating well after each addition.
• 3. Stir together the flour and baking soda. Add alternately with buttermilk to sugar mixture, being sure to begin and end with flour.
• 4. Stir in vanilla, coconut, and nuts. Pour into prepared pans. Bake for 30 minutes, checking cakes after 20 minutes. Don't over bake!
• 5. Allow to cool 5 minutes. Invert onto rack and cool completely.
• 6. Meanwhile, to prepare frosting, cream together cream cheese and butter. Add confectioners' sugar and almond. Beat until smooth. Stack cakes into 3 layers; spread frosting between layers, on sides and top.
• 7. Helpful hint! If you don't have buttermilk on hand, your can make your substitute by mixing 2 teaspoons of vinegar or lemon juice into 1/2 cup milk. I like to use lemon juice! For this recipe, you would double that...4 teaspoons into 1 cup of milk!

ITALIAN CREME CAKE

Steps:

• Pre-heat oven to 350 degrees F.
• Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
• In a separate bowl, mix the maraschino cherry juice and buttermilk.
• In a separate bowl, mix the flour, salt, and baking soda.
• Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
• Fold in coconut.
• Beat egg whites to stiff peaks and fold into the mixture.
• Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
• Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.

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.

ITALIAN CREME CAKE

Steps:

• Cream oleo and shortening, add sugar, until mixture is smooth. Add egg yolks and beat well. Combine flour, soda and add to creamed mixture alternately with buttermilk. Stir in vanilla, add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour batter into three 9 inch pans. Bake at 350°F for 25 minutes or until done. Cool, frost with cream cheese frosting. Frosting: 1 8oz package cream cheese, 1 box powdered sugar, 1/2 cup chopped pecans, 1/2 stick oleo, 1 tsp vanilla, coconut optional.
• This recipe is transcribed as written in the book.
• recipe notes: 1. Grease and flour your 9 inch round baking pans prior to starting the recipe. 2. If you use unsalted butter in the place of "oleo", add 1/2 tsp salt. 3. Let cakes cool completely before frosting. 4. To prepare frosting cream sugar, cream-cheese, butter and vanilla together then add the pecans and maybe 1/2 cup coconut.
• This is a very nice cake. The frosting is just enough for a light layer all around and in between layers, but it's not overdone.