Hello everybody, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, italian cream cake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Pour batter into the prepared pans. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. An Italian Cream Cake, layered to perfection, is sure to be a hit at any party.
Italian Cream Cake is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Italian Cream Cake is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook italian cream cake using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Italian Cream Cake:
- Prepare 1/2 cup butter flavored shortening
- Take 1 stick (1/2 cup) salted butter
- Make ready 2 cups (400 g) granulated sugar
- Get 5 eggs, separated and at room temperature
- Make ready 2 cups (240 g) all purpose flour
- Prepare 1 teaspoon baking soda
- Take 1/2 teaspoon kosher salt
- Make ready 1 cup buttermilk, at room temperature
- Make ready 2 cups sweetened, shredded coconut
- Make ready 1 cup finely chopped pecans
- Take 1 teaspoon vanilla extract
- Prepare 16 oz cream cheese, at room temperature
- Prepare 1 stick (1/2 cup) salted butter
- Get 2 teaspoons vanilla extract
- Get 32 oz powdered sugar
- Prepare 1 1/2 cup finely chopped pecans (for frosting)
With an electric mixer, cream the butter and. Italian Cream Cake has three layers of moist cake covered in cream cheese frosting with plenty of coconut and pecans. It's not hard at all to make and is perfect for a holiday celebration. But let's just start by saying that Italian Cream Cake isn't exactly Italian.
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.
It's more of a southern thing. In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut. In a separate bowl, mix flour, baking soda, and baking powder. Alternate adding buttermilk and dry ingredients to wet ingredients.
So that is going to wrap it up for this special food italian cream cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
