EASY ITALIAN CREAM CAKE RECIPES RECIPES

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ITALIAN CREAM CAKE RECIPE | MYRECIPES



Italian Cream Cake Recipe | MyRecipes image

This cake is sure to win raves in your home - as it did in our Test Kitchens.

Provided by Donna Willcut, Pryor, Oklahoma

Yield 1 (3-layer) cake

Number Of Ingredients 11

½ cup butter or margarine, softened
½ cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
Nutty Cream Cheese Frosting
Garnishes: toasted pecan halves, chopped pecans

Steps:

  • Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.
  • Combine flour 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, and fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
  • Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  • Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

QUICK ITALIAN CREAM CAKE RECIPE | MYRECIPES



Quick Italian Cream Cake Recipe | MyRecipes image

Our shortcut version of a classic Italian cream cake uses a cake mix, but has a homemade cream cheese frosting and is topped with flaked coconut and chopped pecans.

Provided by MyRecipes

Yield 1 (3-layer) cake

Number Of Ingredients 8

1 (18.5-ounce) package white cake mix with pudding
3 large eggs
1 ¼ cups buttermilk
¼ cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
⅔ cup chopped pecans, toasted
3 tablespoons rum (optional)
Cream Cheese Frosting

Steps:

  • Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
  • Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
  • Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
  • Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

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