HOW TO MAKE ITALIAN CREAM CAKE

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Authentic Italian Cream Cake


Authentic Italian Cream Cake

Ingredients
Cake Batter

  • 2 cups of sifted all purpose flour (I like to use Farino Tipo 00 – An Italian Flour, note: you can also use Cake Flour)
  • 2 cups of sugar
  • 1 stick of butter unsalted (113g)
  • 1/2 cup of dry shredded coconut
  • 1 cup of finely chopped walnuts
  • 5 egg whites (beat until stiff peaks)
  • 5 egg yolks
  • 1/2 cup of olive oil
  • 1 cup of buttermilk
  • 1 1/2 teaspoon of vanilla extract
  • 1 teaspoon of baking soda

Cake Icing

  • 8 oz of cream cheese
  • 1/2 stick of butter for humid climates OR 1. to 1.5 sticks in dryer climates (1 stick is 113g)
  • 1 teaspoon of buttermilk
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of creme de cacao (optional but I like it, so if you can't find it no worries)
  • 8 oz of powdered sugar
  • 1 teaspoon of the white chocolate extract (again optional, if you can't find it then double up on the vanilla extract

*Note for Dryer Climates use 1 to 1.5 sticks of butter

Instructions
Pre-heat oven to 350 degrees. If your oven browns quickly then take it down 15 to 20 degrees. Grease and flour 3 round cake pans.
Cream (mix) butter with sugar and add vanilla
Next add 5 separated egg yolks and 1/2 cup of olive oil – mix and beat until fluffy.
In a separate bowl combine dry ingredients: Sifted flour and the baking soda.
Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
Next, mix in walnuts and coconut.
In another bowl beat the egg whites until you have stiff peaks.
With a spatula, gently fold the egg whites into the batter by making the figure 8 pattern.
Spoon the batter into your 3 pans and make them as even as you can.
Bake until light brown for 30 to 60 minutes (use a toothpick in the center and make sure no batter is on the stick).
Once the cakes are done pull them out and let them cool.
After they cool, place the cakes on parchment and use a brush to dust off the crumbs (easier to ice).
Next Cream all of the ingredients together for the icing in this order: Cream Cheese, Butter, Buttermilk, Vanilla extract, Creme de Cacao, and Powdered Sugar. Note: If your not using Creme de Cacao just double up on the Vanilla extract.
After the icing is mixed start to assemble the cake by taking one of the layers of cake and making it your base. Stick strips of parchment paper around the bottom of the cake. Ice the top of it and add the next layer of cake and ice the top of it adding your final layer of cake.
Now start to ice the sides and the top of the cake until covered. Use chopped walnuts or coconut to decorate the sides.
Refrigerate the cake until you are going to slice and serve! Enjoy !


MOCK ITALIAN CREAM CAKE DESSERT




MOCK ITALIAN CREAM CAKE DESSERT

Ingredients

  • 1 1/2 pkgs. Anisette sponge cookies
  • 1 (3 1/2 oz.) pkg. instant chocolate pudding
  • 1 (3 1/2 oz.) pkg. instant vanilla pudding
  • Rum extract
  • Cool Whip
  • Nuts and cherries
Direction
Cut cookies in half lengthwise.
Make the chocolate and vanilla pudding by following directions on box. Line rectangular shape dish with cookies. Cover bottom in rows, side by side. Put a little drop of rum extract on every other cookie.
Layer chocolate pudding over first layer of cookies. Line second layer of cookies over the pudding in rows, side by side. Little rum extract over the cookies (not too much).
Layer vanilla pudding over second layer of cookies. Little more rum over cookies. Cover the top with Cool Whip. Decorate with nuts and cherries. Refrigerate overnight to let it settle. Enjoy !


MOCK ITALIAN CREAM CAKE DESSERT

MOCK ITALIAN CREAM CAKE DESSERT
Italian Cream Cake Recipe Ingredients
  • 1 1/2 pkgs. Anisette sponge cookies
  • 1 (3 1/2 oz.) pkg. instant chocolate pudding
  • 1 (3 1/2 oz.) pkg. instant vanilla pudding
  • Rum extract
  • Cool Whip
  • Nuts and cherries
Italian Cream Cake Recipe Instructions
Cut cookies in half lengthwise.

Make the chocolate and vanilla pudding by following directions on box. Line rectangular shape dish with cookies. Cover bottom in rows, side by side. Put a little drop of rum extract on every other cookie.

Layer chocolate pudding over first layer of cookies. Line second layer of cookies over the pudding in rows, side by side. Little rum extract over the cookies (not too much).

Layer vanilla pudding over second layer of cookies. Little more rum over cookies. Cover the top with Cool Whip. Decorate with nuts and cherries. Refrigerate overnight to let it settle.

ITALIAN CREAM CHEESE CAKE


ITALIAN CREAM CHEESE CAKE

Italian Cream Cake Recipe Ingredients
  • 1/2 c. Crisco
  • 1 stick butter
  • 2 c. sugar
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 5 eggs
  • 1 c. buttermilk
  • 2 c. cake flour
  • 1/2 tsp. salt
  • 2 c. coconut
  • 1 c. pecans
Italian Cream Cake Recipe Instructions
Cake: Cream Crisco, butter and sugar together. Separate eggs. Add one at a time. Add dry ingredients along with buttermilk. Stir in nuts and coconut. Fold in stiffly beaten egg whites. Bake in three 9 inch pans. Bake at 350 degrees for 30 minutes.

ICING:
  • 1 stick butter
  • 1 (8 oz.) cream cheese
  • 1 box powdered sugar
  • 1 tsp. vanilla
  • 1 c. pecans, chopped

Cream butter and cream cheese. Beat until creamy. Mix remaining ingredients until smooth and spread on layer when cool. Enjoy !


Incredibly Delicious Italian Cream Cake












Incredibly Delicious Italian Cream Cake

Italian Cream Cake Recipe Ingredients
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 1/2 cup shortening
  • 2 cups white sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 cup flaked coconut
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • 8 ounces cream cheese
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 2 tablespoons light cream
  • 1/2 cup chopped walnuts
  • 1 cup sweetened flaked coconut

Italian Cream Cake Recipe Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. 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 the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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...enjoy it !

ITALIAN CREAM CAKE V

ITALIAN CREAM CAKE V
ITALIAN CREAM CAKE RECIPE INGREDIENTS
  • 1 stick butter
  • 2 c. sugar
  • 1 c. buttermilk
  • 2 c. plain flour
  • 1 c. coconut
  • 1/2 c. shortening
  • 5 eggs, separated
  • 1 tsp. soda
  • 1 c. pecans, chopped
  • 1 tsp. vanilla
ITALIAN CREAM CAKE RECIPE INSTRUCTIONS
Cream together butter, shortening and sugar. Add egg yolks, buttermilk, soda, flour, pecans, coconut and vanilla. Fold in 5 egg whites (whipped to soft peak). Bake at 325 degrees in greased and floured 9-inch cake pans until cake tests done (35-45 minutes). Frost cooled cake with frosting listed below.

FROSTING:
  • 1 stick butter
  • 1 (8 oz.) pkg. cream cheese
  • 1 box powdered sugar
  • 1 tsp. vanilla
INSTRUCTIONS
Combine butter and cream cheese and whip until creamy. Add powdered sugar and vanilla to mixture and continue to beat until spreading consistency is reached. Top Italian Cream Cake with frosting.

ITALIAN CREAM FILLED SPONGE CAKE











ITALIAN CREAM FILLED SPONGE CAKE

ITALIAN CREAM CAKE RECIPE INGREDIENTS
SMALL:
  • 6 eggs
  • 1 c. sugar
  • 1 c. cake flour (Soft-as-Silk)
  • 1 tsp. baking powder
LARGE:
  • 8 eggs
  • 1 1/2 c. sugar
  • 1 1/2 c. cake flour (Soft-as-Silk)
  • 1 1/2 tsp. baking powder
ITALIAN CREAM CAKE RECIPE INSTRUCTIONS
Separate egg whites from egg yolks. Place egg whites in separate large mixing bowl and set aside. Put egg yolks in a separate large mixing bowl. Add sugar and beat until frothy. Fold in sifted flour and baking powder to egg yolk and sugar mixture. Beat egg whites until stiff and fold into flour mixture. Pour into an ungreased 9"x13" pan or tube pan. Bake at 350°F for 30 to 35 minutes. Cool on wire rack. Remove from pan. Top cooled 9"x13" cake with Cream Filling. Top cooled tube pan cake and fill middle of cake with Cream Filling.

ITALIAN CREAM FILLING:
ITALIAN CREAM CAKE RECIPE INGREDIENTS
  • 1 pint milk
  • 3 eggs
  • 1/2 c. sugar
  • 1/2 c. flour
  • Almond & vanilla extract
  • 1 lump (1 oz.) butter
INSTRUCTIONS
Beat eggs, sugar, milk and flour. Cook over flame on the stove until thick, stirring constantly. Remove from heat, beat the mixture with an electric beater and add butter, almond and vanilla extract. Beat until smooth....enjoy the Italian cream cake recipe !
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