ITALIAN CREAM CAKE III



Italian Cream Cake III Recipe

Ingredients

Cake

  • 2 ½ cups all-purpose flour

  • 2 tsp baking soda

  • ½ tsp salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 5 large eggs, separated

  • 2 tsp pure vanilla extract

  • 1 tsp almond extract

  • 1 cup buttermilk

  • 1 8-oz can crushed pineapple, drained

  • 1 1/2 cups sweetened shredded coconut

  • 1 cup chopped pecans or walnuts

Cream Cheese Frosting

  • 8 oz cream cheese, softened

  • ½ cup (1 stick) unsalted butter, softened

  • 4–5 cups powdered sugar, sifted

  • 2 tsp vanilla extract

  • ½ tsp almond extract

  • Optional: additional chopped pecans and shredded coconut for garnish

Step 1: Prepare the Pans and Oven

  1. Preheat oven to 350°F (175°C).

  2. Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

  1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

  1. In a large mixing bowl, beat butter and sugar on medium speed until light and fluffy, about 3–5 minutes.

  2. Add egg yolks one at a time, beating well after each addition.

  3. Stir in vanilla and almond extracts.

Step 4: Combine Wet and Dry Ingredients

  1. Gradually add the flour mixture alternately with buttermilk, starting and ending with flour. Mix until just combined.

Step 5: Fold in Pineapple, Coconut, and Nuts

  1. Gently fold in drained pineapple, shredded coconut, and chopped pecans with a spatula.

Step 6: Beat Egg Whites

  1. In a clean bowl, beat egg whites with an electric mixer until stiff peaks form.

  2. Carefully fold the egg whites into the batter in three additions, ensuring the mixture stays light and airy.

Step 7: Bake the Cake Layers

  1. Divide the batter evenly among the three prepared pans.

  2. Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  3. Allow cakes to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Cream Cheese Frosting

  1. In a large bowl, beat cream cheese and butter until smooth and creamy.

  2. Gradually add powdered sugar, beating until light and fluffy.

  3. Stir in vanilla and almond extracts. Adjust consistency with more sugar if necessary.

Step 9: Assemble the Cake

  1. Place the first cake layer on a serving plate.

  2. Spread a generous layer of frosting over the top.

  3. Repeat with the second layer, then top with the third layer.

  4. Frost the top and sides evenly.

  5. Optional: Sprinkle chopped pecans and shredded coconut on top and sides for decoration.

Step 10: Chill and Serve

  • Chill the cake for 30–60 minutes to firm up frosting for easier slicing.

  • Slice with a sharp knife, dipping it in warm water between cuts for clean layers.

  • Store in the refrigerator for up to 4–5 days, tightly covered.

Tips for Italian Cream Cake III

  1. Room temperature ingredients: Butter, eggs, and cream cheese should be at room temperature.

  2. Do not overmix egg whites: Fold gently to maintain airy texture.

  3. Drain pineapple well: Excess moisture will make the cake soggy.

  4. Optional flavors: Add 1–2 tsp of rum or bourbon to frosting for extra richness.

  5. Three layers: This version is taller and more impressive than standard cakes.


OTHER INGREDIENTS
A great Italian Cream Cake Recipe to try !

ITALIAN CREAM CAKE INGREDIENTS
  • 1 stick butter
  • 1/2 c. Crisco
  • 2 c. sugar
  • 5 egg yolks
  • 3 c. cake flour
  • 1 tsp. soda
  • 1/4 tsp. salt
  • 1 c. buttermilk
  • 1 sm. can coconut
  • 1 c. nuts, pecans or walnuts
  • 5 egg whites, beaten stiff
  • 1 tsp. vanilla
INSTRUCTIONS
Cream butter and Crisco. Add sugar, beat until smooth. Add egg yolks. Combine flour, salt, and soda. Add to creamed mixture with buttermilk. Stir in vanilla, coconut and nuts; fold in egg whites after they have been beaten. Pour in 3 greased and floured pans. Bake at 350 degrees for 25 minutes.

ITALIAN CREAM CAKE FILLING:

  • 1 (8 oz.) pkg. cream cheese
  • 1/3 c. butter
  • 1 box powdered sugar
  • 1 tsp. vanilla
Beat cream cheese and butter until smooth. Add sugar and vanilla. Beat well. Spread on cake when cooled. Sprinkle with nuts....and the Italian Cream Cake Recipe is ready...enjoy it !





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