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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Italian Cream Cake II



Italian Cream Cake II Recipe

Ingredients

Cake

Cream Cheese Frosting

  • 8 oz cream cheese, softened

  • ½ cup (1 stick) unsalted butter, softened

  • 4 cups powdered sugar, sifted

  • 1 tsp vanilla extract

  • ½ tsp almond extract

  • Optional: additional chopped pecans and coconut for topping

Step 1: Prepare the Oven and Pans

  1. Preheat the oven to 350°F (175°C).

  2. Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easier 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 Dry and Wet Ingredients

  1. Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, beginning and ending with dry ingredients. Mix until just combined.

Step 5: Fold in Pineapple, Coconut, and Pecans

  1. Gently fold in the drained pineapple, shredded coconut, and chopped pecans (if using) with a spatula.

Step 6: Beat Egg Whites

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

  2. Carefully fold the egg whites into the batter in three additions, being careful not to deflate them. This makes the cake light and airy.

Step 7: Bake the Cake

  1. Divide batter evenly between the prepared cake pans.

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

  3. Let cakes cool in the pans for 10 minutes, then turn out onto 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.

Step 9: Assemble the Cake

  1. Place one cake layer on a serving plate or cake stand.

  2. Spread a thick layer of frosting evenly on top.

  3. Place the second cake layer on top and frost the top and sides of the cake.

  4. Optional: Sprinkle the top and sides with additional chopped pecans and shredded coconut for decoration.

Step 10: Serve and Store

  • Allow the cake to chill for 30 minutes before slicing for cleaner cuts.

  • Store leftover cake in an airtight container in the refrigerator for up to 4–5 days.

Tips for Best Italian Cream Cake

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

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

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

  4. Optional upgrades: Add a teaspoon of rum or bourbon to the frosting for a richer flavor.


OTHER SOURCES
A great Italian cream cake recipe...try this one !
INGREDIENTS

* 1/2 cup margarine, softened
* 1/2 cup shortening
* 2 cups white sugar
* 5 egg yolks
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* 1 1/3 cups flaked coconut
* 1 cup chopped pecans
* 5 egg whites
* 8 ounces cream cheese
* 1/2 cup margarine, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1/2 cup chopped pecans

INSTRUCTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
2. Beat egg whites until they form stiff peaks.
3. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla,
coconut, and 1 cup pecans. Fold in stiffly beaten egg whites.
Spoon into prepared pans.
4. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
5. Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.
The Italian cream cake recipe is ready...enjoy it !
italian-cream-cake-recipe

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