Italian Cream Cake
We've got a dessert recipe that's as good as gold! Our bakery-style Italian Cream Cake recipe may be a box cake mix recipe, but it ends up with layer upon layer of a to-die-for from-scratch taste that'll make you feel like a star baker. You're gonna love how easy it is to make this fantastic cake recipe, and anyone who's lucky enough to get a bite will too.
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Italian Cream Cake
This classic southern Italian cream cake is one of a kind and so decadent! Truly an occasional treat, this version features three layers, toasted coconut and pecans wrapped up with a homemade cream cheese frosting.
Even if you're new to baking, this Italian cream cake isn't too hard to do and I'll show you all of the easy steps.
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3 layer Italian Cream Cake, the easy way How to recipe video
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This cake is a real eye-catcher. This has everything that you need packed into one super simple but very simple and beautiful cake that is sure to make you proud at your next gathering, or for enjoy with a cup of Sunday morning coffee. Nutty with coconut and cream cheese, what more could you ask for.
Simple Recipe
Batter:
2 Cups AP Flour + for dusting
1 teaspoon Baking SODA
1/4 teaspoon Nutmeg
1/2 Cup Unsalted Butter, Softened + for dusting
1/2 Cup Vegetable Shortening
2 Cups Sugar, Granulated White
1 Cup Buttermilk
2 teaspoons Vanilla Extract
1/2 teaspoon Almond Extract
5 ea Large Eggs, Separated
7 oz Coconut Flakes
1 Cups Pecan Pieces, Toasted
Procedure
Butter, then flour each pan so that all surfaces are coated well, set aside.
Sift AP Flour, Baking Soda, and Nutmeg together and also set aside.
Cream together the Softened Butter, Shortening and Sugar until fluffy, about 5 minutes.
Add the egg yolks 1 at a time, mixing well between each.
Add the Flour Mixture and Buttermilk, alternating between the two, starting and ending with Buttermilk.
Add Vanilla, and Almond Extracts, as well as the Toasted Coconut and Pecans.
Now (WITH CLEAN BEATERS) beat the Egg Whites to stiff peaks.
Fold 1/3 of the Whipped Egg Whites into the batter until incorporated.
Fold the remaining Egg Whites into the batter until fluffy and smooth.
Pour the batter (evenly) into the prepared cake pans.
Bake at 350° for 20-25 minutes, or until it passes the toothpick test.
Frosting:
16 oz Cream Cheese, Softened
8 oz Butter, Softened
2 teaspoons Vanilla Extract
1/2 teaspoon Almond Extract
2# Powdered Sugar
7 oz Coconut Flakes
1/2 Cup Pecan Pieces, Toasted
Frosting:
Place softened Cream Cheese, softened Butter, Vanilla Extract, and Almond Extract into bowl. Beat with mixer until smooth.
Slowly add the Powdered Sugar intermittently and incorporate fully before adding more.
When cake has cooled fully, stack the layers of the cake, icing between then and placing a small amount of Pecan Pieces if desired.
Once all layers are stacked, ice the outside and top of the cake with remaining icing. Top with remaining Pecan Pieces and Cover the sides with remaining Coconut.
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ITALIAN CREAM CAKE
A moist, decadent 3-layer Coconut Cake with Cream Cheese Frosting!
Italian Cream Cake Recipe (with Cake Mix) ????????????????????
My Italian cream cake recipe from cake mix is easy and delicious. This classic Southern Christmas cake is a yellow cake with toasted coconut and pecans, the roasting process bringing out an incredible amount of flavor. The cream cheese frosting has pecans and coconut as well, so all parts of this cake are absolutely full of flavor. If you want to learn how to make Italian cream cake from cake mix, this video is for you!
My Italian cream cake recipe is very easy because it starts with a box of cake mix. Buttermilk is the main liquid, the sourness creating an acidic environment that helps make the cake light and fluffy. Although I usually add a neutral-flavored oil to my layer cakes, I added melted butter to this cake because most traditional recipes from scratch call for butter and / or shortening.
However, most of the flavor in this cake comes from the coconut and pecans. Most classic recipes call for roasted nuts and pecans, so even though you could add these mix-ins straight from the bag and still make a good cake, I highly recommend that you toast the coconut and nuts in the oven since doing so really brings out the flavor. Along with a teaspoon of coconut extract and a small box of vanilla pudding mix, this cake is full of flavor.
Even though a lot of frostings would likely be good on this cake, I followed tradition and used cream cheese icing with toasted pecans and coconut mixed into the frosting. When I started assembling the cake, I realized that the dry coconut and nuts had absorbed a lot of the liquid in the frosting, making the frosting thicker, drier, and harder to spread than normal. A teaspoon or two of milk or cream would have made it easier to spread, but I still managed to frost the cake just fine. Also, when I finally tried the cake and tasted the frosting, I did not think that the cream cheese icing was overly dry. It may have been a bit drier than normal, but not unpleasantly so. The thing happened with the batter: although the coconut and pecans absorbed some of the moisture and made the batter appear a bit dry, the finished product did not seem dry at all. As you can see, making Italian cream cake from a box mix is really easy.
After chilling the cake in the refrigerator for a few hours, I then sprinkled the top with some more coconut and pecans before serving myself the first slice. This was the first time I had ever made an Italian cream cake recipe, as well as the first time I had ever tried the cake, and I was honestly very surprised by how delicious it was. I knew it was going to be good, but I didn't know it was going to be that good. I am sure that ingredients such as butter and coconut extract contributed to the overall flavor, but I felt like the coconut and pecans gave the cake most of its flavor. Describing the flavor of Italian cream cake is very difficult, but I think calling it a coconut pecan cake is the best, easiest way to describe it. The cream cheese frosting was the perfect touch, the tanginess helping to balance out the sweetness of the flaked coconut both in the cake and in the icing itself. The texture was very nice, too: the cake layers were light and fluffy, and the frosting was rich and creamy. Although both the cake and icing seemed a bit dry while making them, when I finally tasted them, both tasted fine.
Honestly, this Italian cream cake recipe from cake mix is the best Christmas cake. Even though roasting the coconut and pecans in the oven takes a few minutes, this cake is surprisingly easy given how delicious it is. In a way, I am a bit surprised that this cake is not more popular. If you are looking to try a unique yet traditional dessert this Christmas, learn how to make Italian cream cake!
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ITALIAN CREAM CAKE!
A easy recipe to achieve an iconic Italian Cream Cake. A beautiful moist sponge, saturated with crisp sweet coconut and southern pecans. All complimented with a smooth cream cheese frosting.
INGREDIENTS:
Cake:
o 1 ½ cup unsalted butter
o 2 cups all-purpose flour
o 1 cup buttermilk
o 5 eggs (separated)
o ¼ cup canola oil
o 1 teaspoon baking soda
o ½ teaspoon baking powder
o 1 ½ teaspoon vanilla extract
o ½ teaspoon almond extract
o 1 ¼ cup shredded coconut
o 2 cups sugar
Cream Cheese frosting:
o 16oz cream cheese
o 1 cup butter
o 2 pounds confectioner’s sugar
o 2-3 tablespoons heavy cream
o 2 teaspoons vanilla
o 1 cup coconut (for sides)
o ½ cup pecans (for cake topping)
INSTRUCTIONS:
1. Cream butter and sugar together in a mixing bowl. Add egg yolks and mix until smooth. Pour in canola oil and combine.
2. In a separate bowl combine flour, baking soda and baking powder. Began adding flour to mixing bowl, a third at a time. Rotate the addition of buttermilk in-between flour. Mix until the batter is smooth and creamy. Add almond and vanilla extract and combine. Fold in coconut, then pecans.
3. In a clean mixing bowl, whip egg whites until stiff. Fold in whipped egg whites, until batter is light and fluffy.
4. Set oven to 350 degrees. Pour equal parts cake batter into three prepared 9 inch cake pans. Bake for 30-35 minutes, or until an inserted toothpick comes out clean.
5. To make frosting, whip cream cheese. Add butter to whipped cream cheese and mix until smooth. Begin adding confectioner’s sugar a little at a time. Mix until all you have a stiff yet smooth frosting. Add in heavy cream, mix until the frosting is creamy. Finally add vanilla extract and mix until combined. Frost cooled cakes and enjoy!