Italian cream cake
Italian cream cake- 2 cups of all-purpose flour, one teaspoon of baking soda ,1/2 teaspoon of baking powder, 1 cup of butter softened ,1 1/2 cup of sugar ,half a cup of brown sugar ,two teaspoons of vanilla extract, 1/2 teaspoon of almond extract ,6 large eggs ,one cup of buttermilk, 2 cup sweetened coconut 1/2 cup pecan pieces ,1/2 cup of walnuts ,equal to one cup of any kind of nuts your choice.
cream cheese frosting- 2 8oz cream cheese ,one cup of unsalted butter ,4 cups of powdered sugar ,1/2 teaspoon of pure almond extract ,two teaspoons of pure vanilla extract, one cup of coconut toasted and 1/2 cup of pecans.
bake on 350 for 30 minutes.
Italian Cream Cake
This Italian cream cake is made up of 3 layers of wonderfully moist cake loaded with toasted pecans and coconut. The layers are filled and frosted with a light whipped cream frosting and topped off with pecan bits and more coconut. So good! Recipe:
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!
????????????????????
Written Recipe on Website:
For more information about Southern food and Argentine cuisine, please visit my website:
Social Media Links:
Easy Italian Cream Cake Recipe - Cake Mix Recipes for Classic Cakes
Hey y'all, and welcome to Collard Valley Cooks! Ever wondered how to make your recipes taste like mama made them? Collard Valley Cooks is the official YouTube channel of “Cooking Like Mama Did. This Southern Cooking channel has the south’s best step by step cooking videos. Here, we connect You with a mama’s love and experience through Tammy’s recipe tutorials right in your own kitchen.
#collardvalleycooks #southernrecipes #southerncookingtutorials
Purchase Collard Valley Cooks Cookbooks:
We have over 700 Printable recipes on our website. Use our search bar on the home page of our website or find them here under food categories:
Subscribe to Collard Valley Cooks:
See our Latest Video Tutorials:
See our Most Watched Video Tutorials:
Shop Tammy’s Amazon Favorites:
Like us on Facebook:
Check out our website:
Shop our Kitchen Best Sellers:
We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
White Lily Sponsor:
Swaggerty Sausage Sponsor:
MUSIC Credit: Tony Adams Tony's email contact: tathedj1@gmail.com
#collardvalleycooksrecipes
#cookinglikemamadid
#countrycooking
#downhomecooking
#mama’ssouthernrecipes
#simpleingredientcooking
#easyrecipes
#churchcookbookrecipes
#simpleingredientrecipes
#southernrecipes
#grannygreenbeans
#potato soup
#southerncasseroles
#biscuittutorials
#oldfashioned
#southernsides
#southernsuppers
#simpleingredientrecipes
#mama’srecipes
#mostlovedrecipes
#fromscratch
#homemade
#southernbaking
#cakerecipes
#southernstyle
#southerntraditions
#comfortfood
How to Make Italian Cream Cake
Ingredients:
2 cups flour
2 cups white sugar
1 stick butter, softened (1/2 cup)
1/2 cup butter flavored shortening
5 eggs, separated
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/3 cups flaked coconut (use up to 2 cups if desired.)
Directions:
Preheat oven to 325 degrees F. Grease three 8-inch round cake pans. (Line with parchment paper if desired) Set aside. Separate eggs and beat egg whites to form stiff peaks. Put sugar, butter and shortening in mixing bowl and blend until fluffy. Add vanilla and yolks to batter and blend well. Add baking soda to buttermilk and let set for a few minutes (needs to be in a container larger than 1cup because it will foam). Add flour and buttermilk alternately into mixture until blended. Do not over beat. Add coconut and mix until incorporated into batter. Fold egg whites into batter. Pour batter into the three 8-inch cake pans, spread batter out evenly. Bake at 325 degrees for 25-30 minutes or until done. Cool in pans for 10 minutes and remove to wire rack to cool completely.
Cream Cheese Frosting
Ingredients:
2 - (8 ounce) packages of cream cheese softened to room temperature
1 stick butter, softened (1/2 cup)
1 box powdered sugar (1 pound)
2 cups chopped pecans
1 teaspoon vanilla extract
Directions:
Put cream cheese, butter and powdered sugar in mixer. Blend until creamy. Add vanilla and chopped nuts. Add frosting in between cake layers and then frost top and sides.
Note: This cake delicious cold so it can be made in advance. It also freezes well.
Amazing Italian Cream Cake Recipe | Soft and DREAMY
Light and fluffy, this delightful homemade Italian Cream Cake is filled with shredded coconut and pecans. Coated in a decadent cream cheese frosting, this cake is perfect for birthdays, holidays, or any occasion. This delicious cake is actually a classic Southern recipe thought to have been invented by an Italian-American Baker. Everyone will want a second slice of this sweet and nutty cake with a melt-in your-mouth crumb.
RECIPE:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook: