How to Make: Italian Cream Sheet Cake
How to Make: Italian Cream Sheet Cake
recipe found here -
While it may seem overwhelming at first to be tasked with making enough dessert to feed a big crowd, we think it can actually be easier sometimes when you’ve got the right recipes to turn to, ones that are easy to put together and that work out every time. This Italian cream cake is one of our tried-and-true recipes that bakes in a standard jelly roll baking sheet, which means this dessert can easily serve up to 20 people! Now, we’re not totally sure what makes this cake Italian, but it’s got all your traditional cake ingredients, plus coconut and pecans, which take this recipe to the next level and make it truly great.
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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:
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Italian Creme Cake. The 2nd MVP of our Thanksgiving
CAKE:
*2 cups sugar. *1 cup buttermilk
*1 stick butter. *1 cup toasted pecans
*1/2 cup Crisco. (Chopped)
*5 LG eggs. *1 cup coconut
*2 cups AP flour. *1tsp vanilla
*1 tsp baking soda
ICING:
1 stick butter softened
8oz cream cheese softened
1 tsp vanilla
1 pound Powdered sugar
Melt in Your Mouth Italian Cream Cake
Italian Cream Cake is a southern-style cake is bursting with pecan, coconut, and almond flavors. It's frosted with a cream cheese frosting and beautifully decorated to make one impressive and ridiculously tasty dessert!
Recipe:
Ingredients
For Cake
2 ⅔ cups all-purpose flour (333g)
2 cups granulated sugar (400g)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon table salt
12 Tablespoons unsalted butter, softened and cut into 12 pieces (170g)
1 ½ cups buttermilk, room temperature preferred (354ml)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup sweetened shredded coconut
1 cup coarsely chopped pecans
Frosting (yes, it’s a lot, see note)
1 cup unsalted butter, softened (226g)
16 oz cream cheese, softened (453g)
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
¼ teaspoon table salt
8 cups powdered sugar (1000g)
For decorating, optional
½ cup pecan halves, finely chopped (60g)
½ cup toasted coconut, finely chopped (40g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
3 8” cake pans (Affiliate Link):
Mixing bowls (Affiliate Link):
Electric mixer (Affiliate Link):
Spatula (Affiliate Link):
Cake Leveler (Affiliate Link):
846 piping tip (optional) (Affiliate Link):
Instructions
See recipe link for full instructions.
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ITALIAN CREAM CAKE WITH CREAM CHEESE FROSTING: Daisy Cakes Recipe Makes The Best Birthday Cake Ever
In honor of Marcy Inspired turning 1 year old, I set out to make the Best Birthday Cake Ever, and so I made an Italian Cream Cake with Cream Cheese Frosting. The recipe comes from my Daisy Cakes Bakes Cookbook and It turned out amazing! Read on for the full recipe.
Italian Cream Cake
5 large eggs, separated
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup vegetable shortening
2 cups sugar
1 cup buttermilk
1 tsp. baking soda
2 cups unbleached all-purpose flour, sifted twice
1 cup sweetened coconut flakes
1 cup chopped pecans
1 tsp. vanilla extract
1 tsp. coconut extract
Lightly grease and flour three 9 round cake pans. Preheat oven to 350º.
Separate eggs, placing egg whites In bowl of stand mixer and setting aside yolks. Beat egg whites on high speed until stiff. Then transfer egg whites to a clean, dry bowl and set aside.
In bowl of stand mixer, whisk together the butter, and shortening on high speed. Add sugar and beat until light and fluff. Beat in egg yolks on low speed to combine.
Combine baking soda and buttermilk, stirring until dissolved. Pour buttermilk into the butter mixture and add the flour. Beat on low speed for 30 seconds. Scrape down sides and bottom of bowl. Beat on high speed for 1 minute. Add the coconut, pecans, and both extracts and mix well. Use rubber spatula to fold in the beaten egg whites. Divide batter almond the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center of the cakes comes out with just a few crumbs on it. Let layers cool before frosting.
Cream Cheese Frosting
1 cup (2 sticks) unsalted butter at room temperature
2 8oz. packages of cream cheese
1 tsp. vanilla extract
1 tsp. almond extract
2 16oz. boxes of confectioners sugar, sifted
Using stand mixer or electric hand mixer, beat the butter until smooth. Add the cream cheese and both the vanilla and almond extract and beat on high speed until smooth. With the mixer on low speed, gradually add the confectioners' sugar until blended.
Frosting may be kept in an airtight container in the refrigerator for 7-10 days.
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Italian Cream Cake (The BEST Recipe)
Print the recipe here:
Ingredients
For the Cake:
The Dry Ingredients:
2 cups (285g) all-purpose flour
1 teaspoon (3g) baking powder
1 teaspoon (5g) baking soda
1/2 teaspoon salt
1 cup (120g) sweet shredded coconut
1 cup (115g) toasted chopped pecans
The Wet Ingredients:
6 oz (170g) butter, softened
1/4 cup olive oil
2 cups (450g) granulated sugar
4 eggs at room temp.
1/2 cup plain yogurt
1/2 cup milk
2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
For the Frosting:
1 pound (450g) cream cheese
8 oz (230g) softened butter
2 lb (8 cups) confectioner's sugar
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
Garnish:
1/2 cup chopped toasted pecans
1/2 cup toasted shredded coconut
Instructions
Preheat the oven to 350 °F, 180 °C.
Make the Cakes:
Grease 3 (8-inch) round cake pans and line with parchment paper.
Combine the dry ingredients in a bowl except for the coconut and pecans and whisk them together. Set aside.
Place the butter, oil, sugar, vanilla, and almond extracts in the bowl of a tabletop mixer that has been fitted with the whisk attachment. Whisk beginning on low speed and then to high until fluffy.
Add the eggs one at a time until incorporated.
Combine the yogurt and the milk in a bowl and whisk together until smooth then add it to the mixer.
Add the dry ingredients in a few batches. Reserve a cup of the dry ingredients and toss the coconut and pecans in it. Add to the mixer and beat until incorporated. Scrape down the sides and bottom of the mixing bowl with a spatula and fold the mixture to incorporate.
Divide the batter equally between the 3 prepared pans.
Bake on the center rack for 27-30 minutes or until a toothpick inserted into the center of the cake comes out clean or with moist crumbs attached.
Cool the cakes completely. Remove the parchment and set aside.
Make the Frosting:
Combine all of the frosting ingredients on the bowl of a tabletop mixer fitted with the whisk attachment. Beat until fluffy.
Transfer some of the frosting into a piping bag fitted with a large open star tip.
Assemble the Cake:
Place one cake layer on a cake pedestal or serving platter. Spread a layer of frosting on top and smooth it with an offset spatula. Place the next cake layer on top, spread some more frosting on top and then top with the final layer of cake.
Spread a thin layer of frosting all over the top and sides of the cake. Thsi is known as the crumb coat. Chill the cake in the refrigerator or freezer until the frosting sets. This step will keep the outer frosting free from crumbs.
Frost the cake sith the remaining cream cheese icing and pipe some rosettes on top to decorate the top of the cake. See video.
Combine the toasted coconut and pecans together and press them onto the sides of the cake.
Chill the cake for at least an hour and then serve.
Kali Orexi!
Notes
Freezer Instructions:
The cake layers can be baked, cooled, wrapped in 2 layers of plastic wrap and will keep fresh in the freezer for 1 month.
The entire cake can be assembled and frosted. Chill in the freezer until the icing has set and then wrap in plastic. It will keep fresh for 2 weeks. Decorate it with rosettes and add some more frosting to the sides to garnish with the coconut and pecan mixture before serving.
Leftover cake slices can also be frozen. Place the slices on a baking tray lined with parchment. Chill in the freezer until frozen solid. Transfer the slices to freezer-safe bags or containers and freeze up to 3 weeks. Thaw and serve!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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