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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The ultimate Italian cream cheese cake.????????????
1 cup of butter
2 cup sugar
5 eggs separated
2 cups of all-purpose flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1cup of buttermilk
1. cup of chopped pecans toasted
1 cup of flaked coconut toasted
1 teaspoon of butter extract flavorings
separate the eggs beat the white until it's nice and fluffy
frosting- 1/8 oz pack of cream cheese ,one stick of butter, 2 cups of powdered sugar one cup of coconut toasted ,one cup of chopped pecans, teaspoon of butter extract and one teaspoon of vanilla extract.
bake on 350 for 25 to 35 minutes
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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Italian cream cheesecake everything sweet way????????????????????????????????????
cheesecake- 5 (8 oz) cream cheese , 1/3 brown sugar,1 cup granulated sugar, 5 eggs ,one half cup of sour cream ,2 teaspoons of almond extract, one teaspoon of vanilla extract ,1/4 cup of chopped pecans, 1/4 cup of coconut andmake sure you toast your coconut and your pecans for 10 minutes.
crust- one pack of graham cracker, 1/4 cup of pecans toasted, 1/4 cup of coconut toasted and 5 tablespoons of butter.
icing- 1 ( 8 oz )cream cheese ,one stick of butter, four cups of powdered sugar, 1/2 teaspoon of almond extract and half a teaspoon of vanilla extract.
bake crust for 10 minutes or 350.
bake cheesecake for 1 hour and 20 minutes at 325
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Italian Cream Cake | Italian Cream Cake Recipe
Italian cream cake is much like a carrot cake but, it contains a heavenly combination of finely chopped pecans, coconut, and cream cheese frosting.
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Coconut Cake Recipe:
How To Make Italian Cream Cake Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
5 large eggs, separated
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked sweetened coconut
NOTE: I use unsweetened coconut because we don't like anything very sweet
Italian Cream Cake Cream Cheese Frosting Ingredients:
1 cup (2 sticks) butter
16 ounce full fat cream cheese
6 cups powdered sugar
1/2 cups pecans, toasted
1 teaspoon vanilla extract
THIS IS HOW WE DO IT:
*Preheat the oven to 350 degrees.
*Grease and flour three 8x2 inch pans.
*Beat butter at medium speed until softened and smooth.
*Gradually add sugar, beating on medium speed 4 to 5 minutes.
*Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has disappeared.
*Add Vanilla extract.
*In a separate bowl, add flour, baking soda, and salt, stir to blend.
*Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture
*Mix at low to medium speed after each addition until blended.
* Add pecans and coconut; using a spoon, stir well.
*Fold in stiffly beaten egg whites. (Beat egg whites at high speed until stiff peaks form)
*Bake at 350 degrees for 20 to 25 minutes or until inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on wire racks.
*Frost as desired
ENJOY!
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Easy Italian Cream Cake Recipe - Cake Mix Recipes for Classic Cakes
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