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 has three layers of moist cake filled with shredded coconut and toasted pecans! It’s filled and frosted with a whipped cream cheese frosting for a lovely light and classic cake! Recipe:
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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OLD SCHOOL ITALIAN CREAM CAKE ???? (FRIDAY NIGHT CAKE OF THE WEEK SEGMENT)
Every Friday night after i get home from work
i make a cake,it sits on my counter for my neighbors,friends and relatives to enjoy if they stop by and visit
This weeks cake is a Texas invention and southern staple
ITALIAN CREAM CAKE:
Ingredients
CAKE
1/2 cup butter-flavored shortening
1/2 cup butter softened
2 cups white sugar
5 eggs separated (room temperature)
3 teaspoons real vanilla extract
2 cups cake flour
1 1/2 teaspoons baking soda
1 cup real buttermilk (room temperature)
1/2 cup finely shredded sweetened coconut flakes
FROSTING
16 oz cream cheese room tempt.
1/2 cup butter softened
4 cups confectioners sugar
2 teaspoons vanilla
1/2 cups finely shredded sweetened coconut
1/2 cups pecans pieces
Instructions
Preheat oven to 325.
Grease and flour three 9-inch round cake pans. Set aside.
In a large bowl cream together shortening, butter and sugar.
Add egg yolks one at a time, beating well after each addition.
In a separate bowl combine flour and baking soda.
Alternate adding the buttermilk and flour into the sugar mixture. Starting and ending with the buttermilk. Be sure to mix well after each addition.
Stir in vanilla.
In a separate bowl, beat egg whites until stiff peaks form.
Fold egg whites into batter.
Stir in coconuts
Pour batter into prepared pans and bake for 25-27 minutes.
Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling.
Make the frosting by creaming together cream cheese, butter, vanilla and confectioners sugar.
Stir in coconut and pecans.
Frost cake even between each layers
Add toasted pecans and toasted coconuts to the garnish the cake if desired.Store in the fridge. Remove and let come to room temperature before serving
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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
Betty's Dreamy Italian Cream Cake
Betty demonstrates how to make a Dreamy Italian Cream Cake. This is a light, delicate cake that contains flaked coconut. I am using it for my Easter cake this year.
Dreamy Italian Cream Cake
½ cup butter, softened
½ cup shortening, softened (I used butter-flavored Crisco, but any shortening will work, including more butter.)
2 cups sugar
5 eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk (I used 1 cup skim milk + 1 tablespoon lemon juice.)
1 cup flaked coconut
Perfect Pecan Cream Cheese Frosting (from Betty's Kitchen)
pecan halves and chopped pecans for garnish
In a large mixing bowl, beat ½ cup butter and ½ cup shortening at medium speed of an electric mixer until light and fluffy. Add 2 cups sugar, a little at a time, beating well as sugar is added. Add 5 egg yolks, one at a time, beating well after each addition. Add 1 tablespoon vanilla, and beat well. In a medium-sized bowl, combine 2 cups all-purpose flour and 1 teaspoon baking soda. Stir together. Add flour mixture to the cake batter, alternately with 1 cup buttermilk, beating on low speed of mixer after each addition, until all of the flour mixture and buttermilk are mixed into the batter. Stir in 1 cup flaked coconut. Beat 5 egg whites until stiff peaks form. Fold beaten egg whites into batter. Pour cake batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees (F) for 25 minutes, or until a toothpick inserted into center comes out clean. Cool in pans for 10 minutes. Loosen with a knife and remove cake layers from pans and allow to cool on wire racks or flat surfaces (such as trays or shallow baking pans). When cool, spread Perfect Pecan Cream Cheese Frosting between layers and on top and sides of cake. (This is demonstrated in the Perfect Pecan Cream Cheese Frosting video in Betty's Kitchen.) Garnish top of cake with pecan halves and chopped pecans, if desired. I hope you enjoy this wonderful cake! Happy Easter, with love!—Betty ♥♥♥♥♥
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