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 | ????Coconut Pecan Cream Cheese Icing | Highly Requested Video | #EasyPeasy&Good
Today we're not doing a #PoundCake but this highly requested Italian Cream Cake! It's amazingly delicious!????
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*****Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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***Baked in oven preheated to 325 degrees for 35 mins. (Baking time will depend on your oven)
INGREDIENTS I USED:
3 C All Purpose Flour
1 1/2 C White Granulated Sugar
1/2 C Light Brown Sugar
1 Tsp Baking Soda
1/2 Tsp Baking Powder
1/2 Tsp Salt
1 1/3 C Buttermilk
1/2 C Vegetable Oil
1/2 C Softened Butter
3 Large Eggs
2 Egg Whites
2 Tsp Vanilla Extract
1/2 Tsp Almond Extract
1/2 Tsp Coconut Extract
1 1/2 Chopped Pecans (Toasted)
1 1/2 Shredded Coconut (Toasted)
Cream Cheese Icing
2 8 Oz Blocks of Cream Cheese
1 C Unsalted Butter
2 lbs Powdered Sugar
Vanilla/Coconut/Almond Extracts
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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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Italian Cream Cake
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% Carrie's Cozy Kitchen
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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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How We Make Italian Cream Cake - Best Southern Cake Recipes
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