Italian Cream Cake With Nutty Cream Cheese Frosting Recipes

CREAM CHEESE FROSTING

Steps:

• In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
• Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
• Spread or pipe frosting on cooled cake or cupcakes.

ITALIAN CREAM CAKE RECIPE

Steps:

• For the cake, preheat oven to 350°F. Prepare two 9-inch cake pans with baking spray and set aside.
• Using a stand mixer with whisk attachment, beat the egg whites until a stiff peak, about 7 minutes. Set aside.
• In a clean bowl of a stand mixer with paddle attachment (or hand mixer), beat butter and sugar until light and fluffy, about 5 minutes. Add the egg yolks, one at a time, beating after each addition.
• In a medium bowl, whisk together the flour and baking soda. Alternate adding the flour mixture and buttermilk to the butter and sugar mixture. Stir in the vanilla, coconut and pecans. Fold in the whipped egg whites. Divide the batter and pour into the two pans.
• Bake for about 35-40 minutes, until the center of the cake springs back to the touch. Let cool for a few minutes in the pan and then turn out cake onto a wire cooling rack until completely cooled.
• For the frosting, beat butter and cream cheese until light and fluffy, about 5 minutes. Add the sugar and beat until fluffy, about 3 minutes. Stir in vanilla and pecans.
• Spread frosting of the top of one of the cooled cakes. Add second layer of cake and add frosting to top and sides. Keep refrigerated. ENJOY!

NUTTY CREAM CHEESE FROSTING

Steps:

• In a large bowl, beat softened butter and cream cheese until well blended.
• Add powdered sugar and vanilla. Beat until creamy and add chopped nuts. Spread on cooled cake.

ITALIAN CREAM CHEESE CAKE

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

ROSE MARY'S ITALIAN CREAM CAKE & FROSTING

Steps:

• Preheat oven to 350 degrees F. Grease & flour 3- 8inch cake pans, or use non stick cooking spray. Then set aside till needed. Beat egg whites till stiff peaks form, and set aside till needed.
• Cream butter with sugar until light and fluffy. Add egg yolks one at a time, and beat well after each addition.. Mix flour with baking soda in a small bowl. Mix coconut and chopped nuts together in a medium bowl, and stir till evenly mixed together.
• Alternately add flour with buttermilk to the creamed mixture. Then add vanilla extract.Add the mixed coconut nut mixture and stir till well blended. Remove beater and fold in stiffly beaten egg whites, and fold into cake batter using a spatula or spoon, being careful to incorporate egg whites into batter by folding from top to bottom and turning bowl as you go, until cake batter is light and all of the egg whites have been incorporated into cake batter.
• Divide cake batter evenly among the 3 - 8 inch cake pans. Smooth cake batter over the top, and bake in preheated 350 degree F. oven for 25 to 35 minutes till center springs back when lightly touched with finger.
• Let cool in pans for 10 minutes. Then invert onto cooling racks to cool completely.
• While cake is cooling prepare frosting. Beat cream cheese & butter until smooth. Add confectioners sugar, gradually, and mix well. Add vanilla & beat until smooth. Stir in pecans and spread on cooled cake. Or you can add nuts to outside of cake & leave frosting plain.

ITALIAN CREAM CAKE

Steps:

• Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
• Add egg yolks, one at a time, beating until well blended after each addition.
• Add vanilla; beat until blended.
• Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Stir in coconut.
• Beat egg whites until stiff peaks form; fold into batter.
• Pour batter into three greased and floured 9-inch round baking cakepans.
• Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
• Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
• Nutty Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
• Add sugar, beating at low speed until blended.
• Beat at high speed until smooth; stir in pecans.

ITALIAN CREAM CAKE WITH NUTTY CREAM CHEESE FROSTING

Steps:

• CAKE:.
• Set oven at 350°F.
• Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
• Add egg yolks, one at a time, beating until blended after each addition.
• Add vanilla, beat until blended.
• Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Stir in coconut.
• Beat egg whites until stiff peaks form, fold into batter.
• Pour batter into three greased and floured 9-inch round cake pans.
• Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
• FROSTING:.
• Place pecans in a shallow pan; bake at 350 degrees for 5-10 minutes or until roasted, stirring occasionally. Cool.
• Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
• Add sugar, beating at low speed until blended.
• Beat at high speed until smooth; stir in pecans.
• Yield: about 4 cups.
• ASSMBLE:.
• Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans if desired.
• Yield: one (3-layer) cake.

ITALIAN CREAM CAKE

Steps:

• Preheat the oven to 350°F. Prepare three 8" round cake pans by cutting a round of parchment paper and placing in the bottom of each cake pan. Spray with non-stick baking spray.
• In the bowl of a standing mixer, cream butter until smooth and fluffy. Add sugars and cream together for 4-5 minutes.
• Add one egg at a time, mixing on low speed until each egg is incorporated. Beat in the vanilla and almond extract.
• Add 1/3 cup of the buttermilk and beat in on low speed.
• Mix together the flour, baking powder, and baking soda and add ½ of this flour mixture to the butter/sugar mixture. Beat in on low speed until incorporated.
• Add another 1/3 cup of the buttermilk, then the remaining flour mixture, and then the remaining 1/3 cup of buttermilk.
• Beat in 1 cup of toasted pecan pieces and 1cup of coconut.
• Divide the cake batter evenly between the three pans and immediately place in the oven.
• Bake layers 25-30 minutes or until a toothpick inserted in the center of the cakes comes out with just a few crumbles.
• Allow the cakes to cook for about 10 minutes in the pan and then transfer to a cooling rack to cool the rest of the way.
• Wrap each cooled cake layer in plastic wrap and freeze for at least 30 minutes or up to 2 days.
• Prepare the frosting by beating together softened butter, cream cheese, and vanilla extract.
• Add powdered sugar and beat on high until combined.
• Drizzle in heavy whipping cream while beating until desired thickness is achieved.
• Remove 1 cup of the frosting to use for piping on the top of the cake (optional).
• Beat the toasted pecan pieces into the remaining frosting.
• To assemble cake, unwrap the chilled cake layers from their plastic wrap. Place one layer on a serving plate. Spread a couple spoonfuls of frosting over the top of the cake layer and spread smooth.
• Place a second layer of cake over the first layer and add a layer of frosting over that.
• Place the third layer of cake onto the stack. Mound the remaining frosting on the top of the cake and use a large offset spatula to spread the frosting across the top and down over the sides of the cake.
• Continue spreading the frosting to cover the entire cake. Place cake in the freezer to firm up for about 15 minutes.
• Load reserved frosting into a piping bag fit with an open star tip such as Tip #1M. Pipe swirls around the top perimeter of the cake using the reserved frosting (without the pecans). Sprinkle with toasted coconut.
• Chill or slice and serve immediately.