Best 3 Italian Creme Cake Recipes

ITALIAN CREME LAYER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
• In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
• Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

ITALIAN CREME BUNDT CAKE

Steps:

• 1. Pre-heat oven to 350 degrees. Cream butter with sugar. Add vanilla.
• 2. Separate the eggs.
• 3. Beat the whites until soft peaks form; set aside.
• 4. Cream the egg yolks, butter, and sugar. Set them aside.
• 5. In a separate bowl combine dry ingredients: Sift flour, baking powder, and baking soda. [It doesn't call for baking powder but I like my cakes to stand high]
• 6. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
• 7. Next mix in walnuts and coconut.
• 8. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
• 9. Spoon the batter into your greased Bundt pan making it as even as you can.
• 10. Bake for about 60 minutes until the cake seems firm. Let it cool for 20 minutes.
• 11. For the Icing, with a hand blender cream the cream cheese with the 1/2 cup of whipping cream.
• 12. Add powdered sugar. Blend.
• 13. Remove cake from Bundt pan.
• 14. Ice the cake.
• 15. Sprinkle coconut and top off with chopped walnuts. Again drizzle [I like that word] more icing on top of nuts and coconut.
• 16. Refrigerate the cake until you are going to slice and serve!

ITALIAN CREME CAKE - GLUTEN FREE!!

Steps:

• Beat butter, shortening and oil 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, xanthan gum, baking powder 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 9-inch round cake pans or one oblong baking dish, that has been greased and floured (gf of course).
• Bake in preheated 350 degree oven for 25-30 minutes for multiple pans; 40-45 minutes for oblong pan 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 rack.
• Nutty Cream Cheese Frosting (double this recipe if you're going to do a layer cake; single if you're going to use an oblong pan).
• 1 ½ cups chopped pecans.
• 1 (8 ounce) package cream cheese, softened.
• ½ cup butter, softened.
• 1 tablespoon vanilla extract.
• 1 (16 ounce) box powdered sugar, sifted.
• Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in nuts. Spread Nutty Cream Cheese Frosting between cake layers and on top and sides of cake. Serves 10.