ITALIAN CREME CAKE - GLUTEN FREE!!
I got this off a website but modified it because I don't like to use shortening in my cooking. However shortening could be substituted for the Butter if needed....It turned out delicious! Hope you can enjoy it as much as I did!
Provided by FarrahGF
Categories Dessert
Time 1h
Yield 1 three layer cake, 10 serving(s)
Number Of Ingredients 13
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.
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Aanish Chohan
[email protected]This cake is a keeper! It's moist, flavorful, and gluten-free. What more could you ask for?
Ms Afreen
[email protected]I'm new to gluten-free baking and this cake was a great starting point. It was easy to make and turned out delicious.
Malik mathar
[email protected]I made this cake for my daughter's birthday party and it was a huge success! All the kids loved it.
Heather Spruell
[email protected]This cake was a disaster! It was dry and crumbly, and the frosting was too runny.
Lauren Cesnalis (Lc100baby)
[email protected]The instructions were easy to follow and the cake turned out beautifully. I'll definitely be making this again.
Tactson
[email protected]I've made this cake several times now and it always turns out perfect. It's my go-to dessert for potlucks and parties.
Wale Peters
[email protected]This cake was a bit too sweet for my taste, but the texture was great.
Muyonjo Erick
[email protected]I'm not gluten-free, but I tried this cake and it was delicious! The texture was spot-on and the flavor was amazing.
Alix Ghouri
[email protected]This gluten-free Italian creme cake was a hit! It was moist, flavorful, and had the perfect amount of sweetness. My family loved it.