Italian Cream Cake Recipes

A cake is a perfect dessert to end any meal. However, you can eat it at breakfast or at any time of the day. There is a great variety of cakes, which can be prepared for some special occasions such as birthdays, weddings, Christmas or parties. Italian cakes are very popular throughout the world for their taste bud pampering taste. These incredibly delicious cream cakes are quite tempting. So, let’s have a look on some delightful Italian cream cake recipes.

Recipe #1 Italian Cream Cake

Ingredients
2 cup all-purpose flour
1 cup buttermilk
½ cup butter
1 cup flaked coconut
2 cup white sugar
½ cup shortening
5 eggs
1 tsp baking soda
1 tsp baking powder
4 cup confectioner's sugar
8 ounces cream cheese
1 cup sweetened flaked coconut
½ cup chopped walnuts
1 tsp vanilla extract
2 tbsp light cream

Preparation
Preheat the oven to 350°F. Grease well three round cake pans. In a small bowl, dissolve baking soda in buttermilk and keep it aside. Mix together shortening, butter and white sugar in a large bowl. Mix it well, until it becomes fluffy and light. Mix it in buttermilk mixture, eggs, 1 cup coconut, flour, 1 tsp vanilla and baking powder. Stir well to mix it properly. Pour the batter into the greased pans. Bake it in the preheated oven for about 30-35 minutes. When you insert a toothpick into the center of the cake, if it comes out clean, then the cake is baked well. Allow the cake to cool.

Now let’s make the frosting. Combine together ½ cup butter, cream cheese, confectioner's sugar and 1 tsp vanilla in a medium-sized bowl. Beat it well until fluffy and light. Add a small quantity of cream to achieve desired consistency. Then add chopped nuts and remaining flaked coconut. Spread it between the layers as well as on the top and side of the baked cake.

Recipe #2 Chocolate Italian Cream Cake

Ingredients
2 cup all-purpose flour
1 cup buttermilk
5 eggs
½ cup butter
1 cup chopped pecans
1 cup shredded coconut
2 cup white sugar
½ cup shortening
¼ cup unsweetened cocoa powder
4 cups sifted confectioner's sugar
1 tsp vanilla extract
1 tsp baking soda
1 cup cream cheese

Preparation
Preheat the oven to 325°F. Grease and flour three round cake pans. Separate the eggs. Mix well together sugar, shortening and ½ cup butter. Then add egg yolks, one at a time, beating after adding each yolk. Then add 1 tsp vanilla extract. Sieve flour, soda and ¼ cup cocoa together. Add alternatively with buttermilk to the creamed mixture. Add dry ingredients at the beginning and the end. Then add 1 cup chopped pecans and coconut. Beat well the egg whites and add into the batter. Pour the batter into the prepared cake pans. Bake it at 325°F for about 25-30 minutes. Let the cake cool completely before frosting.

Now go for frosting. Mix well together butter and cream cheese. Sieve ¼ cocoa and confectioner's sugar and mix it in the cheese and butter mixture. Add 1 cup pecans and 1 tsp vanilla to this mixture and mix well.

Recipe #3 White Chocolate Cream Cake

The layers of this cake are made with whipped cream and white chocolate. It is flavored with an almond extract. The frosting is made from a white chocolate butter cream.

Ingredients
2¼ cup all-purpose flour
1 2/3 cup heavy cream
3 squares (1 ounce) white chocolate, chopped
1½ cup white sugar
3 eggs
2¼ tsp baking powder
1 tsp almond extract
½ tsp salt

For frosting
¼ cup butter, softened
3 ½ cup confectioner's sugar
3 squares white chocolate, chopped
½ tsp almond extract
4 tbsp water

Preparation
Preheat the oven to 350°F. Grease and flour two round pans. Melt 3 squares white chocolates over lightly simmering water in a double boiler. Stir it occasionally until melted. Keep it aside and cool to lukewarm. Mix together sugar, flour, salt and baking powder in a small bowl and keep it aside. Whip heavy cream in a large chilled bowl, until stiff peaks form. Then keep it aside. In a large bowl, beat eggs for about five minutes or until they become lemon colored and light. Add 1 tsp almond flavoring and melted white chocolate to it. Then fold in whipped cream and flour mixture, approximately ½ cup at a time. Pour batter into greased cake pans. Bake in the preheated oven for about 35-40 minutes. Let it cool completely.

Now make a white chocolate frosting. Heat 3 ounces white baking chocolate over low heat in a large bowl. Keep stirring occasionally, until it melts. Cool it to lukewarm. Combine together melted white chocolate, butter, confectioner's sugar, ½ tsp almond extract and water in a medium bowl. Beat until it achieves smoothness and a spreading consistency.