ITALIAN CREAM CAKE RECIPE
HOW TO MAKE AN ITALIAN CREAM CAKE RECIPE?
The fluffy cake with sweetened coconut and thinly chopped pecans in the Best Homemade Italian Cream Cake and Cream Cheese Frosting recipe!
My Italian Cream Cake is a delectable, typical cake recipe that, sadly, only appears during the holidays! I’m not exactly why it is, but it should definitely be a year-round recipe!
Italian Cream Cake is a banana cake with baked-in coconut and pecans, finished with whipped cream or cream cheese frosting. The cream cheese frosting, which I use in my recipe, is my absolute preference.
A faint taste of almond extract or, in certain instances, an amaretto flavor has been applied to many of the Italian Cream Cakes I’ve ever had. I prefer a mild almond taste that complements the pecans rather than one that is overpowering. You can incorporate as many or as little as you want.
Using buttermilk instead of milk creates a huge change! Also, I’ve often considered homemade white or vanilla cakes to be drier than packaged cake mixes. I almost sound like I’ve attempted every vanilla cake recipe out there through the years.
INGREDIENTS NEEDED TO MAKE THIS CAKE:
- One large Pkg. Of white cake mix, I used the 16-ounces package.
- 3 eggs, large-sized.
- 1¼ Cups.Of buttermilk.
- ¼ Cup.Of vegetable oil.
- One Can. Of flaked coconut, the 3-oz or 4-oz sized.
- 2/3 Cup. Of toasted pecans, I chopped them before using them.
- 3 large spoons. Of Rum, it’s optional!!!!
- Cream Cheese Frosting.
With an electric mixer, I beat the white cake mix, with eggs, buttermilk, and vegetable oil for 2 minutes, then I whisked in the coconut and pecans.
After that, I fill 3 greased and floured 9-inch circular cake pans, to grease them I used soft batter.
Then, I bake them at 350°F for around 17 minutes, and when a wooden pick inserted in the middle comes out clean, I removed them from the oven.
At this stage, I allowed them to cool for 10 minutes in the pans on wire racks, and I cooled them fully on wire racks after removing them from pans.
Sometimes, I drizzled the rum uniformly over each cake layer and set them aside for 10 minutes.
And to finish, I creamed the cream cheese frosting in a large bowl and I spread it on the cakes, as well as on the top and sides of the cake.
And, I placed it in the fridge for 2 hours to cool before slice it.
I HOPE YOU’LL ENJOY MY ITALIAN CREAM CAKE RECIPE!!