Italian Cream Cake Recipe Paula Deen

I liked the recipe of Italian Cream Cake by Paula Deen. It’s delicious, soft and hearty.

Ideal for a birthday party or a special occasion, the cheese cream cake is a real delicacy.

The recipe for this sweet, so light and delicate, but also elegant and refined, requires a little attention but allows you to create a true masterpiece.

The dessert consists of 3 layers of soft sponge cakes with tasty cream cheese in an Italian style. A delicious dessert to prepare for a special occasion and win over all our guests.

Here is the procedure step by step and useful tips to make it at home without difficulty.

Ingredients

1 (8-ounce) package cream cheese, softened

1 1⁄4 cups butter, softened and divided

2 cups all-purpose flour

2 cups sugar

5 large eggs

1 teaspoon baking soda

1 cup sweetened flaked coconut

1 cup chopped pecans

2 teaspoons vanilla extract

1 (16-ounce) box confectioners’ sugar

1 teaspoon almond extract

Garnish: toasted shaved coconut

How to prepare Italian Cream Cake

Preheat the oven at 350 degree. Prepare three cake pans, spray with nonstick cooking spray. Sprinkle some flour.

Start beat 1 cup of butter with sugar in a large bowl with a mixer at medium speed. Beat them until fluffy. Then add eggs one by one and beat continuously.

Now in a medium bowl mix flour and baking soda together then start adding flour gradually into the butter mixture. Beat until combined. Add flaked coconut, vanilla and pecans. Mix them well and pour the batter into cake pans.

Bake the cakes for 30 minutes. Check them with wooden pick whether they are fully baked or not. If the pick comes out clean then they are ready. Remove from oven and let them cool.

Beat the cream cheese in a large bowl with the remaining ¼ cup of butter. Beat them until creamy then start adding confectioners’ sugar gradually, beat until combined. Add almond extract and beat again until smooth.

Spread the cream cheese mixture between the layers of cakes and on the top as well. You can garnish the cake with shaved coconut if you like.

Your delicious Italian cream cheese cake is ready to be enjoyed!

italian cream cake recipe paula deen
Print Recipe

Italian cream cake recipe

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: dessert
Servings: 6 people
Author: Rehan

Equipment

  • Oven

Ingredients

  • 1 (8-ounce) package cream cheese, softened
  • 1 1⁄4 cups butter, softened and divided
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 5 large eggs
  • 1 teaspoon baking soda
  • 1 cup sweetened flaked coconut
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract
  • 1 (16-ounce) box confectioners’ sugar
  • 1 teaspoon almond extract
  • Garnish: toasted shaved coconut

Instructions

  • Preheat the oven at 350 degree. Prepare three cake pans, spray with nonstick cooking spray. Sprinkle some flour.
  • Start beat 1 cup of butter with sugar in a large bowl with amixer at medium speed. Beat them until fluffy. Then add eggs one by one and beat continuously.
  • Now in a medium bowl mix flour and baking soda together then start adding flour gradually into the butter mixture. Beat until combined. Add flaked coconut, vanilla and pecans. Mix them well and pour the batter into cakepans.
  • Bake the cakes for 30 minutes. Check them with wooden pick whether they are fully baked or not. If the pick comes out clean then they areready. Remove from oven and let them cool.
  • Beat the cream cheese in a large bowl with the remaining ¼ cupof butter. Beat them until creamy then start adding confectioners’ sugar gradually,beat until combined. Add almond extract and beat again until smooth.
  • Spread the cream cheese mixture between the layers of cakesand on the top as well. You can garnish the cake with shaved coconut if you like.
  • Your delicious Italian cream cheese cake is ready to be enjoyed!

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