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Homemade Italian Cream Cake

I’m convinced that the key to a homemade cake coming out tender and moist (sorry, I know a lot of people hate that word but it’s really the only one that applies here) is buttermilk! I use it in my One Bowl Chocolate Cake and decided to use it in this Homemade Italian Cream Cake recipe as well. Switching out the milk for buttermilk made all the difference! Also, I have always found homemade white or vanilla cakes to be drier than their boxed mix cake mix counterparts. I feel like I can almost say that I have tried all the vanilla cake recipes over the years. I’ve had people swear to me a certain recipe is their go-to, then I try it and I’m like “Eh, it’s okay but it’s nowhere near as moist as a boxed cake mix.” I have absolutely no problem saying that. I love a good boxed cake mix (Duncan Hines 4 Life!) Hey, I’m too old to be a food snob at this point. But at least I’m honest.


Ingredients
For the cake:
1 stick (8 tbsp) salted butter, softened to room temp.
1/2 cup vegetable shortening, Crisco
2 cups sugar
5 egg yolks
1 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon baking soda
2 cups all-purpose flour
1/2 cup shredded sweetened coconut
1 cup chopped pecans
5 beaten egg whites
For the frosting:
1 stick (8 tbsp) salted butter, softened to room temp.
1 block (8 oz.) cream cheese, softened to room temp.
1 teaspoon vanilla extract
1 box (16 oz.) powdered sugar
shredded sweetened coconut and chopped pecans, for topping

Instructions
For the cake:

  • Preheat oven to 325f degrees.
  • Spray a 9x13 baking dish with nonstick cooking spray (like Baker’s Joy.)
  • In a large mixing bowl (or in the stand of an electric mixer) mix together butter, shortening and sugar until smooth.
  • Add in egg yolks one at a time, mixing with an electric hand mixer or stand mixer after each egg, until blended.
  • In a small bowl mix together buttermilk, vanilla extract and baking soda.
  • For full instructions please see : www.thecountrycook.net

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