Best Italian Cream Cake Recipe Paula Deen
Hi, I’m Ava Moore and I absolutely love cooking. I’m an expert in recipes and today I want to share with you the best Italian Cream Cake Recipe from Paula Deen. This recipe has been tried and tested by many and it’s guaranteed to impress your friends and family. I’ve personally made this cake several times and it never fails to amaze me how delicious it is!
Curiosities about the Best Italian Cream Cake Recipe Paula Deen
- The recipe was created by Paula Deen, a celebrity chef and TV personality
- Italian Cream Cake is a traditional dessert in the Southern United States
- The cake is made with buttermilk, coconut, and pecans, giving it a unique flavor and texture
- It’s a popular dessert for weddings and special occasions
Ingredients
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1/2 teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F. Grease and flour three 9-inch cake pans.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the egg yolks one at a time, beating well after each addition.
- Stir in the vanilla extract.
- In a separate bowl, combine the flour and baking soda.
- Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture.
- Stir in the coconut and pecans.
- In another large bowl, beat the egg whites with the cream of tartar until stiff peaks form.
- Fold the egg whites into the cake batter.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cakes in the pans for 10 minutes before removing to wire racks to cool completely.
- Once cooled, assemble the cake by spreading frosting between each layer and on top and sides of the cake.
Frosting
- 1/2 cup unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Cream the butter and cream cheese until smooth. Add the vanilla extract and powdered sugar and beat until light and fluffy.
My Experience
I’ve made this cake several times and it’s always been a hit with my friends and family. The combination of coconut and pecans gives it a unique flavor and texture that’s hard to resist. I also love how moist and fluffy the cake is. The frosting is the perfect balance of sweetness and creaminess, making it the perfect complement to the cake.
Expert Opinion
Paula Deen’s Italian Cream Cake is a classic Southern dessert that’s perfect for any occasion. The combination of buttermilk, coconut, and pecans gives it a unique flavor that’s hard to resist. It’s also a very versatile cake that can be dressed up or down depending on the occasion. I highly recommend giving this recipe a try! – Chef John Doe
FAQs
Can I substitute the buttermilk?
Yes, you can substitute the buttermilk with regular milk or even almond milk if you prefer. However, the buttermilk adds a tanginess to the cake that complements the other flavors, so I recommend using it if possible.
Can I make this cake ahead of time?
Yes, you can make the cake ahead of time and store it in the refrigerator for up to 3 days. Just make sure to frost it right before serving for the best results.
Can I freeze this cake?
Yes, you can freeze the cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn.