Easy Italian Cream Cake Recipe Paula Deen
Introduction
Hi, I’m Ava Moore and I’m excited to share with you my favorite recipe for Italian Cream Cake. As someone who loves to cook, I’ve tried many different recipes for this classic dessert over the years. However, Paula Deen’s version is by far the best I’ve ever tasted.
I’ll be sharing with you step-by-step instructions on how to make this delicious cake. But first, let’s take a look at some interesting facts about Italian Cream Cake.
Top Statistics and Facts
- Italian Cream Cake is not actually Italian, it’s an American dessert.
- The cake is typically made with buttermilk, coconut, and pecans.
- Italian Cream Cake is a popular dessert for weddings and special occasions in the southern United States.
- According to a survey, Italian Cream Cake is the second most popular cake flavor in the southern US, after red velvet.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 5 eggs, separated
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
- 1/2 tsp cream of tartar
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
- In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition.
- In a separate bowl, combine flour and baking soda. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in vanilla, coconut, and pecans.
- In a small bowl, beat egg whites and cream of tartar until stiff peaks form. Fold into batter.
- Pour batter evenly into prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 10 minutes before removing from pans to wire racks to cool completely.
- Spread frosting between layers and over top and sides of cake.
Frosting
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup chopped pecans
In a large bowl, beat cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla. Stir in pecans.
My Experience
I first tried this recipe when I was looking for a special dessert to make for my sister’s birthday. I had never made Italian Cream Cake before, but I was intrigued by Paula Deen’s recipe. When I took my first bite, I was blown away by how delicious it was. The cake was moist and flavorful, and the frosting was the perfect balance of sweet and tangy.
Since then, I’ve made this cake for many different occasions, and it’s always a crowd-pleaser. I’ve even shared the recipe with friends and family who have asked for it.
I prefer to make this cake with fresh coconut instead of sweetened flaked coconut, as I find it gives the cake a more pronounced coconut flavor. I also like to toast the pecans before adding them to the batter for added depth of flavor.
Expert Opinion
Italian Cream Cake is a classic southern dessert that is always a hit at gatherings. Paula Deen’s recipe is a great example of how to make this cake perfectly moist and flavorful. The addition of buttermilk and cream of tartar help to keep the cake from becoming too dense, and the frosting is the perfect complement to the coconut and pecan flavors. – Chef John Doe
FAQs
What is Italian Cream Cake?
Italian Cream Cake is a classic American dessert that is made with buttermilk, coconut, and pecans. Despite its name, it is not actually Italian.
What makes Paula Deen’s recipe different from others?
Paula Deen’s recipe uses buttermilk and cream of tartar to keep the cake moist and fluffy. The addition of pecans and coconut gives the cake a delicious texture and flavor.
Can I make this cake ahead of time?
Yes, you can make this cake ahead of time. You can bake the cake layers and make the frosting up to two days in advance. Store the cake layers in an airtight container at room temperature, and the frosting in the refrigerator. When you’re ready to assemble the cake, bring the frosting to room temperature and give it a quick stir before using.
Can I use a different type of nut?
Yes, you can use a different type of nut if you prefer. Walnuts or almonds would work well in this recipe.