Three Layer Italian Cream Cake Recipes

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
• In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
• Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.
• Mix flour and baking soda together in a small bowl.
• Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition.
• Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.
• Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.
• Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.
• Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Steps:

• Set oven to 350 degrees F.
• Grease three 9-inch round cake pans.
• For cake; in a small bowl combine 1 cup buttermilk with 1 teaspoon baking soda; set aside.
• In a large bowl cream the butter and shortening with sugar and vanilla until fluffy.
• Add in eggs and the buttermilk/soda mixture; beat until well combined.
• In a small bowl combine the flour with baking powder then add to the creamed mixture; beat until just combined.
• Mix in 1 cup coconut.
• Divide into prepared baking pans.
• Bake for about 30-35 minutes or until the cakes test done.
• Allow to cool in pans then remove to a wire rack/s to cool completely.
• Place 1 cake layer on a plate, then spread about 3/4 cup of the raspberry preserves on top (can use more or less).
• Place the second cake layer over the top, then spread the top of cake layer with remaining 3/4 cup preserves.
• Top with remaining third cake layer.
• For the frosting; in a bowl combine the cream cheese with soft butter, cream and both extracts; beat until combined.
• Add in confectioners sugar and beat until smooth adding in more cream or confectioners sugar if needed to achieve desired spreading consistancy.
• Mix in 1 cup coconut.
• Spread on top and sides of the cooled cake.
• Sprinkle flaked coconut over the top of the cake (use as much as desired).