Best 5 Iced Italian Cream Cake Recipes

ITALIAN CREAM CAKE

Steps:

• Preheat oven to 350˚F. Grease a 9x13 pan by spraying it with cooking spray and then setting it aside.
• In a large bowl, use an electric mixer to cream together the shortening, butter, and sugar until light and fluffy. Add the eggs and beat well until smooth, scraping sides as needed (about two minutes).
• In a separate small bowl, stir together the flour and baking soda. Add the flour mixture and buttermilk to the egg mixture and mix until well blended and completely smooth (about two more minutes). Add in the coconut and vanilla extract and mix until well incorporated.
• Pour the cake batter into the prepared pan. Bake at 350 for 40-45 minutes or until a toothpick inserted in the center comes out clean.

INCREDIBLY DELICIOUS ITALIAN CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
• In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

ITALIAN RAINBOW COOKIE ICE CREAM CAKE

Steps:

• Cut the cookies to form 1-by-1-by-1/2-inch squares. Line a 9-inch springform pan with plastic wrap. Arrange the cookie squares all the way around the sides of the pan with the color lines running perpendicular to the bottom of the pan. Repeat with an additional ring of cookies above the first ring, lining up the colors as much as possible, so the cookies come 2 inches up the sides of the pan and almost completely cover them.
• Lay one cookie square in the middle of the bottom of the pan. Arrange a second cookie square next to it, with the color lines perpendicular to the color lines in the first cookie. Continue arranging cookie squares to create a parquet floor pattern. Fill the bottom of the pan with cookies, cutting some to fill in any odd-shaped areas. Chill until cold, about 30 minutes.
• Combine the chocolate and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes. Using a pastry brush, coat the cookies on the bottom and sides with a thin layer of chocolate. Chill until set, about 5 minutes.
• Spread one of the pints of vanilla ice cream in an even layer over the chocolate-coated bottom cookies. Freeze until hard, about 1 hour. Spread the chocolate ice cream in an even layer over the vanilla. Freeze until hard, about 1 hour. Spread the remaining pint of vanilla ice cream in an even layer over the chocolate ice cream. Cover with the remaining cookie pieces. Freeze until solid, 6 hours to overnight.
• When ready to serve, invert the cake onto a plate so the bottom layer of cookies is on the top. Remove the pan and peel off the plastic wrap. Cut with a hot dry knife.

ITALIAN ICE CREAM CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of a 9-inch springform pan. Sift together the flour and baking powder in a bowl.
• Whisk the eggs in a mixer fitted with the whisk attachment on high speed until very light and fluffy, about 5 to 6 minutes. With the mixer on medium, slowly pour in the sugar, and mix until thick and glossy, about 1 to 2 minutes, then stir in the orange zest. Fold in the sifted flour with a spatula just until incorporated-don't overmix. Pour the batter into the prepared pan, and bake until a cake tester inserted in the center comes out clean, about 20 minutes. Let the cake cool on a wire rack, then run a knife around the sides of the pan to loosen and unmold.
• For the filling: Dissolve the gelatin in 2 tablespoons hot water in a small bowl. Beat the ricotta and confectioners' sugar in a mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Scrape in the dissolved gelatin and mix to distribute. Stir in the chocolate and lemon peel with a spatula.
• For the syrup: Bring the sugar to a boil with 1 cup water in a small pot. Boil until reduced by about a quarter, about 2 to 3 minutes. Remove from heat, and stir in the Grand Marnier. Let cool slightly.
• To assemble: Line the inside of a 9-inch-diameter bowl with plastic wrap, letting several inches of excess wrap drape down the outside.
• Cut the cake into three circular layers of equal thickness, using a serrated knife. Line the bottom of bowl with one cake slice, pressing to fit, and brush with some of the syrup to soak it evenly. Fill half of the cavity of the bowl lined with the cake with some of the filling. Fit another cake layer on top of the filling, pressing to fit snugly to the sides of the bowl, then brush with more syrup. Continue to fill the cavity with the remaining filling, and fit the final layer flat on top. Soak the last layer with the remaining syrup. Fold the excess plastic wrap over the top, and weight top with a heavy plate. Chill overnight, or until the filling is set; if filled with ice cream, set in the freezer.
• For the glaze: Sift the confectioners' sugar into a large bowl, and whisk in the lemon juice to make a smooth, spreadable glaze. If necessary, add a little more confectioners' sugar or some water to get the correct consistency.
• Remove the cake from the bowl and unwrap. Invert with dome up on a cake plate or stand. Spread the glaze over the top of cake, and let it slide down the sides, guiding it with a spatula to cover the cake completely. Let the glaze set at room temperature before serving.

ITALIAN CREAM CAKE I

Steps:

• Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.