Best 3 Italian Cream Cake With Maraschino Cherries Recipes

Indulge in the delectable Italian Cream Cake, a symphony of flavors that will tantalize your taste buds. This classic Southern dessert features moist layers of coconut-pecan cake, enveloped in a luscious cream cheese frosting. The crowning glory is a generous topping of toasted coconut and maraschino cherries, adding a touch of sweetness and crunch.

This recipe collection offers two variations of this iconic cake: a traditional Italian Cream Cake and a gluten-free version. The traditional recipe guides you through creating the coconut-pecan cake layers from scratch, while the gluten-free version provides a delectable alternative using a gluten-free cake mix. Both recipes feature detailed instructions for making the creamy cream cheese frosting, toasted coconut, and the assembly of this stunning cake.

For those seeking a simplified baking experience, the article also includes a recipe for an Italian Cream Cake using a boxed cake mix. This time-saving option allows you to whip up this delightful dessert with minimal effort, while still achieving a supremely satisfying result.

Let your taste buds embark on a journey of pure bliss as you explore these Italian Cream Cake recipes. Whether you prefer the classic homemade version, the gluten-free alternative, or the convenience of a boxed cake mix, you'll find the perfect recipe to suit your preferences.

Here are our top 3 tried and tested recipes!

ITALIAN CREAM CAKE WITH MARASCHINO CHERRIES

Italian Cream Cake With Maraschino Cherries image

The cherries are a great addition to an Italian Cream Cake. They add extra flavor & add color for the holidays.

Provided by Cecelia Huddleston

Categories Cakes

Number Of Ingredients 17

Ingredients

5 large eggs, separated
1 c butter, softened
2 c sugar
1 tsp almond or vanilla extract
8 oz sour cream
1 tsp baking soda
dash(es) salt
2 c flour
10 oz maraschino cherries, drained & chopped
1 c flaked coconut
1 c chopped walnuts, toasted
CREAM CHEESE FROSTING
12 oz cream cheese, softened
3/4 c butter, softened
6 c powdered sugar
1 tsp almond or vanilla extract
1 c chopped walnuts, toasted

Steps:

1. Preheat oven to 350 degrees. Spray three 9" round cake pans with a cooking spray with flour or grease and flour pans.
2. In medium bowl, beat egg whites until soft peaks form; set aside. In large bowl, cream butter, sugar and extract. Beat in egg yolks. Add soda and sour cream. Gradually, add combined salt and flour. On low speed, add cherries, coconut and walnuts. Fold in beaten egg whites. Pour batter into pans. Bake for 20-25 minutes or until toothpick inserted in center of layers comes out clean. Cool in pans for 10 minutes. Turn out layers on wire rack; cool completely.
3. In large bowl, beat cream cheese and butter until light and fluffy. Gradually, beat in powdered sugar. Add extract and walnuts. Frost cake. Store in refrigerator.

ITALIAN CREME CAKE

Italian Creme Cake image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 12 to 16 servings

Number Of Ingredients 16

Ingredients

1/2 cup solid vegetable shortening
1/2 cup margarine
2 cups sugar
1 teaspoon vanilla
5 eggs, separated
1/2 cup maraschino cherry juice
1 cup buttermilk
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups coconut flakes
4 ounces margarine
4 cups powdered sugar
1 teaspoon vanilla
8 ounces cream cheese
3/2 cups pecans, broken and toasted

Steps:

Pre-heat oven to 350 degrees F.
Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
In a separate bowl, mix the maraschino cherry juice and buttermilk.
In a separate bowl, mix the flour, salt, and baking soda.
Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
Fold in coconut.
Beat egg whites to stiff peaks and fold into the mixture.
Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.

MARASCHINO CHERRY NUT CAKE

Maraschino Cherry Nut Cake image

A very good and moist cake with a lovely pink color perfect for birthdays, showers, or anniversaries.

Provided by Judy Wattenbarger

Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes

Time 2h30m

Yield 12

Number Of Ingredients 15

Ingredients

1 (10 ounce) jar maraschino cherries
2 ¼ cups sifted cake flour
2 ½ teaspoons baking powder
½ teaspoon salt, divided
½ cup shortening
1 ⅓ cups white sugar
3 egg whites, room temperature
⅔ cup milk, room temperature
½ cup chopped pecans
¾ cup butter, room temperature
6 cups sifted confectioners' sugar, divided
⅓ cup milk
6 drops red food coloring
1 ½ teaspoons vanilla extract
12 maraschino cherries, with stems

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan.
Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside.
Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside.
Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each.
Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans.
In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely.
To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring.
Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.

Nutrition Facts : Calories 676.3 calories, Carbohydrate 113.7 g, Cholesterol 32.1 mg, Fat 24.1 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 303.9 mg, Sugar 82.3 g

Tips:

Use fresh ingredients. Fresh eggs, butter, milk, and sour cream will give your cake the best possible flavor.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cake light and airy.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Do not overmix the batter. Overmixing can make the cake tough.
Bake the cake at 350 degrees Fahrenheit for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Use a cream cheese frosting that is not too sweet. This will help to balance out the sweetness of the cake.
Top the cake with maraschino cherries and chopped walnuts for a classic look.

Conclusion:

Italian cream cake is a classic dessert that is perfect for any occasion. It is a moist and flavorful cake with a creamy frosting and a sweet topping. By following these tips, you can make a delicious Italian cream cake that will impress your friends and family.