{"id":4877,"date":"2025-07-05T17:56:28","date_gmt":"2025-07-05T17:56:28","guid":{"rendered":"https:\/\/breckas.com\/?p=4877"},"modified":"2025-07-05T17:56:28","modified_gmt":"2025-07-05T17:56:28","slug":"italian-cream-cake","status":"publish","type":"post","link":"https:\/\/breckas.com\/index.php\/2025\/07\/05\/italian-cream-cake\/","title":{"rendered":"Italian cream cake"},"content":{"rendered":"<p>What You\u2019ll Need<\/p>\n<p>Cake:<\/p>\n<ul>\n<li>5 large eggs (separated)<\/li>\n<li>1 teaspoon baking soda<\/li>\n<li>2 cups (9 ounces) all-purpose flour<\/li>\n<li>1 stick (4 ounces) butter, softened<\/li>\n<li>1\/2 cup shortening<\/li>\n<li>2 cups granulated sugar<\/li>\n<li>1 cup buttermilk<\/li>\n<li>1 1\/2 teaspoons vanilla extract<\/li>\n<li>1 cup sweetened flaked coconut<\/li>\n<li>1 cup chopped pecans or walnuts (divided)<\/li>\n<\/ul>\n<p>Frosting:<\/p>\n<ul>\n<li>1 package (8 ounces) cream cheese, softened<\/li>\n<li>1 stick (4 ounces) butter, softened<\/li>\n<li>1 box (1 pound) powdered sugar (about 3 3\/4 cups, unsifted)<\/li>\n<li>1 teaspoon vanilla extract<\/li>\n<li>1 to 2 teaspoons milk or cream, as needed<\/li>\n<\/ul>\n<p>Topping:<\/p>\n<ul>\n<li>1\/4 cup chopped pecans or walnuts (optional)<\/li>\n<\/ul>\n<p>Instructions<\/p>\n<ol>\n<li>Preheat the oven to 350\u00b0F (175\u00b0C). Grease and flour three 8-inch cake pans.<\/li>\n<li>Separate the eggs. Place the egg whites in a clean glass or stainless-steel bowl. Beat them until stiff peaks form, then set aside.<\/li>\n<li>In another bowl, combine the flour and baking soda. Set aside.<\/li>\n<li>In a large bowl, use an electric mixer to beat the butter and shortening until creamy. Add the sugar and continue beating until the mixture is light and fluffy.<\/li>\n<li>Add the egg yolks one at a time, beating well after each addition.<\/li>\n<li>Alternate adding the flour mixture and the buttermilk to the batter:\n<ul>\n<li>Start with one-third of the flour mixture<\/li>\n<li>Add half of the buttermilk<\/li>\n<li>Add another third of the flour, then the rest of the buttermilk<\/li>\n<li>Finish with the remaining flour<br \/>\nMix until just combined.<\/li>\n<\/ul>\n<\/li>\n<li><\/li>\n<li>Stir in the vanilla, coconut, and 1\/2 to 3\/4 cup of chopped nuts.<\/li>\n<li>Gently fold in the beaten egg whites until fully incorporated.<\/li>\n<li>Divide the batter evenly between the prepared cake pans.<br \/>\nBake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.<\/li>\n<li>Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.<\/li>\n<\/ol>\n<p>Frosting:<\/p>\n<ol>\n<li>Beat the cream cheese and butter together until smooth and creamy.<\/li>\n<li>Add the powdered sugar gradually, then the vanilla.<\/li>\n<li>If the frosting is too thick, add milk or cream, 1 teaspoon at a time, until it reaches the desired consistency.<\/li>\n<\/ol>\n<p>To Assemble:<\/p>\n<ul>\n<li>Spread the frosting between the cake layers and over the top and sides.<\/li>\n<li>Sprinkle with the remaining 1\/4 cup chopped nuts and extra coconut if desired.<\/li>\n<li>Optional: Toast the coconut and nuts for extra flavor.<\/li>\n<\/ul>\n<p>Enjoy!<\/p>\n<p><span class=\"Apple-converted-space\">\u00a0<\/span>\ud83c\udf82\ud83e\udd65\ud83c\udf30<\/p>\n<p>Let me know if you want a shorter version for a recipe post or printable card!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>What You\u2019ll Need Cake: 5 large eggs (separated) 1 teaspoon baking soda 2 cups (9 ounces) all-purpose flour 1 stick&hellip;<\/p>\n","protected":false},"author":1,"featured_media":4879,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Italian cream cake - Grandma Baking Recipes","description":"What You\u2019ll Need Cake: 5 large eggs (separated) 1 teaspoon baking soda 2 cups (9 ounces) all-purpose flour 1 stick (4 ounces) butter, softened 1\/2 cup shortenin"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4877","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4877","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=4877"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4877\/revisions"}],"predecessor-version":[{"id":4880,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/4877\/revisions\/4880"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/4879"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=4877"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=4877"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=4877"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}