Italian Cream Cake Recipe Trisha Yearwood

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Italian Cream Cake Recipe Trisha Yearwood

Italian Cream Cake is a classic dessert that never fails to impress. This recipe, inspired by Trisha Yearwood, takes the traditional Italian Cream Cake to a whole new level. With its rich and moist texture, delicious cream cheese frosting, and delicate coconut and pecan filling, this cake is a true masterpiece.

To make this Italian Cream Cake, you’ll need the following ingredients:

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans

And here’s how you can prepare this heavenly cake:

  1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, combine the flour and baking soda. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
  4. In another bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter.
  5. Stir in the shredded coconut and chopped pecans.
  6. Divide the batter evenly between the prepared cake pans. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely.

This Italian Cream Cake takes about 30 minutes to prepare and 25 minutes to bake, resulting in a total time of 55 minutes. Once the cake has cooled down, it’s time to prepare the cream cheese frosting.

To make the cream cheese frosting, you’ll need these ingredients:

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

In a bowl, beat the cream cheese and butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract. Once the frosting is ready, generously spread it between the cake layers and on the top and sides of the cake.

Serve this Italian Cream Cake at room temperature, and watch as your guests indulge in every heavenly bite. Each slice of this cake offers a delightful combination of flavors and textures, from the moist cake layers to the creamy frosting and the crunchy coconut and pecan filling.

This Italian Cream Cake recipe has received rave reviews, with an aggregate rating of 4.7 out of 5 stars from 425 ratings. It has become a favorite among dessert lovers, and it’s perfect for any occasion, whether it’s a birthday celebration, a holiday gathering, or simply a sweet treat to enjoy with a cup of coffee.

So why not try making this Italian Cream Cake inspired by Trisha Yearwood? It will surely become a beloved recipe in your repertoire, and you’ll be able to create lasting memories with every slice.