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Irish Brown Soda Bread
Bread & Baking European

Irish Brown Soda Bread

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease two baking sheets.
  2. 2 Mix whole wheat flour, bread flour, rolled oats, baking soda, and salt together in a large bowl. Gently mix in buttermilk until a soft dough is formed; knead very lightly. Divide dough into 4 pieces; form into rounded flat loaves. Mark each loaf with an "X" and place on the prepared baking sheets.
  3. 3 Bake in the preheated oven until golden brown and the loaves sound hollow when tapped on the bottom, about 30 to 45 minutes.

By Andrea Doyle

Perfectly Moist Irish Wheaten Bread
Bread & Baking European

Perfectly Moist Irish Wheaten Bread

4.5

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a shallow baking pan with cooking spray.
  2. 2 Sift both flours, 2 teaspoons sugar, salt, and baking soda together into a bowl. Cut in margarine until mixture resembles coarse crumbs. Make a well in the center of the mixture and pour in 2 cups buttermilk and oil; stir with a spatula until dry mixture is completely moistened.
  3. 3 Transfer dough to a lightly floured surface and knead gently for no more than 1 minute. Place dough into the prepared pan; pat down and around to form a round loaf. Cut a cross in the top of the loaf with your finger. Brush the top with 1 tablespoon buttermilk, then sprinkle with 1 teaspoon sugar.
  4. 4 Bake in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C), then rotate the pan and bake for 30 more minutes. Remove from the oven and let cool on a wire rack before slicing.

By laracucina

Dutch Oven Caraway Rye Bread
Bread & Baking American

Dutch Oven Caraway Rye Bread

4.4

Prep
15 min
Cook
35 min
Total
1145 min

Instructions

  1. 1 Mix together rye flour, bread flour, buttermilk, caraway seeds, vital wheat gluten, and kosher salt in a very large bowl. Set aside.
  2. 2 Combine water, sugar, and yeast in a small bowl; let sit until yeast is creamy, about 5 minutes. Stir yeast mixture into flour mixture until well mixed and caraway seeds are evenly distributed. Cover the bowl with plastic wrap and let sit at room temperature for 18 hours.
  3. 3 Place a Dutch oven in the oven and preheat the oven to 500 degrees F (260 degrees C).
  4. 4 Transfer dough to a heavily floured work surface. It will be somewhat elongated, so take the right and left sides and fold them into the middle. Turn dough over and gently use a spatula to tuck corners under; cover with plastic wrap for 15 minutes. Remove plastic wrap, dust dough with flour, and make shallow cuts in the top for full bloom.
  5. 5 Carefully place dough in the preheated Dutch oven, cover immediately, reduce oven temperature to 460 degrees F (238 degrees C), and bake until bread is cooked through, 30 to 35 minutes. Carefully transfer bread from the Dutch oven to an oven rack and bake for 5 minutes.

By chalkie

Irresistible Irish Soda Bread
Bread & Baking European

Irresistible Irish Soda Bread

4.7

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Combine flour, baking powder, sugar, salt, and baking soda in a large bowl. Blend egg and buttermilk together; add all at once to the flour mixture and mix just until moistened. Stir in butter. Pour into prepared pan.
  3. 3 Bake in the preheated oven until the top is golden brown, about 65 to 70 minutes. A toothpick inserted into the bread should come out clean. Cool on a wire rack.

By Karin Christian

Apricot Muffins
Bread & Baking American

Apricot Muffins

4.5

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin pan or line with paper liners. Place apricots into a small bowl and pour 1 cup boiling water over top. Let stand for 5 minutes.
  2. 2 In a medium bowl, stir together flour, sugar, baking soda, and salt. In a separate bowl, whisk together melted butter, oil, buttermilk, and egg. Pour wet ingredients into dry ingredients and stir until just blended; it's okay for the batter to have some lumps. Drain and discard water from apricots. Mix apricots into batter, then spoon into the prepared muffin cups.
  3. 3 Bake in the preheated oven until the top springs back when lightly pressed, about 15 minutes. Cool in the pan over a wire rack.

By Aunt Mamie

Chef John's Sweet Potato Biscuits
Bread & Baking American

Chef John's Sweet Potato Biscuits

4.8

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Cut sweet potato in half lengthwise. Cut each in half again lengthwise, then in half cross-wise. Cut each piece in half to make about 16 evenly sized chunks. Transfer into pot; cover with water and add salt. Bring to a simmer on high heat; reduce heat to medium-low and cook until potatoes are tender, about 17 minutes. Drain thoroughly; return to pot and mash potatoes. You will need 1 1/2 cups mashed sweet potatoes. Cool thoroughly.
  2. 2 Transfer cooled mashed potatoes to a mixing bowl. Add brown sugar and buttermilk. Mix together until well combined.
  3. 3 Place self-rising flour in a separate mixing bowl. Grate frozen butter into flour, tossing with a fork to coat with flour after each addition of about 1/3 to 1/2 stick. This will prevent butter from clumping. Mixture should look like floury pieces of butter. Add sweet potato mixture. Toss with a fork until evenly distributed, but don't overmix.
  4. 4 Transfer mixture onto a lightly floured work surface. Push and press mixture together into a rectangular shape, about 1 1/2 inches thick. Dough will be floury and a bit crumbly. Fold rectangle into thirds, lifting up one-third and folding onto the middle and doing the same with the other side. Dust with a bit of flour if sticking.
  5. 5 Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with a silicone mat.
  6. 6 Press dough into a rectangle again, about 1 inch thick. Repeat the tri-fold step. Press out into a rectangle, about 1 inch thick. Trim off the rough edges to square off the sides; this will maximize rising. Cut into 8 equal portions. Transfer to prepared baking pan, spacing biscuits evenly. Brush tops lightly with 1 tablespoon melted butter.
  7. 7 Bake in preheated oven until browned, 20 to 25 minutes. Cool slightly before serving.
  8. 8 Mix 4 tablespoons butter (room temperature), pomegranate syrup, and pomegranate juice together in a small bowl. Spread on warm biscuits. Sprinkle with a few pomegranate seeds for garnish.

By John Mitzewich

Best Ever Irish Soda Bread
Bread & Baking European

Best Ever Irish Soda Bread

4.9

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pan.
  2. 2 Stir flour, sugar, salt, baking powder, and baking soda together in a large bowl. Using a pastry cutter, cut the butter gently into the flour mixture until well combined; stir in raisins. Whisk buttermilk and eggs together in a separate bowl; lightly beat egg mixture into flour mixture. Place dough into the prepared pan.
  3. 3 Bake in the preheated oven until the bread has risen and the top is golden brown, 45 minutes to 1 hour. A knife inserted into the center of the bread should come out clean. Cool the bread in the pan on a wire rack for 10 minutes before removing. Serve warm.

By Tricia

Guinness Bread
Bread & Baking European

Guinness Bread

4.8

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking pan.
  2. 2 Mix oats, flour, sugar, baking soda, baking powder, and salt together in a bowl. Stir butter, vanilla, buttermilk, and Guinness together in a separate large bowl. Pour flour mixture into beer mixture, and gently stir until well combined. Pour batter into the prepared baking pan, and sprinkle with additional oats if desired.
  3. 3 Bake in preheated oven for 30 minutes, then turn the temperature down to 400 degrees F (200 degrees C), and bake for an additional 30 minutes. Turn the oven off, open the door, and allow to cool for 30 minutes in the oven before turning out onto a wire rack.

By Dolly Bufter

Buttermilk Cornbread
Bread & Baking American

Buttermilk Cornbread

5.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square baking dish with nonstick spray.
  2. 2 Mix flour, cornmeal, baking powder, and salt together in a bowl.
  3. 3 Mix melted butter, sugar, and honey together in another bowl. Add eggs, one at time, and mix until combined. Stir in buttermilk. Mix in flour mixture, then fold in thawed corn. Pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 28 to 35 minutes.

By Yoly

Cast Iron Skillet Buttermilk Cornbread
Bread & Baking American

Cast Iron Skillet Buttermilk Cornbread

4.4

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Place a cast iron skillet in the oven and preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Mix together white cornmeal, yellow cornmeal, flour, baking powder, and salt in a large bowl until well combined. Add buttermilk, lard, and vegetable oil; stir well to combine. Mix in egg until smooth batter forms.
  3. 3 Remove hot cast iron skillet from the oven, melt butter in the hot skillet, then pour in batter. Top with paprika and kosher salt. Return the skillet to the preheated oven.
  4. 4 Reduce temperature to 425 degrees F (220 degrees C) and bake until cornbread is golden brown and pulling away from the sides of the skillet, about 15 minutes. Remove from the oven to cool slightly, about 5 minutes. Cut into wedges.

By Dannielle Randall

Irish Soda Bread Muffins
Bread & Baking European

Irish Soda Bread Muffins

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
  2. 2 Mix flour, raisins, 1/2 cup plus 2 tablespoons sugar, caraway seeds, baking powder, salt, and baking soda in a large bowl.
  3. 3 Whisk buttermilk and egg together in a small bowl. Stir into flour mixture. Fold butter into the batter.
  4. 4 Spoon batter into the prepared muffin tin.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes.

By joaniecny

Glazed Lemon Zucchini Bread
Bread & Baking American

Glazed Lemon Zucchini Bread

4.5

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Whisk flour, baking powder, and salt together in a bowl until well mixed. Set aside.
  3. 3 Beat eggs in a large bowl. Stir in sugar and oil until well blended. Stir in ½ cup buttermilk, 2 tablespoons lemon juice, and lemon zest until well blended. Fold in zucchini until incorporated. Stir in flour mixture until well combined. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 40 to 45 minutes.
  5. 5 Meanwhile, combine confectioners' sugar, 2 tablespoons lemon juice, and 1 tablespoon milk in a small bowl until smooth; spoon glaze over bread. Set loaf aside until glaze set ups.

By Kathy

Liquor-Infused Irish Soda Bread
Bread & Baking European

Liquor-Infused Irish Soda Bread

5.0

Prep
20 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
  2. 2 Mix flour, sugar, baking powder, baking soda, and salt together in a large bowl; add softened butter and mix until evenly moistened.
  3. 3 Make a well in the center of the flour mixture. Pour 1 cup buttermilk, egg, and 1/4 cup Irish cream liqueur into the well; add raisins to the buttermilk mixture. Knead mixture until raisins are spread throughout the dough. Form dough into a disk and cut an 'X' into the top of the dough; place onto prepared baking sheet and set aside.
  4. 4 Melt butter in a small saucepan over medium-low heat. Stir 1/4 cup buttermilk and 1/4 cup Irish cream liqueur into the melted butter until smooth; remove from heat and generously brush liquid over the dough.
  5. 5 Bake in preheated oven, brushing liquid onto loaf every 15 minutes, until no longer doughy in the center, about 45 minutes. Let bread cool on pan for 10 minutes before moving to a cooking rack to cool completely.

By MattS

Greek Yogurt Poppy Seed Muffins
Bread & Baking American

Greek Yogurt Poppy Seed Muffins

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray.
  2. 2 Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl using a whisk; make a well in the center.
  3. 3 Stir yogurt, buttermilk, butter, eggs, poppy seeds, and vanilla extract together in a separate bowl; add to flour mixture, stirring just until batter is moist. Spoon batter into prepared muffin cups.
  4. 4 Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from cups immediately and place on a wire rack.

By Alexis

Chef John's Irish Soda Bread
Bread & Baking European

Chef John's Irish Soda Bread

4.8

Prep
30 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. 2 Whisk all-purpose flour, whole wheat flour, oats, salt, baking soda, and baking powder together in a large bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs.
  3. 3 Beat buttermilk, egg, honey, and orange zest together in a medium bowl. Pour buttermilk mixture, currants, and raisins into flour-butter mixture; stir with a wooden spoon until a wet, sticky dough comes together.
  4. 4 Turn dough out onto a well-floured work surface; press dough together into a ball and cut into 2 equal pieces. Form each into a smooth, round loaf.
  5. 5 Transfer to the prepared baking sheet and let rest for 15 minutes. Cut a 1/2-inch-deep "X" into the top of each loaf using a serrated knife.
  6. 6 Bake in the preheated oven until golden brown and fragrant, about 45 minutes. Transfer loaves to a wire rack to cool completely before slicing.
  7. 7 Enjoy!

By John Mitzewich

Easy Avocado Bread
Bread & Baking American

Easy Avocado Bread

4.7

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
  2. 2 Sift flour, baking soda, baking powder, salt, cinnamon, and allspice together in a large bowl; set aside.
  3. 3 Beat sugar and butter together in a separate bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, then mix in mashed avocado.
  4. 4 Stir in flour mixture alternately with buttermilk until just mixed. Fold in chopped pecans, raisins, and orange zest.
  5. 5 Divide batter evenly between the two loaf pans.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Allow loaves to cool in pan for at least 20 minutes before removing.

By Michelle

Aunt Norma's Rhubarb Muffins
Bread & Baking American

Aunt Norma's Rhubarb Muffins

4.7

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with paper cups.
  2. 2 To make the rhubarb muffins: Stir flour, baking soda, baking powder, and salt together in a medium bowl. Beat brown sugar, buttermilk, oil, egg, and vanilla in a separate bowl with an electric mixer until smooth. Pour in dry ingredients and mix by hand just until blended. Stir in rhubarb and chopped walnuts. Spoon batter into the prepared cups, filling almost to the top.
  3. 3 To make the streusel topping: Stir sugar, melted butter, and cinnamon together in a small bowl; sprinkle about 1 teaspoon streusel on top of each muffin.
  4. 4 Bake in the preheated oven until muffin tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 10 minutes, then serve warm or transfer to a wire rack to cool completely.

By charliebabe

Mom's Pineapple-Zucchini Bread
Bread & Baking American

Mom's Pineapple-Zucchini Bread

4.7

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg in a bowl; set aside.
  2. 2 Beat eggs together with the sugar, buttermilk, vegetable oil, and vanilla extract in a bowl until smooth. Stir in the dry mixture until just moistened, then fold in the zucchini, carrots, pineapple, walnuts, and raisins until evenly combined. Divide the batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, about 50 minutes. Allow bread to cool in pans for 10 minutes, then remove and finish cooling on a wire rack before slicing.

By Christine

Sicilian Homemade Ricotta Cheese
Pantry Italian

Sicilian Homemade Ricotta Cheese

4.8

Prep
10 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Line a large colander or sieve with 4 layers of cheesecloth. Set aside.
  2. 2 Heat milk, buttermilk, heavy cream, and salt in a large, heavy, nonreactive saucepan over medium-low heat, stirring occasionally for the first 10 minutes. Continue heating, without stirring, until the temperature reaches 190 degrees F. Remove from heat and let stand for 1 hour. The mixture will be separated into white curds and clear whey.
  3. 3 Using a slotted spoon, ladle approximately 1/4 of the curds into the cheesecloth-lined colander. Gather up the corners of the top cheesecloth and secure closed with a zip tie. Repeat with the rest of the curds, cheesecloth, and zip ties. Use the last zip tie to thread all of the cheeses together. Suspend the cheeses over a large wooden spoon over a large bowl, and let drain for 2 hours.
  4. 4 Place the four cheeses, still in cloth, in a bowl in the refrigerator overnight. In the morning, cut zip ties, and transfer cheese to an airtight container.

By Orcashottie

Buttermilk-Battered Calamari
Appetizer Italian

Buttermilk-Battered Calamari

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Heat oil in a saucepan or deep-fryer to 375 degrees F (190 degrees C).
  2. 2 Pour buttermilk into a medium bowl. In a separate bowl, stir together the flour, salt, pepper and oregano. Dip squid rings into the buttermilk, then into the seasoned flour.
  3. 3 Place the coated pieces in the hot oil, and fry in small batches, turning if necessary, for even cooking. When evenly browned, remove to paper towels to drain, and continue with the rest of the squid. Serve hot.

By Senushi

Chef John's Buttermilk Panna Cotta
Dinner Italian

Chef John's Buttermilk Panna Cotta

4.8

Prep
10 min
Cook
Total
310 min

Instructions

  1. 1 Sprinkle gelatin over cold water; stir and let sit 5 or 10 minutes until it thickens and becomes rubbery.
  2. 2 Pour heavy cream into a saucepan. Whisk in sugar. Place over medium heat and cook, stirring occasionally, until mixture just barely starts to simmer, 3 to 5 minutes. Add lemon peel as mixture is coming up to temperature. As small bubbles begin to appear here and there, remove pan from heat. Add tiny pinch of salt, vanilla, and bloomed gelatin. Whisk until gelatin melts into the cream mixture. Add buttermilk and lemon juice; whisk until blended.
  3. 3 Strain through fine sieve to remove zest and any lumps. Pour into serving dishes or ramekins. Allow to cool to room temperature. Cover with plastic wrap and refrigerate 5 hours or, ideally, overnight.

By John Mitzewich

Award-Winning Italian Cream Cake
Dessert Italian

Award-Winning Italian Cream Cake

4.8

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  2. 2 Beat 2 cups white sugar, 1 cup butter, and egg yolks together in a bowl with an electric mixer. Beat in flour, alternating with buttermilk, beating briefly after each addition. Beat in baking soda, then beat in 1 cup walnuts and coconut.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl with an electric mixer until stiff peaks form; fold into batter. Divide batter evenly among the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 20 to 25 minutes. Cool cakes in pans, 5 to 10 minutes, before turning out onto wire racks to cool completely, 25 to 30 minutes.
  5. 5 Meanwhile, beat confectioners' sugar, cream cheese, remaining 1/2 cup butter, and vanilla extract together in a bowl with an electric mixer until smooth and creamy.
  6. 6 Spread frosting onto cooled cake layers. Stack layers; frost sides if desired. Place remaining 1/4 cup walnuts on top cake.

By Chantal

Italian Bread I
Snack Italian

Italian Bread I

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 loaf pan.
  2. 2 Whisk together the oil, egg, and buttermilk in a small bowl.
  3. 3 In a large bowl, whisk together flour, sugar, baking powder, soda, salt, and dried herbs. Stir in cheese and onions. Pour buttermilk mixture into the flour mixture, and stir to combine. Add garlic and tomatoes until evenly distributed. Spread batter into prepared pan. Smooth top, and tap pan on counter to remove bubbles.
  4. 4 Bake for 60 to 65 minutes, until golden. Cool loaf on wire rack.

By Shelley Ross

Italian Creme Layer Cake
Dessert Italian

Italian Creme Layer Cake

4.6

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 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.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 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.

By Barbara

Italian Four-Layer Coconut Cream Cake
Dessert Italian

Italian Four-Layer Coconut Cream Cake

4.5

Prep
35 min
Cook
30 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
  2. 2 Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  5. 5 While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.
  6. 6 Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.

By FAYLO

Incredibly Delicious Italian Cream Cake
Dessert Italian

Incredibly Delicious Italian Cream Cake

4.6

Prep
30 min
Cook
30 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans.
  2. 2 To make the cake: Combine buttermilk and baking soda together in a small bowl; set aside.
  3. 3 Beat butter, shortening, and sugar together in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk mixture, vanilla, coconut, baking powder, and flour; stir until just combined. Pour batter into the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes; transfer to a wire rack and let cool completely, 20 to 25 minutes.
  5. 5 To make the frosting (while cakes are cooling): Beat cream cheese, butter, vanilla, and confectioners' sugar in a medium bowl with an electric mixer until light and fluffy. Beat in cream, a little at a time, to attain the desired consistency. Stir in walnuts and coconut. Spread frosting between the cake layers and on the top and sides of cooled cake.

By Rory

Best Italian Cream Cake
Dessert Italian

Best Italian Cream Cake

4.7

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans.
  2. 2 Beat egg whites until they form stiff peaks.
  3. 3 In a large bowl, cream 1/2 cup butter and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
  4. 4 Bake cakes in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 25 to 30 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely, about 1 hour.
  5. 5 Combine cream cheese, 1/2 cup butter, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

By cyndi

Italian Wedding Cake
Dessert Italian

Italian Wedding Cake

4.7

Prep
60 min
Cook
35 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch pans. Combine the buttermilk, baking soda and salt. Set aside.
  2. 2 In a large bowl, cream together the shortening, margarine and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in 1 teaspoon vanilla and almond extract. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the egg whites into the batter. Stir in pineapple, coconut and 1 cup pecans.
  3. 3 Pour batter evenly into prepared pans. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake layers to cool 10 minutes in pans, then turn out onto wire racks to cool completely.
  4. 4 To make the frosting: Cream together the butter, cream cheese and confectioners' sugar until blended. Stir in 2 teaspoons vanilla and 1 cup pecans. If frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches desired consistency.

By BOSQUE

Chocolate Italian Cream Cake
Dessert Italian

Chocolate Italian Cream Cake

4.6

Prep
45 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans.
  2. 2 Make the cake: Cream butter, shortening, and sugar together. Add egg yolks, one at a time, beating well after each addition. Stir in vanilla.
  3. 3 Sift flour, baking soda, and cocoa together. Add flour mixture to butter mixture in batches, alternating with buttermilk, beginning and ending with dry ingredients. Stir in coconut and pecans.
  4. 4 Beat egg whites in a separate bowl until stiff peaks form; fold into the batter. Pour batter into the prepared cake pans.
  5. 5 Bake in the preheated oven for 25 to 30 minutes. Remove from the oven and let cool completely, about 30 mintutes.
  6. 6 While the cakes are cooling, make the frosting: Sift confectioner's sugar and cocoa together.
  7. 7 Beat cream cheese and butter until creamy. Mix in confectioners' sugar mixture, a little at a time, until well-combined. Mix in pecans and vanilla.
  8. 8 Remove cooled cakes from the pans. Frost the top of each layer, then stack and frost the sides.

By MARBALET

Italian Christmas Cream Cake
Dessert Italian

Italian Christmas Cream Cake

4.0

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line with parchment paper.
  2. 2 Spread coconut flakes thinly over a microwave-safe plate. Microwave on high until lightly browned, stirring every 30 seconds, 2 to 3 minutes total.
  3. 3 Place coconut in a blender and grind into a fine powder.
  4. 4 Combine coconut powder, buttermilk, and vanilla extract in a bowl. Combine cake flour, baking powder, salt, and baking soda in a separate bowl.
  5. 5 Beat sugar, butter, and shortening until fluffy.
  6. 6 Add eggs, one at a time.
  7. 7 Add flour mixture alternately with coconut-buttermilk mixture, mixing between additions. Mix in pecans.
  8. 8 Divide batter between the pans.
  9. 9 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 28 to 32 minutes. Cool cakes in pans for 10 minutes.
  10. 10 Remove cakes from pans and cool on wire racks, at least 20 minutes.
  11. 11 Meanwhile, beat powdered sugar and butter until fluffy. Mix in cream of coconut, vanilla extract, and salt. Add cream cheese; beat until well combined.
  12. 12 Place 1 cooled cake on a serving platter and spread frosting all over.
  13. 13 Place the other cake on top; coat with remaining frosting.
  14. 14 Press remaining pecans around and on top of the cake to garnish.

By Yoly