Tag: cake

Jyl’s Italian Cream Cake – Southern Plate by Gordon Ramsay

Jyl


Jyl's Italian Cream Cake Recipe

Jyl’s Italian Cream Cake is the absolute best Italian Cream Cake I’ve ever tasted!

If you wanna hop right to the recipe, just click the red “jump to recipe” button at the top of this post, or scroll on down until you see the pictures start to see the prep. 

Italian Cream Cake is one of my favorite cakes in the world. I have my recipe here and my Mama and her friends swear by it, saying it is the best they have ever had. It’s from scratch, pretty easy, and really so so good. BUT, my own recipe was dethroned the moment I tasted Jyl’s. 

Right after I swallowed that first bite, Jyl and I started making plans. I immediately announced that I wanted her to make this cake for my fiftieth birthday. “Okay” she responded. I added, “But you’ll have to deliver it.” She agreed to that as well and asked, “So where are we having this party?”. I smiled big as a Cheshire Cat because all of this had been decided just the day before!  

As it turns out, just the day before I had visited the new Cook Museum of Natural Science in Decatur, Alabama. We had waited for a couple of years for this to open and the beautiful museum did not disappoint. I immediately declared to my friend, Stacey, that I wanted to have my fiftieth birthday party there. However, since the museum was SO beautiful, wonderful, and every other complimentary adjective I can think of, there is no way we could pay whatever the fee would be to have a party there so I decided that I’d just have my friends meet me there and we’d get together and have a mini party in the largest bathroom stall.

Stacey said that would be awkward for Him but, he would bring some decorations and hang around outside as the lookout during what we figure will be a ten minute affair, just long enough to sing a song, take some selfies, and cut a cake. (Obviously, we’ll want to do this first thing in the morning so the bathroom is at it’s most sanitary). So just the day before, we decided on a venue and decorations and here we are, the very next day and my cake is already ordered from an exclusive private cake baker! And to think, some folks say event planning is hard.

Y’all are welcome to join us in this bathroom stall, the party is not this year but it is soon, so stay tuned and join us at the entrance at opening time on my birthday as we nonchalantly make our way to the bathroom, with a tremendous cake, some balloons, and party hats, few being careful not to be conspicuous. 🙃🎈🎂

And now for this cake – not only is it the best Italian Cream Cake I’ve EVER tasted, but it is also HUGE. If you are making it for a big family gathering, go with the recipe as written. If you’re feeding slightly less than an army, feel free to divide the recipe in half. Just don’t ask me how many it serves. It serves however many a cake serves in your family. If you need to serve more, cut smaller pieces. 😉My daughter can cut a cake slice so thin you could read a newspaper through it. We’re more wedge folks in my family, especially when it comes to this cake.

Jyl's Italian Cream Cake Ingredients

This recipe is for a 9 inch, 3 layer cake and it feeds a crowd!

For the cake, you’ll need: 2 white cake mixes, Vanilla Pudding Mix, eggs, oil (amount called for on cake mix box), buttermilk, cream of coconut*, shredded sweetened coconut, and pecans.

*Cream of Coconut can be found near the mixed drinks area of your grocery store, it is non alcoholic. 

Jyl's Italian Cream Cake Batter

Place all cake ingredients except pecans and coconut in a large mixing bowl and beat with an electric mixer until well combined and fully incorporated, scraping down the sides as needed. 

Jyl's Italian Cream Cake Batter

Once well combined, beat one minute more. 

Jyl's Italian Cream Cake Mixing In Pecans

Add in pecans and coconut and mix until just incorporated. 

Jyl's Italian Cream Cake batter in pan

Divide batter evenly among three, well greased, 9″ cake pans. Bake at 350 for 35-40 minutes, or until toothpick inserted in center comes out clean. Once done, allow to cool ten minutes in the pan before turning out. 

Y’all, don’t try this with smaller pans, it’s a LOT of batter and that will not end well. If you have smaller pans or if you only want two layers, half the recipe. Trust me. And half a recipe is still a lot of cake! 

Once done, remove from oven and allow to sit for ten minutes in the cake pan before turning out. You can turn them out onto cooling racks but I usually just put a clean dish towel on the counter and some waxed paper on top and turn them out onto that. Allow to cool completely before icing. 

Jyl's Italian Cream Cake Icing Ingredients

For the icing, you’ll need: cream cheese, marshmallow cream, butter, powdered sugar, vanilla, and almond flavoring. 

Note: If you want to simply ice the cake, one recipe is enough. If you want to decorate it with swirls on top and a border on the bottom, doubling this is recommended.

Jyl's Italian Cream Cake Icing

Tip for the best icing: Make sure your butter and cream cheese are at room temp. I put mine on the counter before I go to bed and then make the cake in the morning. You don’t want to shortcut this by heating them in the microwave. We don’t want it warm, just room temp. 

To make icing:  Cream butter and cream cheese together with an electric mixer.

Jyl's Italian Cream Cake Icing

Add a cup of powdered sugar and beat that in as well.

Jyl's Italian Cream Cake

Add marshmallow cream and another cup of powdered sugar, vanilla, and almond extract. Mix again, adding in powdered sugar a cup at a time until fully incorporated, scraping down sides as needed. Mix in just enough powdered sugar until it tastes how you want and the peaks will stand up to make a good piping consistency.

*Amount of powdered sugar is going to vary based on your taste. I tend to use the lower amount called for in the recipe but you may prefer the higher amount. You can taste as you add it, bit by bit, and decide. 

Toast the remaining shredded coconut by spreading it out on a baking sheet and placing in a 350 degree oven for 8-10 minutes, keeping an eye on it to prevent burning. Allow to cool.Jyl's Italian Cream Cake

Our delicious finished icing! 
Jyl's Italian Cream Cake

Ice cake layers as you normally would. 
Jyl's Italian Cream Cake

This is pretty just like this! But let me show you how Jyl decorates hers so you can take it up a notch if you like. 
Decorating Jyl's Italian Cream Cake

Using clean hands, gently press toasted coconut into the bottom sides of the cake. 
Jyl's Italian Cream Cake

Fill an icing bag with icing. You can use a freezer grade zipper seal bag with the bottom corner cut off in a pinch if need be. 
Jyl's Italian Cream Cake

Pipe dollops all around the top and press a pecan half into each, ending with a large dollop in the center of the cake. 
Jyl's Italian Cream Cake

Like this.
Jyl's Italian Cream Cake

See how pretty? This is a beautiful cake for birthdays, special gatherings, and even weddings! 
Jyl's Italian Cream Cake

I like to refrigerate mine to get it chilled before serving but you don’t have to. 
Jyl's Italian Cream Cake

Now that is a slice of cake! 
Jyl's Italian Cream Cake

Enjoy!

Ingredients

  • 2 pkgs white cake mix each enough to make a 9×13 cake
  • 3.4 ounce instant vanilla pudding mix
  • 8 large eggs
  • Vegetable oil amount called for on both cake mix packages
  • 2 cups whole buttermilk low fat is fine
  • 1/2 cup cream of coconut
  • 12-14 ounce bag shredded sweetened coconut, reserve half for decorating
  • 1 cup chopped pecans

To make the icing

  • 8 ounces cream cheese room temp
  • 1 cup butter room temp
  • 8 ounce marshmallow cream
  • 7-8 cups powdered sugar more may be needed, see note.
  • 2 teaspoons vanilla
  • 1/8 teaspoon almond flavoring
  • 1 cup pecan halves, for decorating optional

Instructions

To make cake

  • Place all ingredients except pecans and coconut in a large mixing bowl and beat with an electric mixer until well combined and fully incorporated, scraping down the sides as needed. Once well combined, beat one minute more. 

  • Add in pecans and coconut and mix until just incorporated. Divide batter evenly among three, well greased, 9″ cake pans. Bake at 350 for 35-40 minutes, or until toothpick inserted in center comes out clean. Once done, allow to cool ten minutes in the pan before turning out. Allow to cool completely before frosting.

To make icing

  • Cream room temp butter and room temp cream cheese together with an electric mixer. Add a cup of powdered sugar and beat that in as well. 

  • Add marshmallow cream and another cup of powdered sugar, vanilla, and almond extract. Mix again, adding in powdered sugar a cup at a time until fully incorporated, scraping down sides as needed. Mix in just enough until icing pulls from the side and stiff peaks form when the mixer paddle/beater is pulled up.

  • Toast the remaining shredded coconut by spreading it out on a baking sheet and placing in a 350 degree oven for 8-10 minutes, keeping an eye on it to prevent burning. Allow to cool.

  • Ice cake layers as you normally would. Using clean hands, gently press toasted coconut into the bottom sides of the cake. 

  • Fill an icing bag with icing. Pipe dollops all around the top and press a pecan half into each, ending with a large dollop in the center of the cake.  I like to refrigerate mine to get it chilled before serving but you don’t have to. 

Notes

This makes a three layer, nine inch cake. It is about twice the amount of servings of a normal cake. 
*Amount of powdered sugar is going to vary based on your taste. I tend to use the lower amount called for in the recipe but you may prefer the higher amount. You can taste as you add it, bit by bit, and decide. 
8 Cups is a general guideline. However, if your house is warm, you may want to add an additional cup or two. Alternatively, you could refrigerate the completed icing for an hour or so and then use it, this will stiffen it up as well. Icing is done when it pulls away from the sides of the bowl while mixing and forms stiff peaks that remain when the mixing paddle is pulled up. 
*TO MAKE HALF A RECIPE, half all ingredients except the pudding mix, a 3.4 ounce box is fine for a whole and half recipe.

You might also enjoy this recipe:

Cream Cheese Banana Bread

 


Yum

Chocolate Pear Cake by Gordon Ramsay

Chocolate Pear Cake



© 2019 | http://angiesrecipes.blogspot.com

© 2019 | http://angiesrecipes.blogspot.com

Chocolate and pears make an excellent combination in this irresistibly moist, rich and indulgent cake. It’s mildly sweetened with a mix of coconut sugar and erythritol. A perfect cake to entertain or end a satisfying dinner.

  • 45 g Unsweetened cocoa powder, lightly alkalized
  • 5 g Espresso powder
  • 10 g Baking powder
  • 150 g Refined spelt flour
  • 80 g Ground hazelnut
  • 150 g Butter, slightly softened
  • 50 g Coconut sugar
  • 100 g Erythritol granules
  • Pinch of sea salt
  • 3 Large eggs, room-temperature
  • 1 tsp Vanilla extract
  • 100 ml Whipping cream, room-temperature
  • 5 Small ripe pears, peeled
  1. Grease and line a 10-inch / 26cm springform pan with parchment paper. Sift the cocoa powder, espresso powder, baking powder and spelt flour into a mixing bowl. Stir in ground hazelnut. In the meantime, preheat the oven to 180C/350F.
  2. Cream the softened butter, coconut sugar and erythritol granules together for 5 minutes with a pinch of salt, then beat in the eggs one by one and vanilla extract.
  3. Add in half of the flour mixture, roughly stir to combine. Pour in whipping cream and mix briefly. Now stir in the rest of the flour mixture until combined and smooth.
  4. Scrape the batter into the cake tin and level the surface. Peel the pears and place them in the batter. Bake for 40-45 minutes. Check the cake with a skewer. If it comes out clean it is ready, if not give it a few more minutes in the oven.
  5. Drizzle with melted chocolate and garnish with the sprinkles if desired.

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com

Giant Donut Cake by Gordon Ramsay

Giant Donut Cake



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My daughter is pretty much obsessed with donuts. Seriously, once a week she gets to have donuts for breakfast. Usually it’s from a local donut place, but this morning I decided to take it up a notch. I’ve been working on the notion of a giant donut cake for a while. And if you follow me over on Facebook or Instagram you may have seen my most recent attempt.

I was sooo close, but it still wasn’t perfect. And I never want to share a recipe that I’m not completely in love with. Whether it has to do with the recipe itself or with the aesthetics of it all. This last time was a painful lesson with sprinkles and frosting. Today though? I got it all right!

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I’ve made this giant donut cake with a from scratch batter that includes LOTS of vanilla and a whole wheat flour. Other than that I subbed in some sugar substitute and an unsweetened almond milk in place of regular milk. With these few swaps I ended up with a more guilt-free cake that tasted amazing.

And looked pretty damn amazing too, if I do say so myself.

The idea for this cake is… well… a baked cake donut! The best part is that since it’s a donut cake, you can use it as a dessert OR as a breakfast/brunch cake!

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I left the frosting and sprinkles up to you to decide. I used an organic coconut oil based frosting in a can that I whipped up with just a little bit of food coloring and some rainbow jimmies on top for the sprinkles! You an really use any frosting or sprinkles that you want though.

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Giant Donut Cake

Giant Donut Cake
TheSkinnyFork.com

A giant donut that tastes like a baked cake donut! Topped off with frosting and sprinkles for a delicious guilt-free breakfast or dessert!

Prep Time: 10 Minutes •
Cook Time: 12 Hours

The Skinny:
Servings: 12
Serving Size: 1 Slice
Calories: 218
Fat: 10 g
Saturated Fat: 1 g
Carb: 42 g
Fiber: 1 g
Protein: 5 g
Sugar: 9 g
Sodium: 239 mg

Ingredients:
2 C. Whole Wheat White Flour
1 C. Natural Sweetener/Sugar Substitute
1/2 C. Sugar
4 Tsp. Baking Powder
1/2 Tsp. Salt
1 C. Unsweetened Almond Milk
2/3 C. Plain Fat Free Greek Yogurt
2 Whole Large Eggs
1/2 C. Oil
1 Tbsp. Vanilla Extract
Icing of Choice
Sprinkles of Choice

Directions:

Preheat the oven to 350 degrees F. and lightly coat the inside of a large bunt pan with non-stick baking spray; set aside.

In a medium bowl, whisk together the 2 C. flour, 1 C. sweetened, 1/2 C. sugar, 4 Tsp. baking powder and 1/2 Tsp. salt.

In a large bowl, whisk together the 1 C. milk, 2/3 C. greek yogurt, 2 eggs, 1/2 C. oil, and 1 Tbsp. vanilla extract.

Step-by-Step Photos:

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Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher

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