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    04.14

    Stefan Beckman Bakes His Grandma's Italian Cream Cake

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    Event & Set Designer Stefan Beckman shows us how to bake his Grandmother's Italian Cream Cake. Filmed at his home in Brookhaven, Stefan shares a bit of his southern roots with this recipe so near and dear to his heart. Watch the video here and try out the recipe below yourself! 

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    See what our other artists are doing at home:

    Check out Viki's video here

    Click here to see George's list of films

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    Ingredients

    Cake:

    2 cups sugar

    1 stick unsalted butter softened

    1/2  cup vegetable shortening

    5 eggs 

    2 cups flour

    1 cup buttermilk

    1tsp baking soda

    1 tsp vanilla

    1 tsp almond extract 

    1 cup angel flake coconut 

    1 cup chopped pecans

    Frosting:

    1 8 oz. pkg cream cheese

    1 stick unsalted butter softened

    1 box confectioners sugar

    1 tsp vanilla 

    1 cup chopped pecans

    Directions

    Preheat oven to 350. Grease and flour three 9” round cake pans. Cream sugar, butter and unsalted butter. Separate the eggs. Add the 5 yolks one at a time. Add 1/2 of the flour and mix. Add the baking soda to the buttermilk and and then add 1/2 of this liquid in to the batter and mix. Add vanilla and almond extract. Add the remaining flour followed by the rest of buttermilk and mix thoroughly. Add in the coconut followed by the pecans. Using a separate mixer beat the egg whites to peaks and fold into the batter. Pour batter into the pans and bake for 25-30 min at 350. Cool cakes completely on a wire rack. Beat together the cream cheese, butter, sugar and vanilla until frosting is blended. Frost each layer and frost sides and top. Place chopped pecans on top after frosted. Enjoy!

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