Preheat oven to 350°.
What is Italian cream cake made of?
This classic Italian cream cake is always a hit, and it will probably bring back fond memories for many. It’s a moist buttermilk cake with pecans and coconut, topped with a delicious cream cheese frosting. Despite the name, the cake is a Southern specialty that is thought to have originated in Texas.
Do you know Italian Cream Cake?
Because Italian Cream Cake is a Southern specialty cake that has no connection to Italian food at all. I’m sure there is a story to tell, so tell us if you know what the scoop is! But no matter where or when it is a cake that commands center stage!
What’s the difference between Italian Cream Cake and southern Cream Cake?
Nothing, actually. This vintage cake dubbed ‘Italian Cream Cake’ is more Southern than Italian and no one really knows definitively why it was given this name. That said, Italian cream cake recipes are basically the same, and true to form as it is with all recipes, my take on it has evolved through the years in my kitchen.
What is a pecan Cream Cake?
The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. It’s ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering. What’s Italian About This Cream Cake?
What is Italian cream cake made of?
Italian Cream cake is a vanilla cake with coconut and pecans baked in, topped with either a whipped cream frosting, or a cream cheese frosting.
What is Italian wedding cake called?
Millefoglie. One of the most popular Italian wedding cake is called Millefoglie. Millefoglie comes from French millefeuille and it is essentially made of layers of flaky, crispy pastry dough finished with whipping cream outside.
What is creamed cake?
cake-baking procedures
The creaming method is used when the proportion of fat to flour is half or more by weight, thus producing rich cakes. The fat and sugar are creamed well together, the egg beaten into this mixture, and sifted flour and salt, together with raising agent if…
Does Italian cream cake need to be refrigerated?
Should an Italian Cream Cake be refrigerated? The answer is yes! We always advise, if a cake uses dairy ingredients and cream cheese (such as for the frosting), you should refrigerate and then take out to room temperature about 2 hours before serving.
What is Italian rum cake?
Italian rum cake is typically made of the following major components: (1) three layers of sponge cake that are soaked with a sweetened rum-flavored syrup, (2) then filled with layers of decadent vanilla and chocolate pastry cream (3) iced with a bakery style frosting, or stabilized whipped cream frosting and (4) then
What are the 3 types of cake?
Below is a comprehensive but by no means exhaustive list of the basic types of cakes.
What is Italian cream cheese called?
Mascarpone is an Italian cream cheese whose rich, naturally sweet essence almost puts it in the category of dessert.
Is the Italian wedding cake from Italy?
When it comes to wedding cakes, the Italians have a huge stake in them dating back to Ancient Rome. They broke bread over the bride’s head as a symbol of good fortune or had couples kiss over tiers of cake in medieval England. Italian wedding cakes have come a long way, embedded in culture and dripping with class.
Do Italians have wedding cake?
There is a traditional Italian wedding cake that many couples choose for their Tuscan event: the Millefoglie. There are so many variations and presentation styles, that it bears listing a few for you.
What is the wedding cake in Rome?
The Monument of Victor Emmanuel II in Rome, nicknamed the Wedding Cake (and, alternately, the Typewriter) for its distinctive boxy shape, offers some of the most stunning panoramic views to be had of the Eternal City, in every direction.
What is another name for cream cake?
Synonyms, crossword answers and other related words for CREAM CAKE
What is cream method?
The creaming method is simply a name given to a technique for mixing some batters and doughs. Generally speaking, it involves creaming the butter and sugar together, followed by the addition of eggs. Next come the dry ingredients and any liquid ingredients.
Which cream is best for cake?
Here are the three most commonly used creams for cake baking.
What is the most famous dessert in Italy?
Tiramisu. Probably the most famous of all Italian desserts, Tiramisù is a powerful layering of coffee-soaked savoiardi (sponge finger biscuits) and a rich cream made with mascarpone cheese, eggs and sugar, sometimes spiced up with a drop of liqueur.
Can I leave cream cheese out overnight?
Can I leave cream cheese out overnight to soften? No, you should not leave cream cheese out overnight to soften. The USDA states it should not sit more than two hours at room temperature to avoid bacterial growth.
How long does Italian cream cake last in the fridge?
Keep the Italian cake refrigerated until ready to serve. Due to the cream cheese frosting, the cake needs to be refrigerated. Keep any leftovers, loosely covered with plastic wrap, in the fridge for up to 1 week.
How to make an Italian Cream Cake?
How to Make Italian Cream Cake. 1. Whisk the all purpose flour, baking powder, salt, and baking soda in a medium bowl. 2. In a large mixing bowl, beat the butter and shortening together at medium-low speed until combined. Add the sugar and the egg yolk one at a time, and beat until well combined.
How do you make Italian Cream Cake?
Why is it called Italian Cream Cake?
An Italian Cream Cake With Cream Cheese Frosting and Pecans Is Special
| Nutrition Facts (per serving) | |
|---|---|
| 591 | Calories |
| 32g | Fat |
| 72g | Carbs |
| 6g | Protein |
Full Nutrition Label Display Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings: 12 to 16 | |
| Amount per serving | |
| Calories | 591 |
| % Daily Value* | |
| Total Fat 32g | 42% |
| Saturated Fat 15g | 77% |
| Cholesterol 107mg | 36% |
| Sodium 197mg | 9% |
| Total Carbohydrate 72g | 26% |
| Dietary Fiber 2g | 7% |
| Total Sugars 57g | |
| Protein 6g | |
| Vitamin C 0mg | 1% |
| Calcium 55mg | 4% |
| Iron 1mg | 8% |
| Potassium 146mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
- Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. Despite its name, this Italian cream cake is a Southern dish that is believed to have originated in Texas. It is served warm. This traditional three-layer cake is usually a hit, and it is likely to bring up good memories for many people who have eaten it. Using nuts and coconut, this luscious buttermilk cake is cooked and then iced with a delectable cream cheese frosting for a delightful finish. To Make the Cake: 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 ounces (1/2 cup) unsalted butter, softened
- 1/2 cup shortening
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 1/2 teaspoons pure vanilla extract
- 1 cup sweetened coconut flakes
- 1 cup pecans, chopped and divided
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 ounces (1/2 cup) unsalted butter, softened
- To make the frosting, use the following ingredients: 1 (8-ounce) package cream cheese, softened
- 4 ounces (1/2 cup) unsalted butter, softened
- 1 (1-pound) box confectioners’ sugar (approximately 3 3/4 cups unsifted)
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons milk, or cream, as needed
- 1 to 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons milk, or cream, as needed
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure vanilla extract
- 1/4 cup chopped toasted pecans for garnish
- 1/4 cup toasted flaked coconut for garnish
- 1/4 cup chopped toasted pecans for garnish
Make the Cake
- Assemble all of the materials
- Preheat the oven to 350 degrees Fahrenheit. Using three 8-inch cake pans, butter and flour them.
- Using a stainless steel or glass mixing bowl, whisk the 5 egg whites together until firm peaks form, then set aside.
- In a large mixing basin, combine the flour and baking soda
- stir well and put aside.
- With an electric mixer, cream the butter and shortening until light and fluffy in a large mixing dish.
- In a separate bowl, combine the butter and granulated sugar and beat until light and fluffy.
- Add the egg yolks and thoroughly mix them up.
- Pour in the flour and baking soda combination in small batches, alternating with the buttermilk, to the butter mixture.
- 1 1/2 teaspoons of vanilla extract should be added at this point. Add the coconut and chopped almonds and mix well.
- Fold in the egg whites until the batter is homogeneous in consistency.
- Divide the batter evenly among the three cake pans that have been prepared.
- 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, should be baked in the preheated oven.
Make the Frosting and Assemble
- Assemble all of the materials
- Meanwhile, while the cake is baking, whisk the cream cheese and butter together until smooth.
- Add the confectioners’ sugar and mix well. Add the vanilla and continue to beat until smooth.
- If the frosting is too firm to spread, add little quantities of milk or cream at a time until the frosting is a proper spreading consistency.
- Stack the cake layers, spreading the frosting between each layer, and then cover the sides and top of the cake with the remaining frosting.
- 1/4 cup chopped nuts and 1/4 cup shredded coconut can be sprinkled on top if desired.
- Cut, serve, and revel in the moment!
Tips
- The addition of the dry and wet components separately, gently, and alternately is a critical stage in this cake recipe’s preparation. Due to the fact that if you add all of the liquid at once, the batter may separate
- if you add all of the dry ingredients at once, the batter will wind up being too thick and the cooked cake would be difficult, this approach was developed. To alternate the dry ingredients and buttermilk, start with 1/3 of the flour and half of the buttermilk and work your way down the line. Add another third of the flour and the remaining buttermilk and combine thoroughly. Mix in the remaining flour until fully combined.
- To toast the nuts and coconut, place 1/4 cup each of the coconut and pecans in a dry pan over medium heat and toast until fragrant. Cook, swirling and tilting the pan, until the coconut begins to brown and become crispy. Remove to a platter and set aside to cool. Overtop of the frosted cake (as well as on the sides, if desired)
This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!
Secret to the BEST Classic Italian Cream Cake
Home » The Best-Kept Secret in the World Italian Cream Cake in its purest form Recipes for Italian Cream Cake are not all made equal.I’m going to share a few tips with you on how to build the most stunning version that always receives rave reviews!There is no way I could have misled you; this Italian Cream Cake with its delicious topping is very delicious!Despite its name, this cake does neither taste or look like it comes from Italy.
This is something you would never see on a menu in Italy.Why?Because Italian Cream Cake is a speciality cake from the South that has absolutely nothing to do with Italian food whatsoever.I’m sure there’s a tale to be told, so please share it with us if you have any information.
- However, no matter where or when you are, it is always a cake that takes center stage!
Italian Cream Cake is plain and simply put: delicious!
The three layers are dense and extremely moist, with a delicate crumb on the bottom.The coconut and buttermilk that are included in the batter give the cake its wonderful richness and moistness.The light and fluffy texture of the cake is due to the beaten egg whites that are incorporated into the mixture before baking it.Last but not least, a luscious (and, boy, is it ever decadent!) cream cheese frosting is applied between the layers, as well as the top and edges of the cake.
You could also toast some flaked coconut and use it to decorate the top of the cake, which would be delicious if you really like coconut.This cake is one of our go-to’special occasion’ sweets in my family, and it is always a hit.The wedding cake for one of my friends had hundreds of Italian Cream Cakes…now that’s something to be proud of.
- It is my husband’s birthday right in the middle of the gloomy, dismal month of February, and this cake never fails to put a smile on everyone’s face and fill their stomachs, no matter how rainy, snowy, or chilly the weather outside is!
- Some people believe that making an Italian Cream Cake takes a lot of time and effort, but I completely disagree.
- It’s really not that difficult!
- I’ll provide you with all of the information you need to make this delectable dessert.
So What is an Italian cream cake?
Three-layer Italian cream cake is an attractive, show-stopping, and luscious dessert.The cake’s moist layers are studded with nuts and coconut, which are finely chopped.The coconut and (in this form) cooking oil provide the moistness for this recipe.With additional chopped nuts and delicate shredded coconut on top, a decadent, finger-licking-good whipped cream cheese icing finishes off the cake.
So What Are The Secrets for the BEST ITALIAN CREAM CAKE?
Here they are:
- Never use normal milk
- instead, always use buttermilk. The addition of buttermilk makes the cake a little denser and more flavourful.
- Along with the butter, you’ll need to add 14 cup of standard frying oil. This significantly improves the moistness of the cake.
- Divide the eggs and add them to the batter at the appropriate (and various) timings as specified in the recipe. The cake’s texture is light and airy because to the separation of the egg whites.
- Light rum (between 3 and 6 tablespoons) should be added to the cake batter. I use 3 tablespoons, and there is a little tinge of rum flavor in the finished product
- 1 teaspoon coconut essence should be added.
- Do not bake for more than 20 minutes at a time. Three layers bake in record time
- To get a lighter frosting, fold in some whipped cream (the genuine thing) into the mixture.
- Increase the amount of powdered sugar used in the frosting
- this results in a nicer, sweeter frosting. Add a quantity that is appropriate for your chosen degree of flavor
- To make it easier to distribute the frosting, skip adding the pecans to the frosting altogether and instead simply cover the cake with the frosting only before pressing the chopped nuts into the frosting.
Tips For Baking Italian Cream Cakes:
- It’s a wonderful dessert for celebrating holidays or special occasions.
- Because Italian Cream Cake tastes even better the second day after baking, it is an excellent choice for a make-ahead dessert that allows you to devote your time to other tasks on the day of the gathering itself. I usually consider this to be a significant bonus.
- Before using the butter and cream cheese, allow them to come to room temperature and become soft.
- Separate the egg yolks from the egg whites and place them in two separate dishes.
- The highest setting on your hand-held blender should be used to whip the egg whites until they are stiff. A little more than 8 minutes is required for the cream to form delicate peaks.
- Gently fold the egg white / tartar into the cake batter, rather than stirring it in. This is what gives the cake its airy texture and lightness.
- LINE the baking pans with PARCHMENT paper after they have been greased and dusted. Even with butter and flour, this cake will adhere to any surface if it is not lined with parchment paper. As a result, parchment paper should be used.
- Italian Cream Cake is extremely soft and moist, and as a result, it has a propensity to crumble. As a result, use extreme caution when removing the cooked layers from the pans.
- Italian Cream Cake should be stored in the refrigerator, tightly covered.
- Refrigerate for 3 – 4 days before serving.
PIN FOR LATER!
More amazing Cake Recipes that You’ll Enjoy!
Carrot Cake with Praline Filling and Cream Cheese Frosting is a delicious dessert.Lemon Cake with Limoncello Icing is a cake with layers of lemon flavor.Layers of strawberry cake with an Italian buttercream frosting Cake with layers of blood oranges and a filling of orange mascarpone If you’ve tried this Italian cream cake recipe, please give it a star rating and leave a comment in the section below.I appreciate hearing from folks who have tried my recipes and enjoyed them!
Ingredients
For the Cake
- 3 – 4 tbsp light rum
- 1 cup softened butter
- 14 cup cooking oil
- 2 cups sugar
- 6 eggs, separated and at room temperature
- 2 – 12 cups (all-purpose flour)
- 1 tsp baking soda
- 1 cup buttermilk
- 1/3 cup finely chopped pecans
- 1 (3-1/2 oz) can flaked coconut or 1 bag of flaked coconut
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 tsp cream of
For the Whipped Cream Cheese Frosting
- Softened cream cheese (at room temperature): 20 ounces
- One-and-a-half cups heavy whipping cream, chilled (another cup may be used if desired), beaten to soft peaks
- 1 cup softened butter (or margarine)
- Ingredients: 2 to 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 12 teaspoon coconut extract
- 1 cup chopped pecans
Instructions
- Prepare three (3) 9-inch round cake pans by coating them with softened butter and flour.
- Prepare the pans by lining the bottoms with parchment paper.
- Coat the paper with cooking spray and lightly sprinkle it with flour to prevent it from sticking. Remove from consideration
- Using a handheld electric mixer set on medium speed, cream together the butter and cooking oil, then add the sugar, mixing thoroughly after each addition.
- Add the egg yolks one at a time, beating well after each addition
- Combine the flour and baking soda in a large mixing bowl.
- Start and end with a spoonful of flour mixture and add it to the creamed mixture in alternating batches with the buttermilk
- Combine the nuts, coconut, rum, coconut extract, and vanilla in a large mixing bowl.
- The egg whites (which must be at room temperature) should be beaten on high speed until frothy.
- Add the cream of tartar and continue to beat until firm peaks are formed.
- Gently fold in the egg whites that have been beaten.
- Pour the batter into the pans that have been prepared.
- Preheat the oven to 350 degrees for 20 minutes, or until a wooden toothpick inserted in the middle comes out completely clean.
- Allow for 10 minutes of cooling time in the pans.
- Remove from the pans, peel away the parchment paper, and allow to cool fully on wire racks
- Remove from the oven
- Spread the frosting on top of each of the cake layers until it is completely covered.
- If you do not want to include the pecans in the frosting, you may just sprinkle approximately 1 1/3 cup on top of each frosted cake layer instead.
- Assemble the cake by stacking the three layers on top of each other and spreading the icing over the whole surface.
- See #4 for further information on the icing.
For the Frosting
- Then, using an electric mixer, whip in the cream cheese until smooth. Blend for about a minute or two after adding the vanilla and coconut extracts. Whip the heavy whipping cream until soft peaks form. Then slowly fold in the whipped cream into the cream cheese mixture until well combined.
- Gradually add the powdered sugar and continue to beat until the mixture is light and fluffy.
- Increase the amount of sugar until you get your desired degree of sweetness.
- Optional: Stir in the pecans, or leave the nuts out of the frosting so that they may be pressed into the frosted cake.
Italian Cream Cake
It is safe to say that this magnificent Italian Cream Cake is one of the best desserts ever created!Whatever way you slice it, this is a fantastic cake.Please excuse the pun.The luscious cream cheese icing is the only thing that can top the sumptuous thick pecan and coconut packed batter.
It’s the perfect dessert to serve as the main attraction at a birthday party, holiday gathering, or other special occasion.
What’s Italian About This Cream Cake?
Actually, there isn’t anything.There is no definite explanation for why this classic dessert was given the label ″Italian Cream Cake,″ which is more Southern than Italian in origin.That being said, Italian cream cake recipes are essentially the same, and true to form as it is with all recipes, my version of it has changed over the course of many years in my kitchen.While it takes take several stages to make this cake, it is a labor of love that will be well worth the effort when you see the excitement on the faces of your family and friends when they get it.
There are no words to describe how amazing this cake is for such a momentous occasion.
Italian Cream Cake Making Tips
- My family members are huge fans of coconut, whether it’s in a sweet or savory form. The flavors of coconut and pecans work well together in this wonderful cake, which is topped with a luscious cream cheese frosting. With such a beautiful cake, it is certain to make any celebration into something truly memorable and unforgettable! Here are a few pointers to help you succeed: Shortening is frequently used in traditional Italian cream cake recipes, which makes sense given the origin of the cake. In my cream cake, on the other hand, I prefer to use 100% butter.
- Although granulated sugar alone does not provide the richness of flavor that brown sugar and a dash of almond extract do, it is definitely worth the tiny amount of time required to toast the coconut for use as a decoration on the sides of the cake. In addition to making the cake look beautiful, the toasted coconut adds a great taste to it
- this is one of those showcase cakes that makes a statement on the dessert table. It’s quite acceptable to feel a sense of accomplishment after serving your country
- I know I do.
- It’s possible that you’ll enjoy this recipe for Coconut Custard Layer Cake from Beyond Frosting
Other Special Cakes to Add to the Dessert Menu
- Cakes are always a cause for celebration, no matter when they are presented. In my opinion, life is far too short to skip dessert or to just have cake on your birthday once a year, as many people do. Bakery therapy may be beneficial, and sweets have a positive effect on others who are around you. Among the other cakes you might like to try are: German Chocolate Cake with Coconut Pecan Icing
- Million Dollar Pound Cake Recipe
- Hawaiian Pineapple Coconut Poke Cake inspired by the islands
- Oatmeal Cake with Broiled Coconut Pecan Icing
- Double Chocolate Coconut Zucchini Cake
- Red Velvet Layer Cake
- and Red Velvet Cake with Coconut Icing.
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- Notice of Compensation Whenever you make a purchase after clicking on one of the affiliate links on our website, we may get a small compensation at no additional charge to you. Thank you very much! Items that are useful in the kitchen include: Measurement Cups and Spoons
- Offset Spatula
- 6 quart stand mixer
- 9-inch round cake pan
Italian Cream Cake
- Preparation time: 25 minutes Cooking Time: 30 minutes 2 hours of cooling time (for the layers) 55 minutes is the total time allotted. Dessert is the final course. American cuisine is served. Italian-cream-cake is the keyword here. 12 portions of food are served. Calories: 1216 kilocalories 2 cups all-purpose flour
- 1 teaspoon baking soda
- 12 teaspoon baking powder
- 1 cup salted butter softened
- 1 12 cups granulated sugar
- 12 cup light brown sugar
- 2 teaspoon pure vanilla extract
- 12 teaspoon pure almond extract
- 5 large eggs
- 1 cup whole buttermilk
- 14 ounces sweetened flaked coconut divided
- 1 12 cup pecan pieces toasted divided
- 1 12 cup toasted pecans
- 1 12 cup toasted pecans
- 1 12
- Frosting ingredients are as follows: 2 (8-ounce) blocks cream cheese melted, 1 cup unsalted butter softened, 2 pounds powdered sugar, 2 tsp vanilla extract, 12 teaspoon almond essence, toasted coconut, and 12 cup saved toasted nuts.
- Preheat the oven to 350 degrees Fahrenheit. Butter and flour three-inch round cake pans, or spray with nonstick baking spray, and set aside. Remove from consideration
- Combine the flour, baking soda, and baking powder in a large mixing bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts until light and fluffy. Beat for 3-4 minutes, or until the mixture is creamy and light beige in color.
- Toss in the eggs one at a time, beating well after each addition.
- Alternately add the sifted dry ingredients and the buttermilk to the bowl. As soon as all of the ingredients have been added, raise the mixer speed and beat until everything is well incorporated.
- By hand, combine 12 cup of the coconut and 1 cup of the toasted nuts.
- Using a spatula, evenly distribute the batter across the cake pans. In a preheated oven, bake for 25-30 minutes, or until a toothpick inserted near the middle comes out clean. Allow for thorough cooling on a cooling rack.
- Cream together the cream cheese and butter until light, frothy, and pale yellow in color, about 3 minutes (depending on your mixer). Combine the vanilla and almond extracts in a separate bowl. Gradually include the powdered sugar, mixing constantly until the mixture is creamy and smooth.
- Wax paper strips should be used to line the edge of the cake dish.
- Frost the cake between the layers, sprinkle each with toasted pecan bits that were saved from the first layer.
- Finish by applying the last layer and frosting the top and sides.
- Sides should be pressed with toasted coconut.
- Using the remaining chopped nuts, decorate the top of the cake as desired.
- Keep refrigerated until ready to serve.
A) To toast the nuts, spread them out on a baking sheet in a single layer and roast them for 6-8 minutes at 350°F in the oven.Allow the mixture to cool fully before adding it to the batter.b) Instructions on how to toast the coconut may be found here.Optional frosting technique: By hand, incorporate the toasted nuts into the frosting and spread it evenly over the top and edges of the cake (see note c).
A single serving contains 1216 calories, 149 grams of carbohydrates, 11 grams of protein, 68 grams of fat, 38 grams of saturated fat, and one gram of trans fat.Cholesterol is 201 milligrams, sodium is 505 milligrams, potassium is 315 milligrams, fiber is 6 grams, and sugar is 123 grams.Vitamin A is 1101 milligrams, Vitamin C is one milligram, calcium is 79 milligrams, and iron is two mill Melissa’s Southern Style Kitchen was created by me, Melissa, and I am the owner of Melissa’s Southern Style Kitchen.Cooking, baking, inventing recipes, and providing cooking instructions are some of my favorite pastimes.
- I enjoy sharing my meals with others and establishing connections with them via the cuisine that I prepare.
- Find out more about who I am.
Italian Cream Cake
With coconut, toasted nuts, and cream cheese icing, this moist Italian cream cake is quick and easy to make.This traditional dessert will leave a lasting impression on your visitors!It’s not as difficult to make layered cakes as you may think, and they make a gorgeous show for any occasion.If you have a steady hand and are able to follow directions, building this simple Italian cream cake will be a breeze.
Is there still too much work?I’ve prepared a number of recipes specifically for you; all you have to do is throw everything into a pan, mix it, and bake it.
What Is Italian Cream Cake?
Despite the name, it is not an Italian dish at all!It appears to be a Southern dish, since the pecans and coconut are cooked straight into the layers, giving it a stronger flavor and texture.The cake is then topped with either whipped cream or cream cheese icing to complete the look.When all-purpose flour and buttermilk are combined, the result is a denser sponge than typical white cake, and the buttermilk also provides a significant amount of additional moisture.
You needn’t be concerned; it’s still beautifully fluffy!It only needs a little more substance to stand up to the powerful flavors of the pecans and coconut.
Helpful Tips and Tricks
- Take your time when measuring. Flour should be loosening up within the bag or container once it has been stirred, so transfer it into a measuring cup and level off the top with a knife A sponge that is too thick and rough will come from using too much flour.
- Make use of items that are at room temperature. Prepare this dish by removing your dairy and eggs from the refrigerator around 30 minutes before you plan on starting it. This allows the components to be more readily incorporated into the batter, resulting in a superior overall texture in the finished product.
- Create a more straightforward appearance. Because the nuts can clog your piping tip, be sure to set aside any frosting you may wish to use for fine detail work while you are making the cake. In the event that you do not like to pipe swirls on top of the Italian cream cake, you may simply incorporate the nuts into the entire quantity of frosting.
- What if you don’t have any buttermilk? Produce an alternative on your own! Stir 1 tablespoon vinegar or lemon juice into 1 cup of plain milk until well combined. Allow it to sit for 5 minutes or until it has thickened, then proceed as indicated.
FAQ – Common Recipe Questions
Precautions should be taken.Flour should be loosen up by stirring it about in the bag or container, then spooned into a measuring cup and leveled off the top with a knife A sponge that is too thick and rough will come from using too much flour;
Ingredients should be at room temperature.Prepare this dish by removing your dairy and eggs from the refrigerator around 30 minutes before you plan on making it.In this way, the components may be more readily incorporated into the batter, which results in a smoother overall texture.
Simplicity is key in this case!Because the nuts can clog your piping tip, make sure to set aside any frosting you may wish to use for fine detail work while you are making your cake.In the event that you do not like to pipe swirls on top of the Italian cream cake, you may simply combine the nuts into the entire batch of frosting.No buttermilk on hand?
- No problem.
- Prepare an alternative on your own.
- Stir 1 tablespoon vinegar or lemon juice into 1 cup of plain milk until well-combined.
- Remove from the heat and allow it to settle for 5 minutes to thicken before using;
Italian Cream Cake
With coconut, toasted nuts, and cream cheese icing, this moist Italian cream cake is quick and easy to make. This traditional dessert will leave a lasting impression on your visitors! Preparation time: 30 minutes Preparation time: 25 minutes Time spent inactive: 1 hour 1 hour and 55 minutes in total
Ingredients
- 3 granulated sugars, 1/3 cup packed light brown sugar, 6 big eggs at room temperature, 1 1/2 cups salted butter that has been melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 cup buttermilk
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup sweetened shredded coconut
- 1 cup chopped nuts, toasted
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Frosting made with cream cheese 5 cups powdered sugar, 1 teaspoon vanilla extract, 3 tablespoons heavy whipping cream, 1 cup chopped nuts, toasted, 1/2 cup sweetened shredded coconut, toasted
- 1/2 cup salted butter, melted
- 8-ounce package softened cream cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Using a circular piece of parchment paper, cut three 8″ round cake pans and place one in the bottom of each cake pan. Using nonstick baking spray, coat the pan.
- Butter should be creamed until creamy and frothy in the bowl of a standing mixer. Pour in the sugars and cream them together for around 4-5 minutes.
- Stir in the eggs one at a time, mixing on low speed until each egg is well integrated. Mix in the vanilla and almond extracts until well combined.
- Add 1/3 cup of the buttermilk and beat on a low speed until it is well incorporated.
- Combine the flour, baking powder, and baking soda in a separate bowl, then add about a quarter of the dry mixture to the butter/sugar combination. Beat in at a slow tempo until it is fully integrated
- Combine the remaining flour mixture with another 1/3 cup of buttermilk, followed by the final 1/3 cup of buttermilk.
- 1 cup roasted pecan bits and 1 cup shredded coconut are mixed together.
- As soon as you’ve divided the cake batter evenly among the three pans, put them in the oven.
- Using a toothpick placed in the center of the cakes and coming out with only a few crumbles, bake the layers for 25-30 minutes.
- Permit the cakes to bake for approximately 10 minutes in the pan before transferring them to a cooling rack to cool the remainder of the way
- Freeze for at least 30 minutes, and up to 2 days, each cooled cake layer wrapped in plastic wrap.
- Prepare the frosting by creaming together softened butter, cream cheese, and vanilla extract until light and fluffy.
- Add the powdered sugar and beat on high speed until everything is well mixed.
- As you’re beating, drizzle in heavy whipping cream and continue to beat until the required thickness is obtained.
- Reserving 1 cup of the frosting to be used for piping on a decorative top to the cake (optional)
- Combine the toasted pecan pieces with the remaining frosting in a separate bowl.
- To construct the cake, remove the cooled cake layers from their plastic wrap and place them on a serving platter. One layer should be placed on a serving platter. Distribute a couple of tablespoons of frosting over the top of the cake layer and level it out evenly
- Place a second layer of cake on top of the first layer, and then spread a layer of frosting on top of that layer.
- Place the third layer of cake on top of the stack of cake layers. To finish, make a mound of leftover frosting on top of the cake and spread it across the top and down the edges of the cake using a broad offset spatula.
- Continue to apply the icing around the cake until it is completely covered. Place the cake in the freezer for approximately 15 minutes to harden up.
- Tip1M or an open star tip such as Tip1M can be used to pipe the saved frosting into a decorative design. Making use of the saved frosting, pipe swirls around the top and perimeter of the cake (without the pecans). Using toasted coconut, garnish the dish.
- Refrigerate or cut into slices and serve immediately
Donna Elick created a recipe just for The Slow-Roasted Italian Pork Chop Intellectual property rights protected by 2021 The Slow Roasted Italian – All rights reserved.The original publication date was October 2021.It should be noted that certain posts may include affiliate links.If you purchase a product after clicking on an affiliate link, your pricing will stay same, but The Slow Roasted Italian will get a small compensation as a result of your transaction.
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Italian Cream Cake
Classic southern dessert Italian Cream Cake is loaded with shredded coconut, coated in luscious cream cheese frosting, and topped with chopped toasted nuts, and it’s a Southern favorite.This light and fluffy cake is the perfect treat for any occasion, including birthdays, holidays, and weeknights!Cakes such as Caramel Cake, Devil’s Food Cake, and Yellow Cake are all excellent choices if you enjoy this one.Today’s recipe is a doozy, and I’m so excited to share it with you!
GBC has had several recipe requests throughout the years, but none have been as numerous as this one.Be honest with me: Italian Cream Cake was not something I grew up eating!It was only that it wasn’t something my family would make.Since becoming an adult, I’ve came across several recipes for it, and I’ve even attempted to make a couple of my own.
- However, I haven’t yet mastered my own.
- And, to be honest with you, I don’t think I’ll be required to.
- Perfect in every way, this Italian Cream Cake is a must try.
- That is all there is to it.
- Baker Tender, creamy, crunchy, sweet, salty, and just about everything else in between describes Cheryl Day’s wonderful cake perfectly.
- You’ll be rushing out to get your hands on a copy of Cheryl’s Treasury of Southern Baking once you’ve tried a piece of this!
CHERYL DAY’S TREASURY OF SOUTHERN BAKING
Cheryl Day, bestselling cookbook author and James Beard Award semifinalist for Outstanding Pastry Chef, brings you today’s dish.Cheryl Day is the inspiration for today’s recipe.Cheryl, a self-taught scratch baker and entrepreneur, and her beautiful husband have established a business that has become a go-to diner in the center of Savannah, Georgia, over the course of the previous 20 years.’Treasury of Southern Baking’ is Cheryl’s most recent endeavor, and it is as educational as it is extensive.
This descriptive cookbook offers a wide breadth of classic Southern recipes as well as a lesson in love and a celebration of the mosaic of shared memories that comprise Southern Black Heritage.It has rapidly become one of my most beloved cookbooks, Treasury of Southern Baking, which was published in 2009.It’s the book I’ve always wished I’d gotten my hands on, and I’m thrilled to be able to share even a tiny portion of it with you all!
WHAT IS ITALIAN CREAM CAKE?
The truth is, an Italian Cream Cake is about as Italian-sounding as I am!Despite the fact that no one knows where the recipe originated, it is believed to have been developed by an Italian baker working for a wealthy family in the South who used local ingredients rather than the customary Italian components.No of if it’s true or not, Italian Cream Cake has been a standard Southern recipe for almost the whole time I’ve been alive (and beyond).Coconut and pecan are what truly distinguishes this cake, and they come together to form a sweet-salty, nutty marriage that cuts through the creamy cream cheese icing to create a unique taste experience.
The cake layers themselves are moist, aromatic, and bursting with a rich, warming taste.
ITALIAN CREAM CAKE INGREDIENTS
- The components for this dish are straightforward. Aside from that, there aren’t many substitutes you can use without significantly affecting the flavor. Prior to making any adjustments, I recommend that you test the recipe as written. Here’s everything you’ll need to get started: ALL-PURPOSE FLOUR
- BAKING SODA
- SEA SALT
- BUTTERMILK
- VANILLA
- UNSALTED BUTTER
- COCONUT OIL
- GRANULATED SUGAR
- EGGS
- UNSWEETENED COCONUT FLAKES
- LEMON JUICE
- COCONUT MILK SOAK
- CREAM CHEESE FROSTING
- CHOPPED PECANS
- CREAM CHEESE FROSTING
- CHO
HOW TO FROST AN ITALIAN CREAM CAKE
- Because this is a three-layer cake recipe, the decorating technique is a little more time-consuming and intricate than usual. There are various different techniques to frost an Italian Cream Cake, one of which is the one featured in this post and recipe. I encourage you to take advantage of this as an opportunity to be creative and experiment with your own way, or to try one of the options listed below: GO ALL THE WAY WITH IT. Do you want to make a good impression? You’re going to have to put in the time and effort! Begin by leveling the cakes to ensure that they are equally stacked, and then apply a crumb coat to ensure a smooth finished product.. Add an extra layer of icing around the edges and top of the cake to complete the look. Decorate the edges of the dish with chopped pecans or toasted coconut for an additional unique touch!
- CAKE WITHOUT ICE CREAM: The side of the cake should be left unfrosted, as in a ″naked″ cake. This is a really cool and rustic method to decorate a cake, in my opinion.
- WRAP IT ALL UP: You may pipe swirls onto the top or around the borders of the cake to give it a more elegant appearance if you’re an experienced piper, or if you’re just starting out.
STORING THE LEFTOVERS
The cake should be stored in an airtight cake keeper, covered with a big upturned bowl, or split and tucked into individual airtight containers if there is any left over after baking.Because of the perishable nature of its components, Italian Cream Cake must be stored in the refrigerator, where it will keep for 5-7 days at room temperature.It’s important to remember to bring the cake back up to room temperature before serving!
MORE GRANDBABY CAKES FOR SPECIAL OCCASIONS
- Southerners are known for their delectable desserts! You may make one of GBC’s BEST cake recipes the next time you’re celebrating a birthday, attending a church picnic, or simply indulging yourself! Here are a few examples to get you started: Black Forest Cake, Hummingbird Cake, German Chocolate Cake, SOCK IT TO ME, and other variations are available.
For the Cake
- Ingredients: 2 cups unbleached all-purpose flour 250 grams
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup buttermilk 237 ml
- 1 tablespoon pure vanilla extract
- 8 tablespoons unsalted butter, at room temperature. 1 stick (113 grams)
- 1/2 cup refined coconut oil (118 mL)
- 2 cups granulated sugar (400 grams)
- 5 big eggs (250 grams), separated at room temperature
- 1 cup unsweetened flaked coconut (plus 1 cup for finishing the cake)
- 1 cup unsweetened flaked coconut (plus 1 cup for finishing the cake). 80 grams + 80 grams
- a few drops of lemon juice
- 80 grams plus 80 grams
For the Coconut Milk Soak
- 1/4 cup coconut milk 59 ml
- 1 tsp vanilla extract
For the Cream Cheese Frosting
- 5-6 cups confectioners’ sugar 625-750 grams
- 1 1/2 cups chopped pecans, toasted 180 grams. 10 tbsp unsalted butter, cut into chunks, at room temperature 14 1/4 sticks/142 grams. 16oz cream cheese packages, cut into chunks, room temperature 227 grams. 1 tbsp vanilla extract
- 1/4 teaspoon fine sea salt
- 5-6 cups confectioners’ sugar 625-750 grams.
For the Cake
- Preheat the oven to 350 degrees Fahrenheit and arrange a rack in the centre of the oven (175 C). Butter the bottoms of three 9-by-2-inch (23-by-5-cm) round cake pans, then line the bottoms with parchment paper and butter the parchment paper on both sides. Tossing the pans with flour and tapping them on the counter to remove any excess is a good idea.
- In a medium-sized mixing basin, sift together the flour, baking soda, and salt.
- Set aside. In a large measuring cup or small mixing bowl, whisk together the buttermilk and vanilla extract until smooth.
- Using a stand mixer fitted with a paddle attachment (or a large mixing bowl filled with a handheld mixer), beat the butter, coconut oil, and sugar together on medium-high speed for 3 to 5 minutes, or until light and fluffy.
- Toss in the egg yolks one at a time (each weighing 19 g), beating thoroughly after each addition and scraping down the sides and bottom of the mixing bowl as required with a rubber spatula.
- Then continue to beat for another 2 to 3 minutes, until the mixture is light in color and texture.
- Reduce the mixer speed to low and gradually add the flour mixture in thirds, alternating with the buttermilk mixture and beginning and finishing with the flour mixture, mixing until just incorporated after each addition.
- Gradually include the 1 cup (80 g) coconut into the mixture.
- Use a stand mixer to combine the ingredients
- if you don’t have a second mixer bowl, transfer the batter to a large mixing basin.
- Clean and dry the mixer bowl, then use the lemon juice to wipe down the interior of the bowl (or another big mixing bowl) to ensure that the bowl is completely free of debris.
- Alternatively, you may use a handheld mixer and attach the bowl to the stander (if using one).Put the egg whites in the mixer bowl (or a big mixing bowl) and whisk them for 3 to 5 minutes (or with clean beaters if using a handheld mixer) until stiff peaks form.
- To lighten the cake batter and make it simpler to fold in the remainder of the egg whites, scoop up a little amount of the egg whites with a rubber spatula and gently fold them into the mixture.
- After that, carefully fold in the remaining egg whites until they are completely mixed, about 1 minute total.
- Gently scrape the batter into the prepared pans, spreading it equally across the two layers of batter.
- Using a spatula, smooth the tops of the cakes
- 30 to 35 minutes, or until a cake tester inserted in the center of the cake comes out clean and the cake is light golden in color
- Allow the cakes to cool in their pans on a large wire rack for 20 minutes before inverting them onto another rack, peeling off the parchment paper, and allowing them to cool fully.
For the Coconut Milk Soak
1/4 cup coconut milk and 1 teaspoon vanilla essence are combined in a measuring cup. Make a mental note to put it away.
For the Cream Cheese Frosting
The butter, cream cheese, vanilla, and salt should be mixed on medium speed for 3 to 5 minutes in the bowl of a stand mixer fitted with a paddle attachment until the mixture is smooth and creamy.gradually add 5 cups confectioners’ sugar, beating constantly until completely integrated (about 5 minutes).Then continue to beat for another 4 to 6 minutes, adding up to 1 cup more confectioners sugar if necessary, until the frosting is light and fluffy, about 4 to 6 minutes longer.
To Assemble
- Using a serrated knife, flatten the tops of two of the layers to make them more uniform. Place one layer cut side up on a serving platter and repeat the process with the other layer. Use an offset spatula or a butter knife to spread a large dollop of the frosting on top of the layer after it has been brushed with half of the coconut milk soak. Placing the second leveled layer on top, brushing it with the remaining milk soak, then spreading it with another generous dollop of frosting will finish it off. Using a thin coating of the remaining frosting, ice the top and sides of the last cake layer, turning it right side up as you go.
- In order for the frosting to set, place the cake in the refrigerator for at least 30 minutes.
- To finish, stir in 1 cup of the nuts into the remaining cream cheese frosting until everything is well combined.
- The top and sides of the cake should be frosted with an offset spatula.
- 1 cup coconut and the remaining pecans should be sprinkled over the top of the cake.
The frosting may be prepared ahead of time and stored in an airtight jar in the refrigerator for up to 5 days.Bring the product to room temperature before using.The cake may be kept in the refrigerator for up to 5 days if it is well wrapped.Bring the dish to room temperature before serving.
The following are the nutritional values for this dish: 817 kcal, 91g carbohydrate, 8g protein, 49g fat, 28g saturated fat, 4g polyunsaturated fat, 13g monounsaturated fat, 1g trans fat, 135 mg cholesterol, 354 mg sodium, 207 mg potassium, 3g fiber, 74g sugar, 1000 IU vitamin A, 1mg vitamin C, 79mg calcium, 2mg iron, 1005 IU vitamin A,
Italian Cream Cake
Italian cream cake baked with coconut, nuts, and cream cheese icing in the old-fashioned style.This real Italian cream cake recipe is a must-try for every cake lover!Italian cream cake combines so many delicious flavors into a single dessert!Basically, it’s a creamy buttermilk cake with coconut and pecans in the middle and an almond cream cheese frosting on the top.
My cake is just amazing, and I don’t think I could have made it any better.This cake is more complicated than many of my one-bowl cake recipes since it has several steps.Making this cake is well worth the effort, and it makes a wonderful holiday or special occasion cake.
What is Italian cream cake?
Italian cream cake is a creamy buttermilk cake with nuts and coconut in it, and it is a family favorite. The cream cheese icing is used to decorate the cake. In traditional recipes, the cake is composed of three layers; however, some of the components may differ from one to the next. I like the one that includes almond extract, but you are welcome to exclude it if you wish.
Ingredients and substitutions
- Butter – I prefer salted butter for this. It is recommended that if you are using unsalted butter, you add 14 teaspoons of salt to the cake and a few pinches of salt to the icing.
- Shortening – What is the purpose of using shortening in this cake? The shortening aids in the production of a taller and fluffier cake.
- Vanilla extract
- Almond extract – Although the almond extract is optional, it does provide a distinctive touch to both the cake and the frosting
- Granulated sugar
- Large eggs
- Vanilla extract
- Almond extract
- All-purpose flour is a type of flour used for a variety of purposes.
- Sodium bicarbonate
- baking soda
- The use of regular or low-fat buttermilk is acceptable.
- Shredded coconut that has been sweetened
- Nuts – The pecans can be roasted or left untoasted according on your preference. Toasting the nuts, on the other hand, enhances their taste.
- This recipe calls for cream cheese, and I don’t advocate substituting fat-free cream cheese in it.
- When using lumpy powdered sugar, sifting it prior to use will aid in the better incorporation of that sugar.
How to make Italian cream cake (from scratch)
It takes more time and effort to prepare this cake than a one-bowl cake, but it isn’t difficult.To begin, cream the butter and shortening together until light and fluffy.Add the granulated sugar and continue to beat until the mixture is light and fluffy.After that, add the egg yolks, vanilla, and almond extract and combine thoroughly.
After that, stir in the baking soda and half of the flour until well combined.After that, add in the buttermilk and the remaining half of the flour until well combined.Combine the pecans and coconut in a separate bowl.Using an electric mixer, whip the egg whites until firm peaks form.
- If you want firm peaks, but not dry and overbeaten, that’s what you want.
- Finally, fold in the beaten egg whites until well combined.
- Divide the batter amongst the three cake pans that have been prepared.
- It is extremely recommended that you grease and flour the cake pans.
- I prefer to use a nonstick spray with flour in it, although regular greasing and flouring can equally suffice in this situation.
- Prepare the icing once the cake has been allowed to cool.
- To begin, mix together the butter and cream cheese until smooth.
- Combine the powdered sugar, vanilla, and almond extract in a mixing bowl.
- Finally, decorate the top of each cake layer with icing and nuts.
How to store this cake
Italian cream cake should be refrigerated in the refrigerator, well wrapped.
How long will the cake keep?
When carefully stored in the refrigerator, the cake will last for 3-4 days at room temperature.
More decadent cake recipes!
In the event that you make this Italian cream cake recipe, please remember to rate it and leave a comment in the section below. I appreciate hearing from folks who have tried my recipes and enjoyed them! Follow me on FACEBOOK, INSTAGRAM, and PINTEREST for many more mouthwatering recipes, or SUBSCRIBE to get my newest recipe emails.
Cake
- In the event that you make this Italian cream cake recipe, please remember to rate it and to leave a remark in the section below. Everyone who has tried one of my dishes has left positive feedback for me! Follow me on FACEBOOK, INSTAGRAM, and PINTEREST for even more wonderful cuisine, or SUBSCRIBE to my recipe emails to receive the most recent ones.
Cream Cheese Frosting
- The following ingredients: 12 ounces cream cheese2 (softened)
- 12 cup butter (softened)
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 12-1 teaspoon almond extract3
- 1 cup chopped pecans
- Preheat the oven to 350 degrees Fahrenheit. Prepare three 9-inch round cake pans by greasing and flouring them. Remove from consideration
- In a large mixing bowl, cream together the butter and shortening until thoroughly incorporated
- After you’ve added the granulated sugar, beat until it’s light and fluffy
- In a separate basin, whisk together the egg yolks, vanilla, and almond extract, scraping down the sides of the bowl as necessary.
- Half of the flour and all of the baking soda should be added at this point. Stir in until it is just mixed
- Add in the buttermilk
- mix well.
- In a separate bowl, whisk together the remaining half of the flour until barely mixed
- Mix in the coconut and pecans until they are well integrated.
- The egg whites should be beaten until firm peaks form in a separate basin.
- One-third of the egg whites should be folded into the batter.
- Fold in the rest of the beaten egg whites.
- Gently spoon the batter into the pans that have been prepared.
- Preparation time: 20 to 25 minutes, or until a wooden toothpick inserted in the middle comes out clean.
- Allow cakes to cool in the pan for 10 minutes before removing them to a wire rack to cool fully.
- To make the frosting, mix together the cream cheese and butter until smooth.
- Using a hand mixer on low speed, combine the powdered sugar, vanilla, and almond extract for 30 seconds, or until the powdered sugar is barely blended.
- Increase the speed to medium-high and continue to beat until the mixture is frothy.
- Spread icing over the top layer of the cake and then sprinkle with pecans.
- Continue with the remaining layers, frosting, and nuts until all ingredients are used.
- Prevent leftovers from becoming soggy by covering them with plastic wrap and placing them in the refrigerator.
- It’s fine to use low-fat or full-fat buttermilk.
- Full-fat or 13-percent-less fat is OK. It is not advisable to consume fat-free products.
- If you like a lighter almond taste, use 12 teaspoon of ground almonds. Use 1 teaspoon if you want a stronger almond taste.
- On the top layer, feel free to add roasted nuts that have been allowed to cool. The use of roasted nuts is entirely optional, although it does give the cake a unique flavor and texture.
- Nutritional values are based on best calculations.
1 serving (per person) Calories: 891 kilocalories (45 percent ) 110 g of carbohydrates (37 percent ) 9 g of protein (18 percent ) 47 g of fat (72 percent ) 20 g of saturated fat (100 percent ) Cholesterol: 126 milligrams (42 percent ) 438 milligrams of sodium (18 percent ) Potassium: 257 milligrams (7 percent ) 2 g of dietary fiber (8 percent ) 90 g of sugar (100 percent ) 770 International Units of Vitamin A (15 percent ) Vitamin C: 0.2 milligrams Calcium: 97 milligrams (10 percent ) 2.1 milligrams of iron (12 percent ) Originally published on November 28th, 2018.On the 21st of March, new information was added.On 12/4/21, further images were added to the article.Kate was five years old when she received her first cookbook, and she hasn’t stopped cooking since then!
Her mouth-watering dishes have appeared on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and other publications, among others.In her spare time, she enjoys spending time with her husband and their five children on their tiny farm, where she cooks and bakes.
The Best Italian Cream Cake
With sweetened coconut and chopped nuts, the Best Homemade Italian Cream Cake with Butter Cream Cheese Frosting recipe is a delicious cake that is sure to please.
A ONE LAYER ITALIAN CREAM CAKE RECIPE
Buttermilk, in my opinion, is the key to making a handmade cake that is delicate and moist (I know a lot of people despise the word ″moist,″ but it’s really the only one that works here). As a result, I decided to use it in my recipe for Homemade Italian Cream Cake as well as my ONE BOWL CHOCOLATE CAKE (see below).
FREQUENTLY ASKED QUESTIONS:
What ingredients are used to make Italian Cream Cake?An vanilla cake with nuts and coconut is sandwiched between cream cheese icing and baked till the cake is golden brown.Whic