Gather the ingredients.
What is an Italian Cream Cake?
This cake is very popular among our bakery patrons. Three layers of Italian Cream cake are filled with cream cheese. The sides decorated are then decorated with a mix of toasted coconut and pecans.
What kind of cakes do they have at the Italian Kitchen?
Italian Cream, Chocolate Italian Cream, Mocha Almond and Carrot cake are available daily in 9-inch 3 layer rounds. You can call and have one reserved or walk in and pick one up any time. Writing is included on all cakes.
What kind of cakes do they have at Pizza Hut?
Italian Cream, Chocolate Italian Cream, Mocha Almond and Carrot cake are available daily in 9-inch 3 layer rounds. You can call and have one reserved or walk in and pick one up any time.
Does Kroger have Italian cream cake?
Private Selection™ Italian Creme Cake, 7 oz – Kroger.
What is the name of Italian cake?
7 Classic Italian Cakes
What is an 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.
Does Kroger sell slices of cake?
Sliced Loaf Cakes in Bakery Department – Kroger.
What is the most popular cake in Italy?
12 Most Famous Italian Cakes and Pastries
What are small Italian cakes called?
Babà The babà is a small cake made with a rich batter that includes eggs, milk, and butter. They’re soaked in a syrup that includes a liquor like rum, and sometimes filled with whipped cream or pastry cream.
What are the little Italian cakes called?
Sospiri, meaning sighs in Italian, are little sponge cake sandwiches filled with lemon pastry cream and topped with a sweet glaze and sprinkle garnish – absolutely delightful!
Does an 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 are the 3 types of cake?
Below is a comprehensive but by no means exhaustive list of the basic types of cakes.
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.
Does Kroger sell petit fours?
Delectable Desserts Petit Fours, 1 each – Kroger.
How much do cakes cost at Kroger?
Kroger Bakery Prices
| Food | Price |
|---|---|
| 8′ Traditional Satin Cake Single Layer | $9.99 |
| 1/4 Traditional Satin Cake | $19.99 |
| 1/4 Traditional Satin White Yellow Cake Single Layer | $19.99 |
| Traditional Satin 6 count Cupcakes | $4.99 |
How big is half a sheet cake?
Exactly half the size of full-sheet pans, half-sheet pans measure 18-by-13 inches, also with sides about one inch high. These are the pans we use most often in the Epicurious test kitchen, and it’s the go-to pan for those sheet-pan dinners you keep reading about.
What is the traditional Italian cake?
What are the ingredients in Italian Cream Cake?
Does Ice Cream Cake taste good?
Ideally, ice cream cake icing should have the taste and texture of whipped cream, but most of them (from all the brands) get away with just resembling whipped cream in texture but only tasting like whipped oil, sugar, and faint vanilla flavoring. This Häagen-Dazs option came with thick dollops of icing on top of the cake.
Upper Crust Bakery
- Cakes, pies, other desserts, pastries, breads, lunches, information, and contact information
- Three-layer cakes in the flavors Italian Cream, Chocolate Italian Cream, Mocha Almond, and Carrot are offered everyday in 9-inch rounds. You may phone ahead and reserve one, or you can stroll in and pick one up whenever you like. All of the cakes have writing on them. Please contact us for pricing on bespoke decorations. Special order cakes require two days notice at this time, with the possibility of an increase in lead time during holidays and busy seasons. Italian Cream is a type of cream that comes from Italy. View the information and custom order sizes for the Chocolate Italian Cream
- the Mocha Almond View the details and special order sizes for the Mocha Almond Details on special order sizes may be found here.
- Carrot View details and special order sizes
- Cheesecake Chocolate & Plain View details and particular order sizes
- Black Forest View details and special order sizes
- Carrot View details and special order sizes
- Carrot View details and special order sizes
- Carrot View details and special order sizes
- Chocolate from Grandma Details on special order sizes may be found here.
- View specifications and custom order sizes for the Gateau Marisa
- View information and special order sizes for the Chocolate Windmill
- Gateau d’Amour (Love Cake) Details on special order sizes may be found here.
- Red Velvet is a kind of velvet that is red in color. Details on special order sizes may be found here.
4508 Burnet RdAustin, TX 78756512-467-0102 4508 Burnet RdAustin, TX 78756 Monday through Friday, 7 a.m. to 3 p.m. 7:00 am to 3:00 pm on Saturday Sunday is a closed day.
Have You Tried These 7 Classic Italian Cakes?
The cuisine of Italy is well-known around the world. Italy is also known for its famous pastries and cakes, which include pizza and spaghetti. Each cake has its own history, facts, and cultural importance or festival linked with it, all of which are unique to that particular cake. Take pleasure in preparing (or simply indulging in) these delectable delicacies.
Babà or Babbà
- The Neapolitan Babà is a descendent of the Polish babka ponczowa, which means ″ponczowa babka.″ The name is derived from the phrase ″old woman″ or ″grandmother.″ This cake is quite popular in Naples, and you can find it in practically every pastry store because to its characteristic mushroom form.
- It is soaked in rum and has a spongy texture, making it a delicious breakfast or after-dinner treat for everyone.
- It is so well-liked in Naples that the expression ″si nu babbà,″ which translates as ″you are delectable,″ has become popular.
Cassata Alla Siciliana
- This Sicilian dessert is considered to be one of the first cheesecakes ever made.
- It is possible that the name cassata comes from the Latin word caseus, which signifies cheese.
- However, some believe it is derived from the Arabic term qas’ah, which refers to the clay bowl in which it is molded.
- The traditional Italian ricotta cassata cake is baked using fresh sheep’s milk ricotta, but you may use cow’s milk ricotta if you like.
- It may be found across the island of Sicily.
- The cake is an exceptionally rich and decadent treat that manages to be both light and simple to digest at the same time.
Il Pandoro Veronese
- Pandoro is derived from the Italian word pan d’oro, which means golden bread.
- It was a bread intended for the affluent, prepared with eggs, butter, sugar or honey, and other ingredients.
- Pandoro is a representation of Christmas in the most literal manner.
- The cake is in the shape of a rugged mountain and is dusted with snow-white confectioners sugar before being served.
- Because it is difficult to create, the majority of Italians prefer to purchase Pandoro that has been commercially manufactured at their local bakery or supermarket.
- A high-sided mold with tapered sides is used to create a star-shaped cross-section with eight points, which is typical for this type of form.
Panettone
- Panettone is Italian for ″large loaf.″ A tall cake, similar to pandoro, that is raised by yeast and is a popular Christmas-time cake in many parts of Italy.
- It is difficult to create since it is a time-consuming procedure that involves repeated risings of the dough.
- It is a famous dish from the northern Italian region surrounding Milan.
- Next December, take your hand at creating your own panettone using a traditional Milanese method.
Millefoglie or Mille-Feuille Napolean
- In the name of this stacked pastry, it literally translates as ″a thousand leaves.″ When the conventional puff pastry is folded, it can generate hundreds of layers when it separates after baking, which makes for an impressive presentation.
- The Napolean is another name for this ship.
- During the reign of Emperor Napolean I of France, the Millefoglie became increasingly popular.
- This light and fluffy treat is perfect for serving as a birthday cake in whatever shape or size you like.
Schiacciata Alla Fiorentina
Schiacciata Alla Fiorentina literally translates as ″white flatbread cake,″ which is a bit of a downer for a dessert that is commonly consumed during Carnival season, just before Easter. It’s a delicious dessert that can be produced at home with no effort.
Dolce Alla Napoletana
This delicious layer cake is traditionally served to commemorate Ferragosto, the celebration of the Assumption of the Virgin Mary into heaven that takes place in the middle of August. There are two options for filling: cream or fruit preserves.
Italian Cream Cake
It is extremely fluffy, delightfully sweet, filled with nuts and shredded coconut, and topped with a creamy whipped cream cheese frosting. I hope you like my Italian Cream Cake Recipe as much as I do! This is a timeless classic! You should also check out my Coconut Cake and Hummingbird Cake recipes if you enjoyed my Italian Cream Cake recipe.
Italian Cream Cake Is Most Requested Cake Recipe!
- It’s hard to believe, but my Italian Cream Cake is a lovely, classic cake recipe that, sadly, only appears around the holidays!
- I’m not sure why this is, but it truly should be a dish that can be used all year long!
- I use a mix of vegetable oil and butter to give the cake a wonderful taste while also creating a lighter texture.
- I also use cake flour and buttermilk to lighten the crumb on top of the cake.
- All of this, along with the addition of beaten egg whites, results in the softest, moistest cake recipe you’ve ever had.
What Is Italian Cream Cake?
- It is a vanilla cake with coconut and nuts baked into it that is topped with a whipped cream icing or a cream cheese frosting, depending on the flavor you like.
- The cream cheese frosting, which is what I use in my recipe, is my personal favorite.
- Italian Cream Cakes have always had a faint almond extract flavor to them, and in some occasions there has even been a slight amaretto flavor added to them that I have tasted.
- I don’t want an overbearing almond taste, but rather a slight improvement that works well with the pecans and other ingredients.
- You can adjust the amount according to your preferences.
- You may easily make modifications to this cake recipe, such as omitting the coconut or substituting an other type of nut, such as a walnut, for example.
- However, it should be noted that it will not necessarily be Italian Cream Cake anymore.
Italian Cream Cake Ingredients:
- The following ingredients: Vegetable oil, butter, granulated sugar
- Cold egg whites will whip better than room temperature egg whites, which is significant since you will separate the eggs in this recipe and fold in the beaten egg whites for lightness, thus it is important that the eggs are at room temperature.
- Almond extract, vanilla extract, baking powder, baking soda, Kosher salt, cake flour, buttermilk, sweetened flaked coconut, chopped nuts, cream of tartar (to stabilize the egg whites), and a pinch of baking soda.
Cream Cheese Frosting Ingredients:
- Cream cheese, butter, powdered sugar, vanilla extract, almond extract, and chopped nuts are some of the ingredients.
Do You Have To Use Cream Cheese Frosting?
- Nope! If you simply do not care for cream cheese frosting, you may substitute another type of icing. Here are a few possibilities: Buttercream, Heritage Frosting, and Buttermilk Frosting are all options.
Don’t Like Coconut?
I’m sure I’ll receive inquiries regarding the coconut in this recipe because it appears to be a controversial item that people either love or despise. And, before you ask, the answer is yes, you can eliminate the coconut if you don’t want to.
Is Almond Extract A Must?
No, it is not required, but it is worth a shot! Start with a little quantity then gradually increase the amount. A really beautiful ingredient to this cake that works nicely with the nuts, and it elevates it beyond being simply another vanilla cake!
How To Decorate:
- You can certainly ice it, as I have done in the photos, and put a simple garnish with chopped nuts at the base of the cake, which is what I did. However, here are a few alternative suggestions: The side of the cake should be left unfrosted, as in a ″naked″ cake. In my opinion, this is a really attractive and rustic method of frosting a cake.
- Swirls can be piped onto the top or around the borders to give it a more upscale appearance.
- Instead of chopped pecans, use pecan halves to decorate the tops and/or sides of the cake. You may create some quite attractive patterns in this manner.
How To Store…
Because this cake contains cream cheese icing, it is recommended that it be stored in an airtight container in the refrigerator. I, on the other hand, do not enjoy cold cake, therefore I prefer to allow it to get to room temperature before serving. However, I will suggest that cutting this cake while it is still warm will result in the nicest slices. Print
Description:
The Italian Cream Cake Recipe is the perfect dessert for a special occasion! This is a timeless classic that everyone appreciates! Scale
Ingredients:
- The following ingredients are needed: 1/2 cup vegetable oil
- 1/2 cup room temperature butter
- 1 3/4 cup granulated sugar
- 5 eggs at room temperature*, divided
- A quarter teaspoon almond extract, one teaspoon vanilla extract, one teaspoon baking powder, half teaspoon baking soda, and half teaspoon kosher salt are used in place of 2 1/4 cups cake flour, one cup buttermilk, one cup sweetened flaked coconut, one-third cup chopped pecans, and one-quarter teaspoon cream of tartar.
- For the frosting, combine 2 (8-ounce) blocks cream cheese at room temperature with 1 cup softened butter at room temperature, 8 cups powdered sugar, 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1 cup chopped pecans, plus additional pecans for garnish, if desired
- bake at 350 degrees for 30 minutes.
Instructions
- Preheat the oven to 325 degrees Fahrenheit. Spray three 9-inch round cake pans with nonstick cooking spray. Make three rounds of parchment paper to fit into the bottoms of the pans. Place the parchment paper in the pan and spray it with baking spray once more. To make the oil, butter, and sugar, combine them on medium speed in the bowl of a stand mixer fitted with a paddle attachment, until thoroughly combined. Add the egg yolks one at a time, mixing well after each addition and scraping down the sides of the bowl as required. Mix in the almond extract, vanilla extract, baking powder, baking soda, and salt for another 30 seconds, or until everything is well blended.
- Reduce the speed of the mixer to low and alternately add in the flour and buttermilk, beginning and finishing with the flour. Scrape down the edges of the bowl as needed to ensure everything is smooth and well-combined. Combine the coconut and pecans in a separate bowl. Set aside the batter
- in a separate mixing bowl, whisk together the egg whites and the cream of tartar. In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed for 6-7 minutes, or until firm peaks form. Gently fold the egg whites into the cake batter until evenly incorporated. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean
- divide the batter amongst the three cake pans
- Allow the cakes to cool in their pans for 10 minutes before transferring them to a wire rack to cool entirely.
- The frosting is made by mixing the cream cheese and butter together on medium speed in the bowl of a stand mixer fitted with the paddle attachment until smooth and blended.
- Reduce the mixer speed to low and gently pour in the powdered sugar, scraping the sides of the bowl as required, until everything is well incorporated. Add in the vanilla extract, almond extract, and chopped nuts and increase the speed of the mixer to medium for 1 minute, or until the mixture is smooth and creamy.
- Assembly: Place one cake on a cake plate and cover the top of the cake with a heaping cup of the frosting, spreading it evenly across the surface of the cake. Repeat the process with a second cake. Place the final cake layer on top and spread the remaining frosting on top, smoothing it out with an offset spatula to finish off the cake. If desired, garnish with more chopped pecans.
Notes:
*Be sure to use eggs that are at room temperature in order to get the most volume possible while beating the egg whites. Refrigerate for up to 3 days if stored in an airtight container. Cookies and Cups, Italian Cream Cake, Cake Recipe, Cream Cheese Frosting are some of the keywords to remember.
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12 Most Famous Italian Cakes and Pastries – Ken’s Commentary
- No one can resist the allure of Italian cuisine, and it’s easy to see why: for thousands of years, the cuisine has been an important part of the country’s culture, and some of the world’s top chefs are still committed to upholding these traditions today.
- Not only that, but there are other baked delicacies that have been developed by the Italians throughout the years in addition to the traditional pasta dishes and various types of pizza found across the nation.
- Here are some of the most delicious desserts and sweets from the Boot that you just must eat at least once.
1 – Tiramisu
This one is self-explanatory, so we’ll place it at the top of the list to start with. For those who are unfamiliar with the dessert, tiramisu is a coffee-flavored layered cake made out of pudding and pastry. Egg yolk, savoiardi (similar to a lady finger cookie), mascarpone (cream cheese), coffee, and chocolate are the main ingredients in this dessert, and it is always a hit with the crowds.
2 – Cannoli
Whether cannolis are a regular part of your dessert routine or you’ve only heard of them because of the Godfather’s famous quote: ″Leave the gun, take the cannoli,″ it’s a delicacy that everyone should have at least once in their lives. A ricotta-based cream filling is housed within a pastry shell, which is what it is at its core. It’s straightforward, it’s sweet, and it’s very great.
3 – Biscotti
- The most likely reason you’ve heard of this dish before is since it’s the most renowned cookie in the country of Italy.
- Biscotti is crisp and has a delicate flavor that is perfect for a special occasion.
- It may also be readily modified to hold berries such as cranberries, mulberries, and so on.
- It’s also a rather straightforward recipe if you’re interested in trying it out for yourself.
- Really, all you need is eggs, flour (or pastry flour), vanilla (or almond extract), sugar, butter (or brandy), baking powder, and salt.
4 – Sfogliatella
- Sfogliatella, often known as the ‘lobster tail,’ is a light, fluffy pastry that may be customized in a variety of ways (you can literally put anything inside!).
- It originated in Campania and gained popularity in Naples after a well-known pastry maker obtained the original recipe in 1818 and made it widely available.
- Since then, it has become a popular Italian dish served at a variety of establishments.
5 – Siena Panforte
The panforte is a rich Italian pastry that is generally filled with nuts, honey, fruits, sugar, and a variety of other spices and flavorings. Despite the fact that it has become a favorite Italian dessert, the recipe for Siena Panforte was first developed in Turkey.
6 – Semifreddo
- It is a subcategory of semifrozen sweets that resemble ice cream but are made with whipped eggs, cream, and other toppings instead of whipped cream and other ingredients.
- It is frequently created in layers, with layers of cake, melted chocolate, and other confections between them.
- It is sometimes referred to as an ice cream cake, and it has become extremely popular in North America as a result of the success of franchises such as Dairy Queen.
- Nothing, however, compares to the taste of a real Italian dessert!
7 – Bomboloni
- Do you have a sweet tooth for doughnuts?
- The bomboloni, on the other hand, is certain to be a hit with you.
- It’s a powdered doughnut with a liquid filling that’s served with coffee.
- The majority of the time, these treats are filled with nutella, although they can also be filled with apricot jam, marmalade, or custard.
- When the bomboloni was first introduced in the United States, it swiftly gained popularity in New York City.
8 – Genoise
- The sponge cake is celebrated in many cultures throughout the world.
- In Italy, this dish is known as the ″genoise,″ which is a sponge cake that takes its name from the city of Genoa where it was created.
- In terms of culinary, it marks the meeting point between Italian and French cuisine.
- It is available in a variety of flavors, including basic sponge cake and vanilla, as well as a chocolate variation.
- It is a simple delicacy with only three major ingredients: wheat, egg, and sugar.
- However, it is quite filling and goes a long way toward satisfying a sweet tooth.
9 – Crostata
- However, the crostata looks to be a typical pie on the outside, but the crust covering is elaborately latticed over the pie’s body within.
- According to legend, it was born out of Neapolitan baking in the late 1400s and has since evolved into a highly popular Italian dessert.
- Sweet pies are typically made with fruit jam, whilst savory pies are typically made with ricotta.
- They are available in either a huge pie form or a little pastry form.
10 – Struffoli
- Another delicious Neapolitan dessert is the struffoli, which is a dish made up of a large number of deep-fried sweet dough balls that are typically dusted with powdered sugar.
- The traditional method of preparing these treats is to combine the dough with a mixture of honey, cinnamon, and small pieces of orange peel before baking.
- The pastries should be crispy on the exterior and soft on the inside, as is ideal in this case.
11 – Zeppole
The Zeppole is another deep-fried Italian delight that is worth trying. This deep-fried ball of dough is frequently shaped into a swirl design and covered with custard, fruit jam, chocolate, or other toppings. It might be presented as a light, fluffier pastry, or it can have a firmness that is similar to that of a hard bread.
12 – Zippuli
As a continuation of this trend of deep-fried pastries, the Zippuli, one of Italy’s most adored sweets, is shown here. It is said to have originated in Calabria, Italy, and is a savory meal that is frequently cooked with potatoes and anchovies, with the dough being prepared with fresh parsley before being deep-fried.
Ken Moretti
When it comes to my formal employment, I am an assistant coach, but I also do a lot of freelance photography and writing on the side. During my leisure time, I like participating in a variety of sports such as soccer and basketball as well as hockey, baseball, and even bowling!
The Definitive Guide to Italian Pastries
- Pasticceria (Pizza Shop) |
- avlxyz/Flickr An Italo Calvino short tale tells the narrative of three robbers who break into a bakery and steal the goods.
- But once they’re inside and surrounded by a variety of sweet treats, they’re powerless to stop themselves from indulging.
- The three of them feast themselves sick on all of the cakes, tarts, and other sweet treats that are available.
- If you happen to be on the other side of an Italian pastry counter, you could find yourself experiencing some of the same feelings as the people behind the counter.
- Here’s a guide that will assist you in determining what is available.
- Egg whites are beaten till stiff and sweetened with honey before being combined with almonds or hazelnuts to make this dessert.
- Other varieties are soft and sticky, while others are rigid and brittle.
Photo credit: Torrone courtesy of accidentalhedonist on Flickr.It is the bitter almond flour used in the preparation of these bite-sized biscuits that gives them their distinctive flavor.They’re cooked with egg whites until they’re soft and crumbly in the center and crispy on the exterior, after being generously sweetened.
- Amaretti courtesy of noii/Flickr It is said that the cannolo originated in Sicily and is made of a piece of dough that is fried till crispy.
- The tubular shell is then filled with a sweet, creamy filling composed of smooth ricotta cheese that is baked till golden brown.
- Cannoli |
- photo courtesy of stuart spivack/Flickr This dish, which is sometimes referred to as a lobster tail in English, is believed to have originated in Campania.
- It’s a flaky, crisp pastry that’s normally filled with sweet pastry cream, however there are chocolate-filled versions available as an option.
- Avlxyz’s Sfogliatelle |
- Avlxyz on Flickr This cream is created from egg yolks, sugar, and a liqueur such as cognac, rum, or Marsala, depending on the recipe.
- The result is a dish that is rich, creamy, and completely boozy.
- Strawberry zabaglione |
- clairity/Flickr.com This spherical sponge cake from Sicily is marinated in fruit juices and liqueur before being filled with ricotta cream and baked till golden.
This cake can be topped with chocolate chips or candied fruit peel, and the entire thing is encased in a layer of marzipan.Photograph by matte0ne/Flickr.A slice of cassata They are offered in Venice during Carnevale season, which lasts only a few brief weeks in February and March each year, and are little and sweet.A rich batter is used to make these, which is then rolled with crispy sugar.
The fillings may range from pastry cream to chocolate to raisins and almonds and anything in between.Pignolata is a similar fried delight that originates in Calabria, but the fried dough balls are coated in honey instead of sugar, making it a sweeter treat.Frittelle di pomme |ruggeroa/Flickr This exquisite delicacy, which originates in the Veneto, is created with ladyfingers, coffee, and mascarpone custard, among other ingredients.All of the components, including the ladyfingers coated in coffee and piled with the sweet custard, are brought together by an abundant sprinkle of cocoa powder.
Tiramisu |Image courtesy of kneoh/Flickr Baby cake (babà) is a little cake that is produced from a thick batter that contains eggs, milk, and butter.A rum-infused syrup is used to soak them, and they’re occasionally stuffed with whipped cream or pastry cream to make them more decadent.Because they’re so deliciously alcoholic, they’re frequently referred to as a fiamma, or flame, in Venetian culture.Baba al rhum |
photo courtesy of alebonvini/Flickr The term ″crostata″ refers to a variety of baked tarts and pies that can be either savory or sweet in flavor and appearance.Dessert crostate can be topped with apricot or blueberry jam, chocolate, or luxurious pistacchio cream, to name a few possibilities.One of the most delicious renditions fills the crispy shell with pastry cream and fresh fruit such as strawberries, kiwis, and bananas, among other things.
A crostata with peaches |70253321@N00/Flickr Soft and supple brioche cakes are what these iconic delicacies are meant to look like, and they are produced using a dough that contains eggs, butter, and yeast.The pandoro and panettone are two types of Christmas cookies that are tall and rounded at the top, respectively.
- The colomba is a traditional Easter dish, and its form resembles a dove.
- Raisins, candied fruit peel, and chocolate chips can all be used to decorate the cakes.
- Photo credit: 15216811@N06/Flickr
Little Italian Cakes Filled with Lemon Pastry Cream {sospiri}
- In order to make the cake 14 eggs, separated and left to stand at room temperature
- 12 cup sugar, divided
- finely grated lemon zest from 1 Meyer lemon
- pinch salt
- 2/3 cup cake flour
- In the case of the galze 2 cups powdered sugar, 2 tablespoons corn syrup, 3 tablespoons boiling water, 14 teaspoon pure vanilla essence, and rainbow sprinkles for decorating
Instructions
- First, make the pastry cream according to package directions. In a small saucepan, heat the half-and-half and lemon juice until they are just simmering. Do not allow it come to a full boil
- \s Meanwhile, in a heatproof, non-reactive bowl, mix the egg yolks and the sugar until they are fully smooth. whisking constantly, until the cornstarch is completely incorporated
- Remove the lemon peel from the milk mixture using a strainer. In a slow, steady stream, pour the hot mixture into the egg yolks, whisking constantly as you do so that the eggs do not overcook. Re-add the mixture to the saucepan and bring it to a boil over medium heat, constantly whisking, until the pastry cream is thickened. Continue to whisk and let it boil for 30 seconds, or until it forms a very thick cream
- Transfer the pastry cream to a clean bowl. Cover with plastic wrap and refrigerate until cold, about 4 hours
- Meanwhile, make the cakes. Beat the egg yolks, ¼ cup of the sugar, and the lemon zest at high speed in a stand mixer with the whisk attachment for 5 minutes, or until pale yellow and thick
- In a clean dish with clean beaters, beat the egg whites together with a pinch of salt until thick and foamy. Slowly pour in the remaining ¼ cup of sugar, then beat on medium-high speed until stiff peaks form
- Using a big spatula, gently fold the egg yolks till the whites until mostly incorporated. Sift the cake flour over the batter in 6 additions, gently folding in each, trying not to deflate the batter
- Heat oven to 350F. Line two baking sheets with parchment paper
- Scoop the batter into a piping bat fitted with a ½-inch round tip. Pipe out 2-inch rounds onto the parchment paper, leaving 1 inch around them, to form 16 rounds on each sheet. Bake just until the tops begin to lightly color, about 12 minutes, rotating the pans halfway through
- Let cool completely on the baking sheets. When they are cool, slide a small offset spatula under them to release the from the paper. Flip them over and match in similarly sized pairs
- For the glaze, whisk together the powdered sugar, corn syrup, hot water, and vanilla in a heatproof bowl. Place the bowl over a pan of simmering water and stir until the glaze is smooth and warm, about 1 minute. Remove the bowl from the pan and set aside to cool slightly
- To fill the cookies, add a heaping tablespoon of pastry cream over half the rounds. Sandwich them together with their matching tops. Use a small offset spatula to smooth the pastry cream around the edges if it has leaked out. Place the filled cakes on a wire rack to catch the glaze
- Pour the glaze over the little cakes, centering it over the top so that it spreads to cover them and drip down the edges. Decorate by sprinkling with rainbow sprinkles
- \s Let the glaze stand until dry to the touch, about 1 hour. Place each cake into a paper cupcake liner and put into an airtight container. Cover and refrigerate for 24-48 hours before serving
- Information Regarding Dietary Supplements 1 piece of cake is plenty for 1 person.
- More typical Italian delicacies include: Italian Cream Puffs with Custard Filling (St.
- Joseph’s Day Pastries) are a type of pastry that originated in Italy.
- Cookies with a Rainbow Color Scheme in Italy Italian Shortbread Jam Tart From Various Sources on the Internet: Italian Cream Cake from Sweetapolita Ricotta Cheesecake from Bell’Alimento Italian Rainbow Cookie Cake from My Name Is Yeh Italian Lemon Almond Cake from Texanerin Rustic Italian Sponge Cake with Creamy Cheesecake Filling from Dine and Dish Italian Lemon Almond Cake from Texanerin Italian Lemon Almond Cake from Texanerin
Homemade Italian Cream Cake
- Italian Cream Cake is a moist, soft cake created from scratch that is overflowing with coconut, vanilla, and nuts, and topped with a creamy cream cheese frosting that is a crowd pleaser.
- It’s hard to beat a handcrafted celebration cake.
- Oh my goodness!
- We’ve compiled a recipe for a really excellent Italian Cream Cake just for you.
- Constructed entirely from scratch, this delectable cake is made using materials that the majority of you likely already have on hand in your kitchen cabinet.
- Easily the most straightforward and tastiest Italian Cream cake recipe, it produces luscious, delicate pieces of cake that are excellent for any celebration.
Is Italian Cream Cake from Italy?
For those of you who are unfamiliar with an Italian Cream Cake, also known as a creme cake, it is believed to have originated in Texas, United States, despite the fact that it has the word ″Italian″ in its name! This cake is more of a Southern treat than an Italian one. That’s a bit perplexing!
What is an Italian Cream Cake?
- The cake itself is generally composed of three layers, each of which contains coconut and pecan nuts, and is then filled in between and all around with a delicious coconut cream cheese frosting that is spread on the outside of the cake.
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Should an Italian Cream Cake be refrigerated?
- The answer is a resounding yes!
- We usually recommend that if you are making a cake that contains dairy components and cream cheese (such as the icing), you should refrigerate it for at least 2 hours before serving it.
- For special occasions such as birthdays and the holidays, an Italian Cream Cake is a must-have dessert.
- Because of the icing that is strewn across the top of the cake, it appears particularly festive during the holiday season.
- You may leave the cake as is with the white icing, or you can make it even more festive for Christmas by decorating it with a few edible Christmas decorations if you so choose!
- As for the recipe, this Italian Creme Cake is created entirely from scratch and is a simple dish to prepare.
- Despite the fact that it is created from scratch, it is not a difficult dish to prepare.
- If you follow the directions below, you’ll discover that this dish is simple to make.
The only difficult part is waiting for it to bake before you can have a slice!Sally, one of our Lovefoodies friends, has graciously shared this delectable dish with the community.She tells me it’s a family favorite that’s simple to make and has a delicious flavor as well as a soft velvety texture.
- Thank you very much, Sally, for your contribution.
- So let’s get right to the recipe and see how we can prepare this classic Italian Creme Cake from the beginning to the end.
- Please have pleasure in it!
- Sally Hall created this recipe.
Prep Time
20 – 30 minutes
Cook Time
25 minutes
Yield
10 – 12 Persons
Ingredients
The Cake
- Half of a cup at room temperature Butter 1/2 cup shortening with a buttery flavor (or use butter) Sugar (about 2 1/4 cups)6 medium eggs Baking Soda (around 3/4 teaspoon) a pinch of salt 2 and a half cups Flour for All Purpose Use 1 cup buttermilk *1 1/2 cups shredded coconut * 1 cup pecans, finely chopped 1 1/2 teaspoon Vanilla Extract *If you don’t have any buttermilk on hand, use 1 cup whole milk and 1 teaspoon white vinegar or lemon juice to make a substitute.
The Frosting
- 1/2 cup softened butter (at room temperature) Cream Cheese (at room temperature), 1 x 8-ounce package 16-ounce container Cream Cheese Frosting *3+ cups Powdered Sugar 1 x 16-ounce container Vanilla Frosting (depends on how sweet you like it) Vanilla Extract (about 1 tablespoon) pecans, roughly chopped (about 1/2 cup) (optional) 1/2 cup coconut flakes (shredded) (optional) * If you are unable to obtain Cream Cheese frosting, you can double the amounts of butter and cream cheese used, resulting in 1 1/2 cups butter and 24 ounces cream cheese used.
Instructions
Make the cake
- 1.
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare three 9-inch cake pans by greasing and flouring them.
- Cream the butter and shortening with the butter flavor until it is creamy.
- Mix in the sugar until it is completely dissolved.
- 3.
- Gradually add the eggs, one at a time, just until the yellow is gone.
- Continue to mix for approximately 30 seconds more.
4.Combine the flour, baking soda, and a pinch of salt in a large mixing bowl.Make a mental note to put it away.
- 5.
- Finally, fold in one-third of the flour mixture into the creamed mixture.
- Make a thorough mix.
- Add in 1/2 cup buttermilk at this point.
- Make a thorough mix.
- Add another third of the flour mixture, followed by the rest of the buttermilk, and finally the final third of the flour mixture, mixing well after every addition.
- Pour in the vanilla and stir thoroughly.
- (i.e.
- flour, buttermilk, flour, buttermilk, flour) 6.
- Add the other ingredients, including the coconut and pecans, and mix well.
7.Divide the batter evenly among the three cake pans that have been oiled and dusted.8.Bake for 20-25 minutes at 350 degrees, or until a toothpick inserted comes out clean.
Allow for 10 minutes of cooling time before removing from pans.Allow for thorough cooling before icing.
Make the Frosting
- 9.
- In a large mixing bowl, cream together the butter and cream cheese until creamy and combined well.
- 10.
- Add the pre-packaged frosting and combine thoroughly.
- (This combination produces a cake with a more consistent consistency.) 11.
- Stir in the vanilla extract until well incorporated.
- 12.
- Gradually add the powdered sugar, mixing on low to medium speed until you get the desired consistency.
If you want to, you may mix in the crushed pecans and coconut at this point.
Build the Cake
- 13.
- Place one cake layer on the plate, then pour some of the frosting on top of it evenly.
- Place the next cake layer on top of that, then spread more frosting on top of that, and finally add the final cake layer.
- Then, using the remaining frosting, top the entire cake with the cake.
- Making the cake the day before and keeping it refrigerated until you’re ready to slice and serve it is the best option.
Recipe Card
Ingredients
The Cake:
- 2 1/4 cup sugar
- 6 medium eggs
- 3/4 teaspoon baking soda
- a pinch of salt
- 2 1/2 cups all-purpose flour
- 1 cup buttermilk *
- t (if you don’t have buttermilk on hand, take 1 cup whole milk and add 1 teaspoon white vinegar or lemon juice)
- 1 1/2 cups coconut shredded
- 1 cup chopped Pecans
- 1 1/2 teaspoon Vanilla Extract
- 1 1/2 teaspoon coconut shredded
- 1 1/2 teaspoon vanilla extract if desired
- 1 1/2 teaspoon vanilla extract if desired.
The Frosting:
- 1/2 cup softened butter at room temperature
- 1-ounce x 8 package cream cheese at room temperature
- 1-ounce x 16 container cream cheese frosting *****
- 1/2 cup powdered sugar at room temperature
- Powdered sugar (depending on how sweet you want it)
- 3 cups plus powdered sugar
- Vanilla Extract (about 1 tablespoon)
- Optional: 1/2 cup shredded coconut
- 1/2 cup finely chopped nuts
- 1/2 cup toasted coconut
Instructions
Make the cake:
- Preheat the oven to 350 degrees Fahrenheit. 3 9-inch cake pans, greased and dusted with flour
- Butter and shortening with butter flavoring should be creamed until smooth. Toss in the sugar and combine thoroughly.
- Eggs should be added one at a time, just until the yellow is gone. Continue to mix for approximately 30 seconds more.
- Combine the flour, baking soda, and a pinch of salt in a large mixing bowl. Remove from consideration.
- 1/3 of the flour mixture (as described above) should be added to the creamed mixture. Make a thorough mix. Add in 1/2 cup buttermilk at this point. Make a thorough mix. Add another third of the flour mixture, followed by the rest of the buttermilk, and finally the final third of the flour mixture, mixing well after every addition. for example, flour, buttermilk, flour, buttermilk, flour). Mix in the vanilla extract until well incorporated.
- Combine the remaining ingredients, including the coconut and pecans.
- Pour into the three oiled and floured cake pans in an equal layer.
- Preheat the oven to 350°F and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Allow for 10 minutes of cooling time before removing from pans. Allow for thorough cooling before icing.
Make the Frosting:
- Cream the butter and cream cheese together in a large mixing bowl until creamy.
- Mix in the pre-packaged frosting until fully combined. (This combination produces a cake with a more consistent consistency.)
- Mix in the vanilla extract until completely combined.
- Slowly add the powdered sugar, mixing on low to medium speed, until you get the desired consistency (around 10 minutes). If you want to include the pecans and coconut, you may do so here.
Build the Cake:
Place one cake layer on the plate and sprinkle some frosting on top of it evenly. Repeat with the next cake layer, spreading frosting on top of the second cake layer, and finishing with the final cake layer. Then, using the remaining frosting, top the entire cake with the cake.
Nutrition Information:
- 12 servings per recipe Serving Size: 1 oz.
- Amount Per Serving: Calories: 1076 per serving 65 g of total fat 34 g of saturated fat 1 gram of trans fat Fat from unsaturated sources: 26 g Cholesterol: 206 milligrams Sodium: 623 milligrams 115 g of carbohydrates 4 g of dietary fiber 89 g of sugar 12 g of protein When it comes to nutrition information, it is not always reliable.
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5. Biscuit Cake
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Italian Cream Cake
This delicious handmade Italian Cream Cake is light and fluffy, and it’s loaded with shredded coconut and pecans for a delicious flavor combination.This cake, which is topped with a rich cream cheese icing, is ideal for birthdays, holidays, and other special occasions.Everyone will be begging for a second slice of this sweet and nutty cake, which is a Southern favorite.The term ″Italian cream cake″ may lead you to believe that this cake originates in Italy, however this is not the case!According to legend, the cake originated in the state of Texas.
While the exact origins of the cake remain a mystery, The toasted nuts and shredded coconut that are incorporated throughout the layers of vanilla cake are the cake’s distinguishing characteristics.The tastes are so well-balanced that you will not have any leftovers after you have served it.For another cake that is similar to this Italian creme cake that is suitable for any occasion, consider making my chocolate chip cake, marble cake, or quick chocolate cake recipe!These light and airy cakes are always the star of the show.
What You Need to Make This Recipe
Make sure your leavening agents (baking soda and baking powder) are fresh before using them.If they’re over their expiration date, your cake may not rise properly.Unsalted butter should be used for both the cake and the icing, as salted butter will make the cake taste bitter.Due to the fact that the quantity of salt in salted butter varies from one brand to the next, it is preferable to season the butter separately.Make careful to lay out the butter ahead of time to allow the butter to get to room temperature before using it.
When you press on the butter, it should give to your touch.Shortening (vegetable) — The high fat content of shortening is responsible for the Italian cake’s softer and lighter texture compared to conventional cake.Use of buttermilk in cakes imparts a tangy taste while also increasing the fluffiness and wetness of the baked goods.If you don’t have any buttermilk on hand, try my buttermilk substitution recipe.Remember to use full-fat cream cheese rather than spreadable variety from a container when making this recipe.Keep in mind that cold cream cheese will not combine properly, so bring it to room temperature before using it, otherwise you will have lumpy icing in your Italian cream cake.
How to Make Italian Cream Cake
1.In a medium-sized mixing basin, whisk together the all-purpose flour, baking powder, salt, and baking soda.2.In a large mixing bowl, using a medium-low speed, blend the butter and shortening until well incorporated.One at a time, add the sugar and the egg yolks and beat until everything is thoroughly blended.
Then, using an electric mixer, whip in the vanilla and almond extracts.3.With the stand mixer on low speed, alternately add in the flour mixture and the buttermilk until everything is well blended.Using clean beaters, whip the egg whites in a separate dish until stiff peaks form.5.5.
Toss the coconut and pecans into the batter in the mixing bowl.6.Fold the egg whites into the batter in three batches, starting with the first.Divide the batter among the three cake pans that have been prepared.
Preheat the oven to 350°F and bake for 30 minutes, or until golden brown.Allow the cakes to cool entirely in their pans before transferring them to wire racks to finish cooling.7.To create the frosting, combine the cream cheese, butter, and vanilla in a medium-low speed mixer until completely smooth.Reduce the speed to low and gradually include the confectioners’ sugar until it is fully incorporated.
Increase the speed to medium-low and continue to beat until the mixture is frothy.8.Using a spatula, sandwich the layers of the cake together with 114 cup frosting.
- Using the remaining frosting, frost the top and edges of the cake, reserving approximately 1 cup for piping on top of cake.
- Depending on your preference, garnish with toasted coconut, nuts, and rolled cookies.
Pro Tips for Making This Recipe
- To make your cake tops flat, chop off the dome with a serrated knife if they aren’t already. To prevent your layers from doming, consider using cake strips to assist your layers come out more evenly in the oven. Using cake strips, you may keep the outside edge of the pan colder, ensuring that the entire cake rises at the same rate and avoiding the formation of an indentation in the centre of the cake. If you don’t want to spend the money on a set, see my post on how to achieve flat cake layers to learn how to make your own cake strips.
- Prevent over-mixing since you run the danger of over-developing the gluten in the batter, which will result in an Italian cream cake that is harsh, dry, and dense.
- For best results, tap the cake pans on your counter to release any trapped air bubbles in the batter
- for best results, use a kitchen scale to measure your flour. If you don’t have one, be sure to fluff your flour with a spoon before spooning it into the muffin cups and smoothing it off with a knife before baking. When it comes to measuring flour, this approach is the most accurate since it avoids overfilling the measuring cup.
- Allowing your cream cheese to come to room temperature the night before or heating it in the microwave for 20 seconds at 50% power will do the trick.
- When it comes to icing the cake, an offset spatula or bench scraper is ideal.
- The egg yolks should be at room temperature in order to ensure that they are uniformly distributed throughout your batter and that you do not mistakenly overmix them. When egg whites are closer to room temperature, they whip up more easily. Make a note of the fact that it is much simpler to separate the whipped cream from the egg whites when the cream is cold
- separate them ahead of time so that the yolks may get to room temperature and then store them in the fridge until ready to whip
- Check to see that there is no water or liquid in the mixer when whipping the egg whites. If there is, the egg whites will fail to form peaks. You should avoid beating the egg whites in a plastic bowl since oil is more difficult to remove from plastic bowls and will interfere with your ability to properly whip the egg whites if you do.
- When folding in the egg whites, use a cutting motion to fold the mixture in on itself rather than stirring it in. You will not deflate the egg whites in this manner.
Frequently Asked Questions
How do I store this?
The Italian cake should be kept refrigerated until it is time to serve it.Because of the cream cheese icing, the cake must be kept refrigerated for many hours.Any leftovers can be stored in the refrigerator for up to 1 week if they are loosely wrapped with plastic wrap.If you have a cake keeper, you may use that instead of a cake stand.The dollops of icing on top may become a bit crushed if the plastic wrap isn’t well secured.
Also, you may insert some toothpicks into the cake and use them to prevent the plastic from coming into contact with the icing.
Can I freeze this cake?
To create this Italian cream cake recipe ahead of time and freeze it, leave the layers unfrosted and store them in an airtight container for up to three months in the freezer.Before freezing the cake layers, I recommend covering them in plastic wrap first, and then in aluminum foil.When you’re ready to serve, let the layers defrost overnight in the refrigerator.After that, allow the cake layers to come to room temperature before icing them.For a total of up to 2 months, you can freeze the entire cake or individual portions.
Thaw the meat overnight in the refrigerator and bring it to room temperature before serving when ready to eat.
How do I toast pecans?
When you are ready to toast the nuts, place them in a pan over medium heat and toast them until they are toasted and aromatic, approximately 5 minutes. Alternatively, bake the nuts for 5 to 10 minutes at 350 degrees Fahrenheit, stirring the pan every few minutes, until they are uniformly browned.
Can I use a different frosting?
In the event that you do not care for cream cheese frosting, you may use my vanilla buttercream frosting recipe, chocolate buttercream icing, strawberry buttercream, or Swiss meringue buttercream. If you’ve tried this Italian Cream Cake recipe, please remember to review it and let me know how it turned out in the comments section below; I always appreciate hearing from you!
Italian Cream Cake
- This Italian Cream Cake is a classic Southern treat that everyone will like since it is both sweet and nutty. The perfect addition to your next party, get-together, or bake sale! Course Desserts are served in this restaurant. American Preparation 20 minutes are allotted. Preparation time: 30 minutes Time to Cool: 30 minutes 1 hour and 20 minutes is the total time. Servings 12 servings (per recipe) 9-inch circular cake pan with removable bottom
- 1170 kcal Mixer
For the Cake:
- 213 cups all-purpose flour (280g)
- 114 teaspoon baking powder
- 34 teaspoon salt
- 12 teaspoon baking soda
- 213 cup unsalted butter (152g)
- 12 cup vegetable shortening (96g)
- 2 cups granulated sugar (400g)
- 6 large eggs separated