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Get ready to live because of it Italian cream cake About to blow your ever-loving minds. A light vanilla-based cake, similar to my vanilla cake and lined with roasted pecans and coconut just to be laid out in a decadent cream cheese coating. It is a sumptuous dessert, the way it is sliced.

First of all, what is an Italian cream cake?

Of course it’s a cake from Italy, with the name and everything. Not true! This cake is actually sourced in the south and has nothing Italian about it. After some research, some think it originated in Texas, while others think it comes from Georgia. Regardless of, ‘Italian cream cake‘(Or sometimes also called Italian cream cheesecake) Is just there and at the end of the day, you will not care because of how delicious it is.

Some tips and tricks for success

I hate dry cake, so here are some tips and tricks to ensure you succeed with this recipe for Italian cream cake!

First of all, note that I am on purpose Use a combination of butter and oil To ensure that this cake stays moist. Butter adds flavor and the oil adds to this extra insurance. buttermilk, Another item on the list, also does the same thing!

Baking cakes at a lower oven temperature For a longer time it will also retain a lot of this moisture. Just be sure to watch it and check it out while not overdoing it in baking! Once the cakes come out of the oven, let them cool completely, but do not let them sit all day. The edges may get a crust and stale taste if left outside after 12 hours. If you want to make this cake in advance, great! Simply wrap the cooled cakes in cling film and leave outside on the counter or keep in the fridge, no matter what your preference.

Light Italian cream cake

How to make an Italian cream cake

Just like making any other type of cake, the steps don’t really change that much! The hardest part is waiting for the cakes to cool down so you can put together this beauty. Of course the instructions detailed with the measurements are in the recipe card at the bottom of this post.

preparation

Preheat oven to preheat. Line two round baking pans with baking paper and Teflon cooking spray. set aside. (Eventually we will cut each cake in half to get four layers. If you do not want to do this, use three cake tins for three higher layers.)

Make a cake batter

In a large bowl, whisk the dry ingredients together (Flour, baking powder, baking soda and Salt). In a separate bowl or measuring cup, mix buttermilk and vanilla together. set aside.

In a bowl of a stand mixer, Mix butter, oil and sugar together Until unification. Add the Eggs and Egg proteins And beat until light and very fluffy. Alternate Add in Dry ingredients with the buttermilk For the egg mixture, start and finish with the dried ones. Fold in the Pecans and coconut.

to bake

Divide the batter evenly between two baking pans and bake. Be sure to place the molds in the bottom 2/3 of the oven. Cake is made when the stuck toothpick comes out clean or mostly clean with a few moist crumbs.

Cool In cake pans for 15-20 minutes before turning and transfer to a cooling rack. Allow the cakes to cool completely before slicing and decorating.

Make a cream cheese coating

Put all the ingredients in a large bowl. Mix with a hand mixer (or a standing mixer) until completely combined, thick and smooth. Scrape the sides and mix again briefly to ensure a smooth coating. Use as you wish.

Assemble your cake

Using a serrated bread knife, slice each cooled cake in half lengthwise to make four thin cakes. Place one cake on a cake plate or serving plate. spread About 3/4 cup coating On the cake evenly (does not have to be exact), be sure to push the icing to the edge of the cake. Top with another slice of cake. Continue to freeze and fill the cake until all four slices of the cake are stacked on top of each other with icing between each. With the remaining icing, the outside of the frosting cake.

Garnish with coconut and pecans as desired and serve.

Decorate your cake

Decorations can vary, depending on your preference and what type of decoration tools you have. I love the pecan crunch, so I was just expecting nuts on the outside, but I usually left my version of Italian cream cake Pretty simple to show that you do not need fancy tools to achieve a beautiful finished product. I just used a Small offset spatula On the whole cake! Simple, but effective and very inviting.

Italian cream cake storage

Do I need to refrigerate it?

If you plan to make this cake and eat it within 2-3 hours, it’s definitely okay to leave off the counter. If you plan to keep it for a few days, then definitely keep it in the fridge. Gently cover the entire cake with cling film (protruding toothpicks from the cake will help the plastic not stick).

If you have eaten half of the Italian cream cake and want to store the rest, press cling film directly on the cut pieces of the cake, while loosely wrapping the top and edges.

A slice of cake on a plate with a biting fork

Love Italian cream cake? Try these other cake recipes:

there you are! I hope you like this cake as much as I do. Be sure to print, save or mark this recipe! Have a wonderful day friends!

Italian cream cake

Get ready to live because of it A recipe for an Italian cream cake About to blow your ever-loving minds. A light vanilla-based cake, concentrated in roasted pecans and coconut just to be topped with a decadent cream cheese coating.

Component

For the Italian cream cake

For cream cheese icing

Instructions

For the cake:

  • Line the bottom of two 8- or 9-inch cake tins with baking paper. Spray well with Teflon cooking spray and set aside. Preheat oven to 325 degrees.

  • In a large bowl, whisk together flour, baking powder, baking soda and salt together to combine. set aside.

  • In a measuring cup, mix the milk and vanilla together. set aside.

  • In a separate large bowl, mix butter, oil and sugar together until combined. Stir in eggs and proteins, one at a time, until the mixture becomes light and very puffy. Scrape the sides of the bowl and mix again briefly.

  • Alternately add the flour mixture with the butter mixture, making sure to start and finish with the flour. Scrape the sides and mix again to ensure a smooth night. Fold in pecans and coconut by hand.

  • Divide evenly between baking pans and smooth the top. Bake 30-40 minutes in the bottom 2/3 of the oven. The cake will do when the toothpick comes out clean or mostly clean with a few moist crumbs.

  • Cool for 15-20 minutes in cake tins before trying to turn on cooling racks. Cool completely before freezing and garnishing.

For cream cheese coating:

  • Put all the ingredients in a large bowl. Mix with a hand mixer (or a standing mixer) until completely combined, thick and smooth. Scrape the sides and mix again briefly to ensure a smooth coating. Use as you wish.

Cake assembly:

  • Using a serrated bread knife, slice each cooled cake in half lengthwise to make four thin cakes.

  • Place one cake on a cake plate or serving plate. Spread about 3/4 cup icing on the cake evenly (does not have to be exact), be sure to push the icing to the edge of the cake. Top with another slice of cake. Continue to freeze and fill the cake until all four slices of the cake are stacked on top of each other with icing between each. With the remaining icing, the outside of the frosting cake.

  • Garnish with coconut and pecans as desired and serve.

Remarks

If you do not want to spread each baked cake in half to create four layers, feel free to divide the cake batter between three cake tins and just three layers. They will bake faster in the oven and you will not have to slice cakes, making assembly easier.

diet

Calories: 1057.7JNF | Carbohydrates: 140.01P | protein: 9P | Oil: 53.51P | Saturated fat: 32.91P | Cholesterol: 158.25Mg | sodium: 582.82Mg | potassium: 206.43Mg | fiber: 1.62P | Sugar: 113.47P | vitamin: 1337.28IU | calcium: 98.67Mg | iron: 2.16Mg

Key word: Italian cake, Italian cream cake, recipe for Italian cream cake

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