Delicious Recipe For Italian Cream Cake | A Heavenly Dessert for Special Occasions

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Ingredients for Recipe For Italian Cream

For the Cake

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk for Recipe For Italian Cream Cake
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans or walnuts

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions Recipe For Italian Cream Cake

For the Cake

1/ Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.

2/ In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

3/ Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.

4/ In a separate bowl, whisk together the flour and baking soda.

5/ Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Begin and end with the dry ingredients. Mix until just combined.

6/ In a clean mixing bowl, beat the egg whites until stiff peaks form.

7/ Gently fold the beaten egg whites into the cake batter until fully incorporated.

8/ Stir in the shredded coconut and chopped pecans or walnuts.

10/ Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.

11/ Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

For the Cream Cheese Frosting

In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.

Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is fluffy and well combined.

Stir in the vanilla extract and mix until incorporated.

Assembling the Cake (Recipe For Italian Cream Cake)

Once the cakes are completely cooled, place one layer on a serving plate or cake stand.

Spread a generous layer of cream cheese frosting on top of the first cake layer.

Add the second cake layer on top and repeat the frosting process.

Place the final cake layer on top, and frost the top and sides of the entire cake with the remaining cream cheese frosting.

Optionally, garnish the cake with additional shredded coconut and chopped nuts.

Refrigerate the cake for at least an hour before serving to allow the flavors to meld.

Serving recipe for Italian Cream Cake

Enjoy this delectable recipe for Italian Cream Cake with family and friends for a special treat or any celebratory occasion!

Tips and Tricks for Making a Delicious Recipe For Italian Cream Cake

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Room Temperature Ingredients: Ensure that the butter, eggs and buttermilk are at room temperature before you start baking. This helps in achieving a smooth and well incorporated batter.

Separate Eggs Carefully: When separating the eggs, make sure no egg yolk gets into the egg whites. Even a small amount of yolk can hinder the egg whites from properly whipping to stiff peaks.

Whip Egg Whites Until Stiff: Whip the egg whites until they form stiff peaks before gently folding them into the cake batter. This helps the cake rise and become light and airy.

Use Buttermilk: Adds a tangy flavor and moisture to the cake. Keep it for few minutes until it thickens.

Choose High Quality Ingredients: Opt for fresh and high quality ingredients including shredded coconut and chopped nuts to enhance the flavor and texture of the cake.

Toast the Nuts and Coconut: For a richer and nuttier flavor consider toasting the shredded coconut and chopped nuts before adding them to the batter.

Properly Grease and Flour Cake Pans: To ensure the cake layers come out easily grease the cake pans with butter or cooking spray and dust them with flour. You can also use parchment paper rounds at the bottom for easy removal.

Cool Cakes Completely: Allow the cake layers to cool completely on a wire rack before frosting. Warm cakes can cause the frosting to melt and slide off.

Use Softened Cream Cheese for Frosting: For a smooth and creamy frosting make sure the cream cheese and butter are softened at room temperature before preparing the cream cheese frosting.

Refrigerate the Cake: Once frosted, refrigerate the Italian Cream Cake for at least an hour before serving. Chilling the cake allows the flavors to meld and the frosting to set.

Serve at Room Temperature: Before serving, take the cake out of the refrigerator and let it sit at room temperature for about 30 minutes to an hour. This allows the cake to soften slightly for a more enjoyable eating experience.

With these tips and tricks, your Italian Cream Cake is sure to turn out moist nutty and absolutely delightful. Enjoy baking and savoring this classic dessert!

Nutrition Facts

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Here’s a basic nutrition breakdown for a typical slice of Italian Cream Cake. Please note that specific recipes can vary, so the values below are approximate and may change based on the ingredients and portion size used:

  • Serving Size: 1 slice (1/12th of a 9-inch cake)
  • Calories: Approximately 450-500 calories
  • Total Fat: About 25-30 grams
    • Saturated Fat: Approximately 10-12 grams
    • Trans Fat: Usually very minimal
  • Cholesterol: About 60-70 milligrams
  • Sodium: Approximately 200-250 milligrams
  • Total Carbohydrates: About 50-60 grams
    • Dietary Fiber: Usually very minimal
    • Sugars: Approximately 35-45 grams
  • Protein: About 4-6 grams

The ingredients and preparation method used for the Italian Cream Cake. Always refer to the nutrition label or the specific recipe you are following for the most accurate information. Additionally, portion size can significantly impact the nutritional content, so be mindful of your serving size.



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