Irresistible Italian Cream Cake Recipe for Sweet Celebrations

Italian Cream Cake is a delightful treat that dances on your taste buds with its rich textures and creamy frosting. Imagine a slice, with its velvety layers of cake, lightly toasted pecans, and the intoxicating aroma of freshly baked goodness wafting through your kitchen. unique twist on classic flavors perfect dessert pairing with Italian flavors You can practically hear angels singing as you take your first bite. classic chocolate chip cookies. For more inspiration, check out this Shrimp and Broccoli Pasta recipe.

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This cake has a special place in my heart; it graced our family gatherings, evoking laughter and joy. Whether it’s a birthday or a casual Sunday dinner, this cake knows how to make an entrance and leave everyone wanting more. The anticipation builds as you slice into it, revealing its moist interior – it’s worth every calorie.

I’ll never forget the time I made this cake for my best friend’s wedding; everyone kept coming back for more, and I felt like a superstar!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached all-purpose flour for the best texture and flavor in the cake.
• Sugar: Granulated sugar works best to sweeten the cake without altering the texture.
• Baking Powder: Ensure your baking powder is fresh for maximum rise and fluffiness.
• Unsalted Butter: Room temperature butter creates a rich flavor; avoid salted butter to control salt levels.
• Eggs: Use large eggs at room temperature to help create a light and airy batter.
• Buttermilk: This adds moisture and tanginess; you can substitute with yogurt mixed with milk if needed.
• Vanilla Extract: Pure vanilla extract enhances overall flavor; artificial versions just don’t compare!
• Pecans: Lightly toasted pecans add crunch; chop them finely for even distribution throughout the cake.
• Cream Cheese: Use full-fat cream cheese for the frosting to achieve that dreamy smooth texture.
• Powdered Sugar: Sifted powdered sugar ensures a lump-free frosting that perfectly glides over the cake.
• Heavy Cream: Whipping cream adds richness to the frosting; cold cream helps it whip up beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Oven and Pans: Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans with nonstick spray. Line the bottoms with parchment paper for easy removal.

Create the Batter Base: In a large mixing bowl, cream together butter and sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.

Add Eggs and Buttermilk: Beat in eggs one at a time, mixing well after each addition. Then add buttermilk and vanilla extract until everything is combined smoothly.

Incorporate Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to wet ingredients while mixing on low speed until just combined.

Add Pecans for Crunch!: Fold in chopped pecans gently with a spatula; be careful not to overmix as you want those lovely chunks throughout your batter!

Bake Until Golden Brown!: Divide batter evenly among prepared pans and bake for 25-30 minutes or until golden brown on top. A toothpick inserted should come out clean.

Cool Down Time!: Allow cakes to cool in pans for about 10 minutes before transferring them onto wire racks to cool completely before frosting. Patience is key here!

Now that we’ve built this tantalizing creation together, get ready to frost it like a pro!

Perfecting the Cooking Process

Start by mixing dry ingredients and wet ingredients separately for even blending. Bake until golden brown, then allow the layers to cool completely before frosting to prevent melting.

Add Your Touch

Consider adding coconut or pecans to the batter for texture. You can also swap vanilla extract with almond extract for a unique twist on flavor.

Storing & Reheating

Store leftover slices in an airtight container in the fridge for up to five days. To enjoy again, let it come to room temperature or warm slightly in the microwave.

I remember the first time I made Italian Cream Cake for my family’s gathering; their delighted faces were priceless! It quickly became a cherished recipe in our household, always requested at celebrations. flavorful marble cake recipe.

FAQ

What is Italian Cream Cake made of?

For more inspiration, check out this Italian Sausage Pasta Soup recipe.

Italian Cream Cake typically includes flour, eggs, buttermilk, coconut, and pecans.

Can I make Italian Cream Cake ahead of time?

Yes, you can bake the layers one day prior and frost just before serving.

What can I use instead of buttermilk?

You can substitute buttermilk with milk mixed with lemon juice or vinegar for acidity.

Print

Italian Cream Cake

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• Author: recipesnew
• Total Time: 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Italian Cream Cake is an indulgent dessert that combines moist layers of cake with creamy frosting and crunchy pecans, creating a symphony of flavors and textures. Perfect for celebrations or simply satisfying your sweet tooth, this luxurious treat brings joy to any gathering. With its nostalgic charm and heavenly taste, you’ll want to keep this recipe close to your heart.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking powder
• 1 cup unsalted butter (room temperature)
• 5 large eggs (room temperature)
• 1 cup buttermilk
• 2 tsp vanilla extract
• 1 cup pecans (lightly toasted and chopped)
• 8 oz cream cheese (full-fat, softened)
• 4 cups powdered sugar (sifted)
• 1/4 cup heavy cream

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Instructions

1. Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans and line with parchment paper.
2. In a mixing bowl, cream together butter and sugar until light and fluffy.
3. Beat in eggs one at a time, then mix in buttermilk and vanilla extract until well combined.
4. In another bowl, whisk together flour and baking powder; gradually add to the wet mixture on low speed until just combined.
5. Fold in chopped pecans gently.
6. Divide batter among pans and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
7. Cool cakes in pans for about 10 minutes before transferring to wire racks to cool completely.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 390
• Sugar: 35g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 80mg

Keywords: - For added flavor, consider folding shredded coconut into the batter. - Swap vanilla extract for almond extract for a unique twist.