I can’t wait to bake this cake-looks delicious!Is the butter being used-salted or unsalted?Thankyou! That’s awesome!! Just printed this recipe. Do not over mix. I use powdered buttermilk, which is nice because you don’t have to buy a whole carton and then throw most of it away. Will it be ok to do it today, fill it with creamcheese icing and have fondant around it. I actually need to make it into a 12×18 sheet cake so Im trying to figure out if I need to double it or what. … Also, could you recommend the brand that you use. I can’t wait to try it. I am working on a gluten free version of this cake but I don’t have it right just yet. As soon as my family walked in many asked if I made that Italian Cream cake again. Thanks so much, I appreciate your input. Hello, I am planning on making this for a wedding (first wedding cake). With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Looks soooo delicious! I want to get it in a better place before I share it with you all. The clerk at the store said I could use a top shelf version of the same thing, which is what I used because they had the small airplane bottles. Add white sugar, and beat till … What would the new time be? I’m hoping you can share my email address with Ruby and she can send me her gluten free version. It still has to hold up for decorating. I am looking forward to baking some of the recipes Colleen. @Ruby Thank you so much for your lovely comment. Refer to my tutorial for frosting a smooth cake, if needed. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. I’m guessing baking time would be less?? You don’t say this above. By itself you can taste the difference but it is not too extreme. I am so glad you tried this recipe out and you all liked it. @Jamie so glad you enjoyed the cake! Thank you. Hi Sara, You can leave the coconut out of this recipe and it will still be an amazing cake! Searched the internet and found your recipe to be the best and would make it this weekend! Would that be enough for a 18×13 2″ cake pan I like to this one for a wedding. I would split the batter between the 12″ rounds, the frosting is with cream cheese so you are good there. Hi Carrie, That said, I also live north of Atlanta, so could you share the name of your favorite bakery that make this type of cake please. Thank you! This looks delicious! It’s stupendous! 2. Hi Missie, Can you elaborate on your question? Let me know if you get a chance to make it! Will do, it was just a thought. It’s really more of a southern cake defined by the addition of coconut and pecans and cream cheese frosting. I love it as a layer cake! I can’t wait to taste it. I don’t think it will lose it’s texture. Pop it in the freezer for about 15-20 minutes. Same for any frosting- its an even swap to use all better. Thanks so much for sharing this piece of family (baking) history with the rest of the world, my family and I are very grateful indeed. This cake sounds very good! The key to it is the olive oil and the butter. I wasn’t even sure what that meant, so I looked up recipes and decided to try yours, BUT I cook for the lactose intolerant. DH sent me your link to check out your recipe. These cakes don’t have a large dome, but I like to make sure they’re completely flat. Cream cheese frosting is traditional, but it’s also kind of a heavier frosting. Crème de Cacao is a sweet alcoholic liqueur (chocolate bean) flavored liqueur, often scented with a hint of vanilla. Thanks so much. This Italian Cream Cake has three layers of moist cake filled with shredded coconut and toasted pecans! @Dolores Hall: It’s an amazing cake and I hope you can try to make it. It makes me happy to know that this cake is now a family tradition for you!! Can I add cream cheese to a buttercream frosting for this cake? I would so appreciate it! Hi Cecilia, I would make 2 separate cakes for 30 people just to be safe. Thank you! Thanks Carrie. Is that correct? I am fairly inexperienced as a baker. 10. Ideally you would do both on Wednesday but I understand the importance of staging your time during the holidays so go with the plan Tuesday, Wednesday plan above! Thanks for sharing! My boyfriends Mom in Louisiana taught me ‘how to’ however, we live in Colorado. I love to bake, but I have to admit I was a little intimidated when I read all the steps at first, but it goes together easily. OMG, it turned out great, everyone asked for the recipe. Be sure to grease the corners and sides of the pan very well, as I find this cake tends to stick a bit. One vanilla cream, one chocolate. I drove all over Vegas trying to find the right one. Let me know how it goes. It is a fabulous cake. Of course you could leave it out, if you prefer. I was looking for a good Italian Cream Cake recipe and happened on your site. @Cherie Yes I used 8 oz of powdered sugar. . I was asked to have a vanilla and chocolate icing layer in the cake. Hi Chef Rita, you can sub out the Creme de Cacao for the chocolate liquor but I am not sure about the melted white chocolate. And when you fold in the egg whites in a figure 8 do I just leave the whites in an 8 pattern and not mix at all. The cake tasted even better the next day cold from the fridge. I’m really excited to try this recipe! Thanks! The 2 cups of flour is correct. I also doubled the frosting. Made your cake for a family reunion and everyone loved it! I am Idaho it a long time to get a chocolate cake down and do the eggs room temp please ASP. Hi Lilia, You can use the same amount of batter in the recipe just spread it out evenly between the 3 pans. When you add them you have to mix them in lightly so they are throughout. Just an example. The family loved it and most went back for seconds. I emailed you! Thanks for your answer Carrie:). I tasted an Italian Cream cake at a wedding and liked it, so I decided to try this recipe. And is any extra virgin olive oil ok? I don’t want to use shortening but don’t want all butter either. I am a food writer, photographer, and stylist based in Houston, Texas, where I live with my husband and two children. Try popping it in the fridge for 15 to 20 minutes and seeing if that helps. Would it be alright to bake the day before and let it sit out overnight? However the 4th layer meant the birthday girl got to take cake home as there was nothing left of the main one. Cut them to the appropriate size and stick them in the center of the cake prior to icing. I quadrupled the recipe and made it for my Grandmother’s 95th birthday party! I made your cake today, I’m eating it as I write this!! The batter will be thick. This is a delicious, moist cake. Yes, I actually just changed the instructions to this kind of method. So I went with that. My husband said that it was the best cake I have ever made. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. I do have a chocolate version and I’ve been meaning to get it on the site. I just want to say Thank You So Much for this recipe. In another bowl beat the egg whites until you have stiff peaks. Thank you very much Carrie. I need to make this cake in a large sheet cake..should I double up or keep it as is. For example, with 5 eggs in this recipe, it’s harder to cut it in half and know that you have the right about of egg. Cream all of the ingredients together for the icing in this order: Cream Cheese, Butter, Buttermilk, Vanilla extract, Creme de Cacao, and Powdered Sugar. But if you are a fan of thick icing you can layer it on as thick as you like! To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they’re flat. Press the toasted coconut into the sides of the cake. All women in the family are very experienced and amazing cooks, so we are used to celebrations revolving around delicious homemade food. i did it and my friend she said is amazing. Thanks for the recipe. :). I’m trying your recipe tomorrow. And would 2, 3 layer cakes serve 40 adults? This recipe is exactly what I have been looking for! Make sure you are measuring the baking soda correctly AND that you are not using self-rising flour. 18. I am having the same problem. Ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering, it’s such an amazing cake … I researched a few recipes and chose this one (thankfully). Download- Italian Cream Cake Recipe And Cream Cheese Frosting Recipe. I also could not find the white chocolate flavoring :(, so I used vanilla extract as you recommended. I added coconut to the sides for eye appeal and I must say my cake looked great. I did have to modify it by using gluten free flour blend. I live in Alberta, Canada. If your oven browns quickly then take it down 15 to 20 degrees. Hi…If you don’t have crème de cacao nor white chocolate extract, should you use 3 tsp. Also, is it possible to make the cake with two round pans instead of three? Butter Pecan Cookies. Hi. Hubby was having an Italian Luncheon at work. I can’t wait to try one! Any advice for high altitude baking? Can I substitute oil for the shortening? Assemble the cake on a cake stand or plate. This recipe looks amazing! Perfection! So it depends on how you’re changing it. Prepare two 9-inch cake pans with baking spray and set aside. I was very excited to find one that DID NOT call for shortening. Please let me know if this works for you – I am very curious. I have not made cupcakes with this recipe. Refrigerate the cake until you are going to slice and serve! I had 8oz of mascarpone on hand so I used that with the cream cheese for the frosting. Just want to ask about the shredded coconut in the italian creme cake- is this dry or fresh? Or is powdered buttermilk required for this recipe? You say add water when you normally add the milk. ★☆ Thanks for this recipe! Thank you for a fabulous recipe! But I used a VERY thin layer between the cakes and still had half the cake to frost. Hi Jackie. Thank you for sharing this recipe. Hey there, HOW TO MAKE HOMEMADE ITALIAN CAKE: Preheat oven to 325f degrees. Oh nevermind. I baked it early Sunday morning and the smell coming from the oven was just mouth watering. It’s never something my family has ever had, nor have I really seen it around much. Thanks Ruby or the Gluten Free Version. That said, the all butter version was just fine and will work if you truly don’t want to you use shortening. Instructions. I was told “not to forget the rum” haha, so I wondered if I should brush each layer with a rum syrup (water, sugar and rum) or with the creme de cacao? I have been looking at Italian Cream Cake Recipes for a couple years now. I know this because I’ve had to make it on occasion without them. Cake is best when stored well covered and eaten within about 3-4 days. This has been a family and friend favorite since the very first time I made it. Ice Cream, Ice Cream Cakes, Ice Cream Pies, https://www.lifeloveandsugar.com/vanilla-buttercream-icing/. Could you explain that process? 4. As for the carb count I have no idea. Bake until light brown for 30 to 60 minutes ?????????? Thanks Lisa for your comment, you need to pin it so you can easily find it :). Combine the flour, baking soda and salt in a medium sized bowl and set aside. 2. If I could give 10 stars I would. Slowly add about half of the buttermilk and mix until well combined. 2. The buttermilk you purchase should have instructions on making the substitutions, but generally speaking you use water in place of the milk liquid and then add the powder with the dry ingredients. Thank you! Does this recipe translate well in cupcake form? Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Ok so I’ve tried two other recipe for this cake but they didn’t work and I’m willing to try your recipe. I’m not hoping to try the chocolte version and waiting for Carrie to put the recipe up on her web site. I can’t find white chocolate flavoring. Yay! This will secure the cake. I would also add 1 extra egg to the mixture so you would use 6 egg yolks + 6 egg whites and a little bit more buttermilk, maybe another teaspoon. I also use extra virgin olive oil that helps keep the cake moist. I love this cake. It’s 3 layers tall and made from scratch and the best cake I’ve ever tasted. Turns out I only needed to triple it to make a 3 layer half sheet pan sized cake :) 150 people at the party…. Do you think using coconut flour would change the consistency and/or texture of the cake? I can’t remember if I wrote that in there or not, but I don’t see it anywhere. And Happy 80th Birthday to Mil :). I don’t typically use shortening in cakes, but it is traditional in this particular cake and I felt like it helped the flavor in this one instance. The cake is terrific. Could it be possible you share that too? My mother took me through the process step by step of making her treasured cake. I have a few things to try this week and I am hoping to have it out next week…. Uhhhmazing!!! Is the recipe for the cupcakes the same, with those items omitted, or do I need to make any adjustments for cupcakes? But at my mom’s house it takes 45 t 50 minutes. That’s great! If you have extra batter I would have a few cupcake liners on hand to put the rest into. I’m guessing only the baking time. Do you have recipe or recommendation for that? It was a hit! It is a wonderful cake to have and is a family favorite. The lightness of the whipped cream cheese frosting makes a huge difference in my opinion! I also would like the recipe for the chocolate version for all us chocoholics out here could you e-mail it my way? P.S. Once as a gluten free. @Angel I have found the white chocolate flavoring in the coffee section of my grocery store. I like to let cakes sit out for about an hour or two before serving. I see you wrote that a 9 x 13 pan would work. Cannoli are traditional Italian pastries of the Sicily region. everyone asked me what i put in it, and it ended up very impressive looking too I’ve never made an Italian Creme Cake,and my father-in-law LOVES them!! 12. I could hardly taste the difference once it has the frosting. This looks and sounds marvelous!!!! If you test it out let me know how it goes. Or do I measure the 2 cups and then sift? By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. When I say I am going to bake a cake, everyone begs for this one. I think it would! Thank you for the recipe. As for the shortening, I haven’t tried oil so I can’t be sure how it’ll turn out. Finished with crunchy walnuts, this classic Italian Cream Cake is one of our most beloved heirloom cakes. You could try re-whipping a little bit then. Making it this weekend for my MiL’s 80th birthday bash. Add another third of the dry ingredients and mix until mostly combined. Thanks Tisha! Bake in a pre-heated oven at 350°F (180°C) for 25 minutes. Would you happen to know how many serving this cake recipe typically yields? Thanks! If it needs more then I would check it after an additional 10 minutes. This cake was wonderful, probably the best I ever tasted. So much better than the one at the wedding. Rate this recipe Place the first cake layer on a serving plate or a cardboard cake circle. They came out fine. I use 3 round cake pans for this cake. Just made this cake this week for our 10 year anniversary as it’s a cake my husband used to LOVE to order at a BBQ place back in Alabama. Thank you Carrie it’s a family favorite now:). It was difficult to find the Cream De Cocoa & White Chocolate, but so worth the effort. But usually when it is a cream cheese frosting you will want to keep it in the fridge. thank you very much for sharing this recipe, i’ll definitely be using it again! Your step-by-step instructions make it go together like a dream. Thanks in advance, Hi Carrie, I made this cake last night for our family Easter celebration today, and I must tell you it was amazing! Thank you for sharing the “real deal”. I used King Arthur multi purpose flour. Bring on the sugar! Hi Christena, here is my bundt cake version of it: https://forthefeast.com/2012/01/italian-cream-bundt-cake/. Hi Tammy, Yes I used the bigger 9″ for the bottom for stability and yes use the mildest olive oil in the batter. Hi Debbie, I am so glad you like this recipe. When you are done icing the cake, remove the parchment and you will have a nice clean finish at the bottom. This is a great cake recipe to change to gluten free because of all the eggs and it is so moist. In theory, yes. I hope you give it a try! Let me know how it goes :). Hi Carrie, Hi, can I use this recipe for cupcakes?? This cake is amazing! Amber so happy you found this recipe and that you all enjoyed it. 1/2 sheet feeds 30, full sheet feeds 60, so maybe a 3/4 sheet……. To make the whipped cream cheese frosting, add the cream cheese to a large mixer bowl and beat until smooth. Would you change anything in the frosting to be able to pipe it? My oven will not hold all three cake pans at once, will the cake batter lose its texture if it sits out while the other is cooking ??? Will.the cake dry out. Hey! Required fields are marked *. I had to tweak a few things and haven’t come up with right combination just yet but it is on my list to finalize and share. It will be a favorite from now on! Carolyn, and which do you prefer? Sometimes little adjustments that need to be made to do it are fine, other times not. But where is the Italian cream between the layers? We have used the KitchenAid but there are other really great brands (which you can find them here). It’s for a large birthday celebration. Browned Butter Pecan Cheesecake Thanks for sharing your family recipe. Hi Esther – Choose a mild light olive oil which will have less flavor and can withstand high-heat cooking methods when baking. You might also like my Victoria Sponge Cake! Divide the batter evenly between the cakes pans and bake for 25-30 minutes, or until a toothpick comes out clean. But after getting several requests for a recipe for Italian Cream Cake, I went on the hunt to track some down to try it. I’ve made this cake for work and it was a hit. Every time it has amazed all who’ve tasted it. 1. OR get your oven calibrated to make sure it is heating properly. I will use this frosting on other cakes, it’s lighter and more subtle than a traditional cc frosting . 5. I know she likes this cake, because I’ve made it several times. 2 cups of flour doesn’t seem like enough for a 3 layer cake. I haven’t baked this cake in that environment. Is it important to separate the egg yolks? If it’s quite warm where you are, it could be that your cream cheese is a little warm and thin. https://www.lifeloveandsugar.com/vanilla-buttercream-icing/, Hey Lindsay I just bought your book. I did use the light one for this recipe. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. I really haven’t tried it as cupcakes so I’m not sure. I am glad you still enjoyed the cake it! Add about 1/3 of the whipped cream to the cream cheese and gently fold together to combine so that you don’t deflate the whipped cream. Does anyone know how many cups of batter this recipe makes? I use a very good blend and no one can tell it is not the real deal. Also, I’m just going to pretend I didnt see those nutrition facts lol. can i use that? I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! Hi Noam, I am so happy to hear that the cake was a hit! 8. @Carol you can use mascarpone instead of cream cheese but it will have a different flavor. Cant wait to get right down to baking. I am fairly certain it is the same one I have been making for over twenty years when asked. julesglutenfree.com 3. creme de cocao – I did find at the liquor store, however, I did not need SO much and they had no airplane bottles. The egg whites need to be at room temperature when whipped later. Thoroughly wash the beaters. Thanks again! Your email address will not be published. Happy Thanksgiving :). Hi Kathy, There are a few people that have left comments on their adjustments. I made a few minor tweaks including using coconut cream in the icing. It was definitely new to me too and quite tasty! Ice the top of and add the middle layer and ice the top, then add your final layer of cake. I have looked at several different recipes for italian cream cake. Do not over whip the egg whites. Thanks again. Just yesterday I used a bundt pan but changed up the icing for a lighter texture since I wasn’t layering cake rounds. But it depends on how you are planning on scaling it down. thank you. @hillary For a 12 x 18 sheet cake I would double it up to make sure you have enough. Thanks! Made this tonight for my husband’s birthday. Pecan Pie Layer Cake Unfortunately I was not able to find the white chocolate extract or creme de cacao…I’m hoping it will not affect the taste too much. 8 oz of powdered sugar does not seem like it would make enough for all that cake. Once your batter is ready to go don’t let it sit longer then 15 minutes. It’s filled and frosted with a whipped cream cheese frosting for a lovely light and classic cake! (Check this helpful little snippet if you’re not sure how. Preheat oven to 350°F (176°C). Again it’s hard for me to know exactly what happened and why only the 3rd layer had problems. I’m so glad you enjoyed it! Do I sift the flour before measuring out the 2 cups? By: Chef Lisa Huff Prep Time: 1 hour Cook Time: 25 minutes Total Time: 1 hour 25 minutes Yield: 16 slices Ingredients Cake Batter: 2 1/2 cups all purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup unsalted butter softened 1 3/4 cups granulated sugar 3 large eggs 1 tablespoon fresh orange zest 1… It comes out perfectly each time and I always get requests for the recipe. Hi Kristen, Yes you can do that – sounds like fun! 1. Hi Renee, I use extra virgin olive oil and one of the brands is Lucini. So glad to hear that it worked our with your GF blend. I MUST also, however, bring the carb count for a Type 1 insulin dependent 4 yr. old child. I do know that a few ladies have tried my recipe with the all-purpose gluten free flour and have posted here in the comments that it worked out for them. Would it be possible for me to mix in the eggs all together with the batter? Lost my Italian Cream recipe in a recent move home to Texas and was thrilled to find yours! I hope that dosen’t effect it.. @Angel Perfect! Thanks. How many people does this feed? Is this for the purpose of stability? Add the remaining third of the dry ingredients and mix until well combined. The batter will look a little curdled, but that’s ok. hi i made the italian cream cake like this i used 2 stick of butter no oil instead of white sugar i use light brown sugar i mix all the wet ingredient together and i use all purpose flour this is one of my best cake for the frosting i use 8oz of cream cheese one stick of butter 1/2 cup pecans 1 1/2 cup power sugar i tsp vanilla extract. couldn’t find white chocolate flavouring for the icing so i used a tiny bit of irish cream flavouring. -kitchen nerd. As I wrote in the post itself though, you can certainly swap it out for all better. If we stick to the “three pans”…WHAT SIZE are they? Hi Kristin, If you want to add rum that’s the perfect way to do it! Italian Cakes | Make Tiramisu, Italian Cream Cake, and More! Test it with a toothpick in the center to make sure the batter is baked before you take it out. Hi Maribel, Thank you for your comment, I am so happy you all enjoyed the cake. Not sure if I just didn’t whip it long enough; Although it looked good in the bowl and was holding pretty strong peaks! I would keep cut backing time back by 15 minutes but keep an eye on it. This is all just personal preference. How much batter does it take for the 12inch pan?? She still wants the same cake. Hi! If I use a Bundt cake pan instead of the round pans, will I still use the same temperature settings? Keywords: italian cream cake, italian cream cake recipe, italian dessert recipe, italian dessert, coconut cake recipe, layer cake, layer cake recipe, whipped cream cheese frosting, homemade cream cheese frosting, cream cheese frosting recipe, Tag @lifeloveandsugar on Instagram and hashtag it #lifeloveandsugar. It came out great! Gently fold together until well incorporated. After adjusting for the various ingredients needed for this cake, what resulted was quite similar to the other recipes that you would find for this cake. It makes a huge difference in the flavor of the cake if you don’t toast them before hand and it’s not a good difference. Liz. Thanks for posting! But I did have a problem…I followed ur recipe to the T minus optional steps. Oh and I love your idea on using Irish Cream, I bet it was divine :). Pardon the pun. Yes, I would just reduce the baking time if you were going to try it. 2. I typically go to the one in Crabapple, but I just looked at the menu and they aren’t showing The Italian Cream Cake there right now. Thanks, @Ruby I just sent you my recipe of the Chocolate Italian Cream Cake. Insert strips of parchment paper around the bottom of the cake. Note: I can’t guarantee it will work and I am curious to see how it works for you so let me know! This is the first time I’ve ever heard about Italian Cream Cake, and now I’m thinking I should’ve discovered it sooner I especially love the whipped cream cheese frosting; I love whipped buttercream, and I think whipped cream cheese frosting must be even better! Carrie, Please send me the recipe when you have a chance. My guess would be 45 minutes to 60 minutes but I haven’t baked it in a 9 x 13 pan and can’t answer you exactly. Hi Stacy, You can use the paddle or the whisk, they both work great. hi, Or should I stick to butter-cream? I can’t find white chocolate flavoring…can I use melted white chocolate chips instead? I’m sure she would enjoy this cake alot for her baby shower. Seriously, this cake is the best and is the reason I have become a pretty fabulous baker! Your hand might be too heavy in the mixing and folding process where you have to work lightly. Hi Rene, I will send it to you. For this size cake you can use this pastry cream recipe (using 700gr of milk) just double the amounts stated in the recipe. I was wondering how many dozen cupcakes can this make? I just used an all-purpose flour mixture blend that I bought on line from Jules Gluten Free. Hi Hailey, I love that trick especially for chocolate cakes where the coco can dry it out. I found it on amazon but there’s an extract and a syrup and I don’t know which one to buy. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes. It was the first time my family tasted this cake and all of us LOVE it! 1 as the recipe states, and then 1 to sub for White choc and 1 to sub for creme de cacao? Thanks for sharing! Hi Carrie, This looks fabulous!!! I am not sure if this will be in time for your daughters birthday. I guess it’s possible to bake the batter in one cake pan and then slice into 3? Anyone needing gluten free recipes or mixes she has the best that I’ve been able to find on line or in the stores locally. I imagine you could make it in 6 inch pans, but I haven’t tried it to be able to advise you. Hey Carrie. @Lorraine 1 stick of butter is 113 g, I will add that information to the recipe. The primary ingredients I played around with where the butter versus shortening and the flavorings. I updated the post so it is clear that 1/2 cup of olive oil is mixed in with the butter, sugar, and egg yolks! Ruby can you send me your gluten free version of this cake? Just out of curiosity, would coconut oil work instead of the olive oil? Delicious ❤. I have a question on mixing. That said, the cake will work perfectly fine with all butter, if you prefer. Tasted great too! The cake was yummy. The bottom pan is 9 inch round (for the base) and the top 2 pans are 8.5 inch round. I live in the tropics and fresh grated coconut is very easy to find.Btw thanks a lot for sharing this recipe- am going to try this next weekend. The olive oil being an EVOO in both recipes as long as it has a mild flavor? After they cool, place the cakes on parchment and use a brush to dust off the crumbs (easier to ice). Thank you for this beautiful recipe with the weight of the ingredients in grams!! I have never tried an Italian Cream cake so I am not sure if it’s a cake that is on the drier side. I love the texture that the coconut and pecans give the cake, not to mention the flavors of them along with the light almond flavor. Hi Add a third of the dry ingredients to the batter and mix until mostly combined. Now I would like to try the chocolate version if you would be so kind as to email me the recipe. Thank you Carrie for your prompt response. In a mixing bowl beat egg whites until stiff peaks form (tips stand … Let me know how it went :). Hi Nana, Yes you can use rum instead of the creme de cocoa and white chocolate. To stabilize the cake for transportation you can use straws. Best cake ever! I am crossing my fingers for you :), This cake rocks ♡♡ what bake time would you start off with? I would ice the day of. will definitely be keeping this recipe forever. I linked to the powdered buttermilk in the notes, but you might also be able to find it in the grocery store near the canned milk. I guess this means he wants me to make one for him. Why is that, please? You are welcome! I’m doing all organic. Please please could you email me and let let know if anyone has been successful in freezing this beautiful cake ahead of time.Thanks so much Carrie!! Beat the cream cheese, confectionary sugar and vanilla till smooth. I can’t think of another cake on my site where I use shortening in the cake. Lots of chopped pecans are in both the batter and the frosting. I am making to take to church for an Italian Dinner. Thank you! Sent every month, receive fabulous finds and great inspirations. I originally made it for my co-workers birthday. Deana. It’s called Alpine Bakery. Next time I’ll double the icing recipe. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. This information will not be used for any purpose other than enabling you to post a comment. Often the issue becomes scaling down certain ingredients that don’t scale as well. I found your recipe 3 years ago and have been making it annually for friends to celebrate my husband’s birthday. Which do you recommend for a layer cake? I prefer more of the cake to come through verses the icing. I’ve made it multiple times for special occasions, including Christmas, birthday parties, Easter and even our wedding two years ago! Yours does not call for almond extract. Hi Renee, You can use 3 teaspoons of the vanilla extract and not worry about the creme de cacao or the white chocolate. It’s a chocolate liquor. Using a stand mixer with whisk attachment, beat the egg whites until a stiff peak, … Thanks, Carrie. every one she’s ever tried had been very dry so I decided to research it and see if I could find the ultimate moist Italian Cream cake, is your recipe a moist one? But that is not very long at our house. Your explanation of how to add the powder buttermilk doesn’t make sense. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. They might have a formula that’s worth asking about. Is it okay if I omit the Creme de Cocoa? Do you think that would work? https://divascancook.com/italian-cream-cake-recipe-wedding-hummingbird-cake I really want to make what I’ve been paying a fortune for at the bakery. . One was a Southern cake similar to a hummingbird cake, a white cake with cream cheese frosting and pecans, sometimes with crushed pineapple. I am co-founder of the Mom 2.0 Summit and have also had the pleasure of participating in projects such as The Wine Conference. Slowly add the other half of the buttermilk and mix until well combined. It will be where you find Frangelico, Grand Manier. I’m having a Pure Romance Party and making it into cake balls. Sometimes it takes me 30 minutes to bake, sometimes closer to 60. Are you going to test this out first? I hope this helps. Correct Mild Flavor Olive Oil for the cake batter. I know you will enjoy it as much as our family and that’s why we are both sharing it with you. Thank you! You will find all types of flavoring syrups and white chocolate is usually one of them. The instructions say refrigerate, is that 100% necessary? Divide the egg yolks and whites while the eggs are cold, then set them aside to come to room temperature. I am making for a friend’s birthday who loves Italian Creme Cake! Thank you so much for this recipe it turned out amazing and totally made my mother in law’s birthday. @Misty you could adjust it by using 2 tsp of Vanilla Extract instead. Save Recipe Print Italian Cream Cake Makes 1 (9-inch) cake Ingredients ¾ cup plus 2 tablespoons (198 grams) all-vegetable shortening ½ cup (113 grams) unsalted butter, softened 2 cups (400 grams) granulated sugar 1 tablespoon orange zest […] Hi Adam, This all depends on a few things. Add the butter, shortening, sugar and extracts to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. I doubled the icing and it was just enough icing without being too thin or too much. So all of my cake pans are 3 inches deep and yes I love tall cakes. I’m in the process of making these into cupcakes to take to work. I have a stand but just didn’t really think to use it! Check to make sure your baking powder is fresh. I also make it every once and a while because it’s Tuesday, or because I need a cake. We … Then I would ice it the night before you need it. 20. Use the remaining frosting to pipe shells around the top edge of the cake, the sprinkle with some remaining pecan crumbs from when you chopped up the pecans for the cake. To achieve a better consistency, especially for piping. For the cake, preheat oven to 350°F. I am thinking about making this cake for a birthday. Now proceed to frost as desired. Do you have it? I didn’t think the flavor was any different at all maybe a little dryer but I think we can tweek that with a little more olive oil or buttermilk, your thoughts on that Carrie? Let me know how it turns out! It’s 3 layers so think slices work. Of course I like lots of frosting. A lot of work but the end product is so worth it! She has great flour blends and recipes. I would try baking it at 400 degrees for 20 to 30 minutes. It’s one of our family favorites too! Hi, Carrie… I would like to make this cake but for 30 people. You might want to try the recipe on your own first and see what you think. 13. This cake and my Hawaiian Banana Nut Bread are by far the most requested things I bake. ★☆. This site uses cookies to help provide the best user experience. It’s in another post on the site: Italian Cream Bundt Cake. Can I add a little cocoa to some of the Cake Icing for that one layer? I’ve never tried to make this cake with almond slices but I think it would work and taste wonderful. Let me know how it goes! I have not seen it in our Grovery stores here in Nashville! From reading you other reviews, would you recommend baking this cake on today, frosting and placing in the fridge on Wednesday? So, same olive oil in both recipes, as long as it is a mild favor? Thanks in advance. Love this cake. this cake sounds amazing. And how long can this cake sit out at room temp after being frosted? The frosting is one of the best I’ve ever tasted! Grease and flour 3 round cake pans. I have a question: being brought up next to a bakery then working in one & now designing & creating wedding cakes every Italian cream cake I ever had always had almond slices on it’s sides. This site uses Akismet to reduce spam. Tammy so glad you liked it and it was a hit! Is that correct? I always want to mix all the ingredients well to incorporate the flavors. It’s my personal favorite birthday cake too. Best, Carrie, Love this recipe. A few other important parts of an Italian Cream Cake: Buttermilk – The buttermilk gives the cake some extra flavor, as well as helps react with the baking soda to give the cake rise. @Lauren Yes, add another teaspoon of vanilla if you don’t have the Creme de Cocoa. What alterations would I have to do for high altitude cause I live in Wyoming. This post may contain affiliate links. If you are wanted to feed 40 I would double this up and make 2 rounds or 1 big sheet cake in 3 layers. I’m trying to make it earlier in the day for a dinner party tonight. we used to have Italian cream cake when my grandmother was still alive… I’ve recently found i’m allergic to coconut do you think if i cut that out it will ruin the cake? Would this recipe work as a cupcake as well? Thank you so much for sharing this recipe, I’m excited to see how this turns out. Also I already baked one yesterday – one in 2″ pan and the other in a 3″ pan – doubled the batter in the 3″ (I did not have 3 pans) would you be able to tell me why my cakes sank in the middle.? Last, I plan to split the batter between 2 cake round pans – anything special I need to adjust for this (e.g., baking time)? Could you do it as one long cake in a 9 x 13? The cake looks fabulous and I can’t wait to try it! So friggin good. My oven won’t fit three 9″ pans on one level so I did convection bake at 325 and they were done (hopefully not overdone) in 33 minutes; tester came out clean. I need the cake to feed about 40 people. I hope that helps clarify it for you! Remove the cakes from the oven and allow to cool for about 3-4 minutes, then remove to cooling racks to cool completely. Add the flour mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time) to the butter. Hi Peggy, Thanks so much for your note! my favorite! the other recipes call for pecans instead of walnuts. Step 2c: To stop cooking process, pour the remaining milk slowly until you reach the desired thickness.Stir well until your cream becomes nice, even and velvety. It was wonderful! So it sounds like you’re trying to bake this cake in 8 inch pans that are 3 inches deep, correct? My daughter wishes me to bake this cake for her wedding, I am wondering if it is possible to freeze the layers. Have this cake twice and each time it’s been a hit. She has had this kind of cake before so I hope she likes my version. I am making this cake as a wedding cake in a 12″ round pan, how much batter goes in the pan ad how long should it bake? I’ve even made it Gulten Free and you can’t taste the difference. Fold  in the whip cream into the cream cheese mixture. Hi Monika, it all depends on your oven. I promise this is by far the best recipe for an Italian Cream Cake you are going to find. This batter is really good and I didn’t want to cover it up with thick layers of icing. I just made this cake and was trying to make the frosting but it turned into soup. Thank you. Use chopped walnuts or coconut to decorate the sides. Well done. Also you can omit the coconut. can I use Marscapone instead of cream cheese for the frosting. Is it 4oz? Otherwise they can break down as they’re added to the cake batter and actually cause the cake to deflate and be dense. I see you already answered this question above! 16. Start to ice the sides and the top of the cake until covered. If so, how? In a large bowl, cream 1/2 cup margarine and shortening till light. If you typically like more icing I would double it up to make sure you have enough. Just a thought. I used Jules all-purpose flour blend mixture and used the same amount that Carrie has in her recipe. Caramel Apple Pecan Layer Cake Everyone at the dinner party Thanks you.. If you are baking this cake in a 9×13 pan, how long do you recommend baking it? And I love your story as I am a houston native too!! 17. I’m sorry you’re finding the buttermilk instructions confusing. dumb question, 2 c. sifted all- purpose flour… do i measure before or after i sift the flour? thank you! I’m not sure where you see that I explain how to do it. You could cut the slices a little thinner and get a bit more out of it. Spread about 1 cup of frosting evenly on top of the cake. Would you recommend adding another teaspoon of vanilla extract? Hi! From there, putting the cake together is pretty straightforward. Hi Angie, you could use pistachios but it would change the flavor of the cake. I ended up making 1 & 1/2 of the recipe and used 9×13 and 7×11 pans so that I could layer the cake. Sweet, cream cheese frostings served atop tender cakes make luscious desserts. But keep a watchful eye on it. Most importantly, my Italian Grandma LOVED it! This helps to keep the icing off of the cake stand or plate. @Kathy I use sweetened coconut flakes. It was wonderful.. without changes. Do you add water to the powder and then add that as a liquid to the recipe? @Julie a stick of butter is 4 ounces or 113 grams. Great Tips Please share with me how you made this gluten free, my daughter has celiac disease and baking with gluten free flour doesnt work too well. We are throwing my boss a baby shower. I would start at 30 minutes and then test it to see if it’s baked. If anyone has a gluten free version of this cake please share. If it isn’t let it bake a little longer and keep an eye on it. I have enjoyed all you recipes as I have tried several, and can you share a link so I could purchase your cookbook. I am also trying to eat mostly gluten free, it has been challenging when baking my favorite recipes but I feel so much better and actually maintain a lower weight since I no longer eat gluten. Will the frosting hold up for a few days in the refrigerator? Fresh berries sound great! I’m not a fan of cream cheese. Mix it with water to make a cup? Thanks for your help….. Lynn just saw your post. Chef Rita, probably too late but in the future, try Cake Carousel in Richardson. I would also add 1 extra egg to the mixture so you would use 6 egg yolks + 6 egg whites and a little bit more buttermilk, maybe another teaspoon. Everytime I’ve bake it is has been amazing!!! 4. But you can sub the coconut with dried pineapple diced up into bits and granola instead of walnuts. @Tony I use thin layers of icing between the layers. Everyone was raving about this cake. Would the batter be ok sitting out or should I put it in the fridge? Here’s what I suggest you try. Thanks in advance! Ingredients •1 (8-ounce) package cream cheese, softened •1/2 cup butter or margarine, softened •1 (16-ounce) package powdered sugar Check out her tips in substituting gluten free flours for tradiontionally flours. Or just making 3 of the cakes? You list buttermilk as one of your ingredients, 1 cup (240ml) and at the bottom of the recipe *you note that you use powdered buttermilk. Please advise. Gently fold egg whites into the batter by making the figure 8 pattern. Unless of course you have a gluten free version. The only thing I would change is the directions for the cream cheese whip cream frosting. But, after once again conferring with Drew, I learned that this was not the cake. I know my boss will love her cake. But for the pecans, you want to chop them and make sure they are toasted before adding them to the cake batter. Closer was a recipe for Italian Rum Cake found at Diana’s Desserts. I’m going to make this for the first time and was wondering how much (in weight) a stick if butter is? So getting to know your oven is the key to bake times. I am very excited to bake this cake with my daughter but we are trying to stay away from white, all purpose flour. Hi David, I believe so. Hi Liz, Yes you can make this with 2 cake pans not a problem just divide it of course. A caterer served this at my friend's wedding reception in the early 1970's. For this recipe we used: 1. a ceramic baking pan of 19 x 30 cm (7.8 x 11.6 inches). I want to make it a three layer 12 inch cake? I couldn’t find it on your site… would you be able to email it to me? A co-worker shared a pic of an “Italian Cream Cake” and asked if I’d make it. Thanks! Hello Carrie, I did how ever it is sugar free. I ate this cake at an Italian restaurant and immediately fell in love with it. Site by Beneficial Studio. (for a Big Fat Italian Wedding!). Today is Thursday. the only problem is that she doesn’t like coconuts and walnuts, so i thought id substitute the walnuts with hazelnuts which she likes and either omit the coconut or replace it with something else… what do you think? @Sandy When I make this cake it is moist but keep in mind everyone has their own definition of what a moist cake is. Place your bottom layer on a plate or cake stand. I am making this cake for Easter.Should I still sift if I am using Anna Tippo 00 flour? So after my taste testing, I set out to make this cake at home. Have 1 small problem, how much does a stick of butter weigh. Is their any high alltudie adjustment to this cake ? Note: If your not using Creme de Cacao just double up on the Vanilla extract. He used to say he wanted carrot cake with cream cheese icing, but now – this is his favorite! Hi Carrie, Anyways thank you for the recipe; I have loved everything that I’ve baked from your site! 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