Best 3 Italian Creme Cake Recipes
Indulge in the symphony of flavors that is Italian Creme Cake, a delightful dessert that captivates the senses with its exquisite layers of moist vanilla sponge cake, luscious custard filling, and ethereal whipped cream frosting. This culinary masterpiece, originating from the heart of Italy, has garnered worldwide acclaim for its irresistible charm and timeless elegance.
The journey to savor this delectable treat begins with the preparation of the vanilla sponge cake, a symphony of fluffy texture and subtle sweetness. This foundation for the cake is meticulously crafted using premium ingredients, ensuring a light and airy crumb that provides the perfect canvas for the luscious filling.
At the heart of the Italian Creme Cake lies the velvety custard filling, a symphony of creamy richness and delicate vanilla notes. This filling is prepared with a careful balance of milk, sugar, eggs, and cornstarch, simmered gently until it reaches a luscious consistency. The addition of melted butter and vanilla extract elevates the flavor profile, creating a filling that is both smooth and bursting with flavor.
Finally, the cake is crowned with a cloud-like whipped cream frosting, a symphony of light and airy texture that perfectly complements the dense cake and creamy filling. This frosting is prepared by whipping heavy cream until stiff peaks form, creating a frosting that is both stable and lusciously smooth. With each bite, the harmony of flavors and textures in the Italian Creme Cake creates an unforgettable symphony that will leave you craving more.
ITALIAN CREME LAYER CAKE
Make this recipe for a delicious and moist Italian creme layer cake topped with coconut and pecans for a delicious and elegant dessert.
Provided by Barbara
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
- In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
- Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.
Nutrition Facts : Calories 924.6 calories, Carbohydrate 99.1 g, Cholesterol 110 mg, Fat 57.4 g, Fiber 3.4 g, Protein 8.5 g, SaturatedFat 18.2 g, Sodium 376.4 mg, Sugar 78.5 g
ITALIAN CREME BUNDT CAKE
Make this Bundt cake the next time you need a special dessert. It has all the flavor of an Italian Creme Cake without all the work. The cake itself is airy, fluffy, and moist. We love how the coconut and walnuts flavor to the cake. The homemade frosting is very easy to work with. It's not stiff and full of buttery flavor. Once...
Provided by Yolanda Stewart
Categories Cakes
Time 1h40m
Number Of Ingredients 17
Steps:
- 1. Pre-heat oven to 350 degrees. Cream butter with sugar. Add vanilla.
- 2. Separate the eggs.
- 3. Beat the whites until soft peaks form; set aside.
- 4. Cream the egg yolks, butter, and sugar. Set them aside.
- 5. In a separate bowl combine dry ingredients: Sift flour, baking powder, and baking soda. [It doesn't call for baking powder but I like my cakes to stand high]
- 6. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
- 7. Next mix in walnuts and coconut.
- 8. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
- 9. Spoon the batter into your greased Bundt pan making it as even as you can.
- 10. Bake for about 60 minutes until the cake seems firm. Let it cool for 20 minutes.
- 11. For the Icing, with a hand blender cream the cream cheese with the 1/2 cup of whipping cream.
- 12. Add powdered sugar. Blend.
- 13. Remove cake from Bundt pan.
- 14. Ice the cake.
- 15. Sprinkle coconut and top off with chopped walnuts. Again drizzle [I like that word] more icing on top of nuts and coconut.
- 16. Refrigerate the cake until you are going to slice and serve!
ITALIAN CREME CAKE - GLUTEN FREE!!
I got this off a website but modified it because I don't like to use shortening in my cooking. However shortening could be substituted for the Butter if needed....It turned out delicious! Hope you can enjoy it as much as I did!
Provided by FarrahGF
Categories Dessert
Time 1h
Yield 1 three layer cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Beat butter, shortening and oil at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla; beat until blended
- Combine flour, xanthan gum, baking powder and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
- Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch round cake pans or one oblong baking dish, that has been greased and floured (gf of course).
- Bake in preheated 350 degree oven for 25-30 minutes for multiple pans; 40-45 minutes for oblong pan or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire rack.
- Nutty Cream Cheese Frosting (double this recipe if you're going to do a layer cake; single if you're going to use an oblong pan).
- 1 ½ cups chopped pecans.
- 1 (8 ounce) package cream cheese, softened.
- ½ cup butter, softened.
- 1 tablespoon vanilla extract.
- 1 (16 ounce) box powdered sugar, sifted.
- Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in nuts. Spread Nutty Cream Cheese Frosting between cake layers and on top and sides of cake. Serves 10.
Tips:
- Make sure all ingredients are at room temperature before starting. This will help the cake batter mix together smoothly.
- Use a stand mixer or hand mixer to cream the butter and sugar together until light and fluffy. This will help incorporate air into the batter, resulting in a lighter, more tender cake.
- Add the eggs one at a time, beating well after each addition. This will help prevent the batter from curdling.
- Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake at 350 degrees Fahrenheit for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting. This will help prevent the frosting from melting.
- For a richer flavor, use a homemade custard filling instead of the instant pudding mix.
- Decorate the cake with your favorite toppings, such as fresh fruit, whipped cream, or chocolate shavings.
Conclusion:
Italian cream cake is a classic dessert that is perfect for any occasion. It is a delicious and elegant cake that is sure to impress your guests. With its moist and fluffy layers, creamy custard filling, and rich frosting, Italian cream cake is a truly decadent treat. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!
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