Best 4 Italian Creme Layer Cake Recipes

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Indulge in the symphony of flavors and textures that is the Italian Creme Layer Cake. This classic Italian dessert showcases alternating layers of moist and fluffy vanilla cake, velvety smooth Italian custard, and luscious vanilla buttercream, all enveloped in a delicate, crumbly pecan crust. Each bite is a delightful journey through a symphony of flavors that will leave your taste buds tantalized. With its towering tiers, this cake is a stunning centerpiece for any special occasion, whether it's a birthday celebration, a family gathering, or a simple afternoon tea party.

Let's cook with our recipes!

ITALIAN CREAM SHEET CAKE



Italian Cream Sheet Cake image

Makes 12 servings

Number Of Ingredients 17

1½ cups (340 grams) unsalted butter, softened
2 cups (400 grams) granulated sugar
5 large eggs (250 grams), separated
2 cups (250 grams) all-purpose flour
1½ teaspoons (4.5 grams) kosher salt
1 teaspoon (5 grams) baking soda
1 cup (240 grams) whole buttermilk
1 cup (113 grams) finely chopped pecans
1 cup (84 grams) sweetened flaked coconut, toasted
1 teaspoon (4 grams) vanilla extract
14 ounces (400 grams) sweetened condensed milk
1 tablespoon (15 grams) almond liqueur
Sweetened Whipped Cream (recipe follows)
Garnish: chopped pecans, toasted flaked coconut
2½ cups (600 grams) heavy whipping cream
½ cup (60 grams) confectioners' sugar
1 teaspoon (4 grams) vanilla extract

Steps:

  • Preheat oven to 350°F (180°C). Butter and flour a 13x9-inch baking pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition.
  • In a medium bowl, whisk together flour, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in pecans, coconut, and vanilla. Transfer batter to a large bowl.
  • Clean bowl of stand mixer. Using the whisk attachment, beat egg whites at high speed until stiff peaks form. Gently fold egg whites into batter. Spread batter into prepared pan, smoothing top with an offset spatula.
  • Bake until a wooden pick inserted in center comes out clean, about 45 minutes, loosely covering with foil halfway through baking to prevent excess browning.
  • In a small bowl, stir together condensed milk and almond liqueur. Using a fork, poke holes in top of warm cake. Pour mixture over cake. Let cool completely. Top with Sweetened Whipped Cream.Garnish with pecans and coconut, if desired. Cover and refrigerate for up to 3 days.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat cream at medium speed until slightly thickened. Increase mixer speed to medium high, and gradually add confectioners' sugar and vanilla, beating until stiff peaks form.

ITALIAN CREAM CAKE I



Italian Cream Cake I image

This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.

Provided by Chantal

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 14

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 ½ cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
½ cup butter
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract
¼ cup chopped walnuts

Steps:

  • Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
  • Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
  • Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
  • Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g

ITALIAN CREAM CAKE II



Italian Cream Cake II image

Very delicious cake!

Provided by Cyndi

Categories     World Cuisine Recipes     European     Italian

Yield 10

Number Of Ingredients 16

½ cup margarine, softened
½ cup shortening
2 cups white sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
1 cup chopped pecans
5 egg whites
8 ounces cream cheese
½ cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
  • Beat egg whites until they form stiff peaks.
  • In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
  • Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
  • Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

Nutrition Facts : Calories 967.2 calories, Carbohydrate 116.8 g, Cholesterol 128.4 mg, Fat 53.3 g, Fiber 3.2 g, Protein 10.3 g, SaturatedFat 15.3 g, Sodium 489.9 mg, Sugar 93 g

ITALIAN CREAM CHEESE CAKE



Italian Cream Cheese Cake image

Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Steps:

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

  • Mise en place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
  • Use fresh ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic or locally sourced ingredients.
  • Don't overmix the batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
  • Bake the cake at the right temperature: The temperature of your oven can affect the texture of your cake. Be sure to preheat your oven to the correct temperature before baking.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.
  • Chill the cake before serving: This will help to firm up the frosting and make it easier to slice.

Conclusion:

The Italian Creme Layer Cake is a delicious and impressive dessert that is perfect for any occasion. With its moist cake layers, creamy filling, and decadent frosting, this cake is sure to be a hit. Follow the tips above to ensure that your cake turns out perfectly. Enjoy!

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