Italian Cream Cake
Senin, 26 Agustus 2019
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WHAT IS ITALIAN CREAM CAKE- HOW DID IT GET IT’S NAME?
Italian Cream Cake has long been one of my favorite desserts. This moist and decadent layer cake is packed with flavor from pecans and coconut (not to mention the heavenly cream cheese frosting)!
This good old fashioned Italian Cream Cake is the real deal– a classic southern cake recipe that is a common sight at family gatherings, pot lucks, birthday parties, holidays and more!
The funny thing is that nobody quite knows where the name Italian Cream Cake actually comes from. In my research, I found that it’s not a traditional recipe of Italy.
Some say that the recipe first appeared years ago in a Texas newspaper….and others say that the “Italian” name comes from an Italian baker that prepared the dessert for a southern family in the US– and was so well received that the rest is history.
All that I know is that whoever came up with this deliciousness is a genius! If you’ve never tried Italian Cream Cake, you absolutely must!
INGREDIENTS
FOR THE CAKE
FOR THE CREAM CHEESE FROSTING;
full instructions please see : www.mycakeschool.com
Italian Cream Cake has long been one of my favorite desserts. This moist and decadent layer cake is packed with flavor from pecans and coconut (not to mention the heavenly cream cheese frosting)!
This good old fashioned Italian Cream Cake is the real deal– a classic southern cake recipe that is a common sight at family gatherings, pot lucks, birthday parties, holidays and more!
The funny thing is that nobody quite knows where the name Italian Cream Cake actually comes from. In my research, I found that it’s not a traditional recipe of Italy.
Some say that the recipe first appeared years ago in a Texas newspaper….and others say that the “Italian” name comes from an Italian baker that prepared the dessert for a southern family in the US– and was so well received that the rest is history.
All that I know is that whoever came up with this deliciousness is a genius! If you’ve never tried Italian Cream Cake, you absolutely must!
INGREDIENTS
FOR THE CAKE
- 1 cup (2 sticks) (226g) unsalted butter, softened
- 2 cups (400g) sugar
- 5 large eggs, separated
- 2 cups (242g) all-purpose flour
- 1 tsp (5g) baking soda
- 1/4 tsp salt
- 1 cup (242g) buttermilk
- 1 tsp (4g) vanilla extract
- 1 cup (85g) chopped pecans
- 1 cup (75g) flaked sweetened coconut
- Italian Cream Cheese Frosting (See our recipe)
FOR THE CREAM CHEESE FROSTING;
- 2 sticks (1 cup) (226g) unsalted butter - Let the butter sit out for approximately 10 minutes. It should feel cool to the touch
- 2( 8oz.) packages cream cheese (total weight 452g)- Softened slightly, I used full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. If using a hand mixer you may need to soften slightly. If using a kitchen aid or strong mixer, do not soften the cream cheese, just cut into pieces when adding to bow.
- 1 teaspoon (4g) vanilla extract
- 6 to 6 1/2 cups (690g to 747g) powdered sugar
- 1 cup chopped pecans, toasted
full instructions please see : www.mycakeschool.com
