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Your explanation of how to add the powder buttermilk doesn’t make sense. It should be able to hold medium to stiff peaks in order for it to hold up well on the cake, so be sure to test that before you stop whipping and start using the frosting. The key to it is the olive oil and the butter. Again it’s hard for me to know exactly what happened and why only the 3rd layer had problems. 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. Sometimes it takes me 30 minutes to bake, sometimes closer to 60. It is written as if you were using actual buttermilk. When I say I am going to bake a cake, everyone begs for this one. I can’t wait to taste it. Hello Carrie, Beat the cream cheese, confectionary sugar and vanilla till smooth. I even have to remind myself in this stage to go lightly. The only thing I would change is the directions for the cream cheese whip cream frosting. 12. Hi Flora, yes use the vanilla in it’s place. I use powdered buttermilk, which is nice because you don’t have to buy a whole carton and then throw most of it away. Where do I get White Chocolate Flavoring? Anyways thank you for the recipe; I have loved everything that I’ve baked from your site! Lost my Italian Cream recipe in a recent move home to Texas and was thrilled to find yours! From there, putting the cake together is pretty straightforward. Just a thought. But it depends on how you are planning on scaling it down. Hi Renee, I use extra virgin olive oil and one of the brands is Lucini. Some Italian Creme Cakes use rum… is it ok to use silver rum instead of the creme de cocoa and the white chocolate flavoring? Using a stand mixer with whisk attachment, beat the egg whites until a stiff peak, … Divide the batter evenly between the cakes pans and bake for 25-30 minutes, or until a toothpick comes out clean. “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. I cannot wait to try your cake. Do you think that would work? @Lorraine 1 stick of butter is 113 g, I will add that information to the recipe. The origin of Italian cream cake doesn’t really seem to be known. Do not skimp on the creaming time. I am glad you still enjoyed the cake it! Of course you could leave it out, if you prefer. I can’t find white chocolate flavoring!!! @Julie a stick of butter is 4 ounces or 113 grams. 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. I hope this helps! It’s a personal preference. But keep a watchful eye on it. Do you have it? In a separate chilled bowl beat the 2 cups of heavy cream till stiff peaks. I love this cake. Can I add a little cocoa to some of the Cake Icing for that one layer? ★☆ Thank you for this beautiful recipe with the weight of the ingredients in grams!! Thanks in advance, Hi Liz, Yes you can make this with 2 cake pans not a problem just divide it of course. Five to be exact. Martha, Cooks Illustrated, and other famous people on the food channel always use butter? I will try it out in a couple weeks cause I have a couple extra cakes from a party the other night, Are there any bakeries in your area that might have tips when it comes to baking a cake? I hope this helps! Is it 4oz? Add the egg whites to a mixer bowl and whip on high speed until stiff peaks form. I will be making it for Christmas. I MUST also, however, bring the carb count for a Type 1 insulin dependent 4 yr. old child. I have been looking at Italian Cream Cake Recipes for a couple years now. Ice Cream, Ice Cream Cakes, Ice Cream Pies, https://www.lifeloveandsugar.com/vanilla-buttercream-icing/. Thanks!! I was afraid it would be difficult but your directions were so easy to follow. I’ve never made an Italian Creme Cake,and my father-in-law LOVES them!! Hi Larry, the icing in the recipe is amazing with this cake, use that one and it will be a hit :), Do not hesitate… Make this cake for that next special occasion! So after my taste testing, I set out to make this cake at home. Can I add cream cheese to a buttercream frosting for this cake? Of course you can omit this too but it does create a nice flavor. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Check to make sure your baking powder is fresh. I see you wrote that a 9 x 13 pan would work. I think the icing will work! P.S. 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. Set aside. I do have 2 dark pans and 1 shiny one! What can I replace the cream cheese with? Is it unsalted for both the cake and icing? @samantha yes you must separate the egg yolks because it is a critical part of making this batter. Carrie Would there be any changes other than reducing the baking time? Slowly add the other half of the buttermilk and mix until well combined. Your email address will not be published. All Rights Reserved. Place your bottom layer on a plate or cake stand. But I did have a problem…I followed ur recipe to the T minus optional steps. any ideas? A couple of tips to keep in mind about your Italian cream cake: Remember to separate the eggs, then whip the egg whites to stiff peaks. They might have a formula that’s worth asking about. This looks fabulous!!! Please write back if it works out. https://www.food.com/recipe/cake-mix-italian-cream-cake-120381 Glad you enjoyed the cake! I’m not sure where you see that I explain how to do it. Hi! This one ☝️ is a thinker, wildly creative and, I’ve been working on my first book - a brea, Spritz Cocktailsare popular aperitifs in Italy, One of my favorite spots for cocktails before dinn, It’s official, we have a high school gradua, I completely forgot to post this on Sunday for Mot, I made this afternoon tea a few weeks ago that inc, ✨Pistachio is one of my favorite flavors and my, Tarte au Citron (Lemon Tart ) with Mascarpone Whipped Cream, https://forthefeast.com/2014/07/victoria-sponge-cake/, https://forthefeast.com/2012/01/italian-cream-bundt-cake/, 1 stick unsalted butter (room temperature). 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. This cake was wonderful, probably the best I ever tasted. Is that correct? Your directions make this seem like such an easy approach, too. I made it as a birthday cake for my friend who had mentioned Italian wedding cake was her favorite. I can’t remember if I wrote that in there or not, but I don’t see it anywhere. Is this for the purpose of stability? Also, i compared the icing for the bunds pan version and this. I have never tried an Italian Cream cake so I am not sure if it’s a cake that is on the drier side. 16. I’m really excited to try this recipe! This cake is amazing! That’s great! I am fairly inexperienced as a baker. The airplane sized bottle is a smart idea. I made your cake today, I’m eating it as I write this!! of vanilla? 7. I am planning on trying your recipe for Christmas. Add the heavy whipping cream, powdered sugar and vanilla extract to another large mixing bowl and whip on high speed until stiff peaks form. It is now my twin sisters favorite cake on the planet! I hope you give it a try! Sorry for the late reply. I am so happy it worked out and that your Grandma was happy – Music to my ears :). She has great flour blends and recipes. Monica, I don’t know how many but I will check next time I make this cake. Hi, have a question about the butter. It still has to hold up for decorating. Do you have recipe or recommendation for that? If you want something more elegant look it here. 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. You can read about why I tend to use shortening in my frostings here. Add the second layer of cake and another cup of frosting. This is my mother’s recipe that she has been using forever and we don’t have that information on it. I plan to make this cake soon. People think Chef’s don’t use recipes, but they do cause a recipe is just a guide. Deana. I also make it every once and a while because it’s Tuesday, or because I need a cake. Just yesterday I used a bundt pan but changed up the icing for a lighter texture since I wasn’t layering cake rounds. Use the same measurements for the coconut and walnuts just switch it out with the pineapple and granola. 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. Your help would reall be appreciated. When mostly combined, add another third of the whipped cream and gently fold together, then add the final third and gently fold together until completely combined. Hi Carrie, I’m in the process of making these into cupcakes to take to work. By itself you can taste the difference but it is not too extreme. Correction regarding my recent submitted comments/question…bundt cake recipe calls for EVOO and the round cake calls for olive oil which is used in the batter not the icing. 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. IF you have cold spots make sure you rotate your pans a bit when baking so that the cake bakes evenly. We have used the KitchenAid but there are other really great brands (which you can find them here). I did opt the shortening and replaced it with more butter. CARRIE, what a gorgeous cake! Thank you:-). They have an amazing selection for this kind of project and I am willing to BET they have white chocolate flavoring. I’m baking this cake next week for the same co-worker. Will those work? Hope this helps! That’s a BIG gap…Can you be more specific????? Hi Hailey, I love that trick especially for chocolate cakes where the coco can dry it out. This looks the most delish!!! Is far my favorite cake. 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? Closer was a recipe for Italian Rum Cake found at Diana’s Desserts. Hi Adam, This all depends on a few things. Next time I’ll double the icing recipe. Check out her tips in substituting gluten free flours for tradiontionally flours. Sent every month, receive fabulous finds and great inspirations. 4. When you add the whipped cream cheese frosting, it’s like a little bit of cake heaven! pans before. That works. I would try baking it at 400 degrees for 20 to 30 minutes. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 2. 3. creme de cocao – I did find at the liquor store, however, I did not need SO much and they had no airplane bottles. Spread Cream Cheese Frosting between layers and on top and sides of cake. Carrie. Why do you add shortening to the cake batter instead of all butter. I’ve certainly used this method plenty before but thought the other way might be a little simpler. Would you change anything in the frosting to be able to pipe it? 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? Eggs – This cake had a fair number of eggs. I can’t wait to try one! It is a fabulous cake. Also, could you recommend the brand that you use. Are you going to test this out first? The creme de cocao can be found at any liqueur store. Hi Trisha, There are many reasons why a cake might sink and for yours it was only 1 of the layers. You can omit the coconut and not have to replace it. @Sandy When I make this cake it is moist but keep in mind everyone has their own definition of what a moist cake is. Thank you! It’s been 2 years since I found your recipe. I too, am interested in your Chocolate Italian Cheese Cake. You can certainly use regular buttermilk. At least three times as cakeballs (makes a little over 4 dozens). 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! hi, As soon as my family walked in many asked if I made that Italian Cream cake again. I’ve been spending a lot of time with Mom and … The batter will be thick. So when I tasted the Italian Cream Cake at my favorite bakery and it had whipped cream cheese frosting, I officially fell in love with this cake. Glad to hear you enjoyed the cake! Start to ice the sides and the top of the cake until covered. 2. Italian Cakes | Make Tiramisu, Italian Cream Cake, and More! I want to get it in a better place before I share it with you all. I live in Alberta, Canada. The lightness of the whipped cream cheese frosting makes a huge difference in my opinion! I put the “frosting” in the frig for 40 minutes….still not stiff. I couldn’t find it on your site… would you be able to email it to me? Carrie, I need it for Saturday and then one for Sunday. 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. You’ve made my day. This will secure the cake. I drove all over Vegas trying to find the right one. Is that correct? 10. Hi Ugh!! Just printed this recipe. People took huge pieces and it was gone in a flash. It’s one of our family favorites too! Today is Thursday. It’s for a large birthday celebration. Everyone loved it! In a large mixing bowl (or in the stand of an electric mixer) mix together butter, shortening and sugar until smooth. Great Tips Hi Christena, here is my bundt cake version of it: https://forthefeast.com/2012/01/italian-cream-bundt-cake/. I’ve never tried to make this cake with almond slices but I think it would work and taste wonderful. The batter will look a little curdled, but that’s ok. My 13 year old daughter wants to bake this cake for Thanksgiving, which is Thursday. I’ve been playing around with a gluten free version of this cake and have 1 more thing I want to try before I share it. Hi Renee, It can sit out for a few hours. My daughter has alergies to all nuts & nut bi products. Thanks 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. Hope it cooks the same. 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. Hi Tammy, Yes I used the bigger 9″ for the bottom for stability and yes use the mildest olive oil in the batter. ★☆ this cake sounds amazing. Thanks for sharing! Thank you for the recipe. I am a chef but I prefer savory dishes, but every now and then I have a client request to make them a cake. Butter Pecan Cookies. will let you know how it turned out! 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!! Thank you so much!! ), but I’m thinking she might love the chocolate version. And would 2, 3 layer cakes serve 40 adults? I chilled the cake for about 15-20 minutes after layering it and before frosting the outside, but otherwise it’s build and frost as usual. Hi Carrie, I made this cake last night for our family Easter celebration today, and I must tell you it was amazing! Cream Cheese Frosting. Thank you for a fabulous recipe! ★☆ Hey Carrie. Thanks in advance! I hope that helps clarify it for you! This cake sounds very good! That’s awesome!! Let me know how it goes. Awesome! 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! Hi! Thanks for all your help Carrie and Ruby….Have a great day. ★☆ I also would like the recipe for the chocolate version for all us chocoholics out here could you e-mail it my way? In my mind, it just didn’t seem like the best option. I also use extra virgin olive oil that helps keep the cake moist. I used Jules all-purpose flour blend mixture and used the same amount that Carrie has in her recipe. Thank you for sharing the “real deal”. This site uses Akismet to reduce spam. Please send me the recipe when you have a chance. He used to say he wanted carrot cake with cream cheese icing, but now – this is his favorite! A lot of work but the end product is so worth it! Cream all of the ingredients together for the icing in this order: Cream Cheese, Butter, Buttermilk, Vanilla extract, Creme de Cacao, and Powdered Sugar. Add another third of the dry ingredients and mix until mostly combined. I’m hoping you can share my email address with Ruby and she can send me her gluten free version. Make sure you are measuring the baking soda correctly AND that you are not using self-rising flour. Thanks Tisha! Thank you. It’s in another post on the site: Italian Cream Bundt Cake. Thanks for the response. Read more... Great recipe ! Can the recipe be scaled down? I wanted to know if you know how much chocoalte to use in the cake and frosting to make it a chocolate Italina Cream Cake. Hi, can I use this recipe for cupcakes?? Again, Thank you so much!!!! By the way, I read in the previous comments that you also have a chocolate Italian cream cake recipe. Such a tasty cake! Add egg yolks, one at a time; beat until blended after each addition. Would this recipe work as a cupcake as well? 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. 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. It’s really more of a southern cake defined by the addition of coconut and pecans and cream cheese frosting. I’ve made it multiple times for special occasions, including Christmas, birthday parties, Easter and even our wedding two years ago! Are you thinking about tripling the recipe and then making a bigger presentation? Hi Cathy, that’s funny! In a separate bowl combine sifted flour and baking soda. Thanks in advance. You might want to try the recipe on your own first and see what you think. Thank you very much Carrie. Hey! I did have some issues with my whipped icing being a little too soft; it still worked but it wasn’t thick enough for me to do any actual decorations on top as it wouldn’t hold. Coconut and Pecans – The coconut is pretty straightforward. Check out Jules Gluten free webiste on line Hi…If you don’t have crème de cacao nor white chocolate extract, should you use 3 tsp. Thanks! It’s never something my family has ever had, nor have I really seen it around much. I want to recreate this in my kitchen…Looks so special! The same question is for most of your frosting. Or take a look at my ultra helpful post on everything you need to … 8 oz of powdered sugar does not seem like it would make enough for all that cake. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. I need to make this cake in a large sheet cake..should I double up or keep it as is. NOTE: As an alternative, to stop further cooking of the cream once it’s removed from the heat place a bowl with a cream … :/ Not sure what I did wrong or maybe I just like my cake with a bit more icing. I also could not find the white chocolate flavoring :(, so I used vanilla extract as you recommended. Hi Kristin, If you want to add rum that’s the perfect way to do it! I am very excited to be making this cake for husbands birthday! Just never made the effort to make it. That said, the all butter version was just fine and will work if you truly don’t want to you use shortening. What changes? This helps to keep the icing off of the cake stand or plate. Thanks, I would ice the day of. Serve warm. Thanks! I’ve even made it Gulten Free and you can’t taste the difference. OR get your oven calibrated to make sure it is heating properly. However, many people across Italy love this sweet treat. Hi Kelly, Yes you could freeze the layers but I would do a test first to see if it is to your liking! Carolyn, I use this cake as a base and add different things to it all the time depending on what I have in my pantry! Hi Nazlin, I would bake the cake 1 or 2 days in advance. I’m not a fan of cream cheese. It’s called Alpine Bakery. I’m sure she would enjoy this cake alot for her baby shower. I was wondering how many dozen cupcakes can this make? When I had to be gluten free, I made a gluten free version. Yes, I actually just changed the instructions to this kind of method. I doubled the icing and it was just enough icing without being too thin or too much. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes. It was definitely new to me too and quite tasty! 20. I am a food writer, photographer, and stylist based in Houston, Texas, where I live with my husband and two children. Thanks, @Ruby I just sent you my recipe of the Chocolate Italian Cream Cake. DH sent me your link to check out your recipe. Let me know how it turns out! 11. 3. It’s 3 layers so think slices work. Cake is best when stored well covered and eaten within about 3-4 days. I do have a chocolate version and I’ve been meaning to get it on the site. I have enjoyed all you recipes as I have tried several, and can you share a link so I could purchase your cookbook. Hubby was having an Italian Luncheon at work. I would try it out and see how it goes before the big day. It makes me happy to know that this cake is now a family tradition for you!! I will be baking this cake for the same coworker tonight. Also, can I use almond slices instead of walnuts? And how long can this cake sit out at room temp after being frosted? I made this cake for my co-workers birthday and she loved it!!! But after getting several requests for a recipe for Italian Cream Cake, I went on the hunt to track some down to try it. Also, is it possible to make the cake with two round pans instead of three? @Gerry/Gewoon Thanks for catching that. Will.the cake dry out. But keep a watchful eye on it. lol Looks really yummy! The cake looks fabulous and I can’t wait to try it! So, I decided to try out your recipe, it seemed different than the rest. Thanks! But you can sub the coconut with dried pineapple diced up into bits and granola instead of walnuts. 2. I’m doing all organic. For the cake, preheat oven to 350°F. However I did find some basic rules you could apply. dumb question, 2 c. sifted all- purpose flour… do i measure before or after i sift the flour? This has been a family and friend favorite since the very first time I made it. Cover a cake tin with the dough and fill it with ricotta cream. Please let me know if this works for you – I am very curious. I was asked to have a vanilla and chocolate icing layer in the cake. Wish me luck…Thanks for sharing! Funnily enough, despite living in the south in my entire life, this is a cake that I had never actually tried until recently. I’m concerned about the olive oil. We’ve just always used walnuts and vanilla extract. Frost the outside of the cake. Does this recipe translate well in cupcake form? I prefer more of the cake to come through verses the icing. Amber so happy you found this recipe and that you all enjoyed it. Hi Maribel, Thank you for your comment, I am so happy you all enjoyed the cake. Uhhhmazing!!! I am working on a gluten free version of this cake but I don’t have it right just yet. I would monitor the oven and see how the layers look at 30 minutes. My mom’s birthday is coming up and I’m considering making this for her (with some chocolate-dipped Grand Marnier strawberries, of course! This looks and sounds marvelous!!!! Thank you for sharing this recipe. Never in a million years did I dream I could replicate my mother’s Italian Cream Cake. I am having the same problem. I’m having a Pure Romance Party and making it into cake balls. i don’t want to ruin the essence of the cake since it sounds so delicious and has such good reviews. Pardon the pun. So happy i found this. I would keep cut backing time back by 15 minutes but keep an eye on it. I love it as a layer cake! Thank you so much for this recipe it turned out amazing and totally made my mother in law’s birthday. Would you recommend adding another teaspoon of vanilla extract? Hi Angie, you could use pistachios but it would change the flavor of the cake. Thanks for your help….. Lynn just saw your post. 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. Bring on the sugar! Add vanilla; beat until blended. It leaves you thinking, “What is that yummy little bit of extra flavor?” Unless you give away your secret, no one will ever know. I found two types of cakes. I used King Arthur multi purpose flour. will definitely be keeping this recipe forever. But can you omit the coconut & walnuts? You say add water when you normally add the milk. Is it okay if I omit the Creme de Cocoa? 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. Your step-by-step instructions make it go together like a dream. You could cut the slices a little thinner and get a bit more out of it. Add the remaining third of the dry ingredients and mix until well combined. I promise this is by far the best recipe for an Italian Cream Cake you are going to find.

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