Homemade Italian Creme Cake Recipes:
Historically, it's not 100% clear where the first Italian creme cake recipes, came from, but there is a very good chance that this luscious treat is a kissing cousin to the trifle, which first turned up on Italian tables during the Renassance era.
What is 100% clear, however, is that whoever it was that came up with this wonderful cream cake from Italy was one smart cookie... or should I say one smart cake? Sweet, rich, and with a melt-in-your-mouth creaminess, this is a cake that, once eaten, sticks with you forevermore. And not just to your thighs.
The first time an official from-scratch recipe for a version of this cake appeared in the US was 1937 and it's been a favorite for parties and celebrations ever since. The two Italian creme cake recipes you'll fine below give you a couple of different options: you can use a cake mix to save yourself some time (and sweat), or make your cream cake from scratch, like a real Italian chef.
No matter which you choose, don't be afraid to play with your flavors.. and always let yourself lick the bowl!
When you're done here, check out Italian recipes central for more great Italian dinner and desserts.
Easy Italian Cake Mix Creme Cake Recipe
For a fast, easy cake that leaves everyone licking their fingers (but doesn't require you to work
your fingers to the bone) you cant go wrong with this Italian creme cake recipe made with a store-bought cake mix.
This cream cake recipe goes together quickly and easily and offers wonderful flexibility. You can really change it up and do something different every time.
For example, change up the taste of the cake by using different types of pudding, which makes a whole new flavor profile that you can match in your frosting. My husband's favorite variaton on this recipe? Use a lemon pudding and add decorative fresh lemon zest to the top of your cake. I also like a dark chocolate pudding and some pretty dark chocolate curls all over the top of the cake.
- 1 (18 1/4 oz.) white cake mix
- 1 (3 1/2 oz.) box instant vanilla pudding
- 1 1/2 C. filtered water
- 4 large eggs
- 1/2 C. canola or vegetable oil
- 1 C. chopped pecans or 1 c. chopped walnuts
- 2 C. flaked coconut
- 3 tbsp. unsalted butter, room temperature
- 6 oz. cream cheese, room temperature
- 1-2 tbsp. sweet cream
- 2 1/2 C. powdered sugar
- 1 1/2 C. flaked toasted coconut
- Pecan halves, to decorate
1. Turn the oven to 350 degrees so it preheats while you prepare the batter.
2. Place all the ingredients for the cake except the nuts and coconut into a big mixing bow. Use a mixer to blend, beating on medium speed for two minutes.
3. Hand fold in coconut and choice of chopped nuts.
4. Spray a 9 x 13 pan with non-stick cooking spray. Lightly flour, then pour the batter therein.
5. Set your timer for 45 minutes. Check at about 35 minutes using a toothpick. If the toothpick comes out clean from the center, your cake is done.
6. Move the cake to a cooling rack. Wait for it to cool completely before frosting.
7. While the cake cools, begin the frosting. Put butter and cream cheese into a medium mixing bowl.
8. Slowly integrate the powdered sugar.
9. Add the sweet cream one tablespoon at a time until you have a smooth texture for spreading.
10. Frost cake evenly adding a hearty sprinkle of coconut on top. Serve this Italian creme cake recipe with a piping hot cup of espresso.
Authentic From-Scratch Italian Creme Cake Recipe
If you've got a little extra time or want to do something really
special for dessert, there's nothing like homemade cream cake to please even the pickiest of eaters.
The from-scratch Italian creme cake recipe you'll find below is ideally suited for fusion cooks who enjoy tinkering a bit with their recipes. For example, to turn this simple cake into a rich Zuppa Inglese simply brush the cake layers with rum. Or swap the rum out for some lemon or pear syrup instead. Enjoy with an Espresso and you'll feel like you just landed in Barcelona.
- 1/2 c. vegetable shortening, softened
- 1/2 c. rendered butter, softened
- 2 c. white sugar
- 5 large eggs, separated, at room temp.
- 2 c. well sifted cake flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 c. cultured buttermilk, room temperature
- 1 tsp. vanilla or lemon extract
- 8 oz. cream cheese, softened
- 1/4 c. unsalted butter, softened
- 1 tbsp. sour cream
- 1 tsp. vanilla extract or lemon flavoring
- 16 oz. confectioners sugar, sifted
1. Prepare the oven, bringing it to 325 degrees F.
2. Spray 3 9-inch cake pans with vegetable oil. Lightly flour.
3. Place the shortening, butter and sugar into a mixing bowl. Beat on medium until the mixture is fluffy.
4. One at a time start adding the separated egg yokes. Beat to integrate them singularly.
5. Sift the salt and flour together.
6. In a separate container mix the baking soda and buttermilk.
7. Alternate adding dry and wet ingredients into the rest of the batter, beating as you go.
8. Place egg whites in separate container, beating them until they peak.
9. Hand fold the eggs into the batter along with the vanilla.
10. Pour equal amounts of batter into each prepared pan.
11. Bake for 25 minutes testing for doneness with a toothpick.
12. Cool for 10 minutes then turn them onto a cooling rack
13. Cool completely before frosting.
14. Put frosting between each layer of the cake, on the sides and top. Decorate your Italian creme cake recipe as desired (with nuts, coconut, or traditional cake decorations).
1. Put all ingredients for the frosting in a large mixing bowl.
2. Use an electric mixer on medium setting, mix until everything is well integrated.
3. Add powdered sugar a little at a time, mixing until the texture is smooth
4. Refrigerate until you frost the cake.
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