Italian Cream Cake

Author: kel15  //  Category: Authentic & Traditional Italian Recipes, Cakes, Desserts, Festivals & Events, Gourmet Italian Recipes, Italian Food Online, Quick & Easy, Side Dishes/Snacks

Italian Cream Cake is far more of a Southern dish than Italian. But that does not stop this cake from being extremely delicious. Should you like your cake wealthy and full of goodies, you should give this one particular a try. While the true history of this recipe is lost, we can still take pleasure in this tasty cake.

This cake is also recognized as Italian Wedding Cake. You’ll find also clues that may well link this cake using the Delmonico or Hummingbird cakes. It is ideal for any special occasion. The cake is at its greatest when it remains moist, so don’t over bake. Once you have it mastered, this cake will probably be both rich and delicate. You tend not to even need to frost it properly. Traditionally, it is supposed to look rustic, so smearing the cake with frosting in all its rough-hewn glory should be far more than adequate.

Recipe for Italian Cream Cake

Why save this recipe for a distinctive occasion when you can make it whenever you would like?

What You Will need

* 1/2 cup butter, softened
* 1/2 cup shortening
* 2 cups sugar
* five huge eggs, separated
* one Tablespoon pure vanilla extract
* 2 cups all purpose flour
* 1 teaspoon baking soda
* one cup buttermilk
* one cup coconut

Pecan Cream Cheese Frosting

* one cup chopped pecans
* one package product cheese (8 oz), softened
* 1/2 cup butter, softened
* 1 Tablespoon pure vanilla extract
* 16 ounces powdered sugar, sifted

How to Make It

Preheat your oven to 350 degrees Fahrenheit. Oil and flour three nine inch cake pans and set aside for later. Mix the butter and shortening inside a significant bowl. Using a medium velocity on your mixer, lotion it right up until it can be light and fluffy. Add the sugar inside a slow, steady stream to your mixture, beating effectively. Add the yolks a single at a time, blending each a single fully prior to adding the next. Stir inside the vanilla.

Combine the flour and baking soda in a very bowl. Add the dry ingredients to the butter mixture, alternating using the buttermilk. Begin using the dry blend and end using the dry mix. Use a low speed to blend collectively. Stir in the coconut. Wash your beaters until they’re clear. In another huge clear bowl, beat the egg whites until eventually you form stiff peaks. Fold gently in to the batter.

Pour batter in to the cake pans and bake within the oven for 25 minutes or till a knife inserted within the center comes out clear. Let pans cool on wire racks for ten minutes. Remove cakes from pans and let them finish cooling on wax paper lined racks.


Roast the pecans in a very little pan at 350 degrees Fahrenheit for 5 to 10 minutes or until lightly toasted. Let them cool. This adds a lot of flavor. Beat vanilla, butter, and product cheese together at medium velocity right up until it really is creamy. Add 2 cups of sugar just a little bit at a time on low till entirely blended. Turn up the mixer to high to smooth out the frosting. Stir from the pecans.

Lay the first cake layer on a platter and apply a layer of frosting. Top with the second cake layer and repeat. Leading together with the third cake layer. Apply the remaining frosting to your leading and sides of the cake. Decorate with additional pecans if you wish.

Italian Pudding Cake – Chocolate Budino

Author: kel15  //  Category: Cakes, Desserts, Everyday Italian Recipes, Gourmet Italian Recipes, Quick & Easy

1 pound fine-quality chocolate, for instance Valrhona
1/2 cup sugar
6 tablespoons all-purpose flour
5 egg yolks
3 entire eggs
three sticks unsalted butter, softened


Preheat oven to 350 degrees F.

Utilizing a box grater or perhaps a sharp knife, chop the chocolates into tiny pieces. Place the chopped chocolates in a double boiler, or inside a bowl, placed over barely simmering water. Melt the cacao slowly until smooth, stirring occasionally.

Inside a separate bowl, mix the sugar, flour, egg yolks and eggs. Whisk to combine entirely.

When the chocolates is fully melted, remove it from the heat and stir in the softened butter. Combine the chocolate-butter mixture with the egg mixture, stirring to incorporate.

Spray a standard-size muffin tin or perhaps a 9-inch cake pan with a light coating of nonstick spray.

If generating individual cakes, use a small ladle to fill every muffin cup 3/4 full (the cake will puff up)! Bake for 12 minutes, or until the edges from the cakes pull away from the pan.

If creating a 9-inch cake, scrape all the batter into the prepared pan and bake for 25 minutes, or until eventually the sides from the cake pull away from the pan.

The top of the cake need to be dry when carried out, but in the event you serve it warm, the center will still be moist with molten cacao. Budino may possibly be rewarmed briefly in oven before serving.

Might be served with vanilla-bean ice cream or with gelato of choice. For a more elegant presentation, pair budino with fresh cream and raspberries (or strawberries) or with thin, bias-cut slices of caramelized banana.

This recipe from CDKitchen for Chocolate Budino (Italian Pudding Cake) serves/makes 12