Italian Creme Cake

Indulge in this moist italian creme cake! Coconut & pecans meet cream cheese frosting for a taste of the South. Granny's recipe, but better. Try it now!

Right then, let's tackle this italian creme cake . think of it as a hug in cake form, a bit like the culinary equivalent of wrapping yourself in a cashmere blanket while binge-watching bake off.

Ready to get started?

Italian Creme Cake: Southern Charm with a Creamy Twist

Ever wondered what cake tastes like pure joy? honestly, that's what this italian creme cake is! it's rich and moist.

Plus, it has that gorgeous coconut and pecan crunch. my nan used to make a similar cake but this recipe, well, it's next level.

This lemon velvet cream cake is calling my name.

This beautiful cake hails from the american south, though the "italian" bit is a bit of a mystery, innit? some say it's a nod to the creamy texture.

It's a medium-level bake. you’ll need about an hour and a half. the effort is totally worth it for 12-16 slices of pure heaven.

Why You'll Love This Italian Delight Cake

Beyond its deliciousness, this cake is loaded with good fats from the nuts. it's perfect for birthdays, afternoon tea, or just because you deserve a treat.

What makes it special? that perfect balance of sweet, nutty, and oh-so-creamy. and what about making this lemon cake cream ?

What You’ll Need For This Creamy Lemon Cake

First off, for the cake itself, you'll need: flour, baking soda, salt, butter, sugar, eggs, vanilla, buttermilk, shredded coconut, and pecans.

Don’t forget your oven! for the dreamy frosting, grab cream cheese, more butter, icing sugar, vanilla, and a splash of milk or cream.

Could you add a little lemon? maybe try a lemon chocolate cake recipe .

Time to bake this classic.

Alright, let's dive into what you'll need for this italian creme cake . it's really about nailing those key ingredients and having the right gear.

Trust me, having everything prepped makes the whole process way less stressful.

Ingredients & Equipment

First, let's talk about getting all the essentials ready.

Main Ingredients

• All-purpose flour: 2 1/2 cups (300g) . Go for unbleached if you have it.
• Baking soda: 1 teaspoon . Make sure it's not ancient.
• Salt: 1/2 teaspoon . Just regular table salt is fine.
• Unsalted butter: 1 cup (227g) , softened. Good butter makes a difference!
• Granulated sugar: 2 cups (400g) . Standard white sugar does the trick.
• Large eggs: 5 , separated, and at room temperature.
• Vanilla extract: 1 teaspoon . Real vanilla is worth the splurge.
• Buttermilk: 1 cup (240ml) , at room temperature. This is key for moisture!
• Sweetened shredded coconut: 1 cup (85g) . Not too finely shredded.
• Chopped pecans: 1 cup (100g) , toasted. Toasting brings out the flavor.
• Cream cheese: 8 ounces (227g) , softened. Full-fat is best.
• Powdered sugar: 8 cups (960g) , sifted. Sifting prevents lumps.
• Milk: 2-4 tablespoons . Adjust to get the right frosting consistency.

Quality indicators: butter should smell fresh and clean. eggs should be fresh too. if in doubt, crack each one separately into a small bowl first.

Coconut should be nice and moist, and pecans need to be crunchy. oh my gosh , you'll get the best lemon cake ever.

You will also love the lemon velvet cream cake version. this creamy lemon cake is so good.

Seasoning Notes

For this Italian Delight Cake , the spice combos are pretty simple. Vanilla is your best friend here. A little lemon zest can brighten things up, too.

• Essential : Vanilla extract. Don't skimp!
• Flavor Enhancers : Toasted pecans and coconut are so important for that nutty flavor.
• Quick Substitution : If you don't have buttermilk, use milk with a tablespoon of lemon juice.

Equipment Needed

• Two 9-inch round cake pans. You know , those standard ones.
• Parchment paper. Makes getting the cakes out easy.
• Electric mixer. Handheld is fine.
• Mixing bowls. A few different sizes.
• Rubber spatula. For folding.
• Wire rack. For cooling the cakes.
• Offset spatula. This is for spreading frosting, but a butter knife works too.

Honestly, you probably have most of this stuff already. If not, don't stress it. Improvise a bit. You know , bake it till you make it !

Common alternatives: If you don't have parchment paper, grease and flour the pans really well. If you don't have an offset spatula, use a butter knife.

There you have it. All the ingredients and equipment you need. Now, let's get baking! Wooo!

This Lemon Chantilly Cake recipe will sure blow your mind. If you are a chocolate lover, then you should also try the Lemon Chocolate Cake Recipe .

This is one of those cake flavors and fillings ideas that could be tweaked in a million different ways, but this particular italian creme cake recipe is my personal favorite.

What sets our Italian creme cake apart? This italian creme cake is fluffy, flavorful, and has the perfect creamy lemon cake filling to hold everything together.

Right then, let's tackle this italian creme cake . think of it as a hug in cake form. a bit like the culinary equivalent of wrapping yourself in a cashmere blanket while binge-watching bake off.

Ready to get started?

Italian Creme Cake: Southern Charm with a Creamy Twist

This italian creme cake is a classic southern cake with...well, debatable italian roots! but it sounds good, doesn't it? this incredibly moist and tender cake features coconut and pecans.

All this goodness is topped with a luscious cream cheese frosting. it's rich, decadent, and perfect for any celebration. it's basically a more sophisticated cousin of a hummingbird cake, but without the pineapple.

I like to think of it as "granny's best, but upgraded." honestly, this might be the best lemon cake you'll ever try!

Prep Steps to Cake Nirvana

Essential mise en place is crucial. get your ingredients measured. make sure your butter and eggs are at room temperature.

This is key! trust me, it makes all the difference. it helps all the ingredients combine properly, creating a smooth batter.

For time-saving organization, i always measure out all my dry ingredients into one bowl ahead of time. it cuts down on the faff while you're actually baking.

Also, pre-chop your pecans. thank me later.

Step-by-Step to Creamy Delight

1. Preheat your oven to 350° F ( 175° C) . Grease and flour two 9-inch cake pans. Line the bottoms with parchment. This prevents sticking.
2. Whisk together flour, baking soda, and salt. I once forgot the salt. The cake was so bland! Don't be like me.
3. Cream together butter and sugar until light and fluffy. This can take 3- 5 minutes with an electric mixer.
4. Beat in egg yolks and vanilla.
5. Alternate adding the dry ingredients and buttermilk. Start and end with the dry ingredients. Mix until just combined. Avoid overmixing!
6. Fold in coconut and pecans. The coconut adds a delicate sweetness. Pecans provide a nutty crunch.
7. In a separate bowl, beat egg whites until stiff peaks form. These are important for airiness.
8. Gently fold the egg whites into the batter. This keeps the cake light and fluffy. Be careful not to deflate them.
9. Divide batter evenly between the pans and bake for 30- 35 minutes . A skewer inserted into the center should come out clean.

Pro Tips for Cake Perfection

Toasting the pecans really enhances their flavour. I usually pop them in a dry pan for 5- 7 minutes until fragrant. Keep a close eye. They burn easily.

Common mistake: overbaking! It will make the cake dry. Start checking for doneness at 30 minutes . Use a wooden skewer to know when it's done.

You can make the cake layers a day ahead. wrap them tightly in cling film. keep them at room temperature.

It helps in cake flavors and fillings ideas . you might even want to consider a lemon chocolate cake recipe , but that's another day.

Honestly, this italian delight cake , or a lemon velvet cream cake , is all about that creamy frosting and moist cake.

The secret is patience. trust the process. in the end, it's worth it. who knows? it may become the best lemon cake your family has ever tasted.

Enjoy!

Alright, let's dive into some helpful notes to ensure your Italian Creme Cake is a showstopper! Honestly, these little tips can make a world of difference.

Recipe Notes

Serving Suggestions: Make it Pretty!

Okay, so you've baked this masterpiece. now what? plating and presentation are key, right? think about slicing that italian creme cake and popping it on a fancy plate.

Maybe add a sprig of mint for a bit of colour. for complementary sides, a scoop of vanilla ice cream never hurt anyone.

A glass of sweet tea or a strong coffee? perfect. it's like the cake is singing, "pair me with something delicious!" i once served this at a summer garden party, and everyone went absolutely bonkers for it with a chilled glass of lemon velvet cream cake drink on the side.

Storage Tips: Keep it Fresh

So, you’ve got leftovers...lucky you! for refrigeration, wrap that cake tightly in plastic wrap, or pop it in an airtight container.

This will keep it from drying out. it will last for about 3 days. freezing? yep, you can totally freeze it! wrap individual slices, so you can grab one when a craving hits.

Defrost in the fridge overnight. reheating isn't really necessary, but if you want to warm it up slightly, a few seconds in the microwave will do the trick.

Remember, properly stored cake is happy cake! and a happy cake makes for a happy baker!

Variations: Let's Get Creative!

Fancy a change? one easy dietary adaptation is to use a gluten-free flour blend for the cake. just be sure to check that it has xantham gum, or add some to the recipe.

For seasonal ingredient swaps, think about adding lemon zest in the spring for a lemon cake cream twist. oh my gosh! what about a lemon chocolate cake recipe using a swirl of chocolate in the batter and topping? i'm definitely trying that next time! it’s fun to experiment with different cake flavors and fillings ideas .

Nutrition Basics: Know Your Indulgence

Okay, let's be real here. this italian creme cake is not exactly a health food. it's an indulgence. but sometimes, you just need that, you know? nutrition-wise, each slice is roughly between 550-650 calories.

Lots of lovely fat and sugar – but also some protein from the eggs and nuts. key health benefit? pure, unadulterated joy! indulge a little! lemon chantilly cake is another healthier option.

So, there you have it. my little notes to help you create the perfect italian creme cake . don't be scared, give it a go! you’ll be surprised how easy it is and how delicious the best lemon cake can be.

Happy baking! you can achieve an italian delight cake

Frequently Asked Questions

Why is it so important to use room temperature ingredients for the Italian Creme Cake?

Using room temperature ingredients, especially the butter, cream cheese, and eggs, is absolutely key for an Italian Creme Cake! Think of it like Goldilocks: not too hot, not too cold, but just right. Room temperature ingredients emufy more easily, creating a smooth and uniform batter. This results in a cake with a tender crumb and even texture, a real showstopper worthy of a Great British Bake Off appearance.

My Italian Creme Cake is a bit dry. What went wrong, and how can I prevent this next time?

A dry Italian Creme Cake is a bit of a tragedy, isn't it? The most common culprit is overbaking, so be sure to check for doneness with a toothpick a little before the recommended baking time. Also, double-check your oven temperature with an oven thermometer; ovens can be a bit temperamental. Another potential issue is using too much flour, so measure carefully. Finally, remember that leaving the cakes on the counter for too long after baking can also dry them out, so frost as soon as they're cool or store properly.

Can I make Italian Creme Cake ahead of time? How should I store it?

Absolutely! In fact, many bakers think an Italian Creme Cake tastes even better the next day. Once frosted, store the cake in the refrigerator due to the cream cheese frosting. It will keep well for 3-4 days. Just be sure to cover it loosely to prevent it from drying out, and maybe take it out like half and hour before you're ready to eat so it can come to room temp a bit. It's a perfect make-ahead dessert for a dinner party or a special occasion.

I'm not a fan of pecans. Can I substitute them in the Italian Creme Cake?

No worries, mate! If pecans aren't your cup of tea, you can easily substitute them with walnuts, or even leave them out altogether. The pecans (or walnuts) add a nice bit of texture and nutty flavour, so if you leave them out the cake will be a bit more homogenous. Keep the amount consistent (1 cup), so use a cup of toasted walnuts if that's more your thing. Macadamia nuts, toasted, would also be a pretty posh option!

How do I prevent the cream cheese frosting from being too soft or runny on my Italian Creme Cake?

A runny cream cheese frosting is no good! The key is to ensure your cream cheese and butter are softened but still cool – not melted. Beat them together until just combined; over-beating can soften the mixture too much. Gradually add the powdered sugar, and if the frosting is still too soft, chill it in the refrigerator for 15-20 minutes before frosting the cake. If it gets too stiff, add a tablespoon of milk or cream to loosen it up. Balance, my friend, balance!

Is the Italian Creme Cake recipe easy to follow for someone who is new to baking?

The Italian Creme Cake recipe is a great choice for those new to baking but want to try something a bit special. The steps are straightforward, but it’s important to pay close attention to measurements and avoid overmixing the batter. It's like learning to drive: a bit daunting at first, but once you get the hang of it, you'll be cruising along! With a little patience and attention to detail, you'll be baking like Mary Berry in no time.

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