Italian Cream Cake
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Loading... - Agnes Janos
- 07 Oct 2022
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Italian Cream Cake is a southern-style cake is bursting with pecan, coconut, and almond flavors. It’s frosted with a cream cheese frosting and beautifully decorated to make one impressive and ridiculously tasty dessert!
A Not-So-Italian Cream Cake
By popular request! After a slew of emails asking for an Italian cream cake, I’ve finally created my own recipe that I’m excited to share with you today.
Italian cream cakes are known for having a soft cake crumb loaded with pecans and coconut. I wanted mine to be plush and perfectly dense (but with a crumb closer to vanilla cake than pound cake), sturdy enough to handle three layers and keep chopped pecans suspended in the batter, yet still able to melt in your mouth. Tricky, right
It took a lot of attempts to nail this one down, and ultimately, I ended up using a modified version of my Chantilly cake. I nixed the brown sugar so that the almond flavor could shine, used the reverse creaming method for a beautiful, soft crumb, and topped everything off with a THICK layer of cream cheese frosting, with only a few small tweaks from my well-loved recipe. You’re going to love it, even if it’s not really Italian (more on that below!).
This Cake Is a Winner in Every Department:
- Flavor: unique, yet still tastes comforting and familiar.
- Looks: three stately layers crowned with luscious cream cheese frosting; it’s almost as impressive as my cheesecake stuffed chocolate cake!
- Texture: the coconut and pecans throughout add a satisfying bite to the otherwise soft crumb.
- Ease: reverse creaming takes a smidge more time, but makes it nearly impossible to damage the crumb of the cake. This recipe is foolproof! Read More...
