An Italian cream cake is sure to win raves in your homeas it did in our Test Kitchens.
Learn how to make an Italian cream cake, and impress everyone at your next gathering.
Caitlin Bensel; Food Stylist: Torie Cox
What Is Italian Cream Cake?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
You might be wondering where its name came from.
Then frost and refrigerate up to one day before serving for the freshest presentation.
Let sit at room temperature for about 1 hour before slicing.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
For longer storage, freeze sections or individually-wrapped slices for up to two months.
Thaw in the refrigerator if frozen, then let sit at room temperature for about an hour before serving.
Add egg yolks, 1 at a time, beating until blended after each addition.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add vanilla, beating until blended.
Combine dry ingredients:
Combine flour and soda.
Beat at low speed until blended after each addition.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Add batter to pans:
Pour batter into 3 greased and floured 9-inch round cake pans.
Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Assemble cake:
Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Garnish, if desired.
you’re free to use sweetened or unsweetened coconut for this cake.
Italian cream cake can be baked in a Bundt pan instead of cake pans.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Note that the baking time will need to be adjusted.
Bake until a wooden pick inserted in the center of the cake comes out clean.
You may also need less frosting for this pop in of cake.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
