MOCK ITALIAN CREAM CAKE DESSERT
Italian Cream Cake is a traditional southern dessert that is rich in flavors of pecan, coconut, and almond. It is adorned with a cream cheese frosting and elegantly decorated, making it an impressive and incredibly delicious treat!
A Not-So-Italian Cream Cake
Due to popular demand! After receiving numerous emails requesting an Italian cream cake, I have finally developed my own recipe that I am thrilled to share with you today.
Italian cream cakes are recognized for their soft cake crumb filled with pecans and coconut. I aimed for mine to be plush and perfectly dense (with a crumb texture more akin to vanilla cake than pound cake), robust enough to support three layers and keep chopped pecans suspended in the batter, yet still capable of melting in your mouth. Challenging, isn’t it? Indeed.
It required numerous attempts to perfect this recipe, and ultimately, I utilized a modified version of my Chantilly cake. I eliminated the brown sugar to allow the almond flavor to stand out, employed the reverse creaming method for a beautifully soft crumb, and finished it off with a THICK layer of cream cheese frosting, incorporating only a few minor adjustments from my cherished recipe. You are going to adore it, even if it isn’t authentically Italian (more details on that below!).
This Cake Excels in Every Aspect:
Flavor: distinctive, yet still evokes a sense of comfort and familiarity.
Appearance: three elegant layers topped with rich cream cheese frosting; it’s nearly as impressive as my cheesecake stuffed chocolate cake!
Texture: the inclusion of coconut and pecans provides a delightful crunch to the otherwise soft crumb.
Simplicity: while reverse creaming requires a bit more time, it makes it nearly impossible to ruin the cake’s crumb. This recipe is foolproof!
Here’s what you will need for a wonderfully flavorful Italian cream cake:
Almond extract. Incorporating almond extract in both the frosting and cake imparts a bright and appealing flavor without being overpowering; you will almost question what contributes to the cake’s perfectly balanced taste (if you have tried my angel food cake, you understand what I mean).
Buttermilk. This ingredient is essential for both moisture and flavor (and I attribute my chocolate cake recipe's remarkable success to it!) If you find yourself in a bind, you can utilize my buttermilk substitute, but I highly recommend using the authentic product for this recipe.
Pecans. If you wish to incorporate toasted pecans, ensure you toast them prior to chopping; otherwise, they may burn.
Coconut. We will use sweetened coconut in the cake and chopped toasted coconut for decoration. I posted a guide yesterday on how to toast coconut, so take a look at that if you have never done it before.
Cream cheese. Opt for brick-style, full-fat cream cheese; using anything else could result in an unusual frosting consistency.
SAM’S TIP: I generously frost my Italian cream cake (a thick layer of frosting is a signature characteristic of this cake); if you prefer a lighter frosting and do not intend to create a decorative border, I recommend halving the frosting recipe.
Keep in mind, this is merely a summary of the ingredients I utilized and their purposes. For the complete recipe, please scroll to the bottom of the post!
How to Make Italian Cream Cake
collage of four photos showing cake batter being prepared and baked in three pans
Begin by combining the dry ingredients in a large bowl, then incorporate the butter one tablespoon at a time (this is the reverse creaming method I apply with my caramel cake, as opposed to the traditional method of creaming butter and sugar together first).
Whisk the wet ingredients together, then gradually drizzle this mixture into the butter/flour mixture while mixing on low speed.
Gently fold in the pecans and coconut using a spatula, then distribute the batter evenly among three greased, floured, and parchment-lined pans.
Bake for 30 minutes, then allow the cakes to cool in their pans for 10-15 minutes before inverting onto a wire rack.
Combine the butter and cream cheese until the mixture is smooth, then incorporate the extracts and salt.
Gradually introduce the powdered sugar while continuing to mix until the icing achieves a smooth and creamy consistency.
A collage featuring four images that depict a cake being layered and frosted with cream cheese frosting, adorned with toasted coconut and pecans.
If necessary, level your cakes, then apply a generous layer of frosting on top of one layer. Continue this process until all layers are frosted.
Apply a thin coat of frosting around the entire cake and place it in the refrigerator for 15 minutes.
Complete the frosting and, if desired, create decorative swirls on the top.
Adhere a mixture of toasted coconut and finely chopped pecans to the sides of the cake, lightly sprinkling any excess on the piped swirls.
SAM’S TIP: The primary way to ruin this cake is by overbaking it, so be sure to check for doneness a minute or two earlier than the suggested time to be cautious!
Frequently Asked Questions
Is Italian cream cake genuinely Italian?
Interestingly, Italian cream cake is not actually from Italy! It is thought to have originated in the southern United States, which is not surprising given that it is filled with nuts both inside and out (many of the finest southern cakes include nuts, such as my Texas sheet cake).
Although it is not truly from the Mediterranean, it still possesses the bright and flavorful qualities of an authentic Italian dessert!
Is refrigeration necessary for an Italian cream cake?
Yes, while it can remain at room temperature in an airtight container for approximately 48 hours, it is advisable to refrigerate it after that period (still in an airtight container!).
Can I substitute a different icing?
You may, but traditional Italian cream cakes are typically topped with cream cheese icing, and I have found that the cake greatly benefits from the subtle tang of cream cheese frosting. If you wish to try something different, whipped cream frosting or Swiss meringue buttercream would serve as excellent alternatives!
Notes
Baking pans
Bake cakes on the center rack of your oven (avoid placing cake tins on different racks, as they will not bake evenly). If your oven does not distribute heat uniformly, you may need to rotate the pans halfway through the baking process or simply be mindful that some tins may bake more quickly than others. If your oven cannot accommodate all three tins on the center rack, it is acceptable to leave one on the counter until the first two have finished baking; the single cake may require a minute less in the oven.
This recipe can also be prepared using three 9-inch pans, but it will require a shorter baking time (begin checking at 25 minutes).
Icing
Given that Italian Cream Cakes are renowned for their rich cream cheese frosting, I ensured that my recipe included a generous amount. As written, this recipe yields enough frosting to thoroughly cover the entire cake and create a decorative border on top. If you prefer a more modest quantity of frosting without a decorative border, you are welcome to halve the recipe.
Storing
Keep in an airtight container at room temperature for up to 48 hours or in the refrigerator for up to 5 days. The cake can also be tightly wrapped in plastic wrap and frozen.
Gluten-Free
Readers have noted that they have successfully adapted this recipe to be gluten-free by utilizing Bob’s Red Mill 1:1 GF flour.
ITALIAN CREAM CAKE Ingredients
- 1 1/2 pkgs. Anisette sponge cookies
- 1 (3 1/2 oz.) pkg. instant chocolate pudding
- 1 (3 1/2 oz.) pkg. instant vanilla pudding
- Rum extract
- Cool Whip
- Nuts and cherries
Cut cookies in half lengthwise.
Make the chocolate and vanilla pudding by following directions on box. Line rectangular shape dish with cookies. Cover bottom in rows, side by side. Put a little drop of rum extract on every other cookie.
Layer chocolate pudding over first layer of cookies. Line second layer of cookies over the pudding in rows, side by side. Little rum extract over the cookies (not too much).
Layer vanilla pudding over second layer of cookies. Little more rum over cookies. Cover the top with Cool Whip. Decorate with nuts and cherries. Refrigerate overnight to let it settle. Enjoy the ITALIAN CREAM CAKE ! !
MOCK ITALIAN CREAM CAKE DESSERT VIDEO:
