Italian Cream Cake
Italian Cream Cake is a delightful layered dessert that showcases the richness of butter and the tang of buttermilk, complemented by a hint of vanilla. Its moist texture and sweet flavor make it perfect for celebrations and special occasions, appealing to those who appreciate classic Southern desserts.
Ingredients
Instructions
- Thoroughly cream together Crisco, oleo and sugar.
- Mix in eggs and vanilla.
- Alternately add flour with soda and buttermilk until blended.
- Bake at 350° for about 30 minutes.
- Makes 3 layers. Between cooled layers, spread cooled filling.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the whites until stiff peaks form before folding them into the batter. You can substitute the Crisco with unsalted butter for a richer flavor. If you don't have buttermilk, mix one cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5-10 minutes. This dish pairs beautifully with Italian Spaghetti Sauce for a delightful meal.
Serving Suggestions
Serve this Italian Cream Cake at room temperature for the best flavor and texture. It goes wonderfully with a scoop of vanilla ice cream or fresh berries on the side. For an elegant touch, dust the top with powdered sugar or serve with a drizzle of Genoese Pesto for added flavor. This cake is perfect for celebrations or as a delightful dessert after Italian recipes.
Storage & Reheating
Store leftover Italian Cream Cake in an airtight container in the refrigerator for up to 5 days. If you wish to freeze it, wrap individual layers tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator before serving. To reheat, place slices in a microwave for about 10-15 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cream Cake contains roughly 289 calories, with 7g protein, 56g carbohydrates, and 4g fat. It is a good source of protein (14% of the Daily Value) and iron (13% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can make the layers ahead of time and store them in the refrigerator for up to 2 days. Just make sure to wrap them well so they don't dry out. You can assemble the cake on the day you plan to serve it for optimal freshness.
What can I use to substitute oleo?
You can substitute oleo with equal parts of unsalted butter or margarine. Both options will work well in this recipe, providing similar moisture and richness to the cake.
Can I add nuts to the cake?
Absolutely! Chopped pecans or walnuts can be folded into the batter for added texture and flavor. Just be sure to toast them lightly beforehand to enhance their nuttiness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).