Italian Cream Cake(Excellent)
Italian Cream Cake is a rich, moist dessert with coconut, nuts, and vanilla flavors, perfect for celebrations or special gatherings that love a touch of sweetness.
Ingredients
Instructions
- Cream shortening and oleo; add sugar.
- Beat and add egg yolks, then buttermilk and dry ingredients alternately.
- Add coconut, vanilla, and nuts.
- Beat egg whites until stiff and fold into the batter.
- Bake in 3 (9-inch) layers at 350°F for 25 minutes.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo and shortening. You can also substitute half of the coconut with chopped pecans for added texture. If you want to reduce sweetness, use less sugar or a sugar substitute. Make sure to beat the egg whites until stiff peaks form for a light and airy cake. For a touch of citrus, add a teaspoon of lemon zest.
Serving Suggestions
This Italian Cream Cake is delightful on its own but can be enhanced with a cream cheese frosting. Serve it alongside a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with a cup of coffee or a sweet dessert wine. For a themed dinner, consider serving it with Italian recipes like Oven Baked Spaghetti to create a memorable meal.
Storage & Reheating
Store leftover Italian Cream Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If you want to keep it fresh for a month, consider freezing the layers wrapped tightly in plastic wrap and foil. To reheat, let it thaw in the refrigerator overnight and serve at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Cream Cake(Excellent) contains roughly 465 calories, with 6g protein, 45g carbohydrates, and 24g fat. It is a good source of protein (13% of the Daily Value) and iron (12% 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 prepare the cake layers a day in advance. Allow them to cool completely, then wrap them in plastic wrap and store them in the refrigerator. This will enhance the flavors as they meld together. Frost the cake just before serving for the best texture.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly. This will mimic the acidity and moisture of buttermilk in your cake.
How do I know when the cake is done baking?
To check if your cake is done, insert a toothpick into the center of one of the layers. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can lead to a dry texture.
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).