‘Tis the season for baking. At least for me, and I think in general. It’s a great way to celebrate the holidays, spend time together, and of course, eat yummy treats. I try to plan my holiday bake-off when I have several days off. But alas, that won’t happen till after Christmas. However, I decided to make something small, one of my favorite desserts. And it’s based on an Italian Cream Cake recipe I found on the web.
Italian Cream Cake and Italian Wedding Cake are used interchangeably as well, because they are one and the same. But are they Italian desserts? No one knows for sure, except they are typically made in the southern United States. Furthermore, the most popular time to bake them is during the holidays. Additionally, you can try making this with a box cake mix. Though, I made this one from scratch.
Ingredients for Italian Cream Cake
- 2 c all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 sticks of butter softened
- 3/4 c Truvia
- 1/2 c brown sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 5 eggs
- 1 c buttermilk
- 14 oz of flaked coconut toasted and divided
- 1 1/2 c chopped pecans toasted and divided
The frosting for Italian Cream Cake is usually either cream cheese, whipping cream, or cream cheese with whipping cream. Although, I’ve also seen a recipe with buttercream frosting.
However, instead of using the recipe from the internet, or any varieties of it, I just made cream cheese with whipping cream, sans the butter. Yet I added other key ingredients to make it more Italian Cream Cakey.
- 8 oz cream cheese softened
- 2 c whipping cream
- 1/4 c Truvia
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- remaining toasted coconut
- 1/2 c remaining toasted chopped pecans
Instructions for Italian Cream Cake
- Preheat oven to 350.
- Liberally spray 3 9-inch cake pans with non-stick cooking spray and set aside.
- Stir flour, baking soda and baking powder together.
- Then in a large bowl, using a hand mixer, cream together the softened butter, Truvia, brown sugar, vanilla and almond extracts. And beat until creamy.
- Add the eggs one at a time, beating well after each one.
- Next, mix the dry ingredients by turns with the buttermilk. And once all of it has been incorporated, mix on high until completely blended.
- Add in 1/2 of the toasted coconut and 1 c of toasted chopped pecans by hand. The mixture will be thick.
- Then divide the batter evenly between all 3 pans; it comes to almost 2 c apiece. And bake 22-28 mins or until a toothpick inserted comes out clean. Cool completely on cooling racks.
For the cream cheese/whipping cream frosting:
- Beat the cream cheese until creamy.
- Next, add the whipping cream, a cup at a time. Beat thoroughly after each cup.
- Then add the Truvia, vanilla and almond extracts, and remaining pecans. And mix well.
After you’ve turned your first cake out onto a platter, line the plate with wax paper strips. (This will hopefully make clean-up easier.) Frost the cake between the layers. Likewise top with the final layer, frosting the top and sides. In addition, press the remaining toasted coconut on the sides of the cake. And voila, you’re done.
If you’re interested, here’s the original recipe.
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