Italian Cream Cake Recipe (2024)

FAQs

What is an Italian cream cake made of? ›

Made with tangy buttermilk, flaked coconut, and a nutty cream cheese frosting, this decadent layer cake would be just as welcome at a casual gathering as at a wedding celebration. Get ahead of your party prep by baking the cake layers in advance, and this beauty will come together in no time.

Due to the cream cheese frosting, the cake needs to be refrigerated. Keep any leftovers, loosely covered with plastic wrap, in the fridge for up to 1 week. If you have a cake keeper, you can use that. If not, the dollops of frosting on top might get a little squished from plastic wrap.

This cake showed me that the act of whipping cream instead of creaming butter isn't just easier—it also creates a lighter, fluffier batter. Once whipped, the cream becomes a natural leavener, yielding a lighter, fluffier cake.

Hi, I've been making scratch italian cream cakes for years and have always left them out for 3 to 4 days with no problem. They were always in a covered cake dome. When making them for clients, I always refrigerate them until delivery or pick up and I've never had any complaints either way.

Pan di Spagna is a classic Italian cake that is widely used in confectionery as a base for many elaborate sweets, such as zuccoto or cassata. Fragrant and soft, this simple sponge cake is made with only a few ingredients: eggs, sugar, flour, and flavorings such as vanilla or lemon zest.

Perhaps the most iconic Italian dessert, tiramisu appears on menus at restaurants not only throughout Italy but also all over the world.

You can keep in an air tight container for up to 48 hours and in a fridge for up to 72 hours. Cake with fresh cream should be eaten within 3 hours. Alternatively, seal the fresh cream cake in an air tight container and put in the fridge and consume with 24 hours.

Frosted or Cream-filled Cakes

However, if your cake includes cream-based frosting or fillings, such as whipped cream or custard, you should refrigerate it immediately and consume within two to three days.

Crostata is perhaps the oldest Italian dessert.

Ciambella is one of the most popular Italian breakfast cakes. It's traditionally baked in the shape of a ring and topped with icing or dusted with sugar. It usually includes one of Italy's favorite flavors: lemon.

What do Italians eat for breakfast? ›

The most common classic breakfast food in Italy is the “cornetto”, or croissant. A cornetto is often filled with some kind of cream, custard, jam or chocolate spread, and accompanied by a coffee.

Heavy cream is a great substitute for milk in a baking recipe, but it does need to be diluted slightly. Because heavy cream boasts a fat content of 36% to 40%, using a half cup of heavy cream mixed with a half cup of water will be your best bet for replacing one cup of milk.

Beat half a cup of heavy whipping cream in a separate bowl—I use my immersion blender, as it makes for a denser, more stable whipped cream—and then gently fold it into the batter with a silicone spatula. The cream should be mostly incorporated, but a few wispy streaks are more than okay.

Whipping/Whipped Cream

With a minimum fat content of 30 %, this cream is used extensively as cake topping and filling. It is thinner than double cream and is often flavoured with vanilla. Chantilly Cream is the name given to vanilla flavoured whipped cream.

In Italy, the equivalent of heavy cream is known as "panna da cucina" or simply "panna." It is a rich, thick cream used in cooking and baking, similar to heavy cream in other parts of the world. Panna is often used to add creaminess and richness to sauces, soups, desserts, and various Italian dishes.

The typical Italian wedding cake is a Millefeuille. This is made of layers of crunchy puff pastry, alternated with Chantilly cream (a mix of cream and whipped cream) and either wild berries or chocolate drops.

Its not-so-secret-anymore ingredient: mayonnaise. A Portillo's slice. Texture: That dollop of mayonnaise does the trick. Portillo's cake is indeed very moist, with a pleasantly velvety crumb.