Italian Cream Cake Recipe (2024)

FAQs

What is an Italian cream cake made of? ›

Ingredients for Italian Cream Cake

Shortening: Shortening helps tenderize the cake, retain moisture, and give the cake its light, fluffy texture. Granulated sugar: Sweetens the cake. Large eggs: Binds the batter and gives the cake structure. Vanilla extract: Adds depth of flavor to the cake.

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.

The most crucial tip? Instead of buying an entire box of cake flour, simply incorporate two tablespoons of cornstarch into 3 1/2 cups of all-purpose flour. This blocks the formation of gluten in the flour, which produces a lighter, fluffier cake.

Cassata cake originated in Sicily, Italy. It is an incredibly luxurious cake made up of layers of sponge cake laced with orange liqueur, and layered with a filling made of sweetened ricotta, candied fruits, and chocolate pieces.

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

Cakes with buttercream frosting can last for three to four days at room temperature. 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.

Mascarpone. You probably know this very rich-tasting cream cheese as one of the key ingredients in tiramisu, which is made by draining the moisture from the cream of cow's milk through a finely woven cloth.

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 is the oldest Italian dessert? ›

This is one of the oldest Italian desserts on the list, believed to date back to 13th century Tuscany. Panforte is a traditional Italian Christmas dessert made from wrapping fruit, nuts and spices in a gooey blend of sugar, honey and flour.

Use cake flour in recipes where you want an extra-light, extra-fluffy texture, like Angel Food Cake, Cream Cheese Pound Cake, or Buttermilk-Chocolate Cake. You can also use cake flour to bring a more tender crumb to other sweets, like Chocolate Crinkle Cookies.

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.

Let me introduce you to the cake soak.

When you do this, the cake integrates moisture and flavor, and the sweetened liquid helps preserve the cake's freshness, so a slice can taste just as delicious a couple days after baking.

Thus, cream cakes need very few ingredients to yield a tasty end product. Flour, eggs, salt, sugar, baking soda, and vanilla extract are all you need to add to the cream to make a rich batter that will transform, in just 30 minutes, into a chewy golden cake.

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.