Italian Cream Cake
User Reviews
5.0
6 reviews
Excellent
Italian Cream Cake
Report
Italian Cream Cake is the perfect tender vanilla cake with pecans, almond extract, and rich cream cheese frosting.
Share:
Ingredients
Italian Cream Cake:
- 3/4 cup unsalted butter
- 1 1/3 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole milk , room temperature
- 2 1/4 cups flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup pecans , very finely chopped
Cream Cheese Frosting:
- 24 ounces cream cheese , softened
- 1/2 cup unsalted butter , softened
- 3 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 6 1/2 cups powdered sugar
To finish:
- 1 cup pecans , very finely chopped
- 6 ounces white chocolate bar , thinly shaved
Instructions
Vanilla Pecan Cake:
- Preheat the oven to 350 degrees, and butter and flour two 8 inch cake pans.
- Sift together the flour, baking powder and salt then set aside.
- To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the eggs one at a time 15 seconds apart along with the almond extract then lower the speed to low. Add the flour mixture and milk, alternating a little of each at a time.
- Stir in the pecans.
- Pour into the cake pans evenly and baked for 25-30 minutes until a toothpick comes out clean.
- Cool cakes completely before frosting.
Cream Cheese Frosting:
- Add the cream cheese, butter, sour cream and vanilla to a stand mixer and beat until light and fluffy.
- Add in the powdered sugar one cup at a time until smooth and incorporated.
To Finish:
- To your cake stand add a spoonful of cream cheese frosting.
- Level the cakes with a large serrated knife and discard the cake pieces.
- Brush off excess crumbs.
- Add the first layer of the cake to the cake stand.
- Top with 1 cup of cream cheese frosting, spread evenly.
- Top with second layer of cake.
- Top with 1 cup of cream cheese frosting, spread evenly.
- Add 1 cup of cream cheese frosting, coating the outside of the cake.
- Refrigerate for 30 minutes to allow to harden.
- Frost the cake with half the remaining cream cheese frosting.
- Press the 2 cups of pecans up against the side of the cake coming up halfway on the sides of the cake.
- Pipe swirly mounds onto the top of the cake.
- Top with shaved white chocolate.
Nutrition Information
Show Details
Calories
702kcal
(35%)
Carbohydrates
91g
(30%)
Protein
9g
(18%)
Fat
35g
(54%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
97mg
(32%)
Sodium
316mg
(13%)
Potassium
249mg
(7%)
Fiber
2g
(8%)
Sugar
75g
(150%)
Vitamin A
771IU
(15%)
Vitamin C
0.2mg
(0%)
Calcium
159mg
(16%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 702 kcal
% Daily Value*
| Calories | 702kcal | 35% |
| Carbohydrates | 91g | 30% |
| Protein | 9g | 18% |
| Fat | 35g | 54% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 97mg | 32% |
| Sodium | 316mg | 13% |
| Potassium | 249mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 75g | 150% |
| Vitamin A | 771IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 159mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
