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.

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.

You will find crème cakes in many bakeries and donut shops. It is a combination of a high ratio cake type batter and custard or pudding (now you know why it is called crème cake).

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

Despite it's name this cake does not hail from Italy and it does not contain cream. It actually comes from the South in America where items like pecans grow easily and cream cheese frosting graces the sides of many of its most popular cakes like red velvet cake.

Italian Cream Cake is a southern-style cake is bursting with pecan, coconut, and almond flavors. It's frosted with a cream cheese frosting and beautifully decorated to make one impressive and ridiculously tasty dessert!

If you plan to consume the Italian cream cake within a day or two and your kitchen is relatively cool (around 70°F or below), you can leave the cake at room temperature. However, be mindful of the temperature and avoid exposing the cake to direct sunlight or warm environments.

How about panforte? This is one of the oldest Italian desserts on the list, believed to date back to 13th century Tuscany.

What cake do Italians eat for breakfast? ›

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.

Baked Alaska is a cake topped with ice cream and caramelized meringue. It's so delicious and a great way to wow your guests! You can use your favorite flavor of ice cream or a combination of flavors.

Oil Cake. Oil cakes follow the same principles as butter cakes, but use oil as the source of fat. Because oil is liquid at room temperature, oil cake recipes skip the step of creaming the fat and sugar; usually the oil is incorporated into the wet ingredients, which are whisked or folded into the dry ingredients.

Your cream cakes are very light in terms of weight but the fondant cakes are heavy. Cream cakes could easily melt soon but the fondant that got hard consistency, tough to melt. Normally fondant cakes are prepared by using artificial flavors and colors and cream cakes just utilize natural ingredients.

Italian Sweet Crème is a blend of creamy gelato mixed with decadent buttercream frosting flavors, creating an indulgent sweet cream flavor. Available in a 4 x 50 count dispenser box and a 180 count box.

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.