Italian Cream Cake Recipe Giada

Secret to the BEST Classic Italian Cream Cake

• Italian Cream Cake Is Plain and Simply Put: Delicious!
• So What Is An Italian Cream Cake?
• Here They Are
• Tips For Baking Italian Cream Cakes
• More Amazing Cake Recipes That You’Ll Enjoy!

1. Always use buttermilkand not regular milk.  Buttermilk makes the cake a little more dense and flavorful.
2. In addition to the butter, add ¼ cup of regular cooking oil.  This really adds to the moistness of the cake.
3. Separate your eggs and add them at correct (and different) times according to the recipe. Th…

1. Always use buttermilkand not regular milk.  Buttermilk makes the cake a little more dense and flavorful.
2. In addition to the butter, add ¼ cup of regular cooking oil.  This really adds to the moistness of the cake.
3. Separate your eggs and add them at correct (and different) times according to the recipe. The separated egg whites add a light and airy texture to the cake.
4. Add 3 – 6 Tbsps. of light rumto the cake batter.  I use 3 Tbsps. and there is a ‘barely there’ hint of rum flavor.

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Rating: 5/5(2)
Servings: 10Cuisine: AmericanCategory: Cakes

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WebLow Carb Italian Lemon Cream Cake (Keto, Nut Free) Print Keto Nut Free Italian Lemon Cream Cake Prep Time 30 minutes Cook …

Rating: 4/5(18)
Calories: 335 per servingServings: 161. Preheat oven to 350 degrees F. Grease two 9 inch spring form pans and set aside.
2. Place all the ingredients, except the heavy cream, into a clean bowl or stand mixer and blend until smooth using the paddle attachment. Taste and adjust sweetener if needed. Pour in the heavy cream with the whisk attachment, whisk on medium high until nice and smooth and thickened. Set aside in the refrigerator until the cake is cooked and cooled.
3. Place the dry ingredients into a food processor and process to combine. Add in cold butter. Pulse until crumbs form. Do not over process. Set aside.
4. Place one cake layer on your serving plate. Spread about 3/4 of the filling onto the cake, saving 1/4 of filling for the top layer. Place the second cake layer over the filling. Spread the remaining filling over the top. Carefully using your hands, sprinkle over the crumb topping over the top of the cake and sides, pushing lightly into the cake. Keep refrigerated until ready to serve.

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WebPreheat the oven to 350 degrees F (175 degrees C). Grease three 9-inch round cake pans. Make the cake: Combine buttermilk and baking soda together in a small bowl; set aside. Beat butter, shortening, …

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WebHeat the oven to 350 degrees and grease 2 nine inch cake pans well. Step 2. Blend together the white cake mix, eggs, vanilla, oil and buttermilk until smooth. Step 3. Add in the coconut and pecans, and mix …

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