Again it’s hard for me to know exactly what happened and why only the 3rd layer had problems. I was afraid it would be difficult but your directions were so easy to follow. Will those work? Combine the flour, baking soda and salt in a medium sized bowl and set aside. The egg whites need to be at room temperature when whipped later. It’s a nice dessert – but not everybody is able to find it. I also doubled the frosting. any ideas? Amber so happy you found this recipe and that you all enjoyed it. To make the whipped cream cheese frosting, add the cream cheese to a large mixer bowl and beat until smooth. I volunteered to make the birthday cake and then found out birthday girl’s favorite is Italian cream cake. I have looked at several different recipes for italian cream cake. It will be a favorite from now on! I’m not hoping to try the chocolte version and waiting for Carrie to put the recipe up on her web site. https://www.thespruceeats.com/seven-classic-italian-cakes-recipe-4096734 But if you are a fan of thick icing you can layer it on as thick as you like! Also, can I use almond slices instead of walnuts? Sorry for the late response, I would keep it as is. I just baked this cake and am looking forward to cutting into it tomorrow!! This is my mother’s recipe that she has been using forever and we don’t have that information on it. This dessert originated in Sicily, is a staple of Sicilian cuisine. That’s awesome!! Also you can omit the coconut. Thank you:-). Spread Cream Cheese Frosting between layers and on top and sides of cake. In a separate bowl combine sifted flour and baking soda. Cover a cake tin with the dough and fill it with ricotta cream. I am Carrie Pacini, a food writer, photographer, and stylist based in Houston, Texas, where I live with my husband and two children. Some Italian Creme Cakes use rum… is it ok to use silver rum instead of the creme de cocoa and the white chocolate flavoring? Bake in a pre-heated oven at 350°F (180°C) for 25 minutes. Hi Chef Rita, you can sub out the Creme de Cacao for the chocolate liquor but I am not sure about the melted white chocolate. Thanks Lisa for your comment, you need to pin it so you can easily find it :). My husband said that it was the best cake I have ever made. Also, can she use a little of almond extract and how would it alter the taste in your opinion? But you can sub the coconut with dried pineapple diced up into bits and granola instead of walnuts. Note: I can’t guarantee it will work and I am curious to see how it works for you so let me know! In a mixing bowl beat egg whites until stiff peaks form (tips stand … WOW! I’ve made it at least 15 times now and it’s different every time, but always delicious! The cake doesn’t contain chocolate so it never was a favorite of mine…..until recently. Hi Kristin, If you want to add rum that’s the perfect way to do it! To achieve a better consistency, especially for piping. But after getting several requests for a recipe for Italian Cream Cake, I went on the hunt to track some down to try it. Let me know if you get a chance to make it! Add the flour mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time) to the butter. Thanks, @Ruby I just sent you my recipe of the Chocolate Italian Cream Cake. Thank you. Finished with crunchy walnuts, this classic Italian Cream Cake is one of our most beloved heirloom cakes. I ate this cake at an Italian restaurant and immediately fell in love with it. The Vanilla extract works just fine if you don’t have or can’t find the white chocolate extract. Because warm ricotta cake is one of the best things in the world! Use chopped walnuts or coconut to decorate the sides. Again, Thank you so much!!!! Could you do it as one long cake in a 9 x 13? The batter will look a little curdled, but that’s ok. Hi Carla, Thanks for letting me know how it worked out in the pans, glad it turned out! If you can’t find it just double up on the Vanilla Extract. It should be able to hold medium to stiff peaks in order for it to hold up well on the cake, so be sure to test that before you stop whipping and start using the frosting. we used to have Italian cream cake when my grandmother was still alive… I’ve recently found i’m allergic to coconut do you think if i cut that out it will ruin the cake? I know she has had a chocolate version of it from a expensive bakery in town. I will then put fresh berries on top on the day of. Hi Noam, I am so happy to hear that the cake was a hit! 3. As for the raspberry filling you could do a raspberry or strawberry jam. Hi Lilia, You can use the same amount of batter in the recipe just spread it out evenly between the 3 pans. Thanks for your help….. Lynn just saw your post. Pop it in the freezer for about 15-20 minutes. Hey Carrie. hi i made the italian cream cake like this i used 2 stick of butter no oil instead of white sugar i use light brown sugar i mix all the wet ingredient together and i use all purpose flour this is one of my best cake for the frosting i use 8oz of cream cheese one stick of butter 1/2 cup pecans 1 1/2 cup power sugar i tsp vanilla extract. Thanks so much, I appreciate your input. the only problem is that she doesn’t like coconuts and walnuts, so i thought id substitute the walnuts with hazelnuts which she likes and either omit the coconut or replace it with something else… what do you think? Every time it has amazed all who’ve tasted it. Can we substitute something else perhaps? Once I tried the cake mix I knew this was going to be amazing. Thanks! It leaves you thinking, “What is that yummy little bit of extra flavor?” Unless you give away your secret, no one will ever know. Once as a gluten free. I can’t guarantee that this would work but it’s what I would try if I was in your kitchen! The cake had wonderful flavor, the coconut and pecan complemented everything beautifully and the whipped cream cheese frosting was so light that I couldn’t stop eating it! I will be baking this cake for the same coworker tonight. Thanks!! So, I decided to try out your recipe, it seemed different than the rest. Many greetings from Holland. If it needs more then I would check it after an additional 10 minutes. Site by Beneficial Studio. @Sharon, sure you can bake and slice into 3 halves. For this recipe we used: 1. a ceramic baking pan of 19 x 30 cm (7.8 x 11.6 inches). Does this recipe translate well in cupcake form? i don’t want to ruin the essence of the cake since it sounds so delicious and has such good reviews. I ended up having enough batter for 38 cupcakes! I had 8oz of mascarpone on hand so I used that with the cream cheese for the frosting. @Jane If you can’t find the white chocolate flavoring I would add add another tsp of Vanilla Extract or the creme de cocao. Could you explain that process? Hi, Carrie… I would like to make this cake but for 30 people. I do use european butter which has a higher percentage of butter fat and less water. I baked it early Sunday morning and the smell coming from the oven was just mouth watering. I think the icing will work! Thanks! Yours does not call for almond extract. Hi, while I would love to make this cake for my wife’s birthday, I’m not talented enough to make this successfully. If it’s quite warm where you are, it could be that your cream cheese is a little warm and thin. You can read about why I tend to use shortening in my frostings here. Thanks in advance, I'm a wife and mom to twin boys and a sweet black lab with a serious sweets addiction! I am making it again today, but I will take extra precaution and use my only 8″ shiny (wilton brand) pan and do one by one. Is it okay if I omit the Creme de Cocoa? Correction regarding my recent submitted comments/question…bundt cake recipe calls for EVOO and the round cake calls for olive oil which is used in the batter not the icing. Thank you Carrie for your prompt response. It will be where you find Frangelico, Grand Manier. Butter Pecan Cookies. Glad you enjoyed the cake! This looks fabulous!!! Made your cake for a family reunion and everyone loved it! I haven’t had a chance to photograph it so that’s why it isn’t on the site yet. The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. -kitchen nerd. I make this cake every year for my birthday. I also could not find the white chocolate flavoring :(, so I used vanilla extract as you recommended. I do have 2 dark pans and 1 shiny one! I will try it out in a couple weeks cause I have a couple extra cakes from a party the other night, Are there any bakeries in your area that might have tips when it comes to baking a cake? How much batter does it take for the 12inch pan?? You could try re-whipping a little bit then. It comes out perfectly each time and I always get requests for the recipe. A caterer served this at my friend's wedding reception in the early 1970's. couldn’t find white chocolate flavouring for the icing so i used a tiny bit of irish cream flavouring. That said, the all butter version was just fine and will work if you truly don’t want to you use shortening. I absolutely love this one! Refer to my tutorial for frosting a smooth cake, if needed. Thanks! I am a food writer, photographer, and stylist based in Houston, Texas, where I live with my husband and two children. They have an amazing selection for this kind of project and I am willing to BET they have white chocolate flavoring. 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