Lyla Dejesus
Italian wedding cake, also known as Italian cream cake, is a traditional Southern dessert. It is a rich and moist cake with a dense texture similar to carrot cake. The cake is filled with coconut and finely chopped nuts, and topped with a decadent cream cheese frosting. The cake typically has three layers, but can also be made with one or two layers. To make an Italian wedding cake, you will need ingredients such as flour, sugar, butter, eggs, buttermilk, vanilla extract, coconut, and pecans or walnuts. The cake is baked in round cake pans and then cooled before being frosted and decorated. The finished cake can be stored in the refrigerator for up to a week.
| Characteristics | Values |
|---|---|
| Servings | 8-12 |
| Type of Cake | Coconut Layer Cake |
| Texture | Rich, Moist, Dense, Light, Fluffy |
| Frosting | Cream Cheese, Whipped Cream, Mascarpone |
| Garnish | Shredded Coconut, Toasted Coconut, Nuts, Pecans, Walnuts |
| Cake Layers | 2 or 3 |
| Cake Pans | 8-inch or 9-inch |
| Baking Temperature | 350°F |
| Baking Time | 25-36 minutes |
What You'll Learn
How to make the cake layers
To make the cake layers, you will need the following ingredients:
- Butter
- Eggs
- Sugar
- Flour
- Baking powder/baking soda
- Salt
- Buttermilk
- Vanilla extract
- Almond extract
- Coconut milk
- Coconut extract
Preheat your oven to 350°F (175-177°C). Grease and flour two or three 8- or 9-inch round cake pans. If you want to make your cake layers ahead of time, you can wrap them very well with plastic wrap and store them in the refrigerator for up to a month.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the egg yolks and vanilla and almond extracts. Beat well. In another bowl, combine the flour, baking powder or baking soda, and salt. Add the dry ingredients to the wet mixture, alternating with the buttermilk, and mix until well combined.
For an extra coconut flavour, you can add shredded coconut and/or coconut milk to the batter. You can also add chopped nuts, such as pecans or walnuts, to the batter.
Pour the batter into the prepared cake pans and bake for 25-35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Remove the cake layers from the pans and let them cool completely on a wire rack.
Once the cake layers are cool, you can split them in half horizontally to create four layers. Before adding frosting between the layers, you can soak each layer with coconut milk to make the cake more moist and enhance the coconut flavour.
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How to make the frosting
The frosting is a key component of an Italian wedding cake, adding to the decadent and elegant nature of this dessert. Here is a detailed guide on how to make the perfect frosting for your Italian wedding cake.
Ingredients
Firstly, gather your ingredients. For a decadent cream cheese frosting, you will need cream cheese, butter, confectioners' sugar, and vanilla extract. You can also add some shredded coconut or pecans to your frosting for a unique twist. Ensure your cream cheese and butter are softened at room temperature before you begin.
Mixing
In a large bowl, combine the softened cream cheese, butter, and vanilla extract. Use an electric mixer to beat these ingredients until they are well combined and have a smooth, creamy consistency. Gradually add the confectioners' sugar to this mixture and continue mixing until you achieve a smooth and fluffy frosting. If you prefer a chunkier texture, you can fold in some chopped pecans or shredded coconut at this stage.
Adjusting Consistency
If your frosting turns out too stiff, you can adjust the consistency by adding a small amount of milk. Add the milk a teaspoon at a time and stir well after each addition until you reach your desired consistency. This will ensure your frosting is easy to spread onto your cake layers.
Assembly
Once your cake layers have cooled completely, you can begin assembling your Italian wedding cake. Place one layer on a serving platter and spread a generous amount of frosting on top. Repeat this process with the remaining layers, stacking them on top of each other. Finally, frost the entire outside of the cake, covering the top and sides with a smooth, even layer of frosting.
Decoration
To finish your Italian wedding cake, you can decorate it with additional toppings. Sprinkle shredded coconut on top and press it lightly into the sides of the cake for a delicate, elegant finish. You can also use chopped pecans or walnut halves to decorate the top and sides of the cake, adding some crunch to your dessert.
Your Italian wedding cake is now ready to serve! This cake is best enjoyed fresh, but it can also be stored in the refrigerator for a day or two before serving, allowing the flavours to develop even further.
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How to assemble the cake
Before assembling the cake, ensure that the cake layers have cooled completely. This is important, otherwise, the frosting will melt. Take a long, serrated knife and carefully split the layers in half.
Soak each cake layer lightly with coconut milk. This will make the cake more moist and add more coconut flavor. If you don't have coconut milk, you can use any kind of milk or a simple syrup.
Spread a generous amount of frosting onto each cake layer. You can use a simple buttercream or a cream cheese frosting. If you want to stick with the Italian theme, you can add some mascarpone cheese to your frosting.
Once you have frosted each layer, stack them on top of each other. Use a small offset spatula to smooth out the frosting on the sides of the cake.
Decorate the cake with additional coconut flakes, nuts, or fresh flowers. You can also add some edible glitter or gold leaf for a more elegant look.
Chill the cake in the refrigerator for at least 4 to 6 hours before serving. This will help the cake set and make it easier to slice.
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How to decorate the cake
Decorating an Italian wedding cake is a fun and creative process that can really make your cake stand out. Here is a step-by-step guide to help you decorate like a pro:
Step 1: Prepare the Cake Layers
Before you begin decorating, ensure that your cake layers are completely cool. This is an important step, as it will help the frosting set properly. Once cool, carefully split the cake layers in half using a long, serrated knife. If you plan to soak your layers with coconut milk for an extra moist cake, do so lightly before moving on to the next step.
Step 2: Frost Each Layer
Spread a generous amount of your chosen frosting onto each cake layer. You can use a simple spatula to do this, or a piping bag for a more decorative effect. If you're using a cream cheese frosting, you can add some toasted coconut or chopped nuts to the frosting for extra flavour and texture.
Step 3: Stack the Layers
Once all the layers are frosted, carefully stack them on top of each other. Use a gentle hand to avoid disturbing the frosting. Place the final layer on top, and then frost the entire outside of the cake, including the top and sides.
Step 4: Garnish the Cake
This is where you can get creative! Use dollops of whipped cream, toasted coconut flakes, chopped nuts, or fresh flowers to decorate the top and sides of your cake. Press the garnishes lightly into the frosting so they stay in place. You can also pipe additional frosting on top for a more elegant look.
Step 5: Chill and Serve
Once you've finished decorating, chill the cake until you're ready to serve. This will help the cake set and keep the decorations in place. When it's time to serve, simply remove the cake from the refrigerator and enjoy!
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How to store the cake
To store your Italian wedding cake, it is recommended to keep it in an airtight container or covered with plastic wrap. It can be stored in the refrigerator for up to one week or in the freezer for up to one month. If you choose to freeze the cake, let the layers cool completely, then wrap them in freezer wrap and heavy-duty foil. To thaw, move the frozen cake layers to the refrigerator and frost before serving. For a fully assembled cake, thaw it in the fridge overnight, then slice and serve.
If you plan to serve the cake the next day, it is best to prepare it in advance as the cake tastes better and is easier to handle after being refrigerated for a day. Before serving, bring the cake to room temperature by taking it out of the refrigerator about an hour before.
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Frequently asked questions
You will need eggs, sugar, flour, baking soda, salt, buttermilk, vanilla extract, almond extract, butter, cream cheese, confectioners' sugar, and pecans. Some recipes also include coconut milk, coconut extract, coconut milk fat solids, mascarpone, heavy cream, and shredded coconut.
First, preheat your oven to 350°F. Grease and flour two or three 8-inch or 9-inch round cake pans. In a large bowl, cream together the butter, margarine, and sugar until light and fluffy. Then, beat in the egg yolks one at a time, followed by the vanilla and almond extracts. Next, beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. In a separate bowl, beat the egg whites until stiff peaks form, and gently fold them into the batter. Finally, stir in the pineapple, coconut, and pecans.
After baking the cake layers and allowing them to cool, use a serrated knife to carefully split the layers in half. Soak each cake layer with coconut milk to make the cake more moist. Spread a generous amount of frosting onto each layer, then frost the top and sides of the cake. Garnish the cake with additional shredded coconut, pressing it lightly into the sides.
The Italian wedding cake can be stored in the refrigerator for up to three days. It is recommended to make the cake a day or two in advance and keep it refrigerated. Take the cake out of the refrigerator about an hour before serving.
