Italian Cream Wedding Cake Recipe
When you hear the phrase “wedding cake,” you probably immediately think of a classic white cake with white frosting. While this is a classic, there are so many other delicious options out there, like this Italian cream wedding cake recipe. This Italian cream wedding cake recipe is made with a moist, rich cake and a creamy Italian buttercream frosting. It’s a delicious and unique twist on a classic wedding cake.
Ingredients
For the cake, you’ll need:
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 2 cups granulated sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1/2 cup coconut flakes
• 1/2 cup chopped walnuts
For the Italian buttercream frosting, you’ll need:
• 1 cup butter, softened
• 4 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 3 tablespoons heavy cream
• 1/4 teaspoon almond extract
Instructions
The first step of this Italian cream wedding cake recipe is to make the cake. Preheat oven to 350 degrees. Grease two 9-inch round cake pans and set aside. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add in the eggs and vanilla extract and mix until combined. Add in the buttermilk and mix until combined. Slowly add in the dry ingredients, mixing until just combined. Fold in the coconut flakes and walnuts.
Divide the batter between the two pans and bake for 25-30 minutes, until a toothpick inserted into the center of the cakes comes out clean. Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
While the cake is cooling, make the Italian buttercream frosting. In a large bowl, beat the butter until light and fluffy. Slowly add in the powdered sugar and mix until combined. Add in the vanilla extract, heavy cream, and almond extract and mix until the frosting is light and fluffy.
Once the cakes are cooled, place one cake layer on a cake stand or plate. Spread a layer of frosting on top, then top with the second cake layer. Spread a layer of frosting over the top of the cake and around the sides.
Nutrition
One slice of this Italian cream wedding cake recipe contains around 486 calories, 23.5 grams of fat, 63.5 grams of carbohydrates, and 5.2 grams of protein. This cake is also a good source of calcium, with around 21.7 milligrams per slice.
This Italian cream wedding cake recipe is the perfect addition to any wedding. Not only is it delicious, but it’s also sure to impress your guests. The rich, moist cake combined with the creamy Italian buttercream frosting is sure to be a hit. You can also top this cake with fresh fruit, shaved coconut, or other toppings for a unique twist.
Tips for Making Italian Cream Wedding Cake
• Make sure the butter and eggs are at room temperature before starting the recipe. This will help ensure that the cake has a light and fluffy texture.
• If you don’t have buttermilk, you can make a substitute by combining 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes.
• If you don’t have almond extract, you can substitute with vanilla extract.
• Make sure to let the cake cool completely before frosting. If the cake is still warm, the frosting will melt.
• This cake can be made a day in advance and stored in an airtight container.
This Italian cream wedding cake recipe is sure to be a hit at any wedding. The rich, moist cake combined with the creamy Italian buttercream frosting makes for the perfect dessert. Plus, it’s sure to impress your guests. This Italian cream wedding cake is sure to be the highlight of any celebration.
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