February 7, 2024

Italian Cream Cake Decorated for Mardi Gras

Jump to Recipe Jump to Video Print Recipe

Treat your taste buds to the divine luscious Italian Cream Cake, crowned with velvety White Chocolate Cream Cheese Icing. This delectable Cake is a harmonious blend of rich, moist cake layers. Infused with hints of coconut and chopped pecans, providing a delightful crunch in every bite. The star of the show, however, is the decadent White Chocolate Cream Cheese Icing. Enveloping the cake in a silky embrace, adding a luxurious touch to the overall experience. The sweet and tangy notes of cream cheese perfectly complement the smooth white chocolate. Creating a heavenly combination that will leave you yearning for more.

Whether you’re celebrating a special occasion or simply treating yourself to our Italian Cream Cake with White Chocolate Cream Cheese Icing is the epitome of indulgence, promising a slice of pure bliss in every forkful. So, elevate your dessert game and embark on a journey of unparalleled sweetness with this irresistible masterpiece.

As this recipe comes out it’s time for Mardi Gras so I decorated it in the Colors. Purple, Green, and Gold, which are the official colors of Mardi Gras. Fun, Festive, Colorful and Delicious describe this cake.

I really do hope you give this recipe a try. No matter how you choose to decorate it, I promise it’s a cake to remember.

Italian Cream Cake Decorated for Mardi Gras

Beautiful Colorful Luxurious Festive, are just some of the adjectives to describe this cake. But words aren't enough. You really must try this cake and taste for yourself.

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Ingredients

Italian Cream Cake

1 Cup Buttermilk (NOT low-fat) only full fat
1 tsp Soda
5 large eggs separated
2 Cups sugar (396g)
1/2 Cup Crisco
1 stick butter (1/2 Cup), Softened
2 Cup sifted all-purpose flour (284g)
1 tsp Vanilla
1 Cup chopped pecans + Additional Pecans for Decorating
1 small can coconut (5oz)

White Chocolate Cream Cheese Frosting

3 ounces (90g) white chocolate(I use Callebaut white chocolate callets(chips). It’s a very high quality and melts easily in the microwave.
12 1/2 oz of cream cheese softened
12 1/2 Tablespoons of butter softened
2 teaspoons of vanilla bean paste
1 teaspoon of orange extract (optional)
6 1/4 cups confectioners sugar (709.4g)
2 1/2 Tablespoons heavy cream

Instructions

Italian Cream Cake Instructions

Preheat oven to 325F. Combine soda and buttermilk and let stand few minutes. Cream sugar, butter and shortening for about 5 minutes or more. Add egg yolks, one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Beat egg whites until stiff( I do this first). Fold in egg whites, gently stir in 1 C pecans and coconut.
Bake in three 9 inch greased and floured layer pans at 325F for 25 minutes or until cake tests done. Cool completely.

White Chocolate Cream Cheese Frosting Instructions

Melt white chocolate in microwave in 25 second bursts. Stir briskly between each time. It wont take long. Mine melted after doing it twice. Stir until smooth and allow to cool to room temperature.
In a bowl, beat together the cream cheese and butter until smooth. Use a paddle attachment for stand mixer.
Mix in white chocolate, vanilla, and orange extract. Gradually beat in the confectioners sugar until the mixture is fluffy. Mix in the heavy cream.