This rich and indulgent Italian Cream Cheese Cake recipe offers a delightful twist on a classic dessert, perfect for any occasion, providing a consistently delicious outcome that’s surprisingly easy to achieve.
Key Ingredients for Italian Cream Cheese Cake
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar, divided
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 (8-ounce) package cream cheese, softened
- ½ cup milk
- For the Topping:
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ cup milk (or as needed for consistency)
- Optional: chopped pecans or walnuts, maraschino cherries, or chocolate shavings for garnish
How to Make Italian Cream Cheese Cake
Whipping up this Italian Cream Cheese Cake is a joy, promising a dessert that’s both incredibly moist and lusciously creamy, all without a fuss. The simple yet effective steps ensure a professional-quality outcome, leaving you with a satisfying treat. With a preparation time of approximately 30 minutes and a baking time of around 35-40 minutes, this recipe is a weeknight wonder and a weekend showstopper.
Step-by-Step Instructions
Preheat and Prepare:
Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal. This essential step prevents your beautiful cakes from sticking.
Combine Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside. Having your dry ingredients pre-mixed ensures they are evenly distributed throughout the batter, contributing to a consistent texture.
Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened unsalted butter and 2 cups of the granulated sugar using an electric mixer until light and fluffy. This process incorporates air, which is crucial for a tender cake crumb. Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
Incorporate Cream Cheese and Milk:
In a separate small bowl, whisk together the softened cream cheese and the remaining 1 cup of granulated sugar. Gradually add the milk to this cream cheese mixture, whisking until smooth and well combined. This creates the signature creamy element of the cake.
Alternate Wet and Dry Ingredients:
Now, it’s time to combine the wet and dry ingredients with the butter mixture. Add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the cream cheese mixture and mix until just incorporated. Repeat this process, alternating between the dry ingredients and the cream cheese mixture, ending with the dry ingredients. Be careful not to overmix; overmixing can develop the gluten in the flour, resulting in a tougher cake.
Divide and Bake:
Divide the batter evenly between the prepared cake pans. Gently spread the batter to create an even surface. Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The aroma filling your kitchen will be a testament to the deliciousness to come!
Cool the Cakes:
Once baked, let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting; otherwise, the frosting will melt and slide off.
Prepare the Cream Cheese Frosting:
While the cakes are cooling, prepare the luscious cream cheese frosting. In a large bowl, beat the softened butter and softened cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar, alternating with the milk, mixing until you achieve a smooth and spreadable consistency. Stir in the vanilla extract. If the frosting is too thick, add a little more milk, a tablespoon at a time. If it’s too thin, add a bit more powdered sugar.
Assemble and Decorate:
Once the cakes are completely cool, place one cake layer on your serving plate. Spread a generous layer of the cream cheese frosting over the top. Carefully place the second cake layer on top of the frosting. Frost the top and sides of the entire cake evenly. If desired, decorate with chopped pecans, walnuts, maraschino cherries, or chocolate shavings for an extra touch of elegance and flavor.
Why You’ll Love This Italian Cream Cheese Cake
You’ll be utterly captivated by the uniquely rich and velvety texture of this Italian Cream Cheese Cake. It boasts an unparalleled creamy interior, a delightful departure from your typical sponge cake, making it a special occasion dessert worth celebrating. The cost-saving aspect of crafting this masterpiece at home instead of purchasing a bakery equivalent is genuinely significant, offering incredible value for such a luxurious treat.
The dreamy cream cheese frosting is the crowning glory, adding a tangy sweetness that perfectly complements the moist cake layers. Unlike a dense New York style cheesecake that requires a water bath, this cake is remarkably straightforward to bake, offering all the indulgence with none of the fuss. It’s an approachable yet impressive dessert that guests will rave about. Don’t wait – whip up this delightful Italian Cream Cheese Cake and experience a slice of pure bliss today!
Storing and Reheating Tips
To store any leftover Italian Cream Cheese Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. For longer storage, you can freeze individual slices or the entire cake. Wrap the cake well in plastic wrap and then in aluminum foil to prevent freezer burn. It can be kept in the freezer for up to 2 months.
To reheat frosted cake, it’s best to bring it to room temperature. If it’s frozen, thaw it overnight in the refrigerator before bringing it out to soften slightly – about 30 minutes to an hour before serving. Unfrosted cake layers can also be wrapped and frozen, and then defrosted in the same manner before frosting.
Final Thoughts
This Italian Cream Cheese Cake is an absolute showstopper, combining simple steps with an incredibly decadent result. We wholeheartedly encourage you to bake this delightful cake at home for a truly memorable and delicious experience that’s sure to impress.
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Italian Cream Cheese Cake
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy removal. This essential step prevents your beautiful cakes from sticking.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside. Having your dry ingredients pre-mixed ensures they are evenly distributed throughout the batter, contributing to a consistent texture.2 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and 2 cups of the granulated sugar using an electric mixer until light and fluffy. This process incorporates air, which is crucial for a tender cake crumb. Gradually beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.1 cup unsalted butter, softened, 3 cups granulated sugar, divided, 4 large eggs, at room temperature, 1 teaspoon vanilla extract
- In a separate small bowl, whisk together the softened cream cheese and the remaining 1 cup of granulated sugar. Gradually add the milk to this cream cheese mixture, whisking until smooth and well combined. This creates the signature creamy element of the cake.1 8-ounce cream cheese, softened, 3 cups granulated sugar, divided, ½ cup milk
- Now, it’s time to combine the wet and dry ingredients with the butter mixture. Add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, add half of the cream cheese mixture and mix until just incorporated. Repeat this process, alternating between the dry ingredients and the cream cheese mixture, ending with the dry ingredients. Be careful not to overmix; overmixing can develop the gluten in the flour, resulting in a tougher cake.2 ½ cups all-purpose flour, ½ cup milk, 1 8-ounce cream cheese, softened
- Divide the batter evenly between the prepared cake pans. Gently spread the batter to create an even surface. Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean. The aroma filling your kitchen will be a testament to the deliciousness to come!
- Once baked, let the cakes cool in the pans for about 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure the cakes are entirely cool before frosting; otherwise, the frosting will melt and slide off.
- While the cakes are cooling, prepare the luscious cream cheese frosting. In a large bowl, beat the softened butter and softened cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar, alternating with the milk, mixing until you achieve a smooth and spreadable consistency. Stir in the vanilla extract. If the frosting is too thick, add a little more milk, a tablespoon at a time. If it’s too thin, add a bit more powdered sugar.1 cup unsalted butter, softened, 8 ounces cream cheese, softened, 4 cups powdered sugar, sifted, ¼ cup milk (or as needed for consistency), 1 teaspoon vanilla extract
- Once the cakes are completely cool, place one cake layer on your serving plate. Spread a generous layer of the cream cheese frosting over the top. Carefully place the second cake layer on top of the frosting. Frost the top and sides of the entire cake evenly. If desired, decorate with chopped pecans, walnuts, maraschino cherries, or chocolate shavings for an extra touch of elegance and flavor.Optional chopped pecans or walnuts, maraschino cherries, or chocolate shavings for garnish