The best homemade Italian cream recipe with buttercream and cheese is a moist cake with sweetened coconut and chopped pecans!
Homemade Italian cream
I’m convinced the key to a homemade cake that comes out soft and moist (sorry, I know a lot of people hate that word but it really is the only one that applies here) is yogurt! I use it in my ONE BOWL CHOCOLATE CAKE and decided to use it in this homemade Italian cream cake recipe as well.
Why use buttermilk in homemade cakes?
Replacing milk with buttermilk makes the difference! Also, I always find white or homemade vanilla cupcakes drier than their packaged cake mix counterparts. I feel like I can say I have tried all of the vanilla cake recipes over the years. Italian cream cake slice
Cake from Scratch Versus Cake Mix
What I ultimately do with a lot of homemade cakes is make little holes and then pour a simple syrup (dissolved sugar in water) on top to make the cake moist. This is actually a trick used by some bakery and diners. Especially if they sell donuts by slice. This means that the slices will not become solid after cutting. I’m not sure I can get a cake “ from scratch ” to come out just like the boxed mix, but I think that comes very close. Shortening the vegetables also helps. Tip: Try alternating vanilla extract with almond extract to give it an unexpected slight flavor in the background.
* Ingredients :
+Cake
° 1/2 cup butter (soft)
° 1/2 cup margarine
° 2 cups granulated sugar
° 5 large eggs (separate)
° 1 teaspoon vanilla
° 1/4 teaspoon of almond extract
° 2 cups all-purpose flour
° 1 teaspoon of baking soda
° 1 cup ¹ butter
° 1 1/2 cups grated sweetened coconut
° 1 cup chopped pecans
+Cream cheese frosting
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