grandma’s old fashioned italian cream cake recipe

Written ByJenny Smyth Posted on
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The Best grandma’s old fashioned italian cream cake recipe

I’ve been making my grandma’s old-fashioned Italian cream cake for years, and it’s always a hit with my family and friends. This recipe has been passed down through generations, and its rich history is just as delicious as the cake itself. The first time I made it, I was a bit intimidated by the long list of ingredients and the multiple steps involved, but trust me, it’s worth the effort.

My grandma used to say that the key to a good Italian cream cake is in the technique, not just the ingredients. She would spend hours perfecting her batter and frosting, and it showed in the final result. When I make this cake, I like to think of all the happy memories my family has made around it.

My kids love helping me mix the batter and decorate the top with powdered sugar. It’s become a tradition for us to make this cake together on special occasions like birthdays and holidays. But even on regular days, it’s a treat that never fails to put a smile on our faces.

The combination of moist vanilla sponge cake, creamy buttercream frosting, and sweet caramel sauce is simply irresistible. And let’s not forget the best part: this cake is ridiculously easy to make ahead of time and store in the fridge or freezer for later use. My grandma used to say that a good Italian cream cake should be made with love and care, but also with practicality in mind.

She would often make large batches of batter and freeze them for future use, so she could whip up a fresh cake at a moment’s notice. That’s exactly what I do with this recipe – it’s a staple in our household that never fails to impress.

Grandma’s Old Fashioned Italian Cream Cake

4.6 from 1798 votes

A classic Italian cream cake with a light and fluffy texture, filled with a rich and creamy vanilla pudding, and topped with a luscious chocolate glaze. This recipe is a delightful blend of comfort and nostalgia, perfect for any occasion.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hr 15 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1/2 cup whole milk
1/2 cup buttermilk
1 tsp baking soda
1 tsp salt
1 tsp vanilla extract
2 large eggs

For the Filling

1 1/2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
2 large egg yolks
1/4 cup unsalted butter, softened
1 tsp vanilla extract

For the Chocolate Glaze

1/2 cup unsweetened cocoa powder
1/2 cup whole milk
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease and flour a 9×13 inch baking dish.
3In a large mixing bowl, cream together the butter and shortening until light and fluffy.
4Gradually add the sugar and continue to beat until the mixture is smooth and pale in color.
5Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next.
6Stir in the vanilla extract.
7In a separate bowl, combine the flour, baking soda, and salt.
8Gradually add the dry ingredients to the wet ingredients, alternating with the milk and buttermilk, beginning and ending with the dry ingredients.
9Mix just until the batter is smooth and free of lumps.
10Pour the batter into the prepared baking dish and smooth the top with a spatula.
11Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
12Remove from the oven and let it cool completely in the pan.
13Meanwhile, prepare the filling.
14In a saucepan, whisk together the milk, sugar, cornstarch, and salt until smooth.
15Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
16Remove from heat and let it cool slightly.
17In a separate bowl, whisk together the egg yolks and butter.
18Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
19Stir in the vanilla extract and allow the filling to cool to room temperature.
20Spread the filling evenly over the cooled cake.
21Refrigerate for at least 2 hours, or until the filling is set.
22Prepare the chocolate glaze.
23In a saucepan, whisk together the cocoa powder, milk, and sugar until smooth.
24Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
25Remove from heat and stir in the butter and vanilla extract until the butter is fully melted and the glaze is smooth.
26Allow the glaze to cool slightly.
27Spread the glaze evenly over the chilled cake.
28Refrigerate for at least 1 hour, or until the glaze is set.
29Slice and serve the cake, ensuring each piece includes a layer of the rich filling and a generous amount of the chocolate glaze.

🔧Equipment

Mixing bowl
Electric mixer
9×13 inch baking dish
Saucepan
Whisk
Spatula
Wire rack

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For an extra touch of elegance, garnish the cake with fresh berries or a dusting of powdered sugar before serving.

Watch Video Of How Grandma’s Old Fashioned Italian Cream Cake Works

This recipe has been passed down through generations, and its rich history is just as delicious as the cake itself.

To store leftover Italian cream cake for longer periods (up to 3 months), place it in an airtight container or freezer-safe bag and store in the freezer.

When you’re ready to serve again, thaw overnight at room temperature or thaw quickly by submerging the container under cold water.

❓ Frequently Asked Questions About Grandma’s Old Fashioned Italian Cream Cake

Q: What makes an Italian cream cake ‘Italian’?

An Italian cream cake typically features layers of moist vanilla sponge cake, creamy buttercream frosting, and sometimes caramel or chocolate sauce on top. These elements are classic components of Italian desserts.

Q: How do I ensure my sponge cake layers are evenly sized?

To achieve evenly sized layers, make sure your cakes are cooled completely before assembling the layers.

Q: Can I substitute any ingredients in this recipe?

While you can experiment with different types of milk or flavorings, keep in mind that traditional Italian cream cakes rely heavily on butter, sugar, eggs, and flour for their signature taste and texture.

Q: How do I store leftover Italian cream cake?

For short-term storage (up to 3 days), store your cake at room temperature in an airtight container or wrap tightly with plastic wrap or aluminum foil.

Q: Can I freeze this Italian cream cake recipe?

This recipe freezes beautifully! Simply wrap each layer tightly in plastic wrap or aluminum foil before freezing for up to 2 months.

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