Italian Wedding Cake
Indulge in the enchanting flavors of this Italian wedding cake, a delightful multi-layered dessert that harmoniously blends rich almond and vanilla notes with a tender crumb. Perfect for weddings, birthdays, or any celebration, its stunning layers and creamy frosting make it a real showstopper. Each slice promises a moment of joy, inviting everyone to savor its unique taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves approximately 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 cups cake flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup sour cream
- 1/2 cup chopped pistachios (toasted)
- 1/2 cup chopped almonds (toasted)
- 8 oz cream cheese (softened)
- 4 cups confectioners' sugar
- 3 tbsp milk or cream
Instructions
- Preheat the oven to 350°F (175°C) and grease two round 9-inch cake pans.
- In a bowl, whisk together cake flour, baking powder, and salt.
- Cream together butter and granulated sugar until light and fluffy.
- Mix in eggs one at a time, then add vanilla and almond extracts.
- Gently fold in sour cream until blended.
- Gradually add dry ingredients to wet mixture until just combined; avoid overmixing.
- Fold in chopped nuts.
- Divide batter between pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Allow cakes to cool for 10 minutes before transferring to wire racks to cool completely.
- For frosting, beat cream cheese with confectioners' sugar; add milk until desired consistency is reached.
- Assemble by frosting between layers and covering the entire cake; decorate as desired.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 38g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 50mg