15 Italian Cream Cake Recipe With Oil You Won't Believe The Taste!
Published on: Mar 17, 2024
Italian cream cake is a classic dessert that is loved by many for its rich and indulgent flavors. While traditional recipes call for butter, using oil in this recipe adds a unique twist and results in an even moister and lighter cake. So, if you're looking to try something new and elevate your baking game, this Italian cream cake recipe with oil is the perfect choice. Let's dive in and discover how to make this delectable treat.
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Why Use Oil in Italian Cream Cake?
The Benefits of Using Oil Instead of Butter
Using oil in baking has become increasingly popular due to its numerous benefits. One of the main advantages is that it creates a moister and lighter cake compared to using butter. This is because oil coats the flour particles better, resulting in a more tender and soft crumb. It also helps the cake to stay moist for a longer period, making it perfect for those who like to prepare their desserts ahead of time. Additionally, oil has a neutral flavor, allowing the other ingredients, such as vanilla and coconut, to shine through in this Italian cream cake recipe.
Choosing the Right Oil
When it comes to baking, it's important to choose the right type of oil. For this Italian cream cake recipe, vegetable oil works best. It has a neutral taste and a high smoke point, making it ideal for baking at high temperatures. Other oils, such as coconut oil and olive oil, have distinct flavors that may overpower the other ingredients in this cake. So, stick to vegetable oil for the best results.
How to Make Italian Cream Cake with Oil
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup unsalted butter, softened
1 and 1/2 cups granulated sugar
3 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup chopped pecans
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the vegetable oil, butter, and sugar until light and fluffy.
Add in the eggs, one at a time, beating well after each addition.
Gradually stir in the flour mixture in three parts, alternating with the buttermilk. Mix until well combined.
Stir in the vanilla extract, shredded coconut, and chopped pecans.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before removing it and placing it on a wire rack to cool completely.
Serve and enjoy this delicious Italian cream cake with oil!
In Conclusion
Using oil in this Italian cream cake recipe adds a unique twist to a classic dessert, resulting in a moist and flavorful treat that will surely impress your taste buds. So, next time you're looking to make a delicious cake, don't be afraid to swap out the butter for some vegetable oil. Your taste buds will thank you!
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