Italian. Wedding. Cake.

Unique and Special
Maybe the three best words in the English language, and if you put them together… maybe the most delicious thing in the whole world! Italian + Wedding + Cake = Amazingly wonderful!!!


That is how long I have been married to my handsome, funny, wonderful, and ever so talented husband. The past year has indescribably flown by, and now we eagerly begin our adventure of year two!

To commemorate our anniversary we are taking a small trip to the island of Chios, south 3 hours by boat. We will be gone for a few days and I am excited to explore, take pictures, and celebrate “us” :)-

I also wanted to make something special for us to enjoy, and since I have been complaining the whole year how I only got to enjoy like two bites of our own wedding cake, I knew exactly what I would make for our anniversary, a wedding cake.

I always joked and teased that I would someday marry an Italian, but I guess God has a sense of humor because He gave me a Greek instead! I am glad I fell in love with and married my V, because I am sure that no Italian stallion could compare to what we have found together. Besides, the more spaghetti I feed him, the more he speaks with an Italian accent!

Okay, back to my the cake. I fell in love with Italy on my first overseas adventure, and then again when I had the chance to live there for a month. I adore rich wedding cakes. I always have and always will. There is just nothing comparable to its sweet and lush flavors and consistency. So, Italian wedding cake was the perfect dessert, hence the perfect thing to make for our anniversary! Don’t you see my logic?

Italian Wedding Cake Recipe
For me, this is easier to make in stages:

1/2 cup buttermilk
1 tsp. baking soda
1 tsp. salt
Combine together in a cup and set aside. Preheat oven to 175°/350°. 
1 cup butter or shortening, room temp. 
2 cups sugar
Cream together in a large bowl until fluffy, Set aside. (This is your main bowl)
5 egg yolks
1/4 tsp. almond extract
1 tsp. vanilla
2 cups AP flour
Begin to beat yolks and flour together, adding one yolk at a time. Then, slowly add this to the butter mixture alternating with the buttermilk mix, lastly mixing in the extracts. 
5 egg whites
Beat to a stiff peak and fold into the butter mixture slowly to lighten it. 
1/2 cup drained, crushed pineapples, roughly chopped 
1/2 cup flaked coconut 
1 cup toasted, chopped pecans
Alternate adding all the ingredients, folding (not stirring) until well mixed. Divide among 2-3 cake rounds and bake in preheated oven for 30-40 minutes, until toothpick removes clean. Cool completely on wire racks and then refrigerate overnight wrapped neatly in saran plastic! 

Icing Recipe: 
3/4 cup butter, softened
1 (8 oz.) cream cheese, softened
4 cups + powdered sugar
2 tsp. vanilla
1 ounce strong, chilled espresso
1 cup toasted, chopped pecans, optional to mix in or dust on top

Beat butter and cream cheese together until fluffy. Add espresso and mix again until combined, add vanilla and mix again. Slowly add powdered sugar until you reach the thick consistency you desire for frosting. Stir in pecans now or set aside to top after. Place your first layer on your cake stand with a little frosting under it to hold in place. Begin to add as thick of a layer you wish and place 2nd layer on top. Repeat if using a 3rd layer. Once you have filled your layers accordingly, slowly smooth a thin layer of frosting all over your cake, then let dry. This thin layer is to prevent the crumbs from falling during your final sculpting of your cake. Once the 1st layer is dry, add your remaining frosting in whatever design or decoration you prefer. Let the cake come to room temperature before serving and viola, you have the best cake in the world! 

 It took some effort to make, but I guarantee that it is worth every minute you spend making and every calorie you gain eating. Be sure to have plenty of people to share it with, or else you might end up in a sugar coma.

You won’t regret anything about this cake. If you are looking for a way to self indulge (even if it is the “New Year” already), this is exactly what you need! Treat yourself or be generous and treat those you love.

Maybe next year we can all celebrate together. Until then, Happy Anniversary to us; it has been a wonderfully blessed year and I look forward to the next 80 or so.


4 thoughts on “Italian. Wedding. Cake.

  1. Jac..I am hoping they put a chick fil a in greece so we can hang out with you guys and so I can eat all these amazing pictures you post!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  2. Anonymous, Sorry the recipe wasn't posted sooner.. I simply forgot! I hope you enjoy this as much as we all did. I am sure to make this again this summer when we celebrate our wedding with family and friends in the States!!!!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s