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italian liqueur cake

(2)
PattiPetty avatar
Blue Ribbon Recipe by
Patti Petty
@PattiPetty
Norfolk, VA

This is not the easiest or the quickest cake to make. The end result, however, is simply wonderful. Over the years I have gotten many RAVE reviews. I do not make it often...but when I do I am always glad I did.

Blue Ribbon Recipe

This is a layer cake you'd expect to buy at a restaurant or be served at a nice restaurant. We used Frangelico in this Italian liqueur cake, and the hazelnut flavor was delightful. The layers are soaked with liqueur that complements the firm pudding-like filling. This impressive cake does take a while to make, but it is not hard. Top with whipped cream, and you have a dessert great for any special occasion. If you don't like Frangelico, Amaretto or Grand Marnier would also work. Just make sure to use something high-quality because the flavor is noticeable.

— The Test Kitchen @kitchencrew
(2)
yield 8 serving(s)
prep time 1 Hr
cook time 30 Min
method Bake

Ingredients For italian liqueur cake

  • 1 box
    yellow cake mix
  • FILLING
  • 1 pkg
    unflavored gelatin
  • 1/4 c
    cold water
  • 3/4 c
    granulated sugar, divided
  • 2 Tbsp
    corn starch
  • 2 c
    milk, divided
  • 4 lg
    egg yolks
  • 2 oz
    unsweetened chocolate squares
  • 2 tsp
    pure vanilla extract
  • 1/2 - 1 c
    Italian liqueur (Frangelico or Amaretto; Grand Marnier would work too)
  • TOPPING
  • 2 c
    whipping cream, cold
  • 1/4 c
    powdered sugar
  • 1 Tbsp
    hazelnut liqueur
  • OPTIONAL GARNISH
  • chocolate curls
  • chocolate drizzle
  • fresh berries

How To Make italian liqueur cake

Test Kitchen Tips
To cut a cake horizontally, pop it in the freezer, and it will be easier to cut with a serrated knife. We used about 1/2 cup of hazelnut liqueur.
  • 2 vanilla cakes cut into 4 layers.
    1
    Cook cake in 2-9" round pans according to box directions. Cool completely. Pull string horizontally through the cake to make 4 layers.
  • Softening gelatin.
    2
    Sprinkle gelatin over water in a small cup. Let soften for 5 min.
  • 4 beaten egg yolks in a bowl.
    3
    Beat 4 egg yolks in a small bowl and set aside.
  • Sugar, corn starch, and milk in a small bowl.
    4
    Combine 1/2 c of the sugar, corn starch, and 1/4 c of the milk in a small bowl. Stir until smooth. Set aside.
  • Heat the remaining saucepan until bubbles appear.
    5
    Heat the remaining 1 3/4 c milk in a saucepan until bubbles appear around the edges. Remove from heat.
  • Stir in corn starch mixture until smooth.
    6
    Stir in corn starch mixture until smooth. Cook on med heat and stir constantly until the mixture thickens and bubbles. Cook for 1 minute more.
  • Adding tempered egg to the saucepan.
    7
    Temper the eggs by stirring in a little of the hot milk mixture to the eggs. Stir the egg yolk mixture back into the milk mixture in a saucepan. Cook the custard mixture for 2 minutes, stirring constantly.
  • Stir in softened gelatin and vanilla extract.
    8
    Remove from heat. Stir in softened gelatin and vanilla extract.
  • Melted chocolate stirred into some of the vanilla custard.
    9
    Melt chocolate in the microwave. Add 1 1/2 cups of the vanilla custard mixture to the melted chocolate. Stir until combined.
  • Refrigerating custards.
    10
    Refrigerate the vanilla and chocolate filling until it firms up.
  • A layer of cake with chocolate custard on top.
    11
    To assemble the cake, lay 1 layer of the cake down. Coat with half of the chocolate mixture.
  • Drizzling liqueur over 2nd layer of cake.
    12
    Add the 2nd cake layer. Sprinkle generously with liqueur.
  • Vanilla custard spread over 2nd layer of cake.
    13
    Then top with all of the vanilla mixture.
  • Drizzling liqueur over 3rd layer of cake before adding chocolate custard.
    14
    Add the 3rd layer of cake. Sprinkle generously with liqueur. Then top with the remaining chocolate mixture.
  • Last layer of cake added.
    15
    Add the last layer.
  • Making the whipped cream.
    16
    Make the whipped cream by beating together cold whipping cream, powdered sugar, and liqueur until soft peaks form.
  • Italian Liqueur Cake topped with whipped cream and berries.
    17
    Top with whipped cream and your choice of garnishes.
  • Chocolate syrup drizzled over Italian Liqueur Cake.
    18
    COMMENTS: -Be liberal with the liqueurs or you won't taste it. -Best made 1 day before serving for liqueur to soak in completely. -Must be refrigerated and covered. -Set out approximately 1 hour before serving.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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