Incredibly Delicious Italian Cream Cake Recipe -
Incredibly Delicious Italian Cream Cake Recipe
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Incredibly Delicious Italian Cream Cake
This authentic Italian cream cake is rich and coconutty. See more

Incredibly Delicious Italian Cream Cake

Recipe by  

"This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible."

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Ingredients Edit and Save

Original recipe makes 1 3-layer 9-inch round cake Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
  2. In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2007

I've made this cake twice now. The first time I followed the original recipe first and the cake was yummy. It was a bit dense however, so the second time I followed HJONES999 suggestions (except did not add the salt) and, OMGosh... It was sooo much better. The cake was light and dreamy! I would without a doubt make this cake again... over and over, but with the suggested changes. This cake rocks!!

Most Helpful Critical Review
Jun 07, 2005

I guess the other positive reviewers have never had real Italian Cream Cake. I'm not one to be harsh on other people's recipes, but this one is not correct. Problems: First, it doesn't make anywhere near enough batter for three 9 inch cake pans. Second, the cakes were impossible to free from the pans. You have to use parchment for this recipe. Third, the cakes do not rise. Italian cream cake is NOT supposed to be this dense. This was like a dry, greasy brownie. Solutions: 1. Use 1/2 tsp of salt, not 1 tsp of baking powder and, most importantly: 2. THE EGGS SHOULD BE SEPARATED. Blend the yolks in with the butter, shortening, and sugar, but don't add the buttermilk until you add the SIFTED flour, alternating both in small batches. Once the batter is mixed, beat the remaining egg whites until stiff peaks form, then fold this mixture into the batter gently. You may also add chopped nuts to the cake batter. These solutions will then fill three PARCHMENT LINED 9-inch cake pans, and when baked at 325 for 25 minutes, will turn out a true light, springy version of Italian Cream Cake. If you like the original recipe, that's great, but please, just don't call it "Italian Cream Cake." Because it isn't.

Sep 19, 2006

Very good! This was the first made from scratch cake I ever made and it was awesome! The only thing i would do differently is sprinkle the nuts on top. The nuts mixed in with the icing made it hard to spread out without tearing the cake up.

Oct 27, 2003

I did not like this at all. I did not use coconut, and did not think it would matter, as other reviewers had done. This was a really greasy, oily cake. Perhaps the coconut would have absorbed some of the oil.----I'm changing my review. The next day, this cake was wonderful. I think it takes a while for all the flavors to settle. I had a piece an hour after I was finished frosting it--it didn't taste right. The day after, however, it was moist, flavorful and delicious. Four Stars!

Jun 23, 2003

Truly is incredible! The first time I made it, the cakes stuck to the pan (even after greasing and flouring it). So the second time I used wax paper on the bottom of the pans, and it turned out great! I LOVE the icing!

Aug 29, 2002

What a moist, rich, wonderful cake! I made this for a co-worker who was getting married. I don't eat cream cheese so I didn't try it, but everyone just RAVED about this cake. There wasn't a slice left! Thanks for the recipe!

Mar 11, 2003

This is my SECOND review. Have made this cake somewhere around 7-8 times now. All in the past couple of months. WONDERFUL cake. Tried and then continued to use both in the cake as well as the frosing, vanilla butternut extract. Gives the cake a kick. Also, I doubled the frosting for increased amts. between layers and then only used 2 layers, freezing the third for the time. Made 2 at Thanksgiving and my family who are all chocoholic's were calling for this VANILLA recipe! Didn't give it to a sole! Love this cake! Thanks again.

Jan 04, 2006

I doubled this recipe and made a 11 x 18 sheet cake. There was a lot of batter and I even put some in a round cake pan. The cake has a good flavor, especially with the creme cheese icing.


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  • Calories
  • 774 kcal
  • 39%
  • Carbohydrates
  • 98.1 g
  • 32%
  • Cholesterol
  • 143 mg
  • 48%
  • Fat
  • 40.5 g
  • 62%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 398 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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