Reviewed: Nov. 25, 2009

My family really enjoyed this cake recipe. But I do agree that this recipe doesn't produce quite enough batter to fill 3 cake pans. The flavor and texture was pleasing to us. I even wanted to use this recipe for my wedding cake!

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Lena W.

Cooking Level: Expert

Home Town: Moultrie, Georgia, USA

Living In: Valdosta, Georgia, USA

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Reviewed: Nov. 15, 2009

Delicious! It wasn't very hard to make, either.

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Criosaidh

Cooking Level: Beginning

Home Town: Angleton, Texas, USA

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Reviewed: Nov. 1, 2009

Made this cake for a friend's birthday and everyone loved it!! I mixed in the egg yolks first to the mixture then whipped up the whites and folded them in at the end (since that's what other recipes do). Used milk instead of cream for the frosting. Super easy and delicious!

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jennipupu

Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 28, 2009

Incredible indeed. This is so delicious!!!

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RivieraMaya05

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Reviewed: Sep. 8, 2009

Made for a friend's birthday, followed the advice from HJONES999 and it turned out great. icing isn't too sweet - just right for our tastes.

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JBEANIE

Cooking Level: Intermediate

Home Town: Athens, Georgia, USA

Living In: College Station, Texas, USA

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Reviewed: Sep. 5, 2009

Yummy cake! I used sweetene coconut for the cake batter and realized afterwards maybe it should have been unsweetened... So I used unsweetned coconut for the frosting. It was yummy cake I separated eggs since I was looking for a ligt cake. I think this cake would taste good even w/out cocout.

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GENJIRO

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Reviewed: Jul. 2, 2009

This cake was a hit! So yummy, moist and flavor was great. This is a keeper and I will definitely be making this cake for other events. I do a lot of baking and was told by family members that this was their all time favorite cakes so far. Absolutely delicious!!!

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Michelle Bressler

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Reviewed: Jun. 18, 2009

THIS WAS A GREAT RECIPE. IT CAME OUT MOIST ANY DELICIOUS, AND I GOT RAVE REVIEWS. THE ONLY THING I DID DIFFERENTLY WAS INSTEAD OF USING CRISCO I USED CRISCO BUTTER BARS AND MARGARINE IN BOTH THE CAKE AND ICING AND CHOPPED WALNUTS...

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christythecook

Cooking Level: Expert

Living In: Moss Point, Mississippi, USA

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Reviewed: May 17, 2009

This was one of the most amazing tasting cakes I have ever tasted, and I didn't have any trouble making it. It turned out beautifully. The only change I made was instead of walnuts I used pecans, in the icing and the cake. It was incredible! One of the best creme cheese frostings I have ever tasted!

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Bowlez

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Reviewed: Apr. 4, 2009

Really great, and as far as a traditional cake goes this one is really simple to make.

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baldrsmatch

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Reviewed: Mar. 7, 2009

For the last three years I make this cake for my husband every Christmas. He loves it so much that I have to make an additional one for the kids and our guest. The only change I make to this recipe is that I grind 1/2 cup of black walnuts and add it to the batter. I usually make my own cream cheese icing rather than use the one with the recipe.

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SERENIA

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Reviewed: Jan. 12, 2009

This is AWESOME!!! My family loves it! The only changes I make, which I think make it better is to use almond extract instead of vanilla. And then I mix in chopped slivered almonds to the frosting! yum!

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rlbova

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Reviewed: Dec. 15, 2008

I made this cake last night for a dinner party... It was a hit! I have never made a cake from scrath and let me tell you, I impressed myself! Thanks for a wonderful recipe.. I will be making this again for Christmas!

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Tanya

Home Town: Shreveport, Louisiana, USA

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Reviewed: Dec. 13, 2008

I never had tried Italian cream cake before. But I was looking for something different for a family gathering. I did make some differences in the recipe though... to try and make it a little healthier hehe. I used 2 eggs, and the rest were egg substitute. I used rice milk instead of buttermilk. Didn't add the coconut flakes, but put in coconut extract instead. Only had to bake it about 25 minutes. It turned out good! My family liked it alot. The frosting was yummy, I added 1/2 tsp. of coconut extract to that as well. So it had a light coconut flavoring along with the cake.

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Natalie

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

I followed HJONES999 recommendations and this cake was WONDERFUL. It was moist and delicious. A friend actually made it for my birthday cake and it was great. I have since used the recipe several times for cupcakes... using no coconut to make a white cake and extra coconut and coconut flavoring along with lots of toasted coconut on top for coconut cupcakes. Delicious!

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Steph

Home Town: Terre Haute, Indiana, USA

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Reviewed: Jul. 29, 2008

Outstanding cake. Instead of making this as a layer cake I made it a sheet cake (I know not correct for the purest among us but I'm more concerned with function & taste than with purestery). Was excellent. Right moisture content. Icing is beyond outstanding. Made this as birthday cake for my girlfriend's mother who is actually an educated homemaking teacher. She loved it.

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papajim_i_am

Cooking Level: Intermediate

Home Town: Brownwood, Texas, USA

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Reviewed: Jul. 25, 2008

Good but not incredible. I've never made a cake from scratch so that was fun, or icing for that matter! All in all it came out well, tasted good, but I believe my box cakes still had a better flavor. The icing was very good though! But I did put too much cream I think (the 2 tsps the recipe calls for) because my refrigerated icing slid off the sides a bit and made my cake top slide a little on the bottom cake (I only did 2 layers, there is NOT enough batter for three! Or icing!) Also, I followed HJONES99's advice with the eggs and my cakes rose well. Although lopsided :/ I also lined the bottom with parchment and then nonstick sprayed the sides and bottom of the parchment and WAM cakes slid out by themselves! Also omitted coconut as my husband and I are not fans. Sorry for the novel. Overall, good cake but not sure if I'll make again.

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britnieann

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Hanceville, Alabama, USA

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Reviewed: Jun. 2, 2008

This is the best Italian Cream Cake I have ever eaten or made. It should be called the Incredibly Delicious disappearing Italian Cream Cake.

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Counseljul

Cooking Level: Expert

Living In: Windom, Kansas, USA

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Reviewed: Feb. 15, 2008

Really great flavor...but very strange not cake-like conistency. I have had good Italian cream cake before and this is very different. It does taste good, though.

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