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Italian Cream Cake I


"This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts."
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servings 759 cals
Original recipe yields 12 servings (1 - 9 inch round layer cake)


  • Calories:
  • 759 kcal
  • 38%
  • Fat:
  • 41.5 g
  • 64%
  • Carbs:
  • 91.3g
  • 29%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 168 mg
  • 56%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
  2. Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
  3. Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
  4. Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

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Read all reviews 86
  1. 102 Ratings

Most helpful positive review

I came here looking to find my lost Italian Cream Cake recipe, this is it! I use Pecans instead of Walnuts, they are sweeter, and a touch of almond extract 1/4 tsp. But the special extra here is...

Most helpful critical review

I can't say that I'd had italian cream cake before now so maybe I just don't like this type of cake but I did not care for the spongy texture of the cake and the flavor was just okay for me. Tha...

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Least positive

I came here looking to find my lost Italian Cream Cake recipe, this is it! I use Pecans instead of Walnuts, they are sweeter, and a touch of almond extract 1/4 tsp. But the special extra here is...

Chantel I think I love you! This is the absolute best recipe in the world. I always try tons of recipes till I find the perfect one, this is it, follow the recipe add a little less powdered suga...

This was an addictive cake. It got more moist the next cake. I used less sugar and put toasted coconuts on top of the frosting. Double maybe even triple the cream cheese but no need to double...

This is a great recipe, but be sure to beat the egg whites TO STIFF PEAKS! I made two cakes for my parents' 40th anniversary party--the first one was great but the second I got yolk mixed in wit...

Fantastic!!! I doubled the frosting, I added pecans to the frostings and decorated with some on the outside. I made this for my aunts birthday, she loves Italian cream cake, they ordered one fr...

I have made this recipe many times and most recently for an "end of class, we made it to graduation" celebration. Everyone just raved over it and I've had many people want to pay me to make them...

Wonderful recipe! Doubled the frosting and substituted pecans for walnuts. Huge hit at the office! Positively a keeper!!!

Delicious and different from the norm, at least for me. The cake came out perfect - the first time. It was moist and perfectly sweet. If you're considering this as I was, I would highly recom...

The recipe sounded interesting so I thought I would try it. It was VERY good! I took it to work and my co-workers loved it. It was even better after a couple to days. I will definately make it...