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Incredibly Delicious Italian Cream Cake

SUBMITTED BY: Rory PHOTO BY: Rory

"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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Read Reviews (231)

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PREP TIME	30 Min
COOK TIME	35 Min
READY IN	1 Hr 35 Min
Original recipe yield 1 - 3 layer 9 inch round cake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup sweetened flaked coconut

DIRECTIONS

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.
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.
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.
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

Reviewed on Jun. 7, 2005 by HJONES999

Full Review

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.

HJONES999
Jun. 7, 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.

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55 users found this review helpful

I guess the other positive reviewers have never had real Italian Cream Cake. I'm not one to... MORE

Reviewed on Aug. 29, 2002 by KRANEY

What a moist, rich, wonderful cake! I made this for a co-worker who was getting married. I... MORE

Reviewed on Sep. 19, 2006 by CRYSTALCHERIE

Very good! This was the first made from scratch cake I ever made and it was awesome! The only... MORE

Reviewed on Jun. 23, 2003 by BLISSFUL_IN_TX

Truly is incredible! The first time I made it, the cakes stuck to the pan (even after... MORE

Reviewed on Oct. 27, 2003 by SAMMARTI

I did not like this at all. I did not use coconut, and did not think it would matter, as other... MORE

Reviewed on Dec. 16, 2002 by MISS LULU

This recipe really is incredibly delicious. I added a cup of chopped walnuts to the cake to... MORE

Reviewed on Mar. 11, 2003 by GATSBYSOM

This is my SECOND review. Have made this cake somewhere around 7-8 times now. All in the past... MORE

Reviewed on Nov. 5, 2007 by DitzyDame

I've made this cake twice now. The first time I followed the original recipe first and the... MORE

Reviewed on Jan. 1, 2004 by TARA_BULL

I made this cake for my daughter's birthday and it was so delicious. I did make a few minor... MORE

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