Incredibly Delicious Italian Cream Cake

Great and simple

I typically don’t give bad reviews but this cake was very bland and I really like an Italian cream cake.

I found this recipe over 15 years ago. It’s my favorite Italian cream cake recipe. I’m a GA girl, so I prefer pecans to walnuts.

This recipe is five stars, BUT only with the absolute must do part of separating the eggs. Thus, 4 stars as the result will be greatly affected by the technical aspect. This cake in order to be springy and light needs that extra lifting done by the egg whites. The air incorporated during the beating of the butter an sugar won’t be enough and also the leavening agents alone without the beaten egg whites won’t do it either. You need to do that step and be mindful of incorporating the whites in thirds without under or over mixing. If the whites are not mixed enough, you might end up with little pieces of egg white in the cake. Also, the buttercream/cream cheese frosting might need to be doubled. I made half of the recipe for testing it. I could have added a third 6″ round mold but decided to keep the two and slice both. My cake was in the end a 4 tier cake and it was BEAUTIFUL!! Since I went this route, the frosting was not enough to cover the 4 tier cake. I increased the frosting amount using an extra cup of powdered sugar, an extra tbsp of butter, 2 TBSP of heavy cream, and a splash of extra vanilla. The result was FANTASTIC after those appropriate technical and ingredient adjustments for the frosting. For a more decadent flavor, I toasted the coconut flakes to intensify the coconut flavor and make the cake even better! Overall, it tasted better than any frosted cake I can buy at the grocery store’s pastry shop. My grocery store’s got good cakes but not like this one.

I made this–it was very dry–I think the recipe is right–I feel it was my fault–I let it cook too long. I have the same recipe–but it tells you to separate the eggs–like the lady said–whip them and fold them into the batter–I suggesst using 2 teaspoons of vanilla and I also added 1/2 cup of pecans chopped to the batter–If you dont make these changes–your cake can be very dry –especially about the time of cooking–that was my main error-

I followed this recipe exactly. Although I read the comments about it not releasing from the pan, so I greased AND floured my pans. This cake tested done with a toothpick, but would not release from the pan, it literally TORE IN HALF when it came out. The cake is very dense and greasy, not like a true Italian Cream Cake. This seems more like a greasy, floppy, failure. A vanilla yellow brownie with coconut. I won’t be making this one again. Very disappointed, don’t even want to bother frosting it.

Made it according to the recipe but did divide the eggs and add the whites to the batter later as suggested. Did not care for the cake flavor at all. It was very heavy and lacked taste. Blah…but the frosting was good so I guess that saved it from one star.

Great flavor, I did follow HJONES999 suggestions, plenty of batter.

excellent flavor

I give this recipe a 10! So good! I read the reviews and opted to make a 2-layer cake. It did rise up to the rim of the pans and fortunately it didn’t overflow. I baked it on 300 for about an hour. I used sliced almonds instead of walnuts because I prefer them. I added almond extract to the cake batter and the frosting. I used 3 cups of confectionary sugar instead of 4 in the frosting. I lightly toasted the almonds and coconut. I think untoasted coconut is too chewy. I separated the eggs and whipped the egg whites and then folded them into the batter. I loved this cake and everyone else loved it too!

I give this recipe a 10! So good! I read the reviews and opted to make a 2-layer cake. It did rise up to the rim of the pans and fortunately it didn’t overflow. I baked it on 300 for about an hour. I used sliced almonds instead of walnuts because I prefer them. I added almond extract to the cake batter and the frosting. I used 3 cups of confectionary sugar instead of 4 in the frosting. I lightly toasted the almonds and coconut. I think untoasted coconut is too chewy. I separated the eggs and whipped the egg whites and then folded them into the batter. I loved this cake and everyone else loved it too!

Made this exactly as the recipe stated, but actually made cupcakes instead for my mothers birthday. Every single cupcake is moist and fluffy, she said it’s the best homemade cake/dessert she’s every day. They really came our amazing and much easier to handle in cupcake form. Made about a dozen mini cupcakes and then 16 large cupcakes.

I’ve made this cake the last 3 years for my husband’s birthday. The first time, I followed the exact recipe. It was good, but it didn’t wow him. The next 2 times I made it using HJONES999 suggestions, and my husband loved it!!! I’ll be making it again in July. One thing I changed is the amount of confectioner’s sugar. My husband doesn’t like frosting that sweet, so I only use 2 cups confectioner’s sugar. I also use Swan’s Down cake flour instead of all purpose. ***He frosted the cake before it was completely cool. It tastes better than it looks***

This was awesome and everyone loved it. Will make it again.

I made this cake for my mom’s 68th birthday (It’s her favorite) and it was delicious. I followed HJones999 advice and it made 3 layers. My family definitely loved it and the cake left in an hour! I will be making this AGAIN! Thanks for sharing!

Recipe is easy to follow and produces a great cake. I suggest lining you pans with parchment, because the coconut in the batter sticks to the pans.

5 stars with a few modifications a la HJONES999: definitely parchment paper on the bottom, and I greased the sides. Let the buttermilk stand after the soda’s mixed in until it doubled in volume. Sifting flour was a must. I used baking powder (not salt) and it turned out okay, but will probably try the salt next time because I wonder if this was over leavened. Separated the eggs–that’s a must. I am a true Southern so I toasted 1/2 cup pecans, chopped, and put in the batter before folding in the beaten egg whites. Left walnuts out. Toasted another 1/2 cup to put in the layers. I was surprised that the three layers were only 1 inch thick after baking and cooling, so the overall cake height after icing was only 4.5 in. It looked okay but definitely not 2 inch layers here. Again, thinking of substituting 1/2 tsp salt for the baking powder next time. For decor, I kept the icing smooth and then layered the sweetened coconut and toasted pecans on top of it. This cake was for a Princess so went for full-white with the decor, o/w I’d have toasted the coconut in a heartbeat. It was a definite hit. Soft, rich, airy, and memorable. I will make it again.

I beat the egg whites to form stiff peaks and folded them in at the end of mixing.

I beat the egg whites to form stiff peaks and folded them in at the end of mixing.

Best cake I’ve had in a long time. My wife made it twice so far. She didn’t change a thing.

I made it exactly how it says to and it was a huge hit! My whole family enjoyed it!