Incredibly Delicious Italian Cream Cake252 Reviews
- Prep: 30 min
- Cook: 35 min
- Ready In: 1 hr 35 min
“This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible.” - by Rory
Original recipe yields 1 3-layer 9-inch round cake
- 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.
Amount Per Serving (12 total)
- 774 cal
- 40.5 g
- 98.1 g
Based on a 2,000 calorie diet
Reviews (252)Rate This Recipe
"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 a..." See morenywhere 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."
"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 n..." See moreot 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!!"
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