Italian Cream Cake

  • Marcijo Posted: 09/04/10
    Worthy of a Special Occasion

    This has been a favorite in my family since I first made it several years ago! The only thing I have ever changed is that I double the frosting. This does leave some left over, but I find that the original amount is messy to spread because there is never quite enough.

  • aubiechic Posted: 12/30/08
    Worthy of a Special Occasion

    This recipe was loved by all! Since the original recipe with the cake has bad ratings, I did not use the cream cheese frosting recipe that came with it; Instead, I made cream cheese frosting with 8 oz low-fat cheese (1 block), 1 sticks of butter (1/2 cup), 1/2 cup of pecans (chopped and toasted), 5-6 cups of powdered sugar and 2 Tbsp. vanilla extract

  • Runnergal Posted: 04/13/09
    Worthy of a Special Occasion

    This cake got rave reviews when I served at a recent get together. Everyone loved the flavors! After reading the other reviews I was conflicted about what to do with the frosting. I agreed that a standard cream cheese frosting seemed too heavy for the cake. As an alternative, I made a whip cream frosting (heavy cream, powdered sugar, gelatin), but that seemed too light. In the end I found that a compromise worked perfect: I took the whip cream frosting I had made and added in about 6oz of cream cheese! It ended up giving hint of the cream cheese flavor, but the frosting stayed light. This is my new "go-to-wow-their-socks-off" cake!

  • DellaMarie Posted: 02/26/09
    Worthy of a Special Occasion


  • mayams Posted: 11/28/09
    Worthy of a Special Occasion

    this recipe is a new favorite-- i've made it 3 times for friends' birthdays (by request of course!) very moist, perfect. add this cake to your repertoire. it's worth it!

  • kimmy28168 Posted: 09/30/10
    Worthy of a Special Occasion

    We loved this cake! I found that making the icing while the cakes are cooling works better than chilling the icing. Very little icing is needed between the layers if you sprinkle a little coconut between the layers. I toasted some coconut and pressed onto the sides and top of the iced cake, then sprinkled a few chopped pecans on top. The whole cake went into the fridge, to be served at room temperature the next day. It was pretty enough to be on a magazine cover and gets better each day. I only had regular buttermilk and it worked just fine. I had icing left over and the cake isn't "Too" sweet like a lot of cakes are. It's our new family favorite!

  • ael5292 Posted: 01/22/11
    Worthy of a Special Occasion

    DELICIOUS! After reading other reviews, thinned down the icing with a bit of greek yogurt, then added large pinch orange & small pinch lemon zests; topped with toasted coconut.Awesome; will definitely make again!

  • RitaRackley Posted: 02/04/12
    Worthy of a Special Occasion

    I made this for a friends birthday last week-end and it was a HIT ! I did add toasted coconut between the layers and on top with toasted walnuts. I am making it today for a superbowl party. Everyone enjoy this moist yummy cake.

  • joan49 Posted: 10/13/12
    Worthy of a Special Occasion

    I would definitely make this cake again! I said I would not earlier but removed that review. This cake was a big hit for my hubby's birthday. I want to make it again for my 50th birthday this year.


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