Italian Cream Cake I

    55 mins

    This is a wonderful, award winning cake. Feel free to substitute your favourite nuts for the walnuts.

    97 people made this

    Serves: 12 

    • 1 cup (225g)butter
    • 5 egg yolks
    • 1 teaspoon bicarbonate of soda
    • 2 cups (250g) plain flour
    • 5 egg whites
    • 2 cups (450g) caster sugar
    • 1 1/2 cups (375ml) buttermilk
    • 1 cup (160g) chopped walnuts
    • 1 cup (120g) flaked coconut
    • 1 (230g) package cream cheese
    • 1/2 cup (110g) butter
    • 3 1/2 cups (430g) icing sugar
    • 1 teaspoon vanilla extract
    • 1/4 cup (40g) chopped walnuts

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Cream together 1 cup butter or margarine, egg yolks, and 2 cups caster sugar. Alternately mix in flour and buttermilk. Add bicarbonate of soda. Mix in 1 cup walnuts and coconut.
    2. Beat egg whites, and fold into batter. Pour batter into three greased and floured 24cm (9 inch0 round cake tins.
    3. Bake for 20 to 25 minutes in a preheated 175 degrees C (350 degrees F) oven.
    4. Combine cream cheese, 1/2 cup butter or margarine, icing sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

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    Reviews in English (89)


    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 the butter instead of shortening called for in the other receipies. MMMMMM and better for you! I beat my egg whites until firm but not dry and fold carefully into batter. I probably use a full 1/2 cup of pecans also. Keep this refrigerated after baking or it will just literally melt in your mouth. Soften that butter before mixing too. You can use low fat cream cheese if you are cutting a few calories although you really won't notice them much. This one is a diet killer.  -  13 Nov 2004  (Review from Allrecipes US | Canada)


    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 sugar if you want. Another member said hers was a flop, you need to grease and flour your pan, never rely on only spray, let em cool quite a bit before you dump them out, and you have to wait until the cake is completley cooled to frost it, the icing is butter and cream cheese (and to die for) it will melt right off if the cake is not cool. I doubled the icing recipe, pile that stuff on there, ice all of it, that's the best part! Throw in lots of pecans (In love with nuts)unbelievable!!!  -  31 Jul 2006  (Review from Allrecipes US | Canada)


    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 on the butter or sugar in the frosting recipe. Highly recommend.  -  19 Dec 2006  (Review from Allrecipes US | Canada)