Italian Cream Cake | #italian #cake #delicious #dessert

Authentic Italian Cream Cake

Posted on November 16, 2011

Never in a million years did I dream I could replicate my mother’s Italian Cream Cake. It’s 3 layers tall and made from scratch.  It’s also the best cake I’ve ever tasted.

My mother came over and step by step took me through the process of making her treasured cake. She basically let me do everything and just looked over my shoulder. I promise this is by far the best recipe for an Italian Cream Cake you are going to find.  

I know you will enjoy it as much as our family and that’s why we are both sharing it with you. 

Italian Cream Cake at #italian #cake #delicious

Pan Notes: I used 3 round pans. The bottom pan was a 9 inch round and the top 2 pans were 8.5 inch round. I used the 9 inch round as the base of the cake.

Icing Notes: If you live in a dryer climate you will need more butter. There’s a note about this in the ingredient list but I wanted you to know why. If you are in a humid climate like me then you will need less butter in your icing.

Assembly Notes: If you need to stabilize your cake to transport you can use straws. Cut  them to the appropriate size and stick them in the center. This will secure the cake.

Icing the Cake: Assemble your layers on a cake stand or plate. Cut strips of parchment paper and place them around the base of the cake. This helps to keep the icing off of the cake stand or plate. When you are done icing the cake, remove the parchment and you will have a nice clean finish at the bottom.

Authentic Italian Cream Cake
Serves 15
Write a review
Cake Batter
  1. 2 cups of sifted all purpose flour (I like to use Farino Tipo 00 – An Italian Flour, note: you can also use Cake Flour)
  2. 2 cups of sugar
  3. 1 stick of butter unsalted (113g)
  4. 1/2 cup of dry shredded coconut
  5. 1 cup of finely chopped walnuts
  6. 5 egg whites (beat until stiff peaks)
  7. 5 egg yolks
  8. 1/2 cup of olive oil
  9. 1 cup of buttermilk
  10. 1 1/2 teaspoon of vanilla extract
  11. 1 teaspoon of baking soda
Cake Icing
  1. 8 oz of cream cheese
  2. 1/2 stick of butter for humid climates OR 1. to 1.5 sticks in dryer climates (1 stick is 113g)
  3. 1 teaspoon of buttermilk
  4. 1 teaspoon of vanilla extract
  5. 1 teaspoon of creme de cacao (optional but I like it, so if you can't find it no worries)
  6. 8 oz of powdered sugar
  7. 1 teaspoon of the white chocolate extract (again optional, if you can't find it then double up on the vanilla extract
  8. *Note for Dryer Climates use 1 to 1.5 sticks of butter
  1. Pre-heat oven to 350 degrees. If your oven browns quickly then take it down 15 to 20 degrees. Grease and flour 3 round cake pans.
  2. Cream (mix) butter with sugar and add vanilla
  3. Next add 5 separated egg yolks and 1/2 cup of olive oil – mix and beat until fluffy.
  4. In a separate bowl combine dry ingredients: Sifted flour and the baking soda.
  5. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
  6. Next, mix in walnuts and coconut.
  7. In another bowl beat the egg whites until you have stiff peaks.
  8. With a spatula, gently fold the egg whites into the batter by making the figure 8 pattern.
  9. Spoon the batter into your 3 pans and make them as even as you can.
  10. Bake until light brown for 30 to 60 minutes (use a toothpick in the center and make sure no batter is on the stick).
  11. Once the cakes are done pull them out and let them cool.
  12. After they cool, place the cakes on parchment and use a brush to dust off the crumbs (easier to ice).
  13. Next Cream all of the ingredients together for the icing in this order: Cream Cheese, Butter, Buttermilk, Vanilla extract, Creme de Cacao, and Powdered Sugar. Note: If your not using Creme de Cacao just double up on the Vanilla extract.
  14. After the icing is mixed start to assemble the cake by taking one of the layers of cake and making it your base. Stick strips of parchment paper around the bottom of the cake. Ice the top of it and add the next layer of cake and ice the top of it adding your final layer of cake.
  15. Now start to ice the sides and the top of the cake until covered. Use chopped walnuts or coconut to decorate the sides.
  16. Refrigerate the cake until you are going to slice and serve!
For The Feast
Cake Layers

My mom is dusting off the crumbs to prepare the layers for the icing


Italian Cream Cake #italian #cake #delicious #dessert

What Others Are Saying

  1. Nicole Gamble November 21, 2011 at 1:47 pm

    Great recipe ! I made it! It`s delicious!!! Thanks for sharing!

    • katie August 14, 2015 at 3:48 pm

      I need to make this cake in a large sheet cake..should I double up or keep it as is

      • Carrie Pacini August 19, 2015 at 11:27 am

        Sorry for the late response, I would keep it as is.

        • David March 6, 2016 at 4:51 pm

          Would that be enough for a 18×13 2″ cake pan I like to this one for a wedding

          • Carrie Pacini March 14, 2016 at 9:39 am

            Hi David, I believe so. Are you going to test this out first? I would try it out and see how it goes before the big day.

  2. Anna December 3, 2011 at 1:19 am

    I want to recreate this in my kitchen…Looks so special! A lot of work but the end product is so worth it! Wish me luck…Thanks for sharing!

  3. Gerry/Gewoon Lekker gewoon December 5, 2011 at 3:07 am

    In step 2. you mention oil, but I don’t see it added in step 1.? The cake looks yummy, like a tiramisu cake. Many greetings from Holland.

  4. Carrie Pacini December 5, 2011 at 11:32 am

    @Gerry/Gewoon Thanks for catching that. I updated the post so it is clear that 1/2 cup of olive oil is mixed in with the butter, sugar, and egg yolks!

    It is a wonderful cake to have and is a family favorite.

    • Liz October 10, 2013 at 12:33 pm

      Hi Carrie,
      I am going to try this but my husband wants a raspberry filling. Do you have recipe or recommendation for that? Also, is it possible to make the cake with two round pans instead of three?

      • Carrie Pacini October 10, 2013 at 3:26 pm

        Hi Liz, Yes you can make this with 2 cake pans not a problem just divide it of course. As for the raspberry filling you could do a raspberry or strawberry jam. This is what I use for my Victorian Tea Cake and it turns out quite lovely. I would be curious to see what you think using that concept with this cake.

  5. Simply Tia December 7, 2011 at 4:38 am

    This looks and sounds marvelous!!!! Well done.

  6. Dolores Hall December 12, 2011 at 1:37 pm

    This looks wonderful & I have been asked to bring this type cake to Christmas dinner. I MUST also, however, bring the carb count for a Type 1 insulin dependent 4 yr. old child. Do you have it?

  7. Mari Gregory December 19, 2011 at 12:16 pm

    WOW! Looks soooo delicious! I’m dribbling!!! Thanks for sharing! :)

  8. Carrie Pacini December 19, 2011 at 6:07 pm

    @Dolores Hall: It’s an amazing cake and I hope you can try to make it. As for the carb count I have no idea. This is my mother’s recipe that she has been using forever and we don’t have that information on it.

  9. Angel January 2, 2012 at 11:33 am

    Give me strength. I’ve had this cake at my favorite dive years ago and people do not make this cake so i’m going to tackle it.

  10. Angel January 2, 2012 at 3:57 pm

    I can’t find white chocolate flavoring!!!

  11. Carrie Pacini January 3, 2012 at 8:15 am

    @Angel I have found the white chocolate flavoring in the coffee section of my grocery store.

    You will find all types of flavoring syrups and white chocolate is usually one of them.

  12. Angel January 3, 2012 at 4:31 pm

    I found white chocolate hot chocolate. can i use that?

  13. Carrie Pacini January 3, 2012 at 5:11 pm

    @Angel is it a syrup or extract?

  14. Angel January 3, 2012 at 7:19 pm

    I drove all over Vegas trying to find the right one. I did how ever it is sugar free. I hope that dosen’t effect it..

  15. Carrie Pacini January 4, 2012 at 7:02 am

    @Angel Perfect! That works. Sorry you had to drive all over Vegas!

  16. Kim January 21, 2012 at 7:08 am

    Do you have to use 3 round pans? Could you do it as one long cake in a 9 x 13?

    • Carrie Pacini January 21, 2012 at 7:55 am

      Hi Kim, Yes can use a 9 x 13. Just yesterday I used a bundt pan but changed up the icing for a lighter texture since I wasn’t layering cake rounds. It’s in another post on the site: Italian Cream Bundt Cake.

      • Christena August 31, 2014 at 9:10 am

        If I use a Bundt cake pan instead of the round pans, will I still use the same temperature settings? How long will I bake the bundt cake for if I do use it? Thanks in advance.

  17. Leslie February 3, 2012 at 4:05 pm

    does it mader if it is dark or light creme de cacao and the chocolate is supose to be a cream?

  18. Carrie Pacini February 3, 2012 at 5:33 pm

    @Leslie It doesn’t matter dark or light creme de cacao will work. I did use the light one for this recipe.

  19. Julie February 24, 2012 at 2:05 pm

    Hi. I’m going to make this for the first time and was wondering how much (in weight) a stick if butter is? Is it 4oz?


    • Carrie Pacini March 13, 2012 at 9:22 am

      @Julie a stick of butter is 4 ounces or 113 grams.

  20. Mary March 7, 2012 at 4:58 pm

    Hi Carrie, just read the recipe and it sounds wonderful. But can you omit the coconut & walnuts? My daughter has alergies to all nuts & nut bi products. Can we substitute something else perhaps?
    Tks Mary

    • Carrie Pacini March 13, 2012 at 9:19 am

      @Mary, Yes you can omit the walnuts and coconut and still have a version of this cake that tastes great. I know this because I’ve had to make it on occasion without them.

      But you can sub the coconut with dried pineapple diced up into bits and granola instead of walnuts.

      Use the same measurements for the coconut and walnuts just switch it out with the pineapple and granola.

  21. Jane April 5, 2012 at 5:25 pm

    Hi! I can’t find white chocolate flavoring. Is it ok w/o it? And where would I get creme de cocao?

    Thanks so much! I am making for a friend’s birthday who loves Italian Creme Cake!

    Blessings, Jane

    • Carrie Pacini April 8, 2012 at 8:21 am

      @Jane If you can’t find the white chocolate flavoring I would add add another tsp of Vanilla Extract or the creme de cocao.

      The creme de cocao can be found at any liqueur store. It’s a chocolate liquor. It will be where you find Frangelico, Grand Manier.

      Of course you can omit this too but it does create a nice flavor.

  22. Misty Mudd April 10, 2012 at 10:44 am

    This looks delicious! I can’t find white chocolate flavoring…can I use melted white chocolate chips instead?

    • Carrie Pacini April 12, 2012 at 4:14 pm

      @Misty you could adjust it by using 2 tsp of Vanilla Extract instead.

  23. Kathy April 27, 2012 at 5:52 pm

    Is the coconut the sweetened or unsweetened flakes? Looks delicious!

    • Carrie Pacini April 29, 2012 at 7:24 am

      @Kathy I use sweetened coconut flakes. Thanks!

  24. Jamie May 12, 2012 at 11:55 pm

    I just baked this cake and am looking forward to cutting into it tomorrow!!

    1. I was slightly confused by this statement: “1 teaspoon of baking soda (not powder but soda)” ??

    2. I needed to make a second batch of icing (yes, I then ended up with some leftover). But I used a VERY thin layer between the cakes and still had half the cake to frost. :/ Not sure what I did wrong or maybe I just like my cake with a bit more icing.

    3. creme de cocao – I did find at the liquor store, however, I did not need SO much and they had no airplane bottles. The clerk at the store said I could use a top shelf version of the same thing, which is what I used because they had the small airplane bottles.

    4. I also could not find the white chocolate flavoring :(, so I used vanilla extract as you recommended.

    Thank you so much for sharing your recipe!!!

    • Carrie Pacini May 22, 2012 at 7:14 am

      @Jamie so glad you enjoyed the cake! The airplane sized bottle is a smart idea. The Vanilla extract works just fine if you don’t have or can’t find the white chocolate extract. Thanks for you comments!

  25. Lina May 19, 2012 at 1:11 am

    I made this cake for the first time and its sooo goood, really you cannot go wrong with this recipe…..I made 3 changes, first one is by mistake, i sifted the sugar with the flour ( i used cake flour) instead of creaming it with the butter…it made no difference…and the second change was i doubled the frosting and added some frozen whipped topping and i didint find Creme de Coco and White chocolate flavoring so i just used coconut extract i had ….It came out perfect….my picky friends loved it 2…Thank You so much for sharing Carrie!!

    • Carrie Pacini May 22, 2012 at 7:16 am

      @Lina that’s awesome! You really can’t go wrong with it. I use this cake as a base and add different things to it all the time depending on what I have in my pantry! Thanks for your comments :)

      • Sandy Poole July 22, 2013 at 9:19 am

        Hi Carrie, I run a small bakery from home in my area with a handful of customers that order on a regular basis. One of my regulars called and
        needs to order a Birthday cake for the office, she loves the Italian Cream Cake, I don’t offer this one on my menu. She expressed concerns that
        every one she’s ever tried had been very dry so I decided to research it and see if I could find the ultimate moist Italian Cream cake, is your recipe a moist one? I have never tried an Italian Cream cake so I am not sure if it’s a cake that is on the drier side.
        Thanks for your answer Carrie:)

        • Carrie Pacini July 22, 2013 at 10:34 am

          @Sandy When I make this cake it is moist but keep in mind everyone has their own definition of what a moist cake is. The key to it is the olive oil and the butter. I do use european butter which has a higher percentage of butter fat and less water. I also use extra virgin olive oil that helps keep the cake moist. You might want to try the recipe on your own first and see what you think.

          • hailey September 26, 2016 at 3:19 pm

            You can also try adding a spoonful of Mayo, I add one to all of my cakes and they make them amazingly moist.

          • Carrie Pacini December 28, 2016 at 11:06 am

            Hi Hailey, I love that trick especially for chocolate cakes where the coco can dry it out.

  26. Kathy June 8, 2012 at 9:29 am

    Where do I get White Chocolate Flavoring? I have not seen it in our Grovery stores here in Nashville!

    • Carrie Pacini June 9, 2012 at 9:43 am

      @Kathy You can find the white chocolate flavoring in the coffee section. It is used to make coffee drinks.

      If you can’t find it just double up on the Vanilla Extract.

  27. annie June 11, 2012 at 3:52 pm

    io ci provo…

  28. Will June 14, 2012 at 4:54 pm

    Looks pretty good, but can you give a slightly narrower range for how long it takes to bake?

    • Carrie Pacini June 22, 2012 at 6:52 am

      @Will every oven is different and the climate is also something to consider. I would monitor the oven and see how the layers look at 30 minutes. If it needs more then I would check it after an additional 10 minutes. For me it takes about 40 minutes to bake the 3 layers. I hope this helps!

      But at my mom’s house it takes 45 t 50 minutes. So getting to know your oven is the key to bake times.

      Besides looking at the color, I also do the toothpick test to make sure the center has no batter.

  29. Cherie July 1, 2012 at 5:21 pm

    8 oz of powdered sugar does not seem like it would make enough for all that cake. Is that correct? Of course I like lots of frosting.

    • Carrie Pacini July 13, 2012 at 7:44 am

      @Cherie Yes I used 8 oz of powdered sugar. It’s a thin layer of icing between the cake layers. If you typically like more icing I would double it up to make sure you have enough.

      Note: I’ve always preferred less icing because I like the actual cake to come through. This batter is really good and I didn’t want to cover it up with thick layers of icing. This is all just personal preference.

  30. samantha July 12, 2012 at 12:42 am

    Is it important to separate the egg yolks? Would it be possible for me to mix in the eggs all together with the batter?

    • Carrie Pacini July 13, 2012 at 7:50 am

      @samantha yes you must separate the egg yolks because it is a critical part of making this batter.

      The egg whites are beaten to stiff peaks and added to the batter to give the cake moisture, airiness, and smoothness so don’t skip it.

  31. Lupe July 30, 2012 at 8:54 am

    How many people does this feed? I need the cake to feed about 40 people.

    • Roberta September 15, 2015 at 1:49 pm

      1/2 sheet feeds 30, full sheet feeds 60, so maybe a 3/4 sheet……

      • Carrie Pacini September 25, 2015 at 6:57 am

        Thanks Roberta!

  32. Geri August 1, 2012 at 2:49 pm

    I volunteered to make the birthday cake and then found out birthday girl’s favorite is Italian cream cake. I wasn’t even sure what that meant, so I looked up recipes and decided to try yours, BUT I cook for the lactose intolerant. I substituted buttermilk for Silk soured with vinegar, butter for Willow Run soy margarine, and cream cheese for Tofutti Imitation Cream Cheese. It came out great! Next time I’ll double the icing recipe. Thank you!

  33. Carrie Pacini August 3, 2012 at 5:43 pm

    @Lupe if you cut thin slices you could probably feed 15 to 18 people. It’s 3 layers so think slices work. If you are wanted to feed 40 I would double this up and make 2 rounds or 1 big sheet cake in 3 layers.

  34. hillary August 6, 2012 at 6:37 pm

    How would this translate for a sheet cake? I actually need to make it into a 12×18 sheet cake so Im trying to figure out if I need to double it or what. Thank you!

    • Carrie Pacini August 11, 2012 at 7:29 am

      @hillary For a 12 x 18 sheet cake I would double it up to make sure you have enough. If you have extra batter I would have a few cupcake liners on hand to put the rest into. Hope this helps!

  35. Dina August 14, 2012 at 8:05 pm

    My oven will not hold all three cake pans at once, will the cake batter lose its texture if it sits out while the other is cooking ???

  36. tony morinelli August 15, 2012 at 7:06 pm

    The cake is terrific. But where is the Italian cream between the layers? One vanilla cream, one chocolate.

    • Carrie Pacini August 18, 2012 at 11:33 am

      @Tony I use thin layers of icing between the layers. It’s a personal preference.

      I prefer more of the cake to come through verses the icing.

      But if you are a fan of thick icing you can layer it on as thick as you like!

  37. Carrie Pacini August 16, 2012 at 3:49 pm

    @Dina I would try it out and see. I don’t think it will lose it’s texture. Also with less pans in the oven the layer should bake quicker.

  38. Jennie Hull September 7, 2012 at 8:34 am

    I have a question about making this cake. I have looked at several different recipes for italian cream cake. This looks the most delish!!! the other recipes call for pecans instead of walnuts. Have you used either or? and which do you prefer? I am making to take to church for an Italian Dinner. Thanks so much!

    • Carrie Pacini September 8, 2012 at 7:20 am

      @Jennie I prefer walnuts hands down!

      • Angie June 21, 2013 at 7:21 pm

        What about pistachios would that work?

        • Carrie Pacini June 25, 2013 at 7:34 am

          Hi Angie, you could use pistachios but it would change the flavor of the cake.

  39. Sharon September 12, 2012 at 11:17 pm

    I ate this cake at an Italian restaurant and immediately fell in love with it. Searched the internet and found your recipe to be the best and would make it this weekend!

    I guess it’s possible to bake the batter in one cake pan and then slice into 3?

    Thanks for sharing.

    • Carrie Pacini October 29, 2012 at 11:33 am

      @Sharon, sure you can bake and slice into 3 halves.

      • Missie March 20, 2016 at 11:26 pm

        3 halves?? How about thirds?

        • Carrie Pacini March 21, 2016 at 6:36 pm

          Hi Missie, Can you elaborate on your question?

  40. Ruby September 14, 2012 at 10:03 pm

    I made this cake for my co-workers birthday and she loved it!!! I’m having a Pure Romance Party and making it into cake balls. Thank you for sharing this recipe. LOVE IT!!!!! I also doubled the frosting. We love tons of frosting on our cakes.dc

  41. Stacey October 23, 2012 at 8:00 pm

    Made this tonight for my husband’s birthday. Big hit! It was wonderful!

    • Carrie Pacini October 29, 2012 at 11:31 am

      @Stacey so glad that you guys enjoyed it. It’s my personal favorite birthday cake too.

  42. Lauren October 31, 2012 at 9:39 am

    Is it okay if I omit the Creme de Cocoa? Would you recommend adding another teaspoon of vanilla extract? Thanks! :)

    • Carrie Pacini October 31, 2012 at 3:15 pm

      @Lauren Yes, add another teaspoon of vanilla if you don’t have the Creme de Cocoa.

  43. Maggie January 3, 2013 at 7:55 pm

    Does it have to be olive oil.

    • Carrie Pacini January 11, 2013 at 8:18 am

      @Maggie, you don’t have to use Olive oil but it does make for a moist cake!

  44. Ruby January 10, 2013 at 1:28 pm

    We are throwing my boss a baby shower. I know she likes this cake, because I’ve made it several times. I’ve even made it Gulten Free and you can’t taste the difference. I know she has had a chocolate version of it from a expensive bakery in town. I wanted to know if you know how much chocoalte to use in the cake and frosting to make it a chocolate Italina Cream Cake. Please advise. I’m sure she would enjoy this cake alot for her baby shower. Thanks

    • Carrie Pacini January 11, 2013 at 8:17 am

      @Ruby I just sent you my recipe of the Chocolate Italian Cream Cake. I haven’t had a chance to photograph it so that’s why it isn’t on the site yet. But you’ve put a pin in it for me so I will work on it :)

      • Ruby January 15, 2013 at 9:28 am

        Thank you so much!! I know my boss will love her cake. Your an amazing person!!!! :) I will keep you posted.

        • sandy kirchnern August 3, 2013 at 1:26 pm

          Please share with me how you made this gluten free, my daughter has celiac disease and baking with gluten free flour doesnt work too well. Your help would reall be appreciated.

          • Carrie Pacini August 6, 2013 at 6:42 am

            Hi Sandy,

            I am working on a gluten free version of this cake but I don’t have it right just yet. I have a few things to try this week and I am hoping to have it out next week…. I am not sure if this will be in time for your daughters birthday. I do know that a few ladies have tried my recipe with the all-purpose gluten free flour and have posted here in the comments that it worked out for them.

      • Lynn June 17, 2013 at 7:39 am

        Thank you for all your help with your Italian Cream Cake Recipe. I baked it early Sunday morning and the smell coming from the oven was just mouth watering. Even though I try to stay away from eating any gluten I did try a piece and my mouth was watering for more. The family loved it and most went back for seconds. I’m looking forward to trying your other recipes on your web site and would love to try the Chocolate version but I didn’t see it. Please send me the recipe when you have a chance. If anyone has a gluten free version of this cake please share. Thanks Carrie.

    • Lynn June 12, 2013 at 12:34 pm

      Hey Ruby,
      I’m wondering how you substituted the flour for gluten free flour and which types did you use? If you would be so kind to email me the recipe I would greatly appreciate it. I am also trying to eat mostly gluten free, it has been challenging when baking my favorite recipes but I feel so much better and actually maintain a lower weight since I no longer eat gluten. Thanks for sharing
      I’m looking forward to baking this cake for the weekend but will be using traditional cake flour, your Mother’s recipe looks yummy, I will try a small piece. I’m hoping you can share my email address with Ruby and she can send me her gluten free version. Unless of course you have a gluten free version. I’m finding it a challenge to bake gluten free because there are so many different flours and other ingredients to replace tradiontal items needed. Thanks for your help…..

      • Ruby July 2, 2013 at 10:27 pm

        Lynn just saw your post. I just send you an email. I’m baking this cake next week for the same co-worker. She has made this her official birthday cake and she wants it. I used King Arthur multi purpose flour. I sub for the exact amount for regular flour. I could hardly taste the difference once it has the frosting. By itself you can taste the difference but it is not too extreme. I hope this helps. Sorry for the late reply.

        • Lynn July 7, 2013 at 9:16 am

          Thanks Ruby or the Gluten Free Version. I just used an all-purpose flour mixture blend that I bought on line from Jules Gluten Free. Anyone needing gluten free recipes or mixes she has the best that I’ve been able to find on line or in the stores locally.
          I didn’t mention to any of the gang that the talian cake that I baked was gluten free and no one was able to tell the difference. The cake was yummy. I’m not hoping to try the chocolte version and waiting for Carrie to put the recipe up on her web site. Thanks for all your help Carrie and Ruby….Have a great day

    • Carolyn June 15, 2013 at 8:56 pm

      Ruby can you send me your gluten free version of this cake? I would so appreciate it! Thanks!

      • Lynn July 7, 2013 at 9:21 am

        Check out Jules Gluten free webiste on line
        She has great flour blends and recipes. Check out her tips in substituting gluten free flours for tradiontionally flours. Great Tips
        I used Jules all-purpose flour blend mixture and used the same amount that Carrie has in her recipe. I didn’t think the flavor was any different at all maybe a little dryer but I think we can tweek that with a little more olive oil or buttermilk, your thoughts on that Carrie?
        Enjoy living gluten free!!!

        • Carrie Pacini July 7, 2013 at 6:11 pm

          I’ve been playing around with a gluten free version of this cake and have 1 more thing I want to try before I share it. I do think that adding a bit more buttermilk to the mixture helps the moisture. I would keep the olive oil the same as it might get a bit too gummy with a gluten free base. Hope this helps in the meantime!

  45. Becky February 2, 2013 at 3:52 pm

    Carrie, What a great recipe! I have been looking at Italian Cream Cake Recipes for a couple years now. Just never made the effort to make it.

    Hubby was having an Italian Luncheon at work. So, I decided to try out your recipe, it seemed different than the rest. It was difficult to find the Cream De Cocoa & White Chocolate, but so worth the effort.

    OMG, it turned out great, everyone asked for the recipe. I assure you that I gave your blog and you credit for this cake. Thank you so much for sharing your mother’s fantastic recipe

    • Carrie Pacini September 13, 2013 at 5:09 pm

      Becky you are so welcome!

  46. Becky February 2, 2013 at 4:04 pm

    I forgot to tell you, Hubby says this is his new Favorite cake.

    I too, am interested in your Chocolate Italian Cheese Cake.

    Thanks again.

  47. esther June 17, 2013 at 11:42 am

    What type of olive oil should I use

    • Carrie Pacini June 17, 2013 at 12:29 pm

      Hi Esther – Choose a mild light olive oil which will have less flavor and can withstand high-heat cooking methods when baking.

  48. Deana Anthone June 28, 2013 at 9:47 am

    Love this cake. My boyfriends Mom in Louisiana taught me ‘how to’ however, we live in Colorado. Any advice for high altitude baking? Also, can I omit coconut, can I omit?

    • Carrie Pacini June 29, 2013 at 6:50 am

      Hi Deana, I’ve never tried baking this cake in high altitude. However I did find some basic rules you could apply. You can decrease the sugar by 2 tablespoons, and then add 1 tablespoon of flour for the first 3,500 feet and add an additional 1 tablespoon of flour for every 1,500 feet. I would also add 1 extra egg to the mixture so you would use 6 egg yolks + 6 egg whites and a little bit more buttermilk, maybe another teaspoon. Also you can omit the coconut.

      I would try baking it at 400 degrees for 20 to 30 minutes. But keep a watchful eye on it. I can’t guarantee that this would work but it’s what I would try if I was in your kitchen!

  49. Chef Rita July 6, 2013 at 2:47 pm

    Hi Carrie,
    I am a chef but I prefer savory dishes, but every now and then I have a client request to make them a cake. Just today someone asked for and Italian Cream Cake which I came across your recipe which looks fantastic. People think Chef’s don’t use recipes, but they do cause a recipe is just a guide.
    The question I have is with the Creme de Cacao, it may be substituted with a Chocolate Liquor (what you think) and the white Chocolate flavoring substituted with melted white chocolate. What is your take on that? Just a thought.

    • Carrie Pacini July 7, 2013 at 6:04 pm

      Hi Chef Rita, you can sub out the Creme de Cacao for the chocolate liquor but I am not sure about the melted white chocolate. If you test it out let me know how it goes.

      • Chef Rita July 11, 2013 at 2:17 pm

        Will do, it was just a thought. So hard to find specialty product in Dallas. Thanks for the response.

        • Heidi K September 11, 2013 at 7:56 pm

          Chef Rita, probably too late but in the future, try Cake Carousel in Richardson. They have an amazing selection for this kind of project and I am willing to BET they have white chocolate flavoring. Also, most smaller coffee shops can be talked into selling a bottle of their white chocolate syrup for retail

          • Carrie Pacini September 12, 2013 at 7:12 am

            Heidi, Thanks for sharing that information on the white chocolate.

  50. Tammy July 14, 2013 at 6:15 pm

    I was looking for a good Italian Cream Cake recipe and happened on your site. I’m in the process of making these into cupcakes to take to work. I ended up having enough batter for 38 cupcakes! I’ll update how they turn out. Thank you for all they great info :)
    I can’t wait to try one!

  51. Mike August 6, 2013 at 7:38 am

    Hi carrie! Just want to ask about the shredded coconut in the italian creme cake- is this dry or fresh? I live in the tropics and fresh grated coconut is very easy to find.Btw thanks a lot for sharing this recipe- am going to try this next weekend.

    • Carrie Pacini August 6, 2013 at 11:48 am

      Hi Mike, it is dry shredded coconut.

  52. Rene August 22, 2013 at 4:04 pm

    Hi there! My mom’s birthday is coming up and I’m considering making this for her (with some chocolate-dipped Grand Marnier strawberries, of course!), but I’m thinking she might love the chocolate version. I couldn’t find it on your site… would you be able to email it to me?

    • Carrie Pacini August 24, 2013 at 9:30 am

      Hi Rene, I will send it to you. I don’t have it posted but it is on my list to get on the site in September!

  53. Brenda August 23, 2013 at 11:56 am

    Best cake ever! Thank you for the recipe.

  54. Noam September 10, 2013 at 6:33 am

    i plan on making this cake for my friends birthday tomorrow, since she’s not allowed chocolate i looked all over the internet for a good chocolate-free cake.
    the only problem is that she doesn’t like coconuts and walnuts, so i thought id substitute the walnuts with hazelnuts which she likes and either omit the coconut or replace it with something else… what do you think? any ideas? i don’t want to ruin the essence of the cake since it sounds so delicious and has such good reviews.
    thank you!

    • Carrie Pacini September 10, 2013 at 6:45 am

      Hi Noam, You can swap out the walnuts for pecans, I haven’t tried hazelnuts with this recipe but I am sure that work fine. You can omit the coconut and not have to replace it. Let me know how it turns out!

      • Noam September 11, 2013 at 6:40 am

        i ended up reducing the amount of coconut by half and using hazelnuts instead of walnuts. couldn’t find white chocolate flavouring for the icing so i used a tiny bit of irish cream flavouring. will let you know how it turned out! now waiting for the cakes to cool off :) thanks for the help!

      • Noam September 12, 2013 at 2:50 pm

        okay i’ll give you a last update.. the cake ended up being a huge hit
        everyone asked me what i put in it, and it ended up very impressive looking too
        it was really delicious and my friend who only eats chocolate cakes absolutely LOVED it which basically speaks for itself.
        thank you very much for sharing this recipe, i’ll definitely be using it again!

        • Carrie Pacini September 12, 2013 at 3:16 pm

          Hi Noam, I am so happy to hear that the cake was a hit! Oh and I love your idea on using Irish Cream, I bet it was divine :)

          • Noam October 26, 2013 at 10:54 am

            just wanted to let you know i made this cake again for my dad, again everyone loved it. will definitely be keeping this recipe forever.

  55. Heidi K September 11, 2013 at 7:57 pm

    Lost my Italian Cream recipe in a recent move home to Texas and was thrilled to find yours! I am fairly certain it is the same one I have been making for over twenty years when asked. Thanks for sharing! Making it this weekend for my MiL’s 80th birthday bash. :)

    • Carrie Pacini September 12, 2013 at 7:16 am

      Heidi, I am so happy this is similar to your recipe so it’s not lost for you. And Happy 80th Birthday to Mil :)

  56. Cathy September 13, 2013 at 3:15 pm

    I can’t wait to bake this cake-looks delicious!Is the butter being used-salted or unsalted?Thankyou!

    • Carrie Pacini September 13, 2013 at 4:59 pm

      Hi Cathy, it’s unsalted!

  57. Monica September 26, 2013 at 2:50 pm

    Does anyone know how many cups of batter this recipe makes?


    • Carrie Pacini October 2, 2013 at 6:54 am

      Monica, I don’t know how many but I will check next time I make this cake.

  58. Cathy October 7, 2013 at 9:52 pm

    Excellent! I made it and it had an amazing flavor. Loved it and will be making it again this weekend, thank you!!!

  59. Dana Kuvent October 19, 2013 at 10:58 pm

    Hey there,
    I am very excited to bake this cake with my daughter but we are trying to stay away from white, all purpose flour. Do you think using coconut flour would change the consistency and/or texture of the cake?
    Thanks in advance,
    Dana Kuvent

    • Carrie Pacini October 21, 2013 at 10:34 am

      Hi Dana, I haven’t tried using coconut flour but I think it would be a tasty experiment. Please write back if it works out.

  60. Bryce October 29, 2013 at 2:50 am

    Ok so I’ve tried two other recipe for this cake but they didn’t work and I’m willing to try your recipe. What alterations would I have to do for high altitude cause I live in Wyoming.

    • Carrie Pacini October 29, 2013 at 6:34 pm

      Hi Bryce, I’ve never tried baking this cake in high altitude but I did look into some basic rules that I posted in earlier comments. Here’s what I suggest you try. Please let me know if this works for you – I am very curious.

      Decrease the sugar by 2 tablespoons, and then add 1 tablespoon of flour for the first 3,500 feet and add an additional 1 tablespoon of flour for every 1,500 feet. I would also add 1 extra egg to the mixture so you would use 6 egg yolks + 6 egg whites and a little bit more buttermilk, maybe another teaspoon.

      I would try baking it at 400 degrees for 20 to 30 minutes. But keep a watchful eye on it. Note: I can’t guarantee it will work and I am curious to see how it works for you so let me know!

      • Bryce October 29, 2013 at 8:39 pm

        Thank you. I will try it out in a couple weeks cause I have a couple extra cakes from a party the other night

        • Carrie Pacini October 30, 2013 at 6:59 am

          Are there any bakeries in your area that might have tips when it comes to baking a cake? They might have a formula that’s worth asking about. I am crossing my fingers for you :)

  61. Tammy November 9, 2013 at 12:01 am

    This cake rocks ♡♡
    I’ve made this cake for work and it was a hit. I also would like the recipe for the chocolate version for all us chocoholics out here could you e-mail it my way? Thanks and again this cake rocks ♡♡♡

    • Carrie Pacini November 10, 2013 at 11:30 am

      Tammy so glad you liked it and it was a hit!

  62. Dave B November 29, 2013 at 3:18 pm

    I’ve read ALL these comments after finding this recipe, and just took the three cake pans out of the oven. Smells wonderful and I followed the recipe exactly. My oven won’t fit three 9″ pans on one level so I did convection bake at 325 and they were done (hopefully not overdone) in 33 minutes; tester came out clean. I’m assuming it’s SOP to wait ten minutes after removing from the oven and flip over onto a cooling rack. They came out fine. Now on to the icing!

    • Carrie Pacini December 1, 2013 at 1:28 pm

      Sounds Great!

  63. Stacy December 14, 2013 at 6:16 am

    Hi! I am very excited to be making this cake for husbands birthday! Which mixer attachments would work best for the cake and for the frosting?!
    Thanks so much

    • Carrie Pacini December 14, 2013 at 6:24 am

      Hi Stacy, You can use the paddle or the whisk, they both work great.

  64. Larry December 18, 2013 at 7:24 pm

    The cake looks fabulous and I can’t wait to try it!
    However, I was requested to make a cake with whipped cream topping…
    Do you think that would work? Or should I stick to butter-cream?

    • Carrie Pacini December 18, 2013 at 8:47 pm

      Hi Larry, the icing in the recipe is amazing with this cake, use that one and it will be a hit :)

  65. Kerri December 25, 2013 at 10:05 am

    Do not hesitate… Make this cake for that next special occasion! I made this for Thanksgiving and again for Christmas Eve last night (2013). As soon as my family walked in many asked if I made that Italian Cream cake again. It’s just perfection. I did double the icing, makes icing the cake easier when you can put it on liberally. I didn’t have the cream de cacao or the white chocolate flavor the first time and its still just as good. The second time we used the cream de cacao and it was just as good, but if you don’t have it in house I’m not sure its worth purchasing a full size bottle for. Thank you Carrie it’s a family favorite now:)

    • Carrie Pacini December 25, 2013 at 10:18 am

      You are welcome! It makes me happy to know that this cake is now a family tradition for you!!

  66. Amber February 2, 2014 at 10:01 am

    I have been searching for my favorite Italian cream cake recipe forever. I absolutely love this one! My husband said that it was the best cake I have ever made.
    Thank you!

    • Carrie Pacini February 4, 2014 at 8:42 am

      Amber so happy you found this recipe and that you all enjoyed it.

  67. Linda February 11, 2014 at 2:15 pm

    Is the white chocolate an extract or a syrup? I found it on amazon but there’s an extract and a syrup and I don’t know which one to buy.

    • Carrie Pacini February 11, 2014 at 3:17 pm

      Hi Linda, it’s extract.

  68. CASSANDRA March 6, 2014 at 5:55 pm

    Thank you so much for sharing this recipe, I’m excited to see how this turns out. Would you happen to know how many serving this cake recipe typically yields?

    • Carrie Pacini March 13, 2014 at 7:58 am

      This cake typically serves 15 people nicely. You could cut the slices a little thinner and get a bit more out of it.

  69. Pam April 16, 2014 at 9:31 am

    I am making this cake for Easter.Should I still sift if I am using Anna Tippo 00 flour?

    • Carrie Pacini April 19, 2014 at 3:09 pm

      Hi Pam, Yes sift the flour!

  70. Linda May 3, 2014 at 12:46 pm

    I am making this cake as a wedding cake in a 12″ round pan, how much batter goes in the pan ad how long should it bake? Can I add cream cheese to a buttercream frosting for this cake? It still has to hold up for decorating. Thanks so much, I appreciate your input.

    • Carrie Pacini May 8, 2014 at 2:26 pm

      I would split the batter between the 12″ rounds, the frosting is with cream cheese so you are good there.

      • Lilia October 3, 2016 at 7:42 pm

        How much batter does it take for the 12inch pan?? Do I double the recipe? I want to make it a three layer 12 inch cake? Thank you

        • Carrie Pacini December 28, 2016 at 11:01 am

          Hi Lilia, You can use the same amount of batter in the recipe just spread it out evenly between the 3 pans.

  71. Judy May 8, 2014 at 2:10 pm

    Hi, have a question about the butter. Is it unsalted for both the cake and icing?

    • Carrie Pacini May 8, 2014 at 2:15 pm

      unsalted for both!

      • Judy May 8, 2014 at 2:44 pm

        Thank you! Will be making this for my sister today as an early Mother’s day gift. Unfortunately I was not able to find the white chocolate extract or creme de cacao…I’m hoping it will not affect the taste too much. She has had this kind of cake before so I hope she likes my version. Thanks for sharing the recipe :)

        • Carrie Pacini May 8, 2014 at 2:52 pm

          It will be fine, I’ve made it without and it still taste amazing :)

  72. Lisa Marks May 30, 2014 at 9:57 am

    I found your recipe 3 years ago and have been making it annually for friends to celebrate my husband’s birthday. Every year I hold my breath, hoping I will be able to find your blog! I guess it’s time for me to write down the recipe! Thank you for sharing the “real deal”. He used to say he wanted carrot cake with cream cheese icing, but now – this is his favorite! Bon appetito!

    • Carrie Pacini June 4, 2014 at 6:27 am

      Thanks Lisa for your comment, you need to pin it so you can easily find it :)

  73. Amber June 1, 2014 at 7:48 am

    Hi! I am thinking about making this cake for a birthday. Do I sift the flour before measuring out the 2 cups? Or do I measure the 2 cups and then sift?

    • Carrie Pacini June 4, 2014 at 6:28 am

      Hi Amber, 2 cups and then sift

      • Amber June 6, 2014 at 8:14 am

        wonderful, thank you!!

  74. Carolanne Daniels June 28, 2014 at 11:58 pm

    So happy i found this. Thank you so much for this recipe it turned out amazing and totally made my mother in law’s birthday

  75. Debbie July 7, 2014 at 10:54 am

    I tasted an Italian Cream cake at a wedding and liked it, so I decided to try this recipe. This cake was wonderful, probably the best I ever tasted. So much better than the one at the wedding. Now I would like to try the chocolate version if you would be so kind as to email me the recipe.

    • Carrie Pacini July 8, 2014 at 10:54 am

      Hi Debbie, I am so glad you like this recipe. I am still working on the chocolate version. The problem is the coco is very drying. I want to get it in a better place before I share it with you all.

  76. Carol July 11, 2014 at 6:40 pm

    can I use Marscapone instead of cream cheese for the frosting

    • Carrie Pacini July 12, 2014 at 10:47 am

      @Carol you can use mascarpone instead of cream cheese but it will have a different flavor.

  77. Ruby July 14, 2014 at 10:17 am

    Hi Carrie

    Since I found your recipe I have made this cake at least 4 to 5 times as is. Once as a gluten free. Another time you emailed me the chocolate version for my bosses baby shower. At least three times as cakeballs (makes a little over 4 dozens). Everytime I’ve bake it is has been amazing!!! It’s been 2 years since I found your recipe. I originally made it for my co-workers birthday. She still wants the same cake. She loves it!!! I just want to say Thank You So Much for this recipe. I will be baking this cake for the same coworker tonight. This cake and my Hawaiian Banana Nut Bread are by far the most requested things I bake. Again, Thank you so much!!!!

    • Carrie Pacini July 14, 2014 at 10:39 am

      @Ruby Thank you so much for your lovely comment. You’ve made my day.

  78. Lorraine July 15, 2014 at 8:11 am

    I’m looking forward to trying this cake. Have 1 small problem, how much does a stick of butter weigh.
    Butter in Australia comes in 250g (1/2 lb) and 500g (1lb).

    • Carrie Pacini July 15, 2014 at 8:23 am

      @Lorraine 1 stick of butter is 113 g, I will add that information to the recipe.

  79. Renee August 22, 2014 at 10:44 am

    If I cannot find the white chocolate extract or creme de cacao, would I put a total of 3 tsp vanilla into the frosting? 1 as the recipe states, and then 1 to sub for White choc and 1 to sub for creme de cacao? And is any extra virgin olive oil ok? Last, I plan to split the batter between 2 cake round pans – anything special I need to adjust for this (e.g., baking time)?

    Thanks! Can’t wait to make this today!

    • Carrie Pacini August 22, 2014 at 10:57 am

      Hi Renee, You can use 3 teaspoons of the vanilla extract and not worry about the creme de cacao or the white chocolate.

      • Renee August 23, 2014 at 11:40 am

        Thanks!! And how long can this cake sit out at room temp after being frosted? I’m trying to make it earlier in the day for a dinner party tonight. But I don’t want to leave it out for too long if the frosting will spoil.

        • Carrie Pacini August 24, 2014 at 7:18 am

          Hi Renee, It can sit out for a few hours.

  80. Trisha August 30, 2014 at 3:31 pm

    I made your cake today, I’m eating it as I write this!! It’s delicious, very moist and soft! But I did have a problem…I followed ur recipe to the T minus optional steps. One of the layers deflated drastically! Why is that? And is it normal that the nuts fall to the bottom and not be cooked in with all the cake?
    And I love your story as I am a houston native too!!

    • Carrie Pacini August 31, 2014 at 7:29 am

      Hi Trisha, There are many reasons why a cake might sink and for yours it was only 1 of the layers. 1. It could be the cake tins- are they shiny? If so the oven would need to be bumped up about 20 degrees. 2. Check to make sure your baking powder is fresh. Baking powder only stays fresh for about 6 months to a year. 3. Oven temperature, every oven is different so it could be running too hot or too cold and not be properly calibrated. 4. Your hand might be too heavy in the mixing and folding process where you have to work lightly. I even have to remind myself in this stage to go lightly. Again it’s hard for me to know exactly what happened and why only the 3rd layer had problems. In regards to the nuts they should be mixed throughout and not just at the bottom. When you add them you have to mix them in lightly so they are throughout. I am glad you still enjoyed the cake it!

      • Trisha September 18, 2014 at 11:05 am

        Thank you!! I do have 2 dark pans and 1 shiny one!
        I am making it again today, but I will take extra precaution and use my only 8″ shiny (wilton brand) pan and do one by one. Would the batter be ok sitting out or should I put it in the fridge?

        • Carrie Pacini September 25, 2014 at 5:49 am

          Yes, but not for too long!

  81. Nicole September 3, 2014 at 9:49 am

    What can I replace the cream cheese with? I’m not a fan of cream cheese.

    • Carrie Pacini September 7, 2014 at 10:37 am

      Hi Nicole, You could use a nice vanilla buttercream frosting instead.

  82. Peggy September 28, 2014 at 9:02 am

    This has been a family and friend favorite since the very first time I made it. I love to bake, but I have to admit I was a little intimidated when I read all the steps at first, but it goes together easily. Your step-by-step instructions make it go together like a dream. I did have to modify it by using gluten free flour blend. I use a very good blend and no one can tell it is not the real deal. This is a great cake recipe to change to gluten free because of all the eggs and it is so moist. Unlike most GF, this one stays fresh for as long as it will last. But that is not very long at our house. When I say I am going to bake a cake, everyone begs for this one. Thanks for the recipe.

    • Carrie Pacini September 29, 2014 at 3:26 pm

      Hi Peggy, Thanks so much for your note! It’s one of our family favorites too! So glad to hear that it worked our with your GF blend.

  83. Cecilia November 6, 2014 at 11:45 am

    Hi, Carrie… I would like to make this cake but for 30 people. do I double the recipe? Thank you! I can’t wait to taste it. Is far my favorite cake. Thanks again.

    • Carrie Pacini November 6, 2014 at 12:33 pm

      Hi Cecilia, I would make 2 separate cakes for 30 people just to be safe. Depending on how big you slice you might have some left over BUT I think 2 of these cakes would work best for a group of 30 people.

  84. Tisha Young November 11, 2014 at 4:32 pm

    This cake is amazing! I’ve never been a cake maker but my husband requested this cake for his birthday. I was afraid it would be difficult but your directions were so easy to follow. Thank you so much for providing this recipe and helping me give my husband his birthday wish!

    P.S. The frosting is one of the best I’ve ever tasted!

    • Carrie Pacini November 11, 2014 at 7:49 pm

      Thanks Tisha! I am so glad you tried this recipe out and you all liked it.

  85. Lee December 29, 2014 at 12:39 pm

    Hi Carrie,
    I made this cake for my daughter’s 25th birthday yesterday and it was amazing. It was the first time my family tasted this cake and all of us LOVE it! The cake tasted even better the next day cold from the fridge. Thanks for sharing your family recipe.

  86. lisa April 1, 2015 at 12:56 pm

    hi, carrie!

    dumb question, 2 c. sifted all- purpose flour… do i measure before or after i sift the flour?

    my husband is 100% italian. i’m making this for his birthday. looks divine!!!

    • Carrie Pacini April 1, 2015 at 4:35 pm

      Hi Lisa, measure before you sift.

      • lisa April 6, 2015 at 1:43 pm

        thanks, carrie!

        • Carrie Pacini April 9, 2015 at 2:13 pm

          You are welcome!

  87. Maribel April 5, 2015 at 7:24 pm

    Hi Carrie, I made this cake last night for our family Easter celebration today, and I must tell you it was amazing! All women in the family are very experienced and amazing cooks, so we are used to celebrations revolving around delicious homemade food. Everyone was raving about this cake. I had been searching for a good Italian cream cake recipe and yours hit the spot right on. Thanks so much for sharing this piece of family (baking) history with the rest of the world, my family and I are very grateful indeed. By the way, I read in the previous comments that you also have a chocolate Italian cream cake recipe. I bet is delicious! Could it be possible you share that too? Thanks again!

    • Carrie Pacini April 9, 2015 at 2:11 pm

      Hi Maribel, Thank you for your comment, I am so happy you all enjoyed the cake. I do have a chocolate version and I’ve been meaning to get it on the site. I had to tweak a few things and haven’t come up with right combination just yet but it is on my list to finalize and share.

  88. Sara April 13, 2015 at 2:28 pm

    Hey! this cake sounds amazing. we used to have Italian cream cake when my grandmother was still alive… I’ve recently found i’m allergic to coconut do you think if i cut that out it will ruin the cake?

    • Carrie Pacini April 13, 2015 at 4:34 pm

      Hi Sara, You can leave the coconut out of this recipe and it will still be an amazing cake!

  89. Kathy May 14, 2015 at 1:29 pm

    Is their any high alltudie adjustment to this cake ?
    I am Idaho it a long time to get a chocolate cake down and do the eggs room temp please ASP

    • Carrie Pacini May 28, 2015 at 9:09 am

      Hi Kathy, There are a few people that have left comments on their adjustments. I haven’t baked this cake in that environment.

  90. Nazlin Janmohamed June 17, 2015 at 1:35 am

    Thank you for sharing this delicious recipe. I live in Alberta, Canada. Have this cake twice and each time it’s been a hit. My question to you is can I freeze this cakes uniced as i have to make 4 times the recipe for a number 8O. Thank you Carrie for your prompt response. Will.the cake dry out.

    • Carrie Pacini June 17, 2015 at 5:16 pm

      Hi Nazlin, I would do a test freeze on one for a few days and then see what you think and if you still like how it comes out.

  91. Nazlin June 18, 2015 at 9:43 am

    Thank you Carrie.
    How many days in advance can I bake the cake. I need it for Saturday and then one for Sunday. Today is Thursday. Will it be ok to do it today, fill it with creamcheese icing and have fondant around it. It is cool in the basement., especially the one for Saturday. I will then put fresh berries on top on the day of.
    Also I already baked one yesterday – one in 2″ pan and the other in a 3″ pan – doubled the batter in the 3″ (I did not have 3 pans) would you be able to tell me why my cakes sank in the middle.?

    • Carrie Pacini June 19, 2015 at 9:10 am

      Hi Nazlin, I would bake the cake 1 or 2 days in advance. Then I would ice it the night before you need it. Fresh berries sound great! In regards to your question about why your cake sank in the middle there are many reasons why this could have happened. Make sure you are measuring the baking soda correctly AND that you are not using self-rising flour. Make sure you are not over beating the cake batter you might be putting too much air into it. Once you add the flour to the wet ingredients you fold it in gently. Make sure your oven is evenly heated. IF you have cold spots make sure you rotate your pans a bit when baking so that the cake bakes evenly. OR get your oven calibrated to make sure it is heating properly. Once your batter is ready to go don’t let it sit longer then 15 minutes. There is a chemical reaction that is happening when it is mixed and you want most of that to take place inside the oven not on your counter. I hope this helps! Thanks, Carrie

  92. Nazlin Janmohamed June 19, 2015 at 11:02 pm

    Thank you very much Carrie. I was probably over beating.

    • Carrie Pacini June 20, 2015 at 6:39 am

      You are welcome!

  93. Cathy Kennedy July 12, 2015 at 7:24 pm

    DH sent me your link to check out your recipe. I guess this means he wants me to make one for him. lol Looks really yummy! I can’t wait to try it.

    • Carrie Pacini July 13, 2015 at 7:28 am

      Hi Cathy, that’s funny! I get links via my dh too ;)

  94. Carla July 27, 2015 at 12:03 pm

    If you are baking this cake in a 9×13 pan, how long do you recommend baking it? Thanks in advance!

    • Carrie Pacini July 28, 2015 at 7:53 am

      Hi Carla, For a 9 x 13 pan I would bake it between 30 minutes to 60 minutes but checking on it every 5 minutes after the first initial 30 minutes to see how it’s doing. My guess would be 45 minutes to 60 minutes but I haven’t baked it in a 9 x 13 pan and can’t answer you exactly. Test it with a toothpick in the center to make sure the batter is baked before you take it out. Let me know how it goes. Carrie

      • Carla July 29, 2015 at 10:02 am

        I ended up making 1 & 1/2 of the recipe and used 9×13 and 7×11 pans so that I could layer the cake. Baking both pans at the same time, it took about 50 minutes. I doubled the icing and it was just enough icing without being too thin or too much. I added coconut to the sides for eye appeal and I must say my cake looked great. Tasted great too! Thanks for this recipe! It will be a favorite from now on!

        • Carrie Pacini August 1, 2015 at 7:35 am

          Hi Carla, Thanks for letting me know how it worked out in the pans, glad it turned out!

  95. Suzie August 15, 2015 at 3:38 am

    Hi Carrie,

    I just finished making the cake, i haven’t served it yet, will do soon, it looks delicious will let you know what the family say.

    By the way love your website

    • Carrie Pacini August 19, 2015 at 11:27 am

      Thank you Suzie!

  96. Leah September 1, 2015 at 7:00 pm

    This cake is absolutely amazing. I made it as a birthday cake for my friend who had mentioned Italian wedding cake was her favorite. Everyone loved it! Thank you for a fabulous recipe!

    • Carrie Pacini September 3, 2015 at 2:10 pm

      Thanks Leah, so glad you liked it!

  97. lyly September 13, 2015 at 11:18 pm

    I love this cake. i did it and my friend she said is amazing. Thanks

    • Carrie Pacini September 25, 2015 at 6:56 am

      Hi Lyly! Thanks for your feedback :)

  98. Flora September 29, 2015 at 11:48 am

    Hi…If you don’t have crème de cacao nor white chocolate extract, should you use 3 tsp. of vanilla?

    • Carrie Pacini September 29, 2015 at 2:53 pm

      Hi Flora, yes use the vanilla in it’s place. Thanks, Carrie

  99. Tracy October 1, 2015 at 10:19 am

    Hi Carrie,

    Thank you for sharing this recipe. I’ve made it multiple times for special occasions, including Christmas, birthday parties, Easter and even our wedding two years ago! It comes out perfectly each time and I always get requests for the recipe.

    Thank again!

    • Carrie Pacini October 8, 2015 at 9:56 am

      Thanks for your feedback Tracy, so glad you love the cake as much as we do!

  100. Adam November 8, 2015 at 1:40 pm

    Hello, I am planning on making this for a wedding (first wedding cake). The instructions say refrigerate, is that 100% necessary? Would it be alright to bake the day before and let it sit out overnight?

    • Carrie Pacini November 15, 2015 at 9:29 am

      Hi Adam, This all depends on a few things. If the cake is in a cool room overnight (70 degrees or cooler) then it should be fine. But usually when it is a cream cheese frosting you will want to keep it in the fridge. My thought is to keep it in the fridge over night and then take it out early the next morning so it’s ready that day.

  101. Iris Smith November 19, 2015 at 9:51 pm

    Please please could you email me and let let know if anyone has been successful in freezing this beautiful cake ahead of time.Thanks so much Carrie!!

    • Carrie Pacini November 24, 2015 at 10:49 am

      I emailed you! Let me know how it goes :)

  102. Angelita Swain November 24, 2015 at 10:36 am

    My 13 year old daughter wants to bake this cake for Thanksgiving, which is Thursday. From reading you other reviews, would you recommend baking this cake on today, frosting and placing in the fridge on Wednesday? Also, can she use a little of almond extract and how would it alter the taste in your opinion? Thanks in advance for your response.

    • Carrie Pacini November 24, 2015 at 10:48 am

      Hi Angelita, I would bake it later tonight… frost it tomorrow and serve it on Thursday. Ideally you would do both on Wednesday but I understand the importance of staging your time during the holidays so go with the plan Tuesday, Wednesday plan above! Happy Thanksgiving :)

  103. Tammy Morabito December 22, 2015 at 7:52 pm

    Hello Carrie,
    I have enjoyed reading all of the comments and questions regarding the Authentic Italian Cream CakeRecipe. I am planning on trying your recipe for Christmas. You specifically stated that you use a 9-in round pan for the base and 2-8 1/2 in. pans for the top layers. Is this for the purpose of stability?
    I have not seen 8 1/2 in. pans before. Also, i compared the icing for the bunds pan version and this. The olive oil being an EVOO in both recipes as long as it has a mild flavor? Thank you.

    • Carrie Pacini December 23, 2015 at 8:52 am

      Hi Tammy, Yes I used the bigger 9″ for the bottom for stability and yes use the mildest olive oil.

    • Carrie Pacini December 23, 2015 at 8:52 am

      Hi Tammy, Yes I used the bigger 9″ for the bottom for stability and yes use the mildest olive oil in the batter.

  104. Tammy Morabito December 22, 2015 at 7:59 pm

    Correction regarding my recent submitted comments/question…bundt cake recipe calls for EVOO and the round cake calls for olive oil which is used in the batter not the icing. So, same olive oil in both recipes, as long as it is a mild favor?
    Thank you.

    • Carrie Pacini December 23, 2015 at 8:52 am

      Correct Mild Flavor Olive Oil for the cake batter.

  105. TONI March 5, 2016 at 3:28 am

    This recipe is exactly what I have been looking for! I need to make this cake for a wedding (not an experienced baker) for approximately 40 adults, and 12 matching cupcakes for the children, except I will omit the nuts and coconut for them, due to some allergies to nuts, and dislike for coconut in a few of the children. Is the recipe for the cupcakes the same, with those items omitted, or do I need to make any adjustments for cupcakes? I’m guessing baking time would be less?? And would 2, 3 layer cakes serve 40 adults? Thanks! (for a Big Fat Italian Wedding!)

    • Carrie Pacini March 6, 2016 at 10:01 am

      Hi Toni, you can omit the nuts and coconut for the kids with out a problem and yes the cupcakes would bake for less time. The recipe is for a 3 layer cake (the layers are not thick) and it feeds about 15 to 20 people if the slices are managed. Are you thinking about tripling the recipe and then making a bigger presentation? Or just making 3 of the cakes?

  106. Dion March 14, 2016 at 7:14 pm

    Hey Carrie. I have Extra Light Tasting Olive Oil and Anna Napoletana Tipo “00” Extra Fine Flour. Will those work? I’m trying your recipe tomorrow.

    • Carrie Pacini March 15, 2016 at 9:38 am

      Hi Dion, that should work!

  107. kelly collett May 24, 2016 at 9:11 am

    My daughter wishes me to bake this cake for her wedding, I am wondering if it is possible to freeze the layers. I have a 3 hour travel the e day before to her house .

    • Carrie Pacini May 24, 2016 at 12:14 pm

      Hi Kelly, Yes you could freeze the layers but I would do a test first to see if it is to your liking!

  108. Donna July 7, 2016 at 1:20 pm

    Hi Carrie,
    I have a question: being brought up next to a bakery then working in one & now designing & creating wedding cakes every Italian cream cake I ever had always had almond slices on it’s sides. I have heard tho that an Italian Cream cake is not an authentic Italian cake, I’m Irish so I don’t know, but I know it is a beloved cake but what are the traditional nuts on it?

    Thank you

  109. BOBBY FRANCO July 31, 2016 at 2:31 am

    hi i made the italian cream cake like this i used 2 stick of butter no oil instead of white sugar i use light brown sugar i mix all the wet ingredient together and i use all purpose flour this is one of my best cake for the frosting i use 8oz of cream cheese one stick of butter 1/2 cup pecans 1 1/2 cup power sugar i tsp vanilla extract

    • Carrie Pacini August 27, 2016 at 11:33 am

      Sounds like it worked out!

  110. Steve Anneler November 10, 2016 at 10:51 pm

    It was wonderful.. without changes. Everyone at the dinner party Thanks you..

  111. liz December 11, 2016 at 8:00 am

    Your cake sounds amazing! I will be making it for Christmas. I have a question on mixing. When you say to fold in the dry ingredients do you not mix at all? And when you fold in the egg whites in a figure 8 do I just leave the whites in an 8 pattern and not mix at all. I am fairly inexperienced as a baker. I always want to mix all the ingredients well to incorporate the flavors. Thanks so much for sharing your recipe!

    • Carrie Pacini December 12, 2016 at 6:43 pm

      Hi Liz, add the dry ingredients and mix gently together, then when you add the egg whites to the batter make the figure 8 to mix it into the batter.

  112. Carrie Pacini December 13, 2016 at 8:32 am

    Your Welcome!!

  113. Audrey December 16, 2016 at 9:42 am

    Can I make the 3 cake tiers a week ahead of Christmas and freeze to save some time? I would ice the day of.

    • Audrey December 16, 2016 at 10:01 am

      Oh nevermind. I see you already answered this question above! Thanks!

      • Carrie Pacini December 28, 2016 at 10:23 am

        No problem!

  114. Nana :) December 29, 2016 at 3:44 pm

    I’m really excited to try this recipe! I’ve never made an Italian Creme Cake,and my father-in-law LOVES them!!

    Some Italian Creme Cakes use rum… is it ok to use silver rum instead of the creme de cocoa and the white chocolate flavoring? Also, can I use almond slices instead of walnuts?

    • Carrie Pacini December 30, 2016 at 9:56 am

      Hi Nana, Yes you can use rum instead of the creme de cocoa and white chocolate. I’ve never tried to make this cake with almond slices but I think it would work and taste wonderful. Let me know how it goes! Best, Carrie

Leave a Reply

Your email address will not be published. Required fields are marked *