Comments on: Amazing Italian Cream Cake

By: Kelly

Kelly — Sat, 28 May 2022 20:20:40 +0000

In reply to Kelly.

More than likely almonds were used

By: Kelly

Kelly — Sat, 28 May 2022 13:33:37 +0000

Hi!!! About to make this today and I just noticed that I grabbed the lowfat buttermilk? Should I go to another store to get full fat buttermilk?

By: Kim

Kim — Sat, 23 Apr 2022 06:11:28 +0000

Such a wonderful cake. I made it as cupcakes for a family gathering. It makes three dozen standard size cupcakes and I cut the cream cheese frosting in half. Everyone raved. Thank you for the recipe!

By: Terrell J Holling

Terrell J Holling — Sun, 19 Dec 2021 01:44:48 +0000

My family would love this cake !

By: Dawn Williams

Dawn Williams — Sat, 18 Dec 2021 05:13:24 +0000

I have tried all of your cake recipes so far, all great by the way :). I wonder though can this be done in a bundt pan? I need to transport it by train to work and i’m afraid the layers would fall.

By: Angela

Angela — Thu, 16 Dec 2021 06:42:54 +0000

In reply to Jody Simpson.

I lived in CO for 22 years. Use High Altitude flour in orange bag at Safeway, King Soopers, sometimes at Walmart. High Altitude is the name of the flour.

By: Lauren

Lauren — Sun, 24 Oct 2021 23:02:33 +0000

In reply to Sheila.

Flour is the first ingredient listed.

By: Sheila

Sheila — Sat, 23 Oct 2021 22:47:46 +0000

I want to make this cake, BUT there is an AD at the very top of ingredient list that will not close. What is the very 1st ingredient listed prior to flour? TY!

By: Alyssa

Alyssa — Fri, 06 Aug 2021 03:25:31 +0000

I made this cake for a church thing tonight and it was a hit! I probably beat the butter/sugar mixture for a good 5 minutes before adding the eggs and beating again until light and fluffy. I ended up using a cream cheese frosting that essentially blends sweetened whipped cream plus some cream of tartar to stiff peaks with cream cheese to make a stable frosting instead of the one in the recipe. It uses 2 cups vs. 2 pounds of powdered sugar. The overall outcome was a tender, airy cake that wasn’t too sweet. Thanks for a great recipe!

By: Lynne

Lynne — Sat, 17 Apr 2021 02:02:03 +0000

In reply to Beth Aspden.

This recipe is a definite keeper! My mom bakes a lot, and Italian Cream cake is one of her specialties so I was nervous making it for her – she said this was the best Italian Cream cake she’s ever had!