Italian Cream Cake

READY IN: 50mins
Recipe by Darlene Summers

This cake will simply melt in your mouth. I used to save my pennies to get to buy one at Larry's House of cakes in Marion, Illinois, but found this recipe in a church cook book. I tried it and it is yummy! Thanks to a lady named Ruth Ann Riddle--it tastes like Larry's.

Top Review by Wendy2

This cake is excellent. However, reading the recipe was a little confusing. Now I am not Betty Crocker mind you but I beat the egg whites and then put everything else in without mixing the other ingred. and then folding them into the eggs. And I only had 4 eggs. I didn't think it would rise. It took 55 minutes (I turned the oven down a little after 35 minutes). The cake turned out fine. It is EXCELLENT!

Ingredients Nutrition


  1. Combine baking soda and buttermilk; set aside for a few minutes.
  2. Beat egg whites until stiff; then cream sugar, oleo and shortening.
  3. Add egg yolks, one at a time; beat well.
  4. Add buttermilk and flour, a little at a time.
  5. Stir in vanilla.
  6. Fold all of this mixture into the egg whites.
  7. Add coconut and nuts.
  8. Bake in 3 (8-inch) pans at 325° for 25 minutes or longer if needed.
  9. Ice with Philadelphia Cream Cheese Icing.
  10. Combine all icing ingredients and mix well.
  11. Ice cake and enjoy.

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