Comments on: Italian Cream Cake Recipe

By: Rachel Ballard

Rachel Ballard — Tue, 15 Sep 2026 14:01:25 +0000

In reply to Danielle. No I don't think it would add anything super important. I don't think it would hurt anything...but just not necessary.

By: Danielle

Danielle — Wed, 09 Sep 2026 09:50:46 +0000

Can you use buttermilk in this? Would it improve the cake?

By: Rachel Ballard

Rachel Ballard — Wed, 08 Jul 2026 14:04:23 +0000

In reply to Lynn.

Hey Lynn, you know that’s a hard call. I don’t think you’re going to like fully unsweetened here–I fear the flavors may fall a little flat. It is a sweet cake, but surprisingly more balanced than you may think by the cream cheese in the frosting. If I was going to reduce the sugar I’d put less powdered sugar in the frosting and/or do half sweetened and half unsweetened coconut.

By: Lynn

Lynn — Wed, 08 Jul 2026 12:23:20 +0000

Hi Rachel,
Love this recipe! I would like to know if it’s OK to use unsweetened coconut? The cake is really sweet and the sweetened coconut, in my opinion, would be too much.
Thank you

By: Rachel Ballard

Rachel Ballard — Sun, 25 May 2025 20:02:10 +0000

In reply to Raquel.

Hi Raquel–you mean just one 9 inch pan or in general just larger 9 inch pans? If so, then I’d guess you’d need three or even four nine inch pans. –Rachel

By: Raquel

Raquel — Wed, 21 May 2025 16:47:09 +0000

I’d like to double the recipe. Is a 9 by 1.5 inch round cake pan big enough or should I go bigger?

By: Rachel Ballard

Rachel Ballard — Sat, 28 Dec 2024 20:42:23 +0000

In reply to Tanni. It will change the texture of the cake. Sugar isn't just for sweetness but also for structure. I've never tested it with that much of a sugar reduction. --Rachel

By: Tanni

Tanni — Wed, 25 Dec 2024 00:07:47 +0000

In reply to Annie. I’m a little worried about it being too sweet. Do you think I can do 1 cup of sugar instead of two?