Easy Italian Cream Bundt Cake Recipe

This moist tender Italian Cream Bundt Cake is made with buttermilk, flaked coconut, and pecans and ready in 1 hour and 20 minutes. Cutting through the thick cream cheese glaze reveals a perfectly dense crumb packed with toasted nuts. I prefer using a bundt pan because it drastically cuts down on decorating time.

Why This Classic Works

I used to avoid making traditional layered cakes because stacking them evenly takes too much patience. Pouring this heavy batter into a single fluted tin creates a stunning dessert with almost zero fuss.

The dense buttermilk crumb bakes beautifully in the bundt shape while keeping its signature moisture. I learned quickly that greasing the pan properly is crucial so the coconut does not stick to the sides.

Italian Cream Bundt Cake Ingredients

For the Cake Batter:

• 115g unsalted butter, softened
• 100g vegetable shortening
• 400g caster sugar
• 5 large eggs, separated
• 240ml buttermilk
• 250g plain flour
• 1 tsp baking soda
• 1 tsp vanilla extract
• 100g sweetened shredded coconut
• 120g chopped pecans

For the Cream Cheese Glaze:

• 115g cream cheese, softened
• 50g unsalted butter, softened
• 200g icing sugar
• 1 tsp vanilla extract
• 2-3 tbsp milk

How To Make Italian Cream Bundt Cake

1. Prepare the pan: Preheat your oven to 175°C (350°F) and generously grease a 10-cup bundt pan with butter and a dusting of flour.
2. Cream the fats: In a large bowl, beat the butter, shortening, and sugar until light and fluffy, about 3 minutes.
3. Add the yolks: Beat in the egg yolks one at a time, followed by the vanilla extract.
4. Mix dry and wet: Whisk the flour and baking soda together, then add to the butter mixture alternately with the buttermilk, beginning and ending with flour.
5. Fold the mix-ins: Gently fold the shredded coconut and chopped pecans into the batter.
6. Whip the whites: In a separate clean bowl, whip the egg whites until stiff peaks form, then carefully fold them into the cake batter.
7. Bake and cool: Pour the batter into the prepared pan and bake for 50-60 minutes until a skewer comes out clean. Cool in the pan for 15 minutes before turning out.
8. Make the glaze: Beat the cream cheese and butter together, then slowly add the icing sugar, vanilla, and enough milk to reach a pourable consistency. Drizzle over the cooled cake.

Recipe Tips

• Toast the pecans: Toasting the nuts in a dry pan for 5 minutes brings out their essential oils and prevents them from tasting raw.
• Use room temperature ingredients: Cold buttermilk or eggs will cause the butter to curdle and affect the final texture of the cake.
• Do not rush the cooling: Turning the bundt cake out while it is too hot will cause it to break apart and ruin the shape.

What To Serve With Italian Cream Bundt Cake

Serve a thick slice alongside a strong cup of dark roast coffee or an espresso to balance the sweetness of the glaze. A scoop of vanilla bean ice cream also pairs wonderfully with the toasted pecans.

How To Store

Keep the cake in an airtight container in the fridge for up to 5 days due to the cream cheese glaze. Bring slices to room temperature for 30 minutes before eating. You can freeze unglazed slices wrapped in foil for up to 3 months.

FAQs

• Can I make this in a regular cake pan? Yes, you can divide the batter between two 9-inch round cake pans. Reduce the baking time to 30-35 minutes and watch carefully.
• Why did my cake stick to the bundt pan? Bundt pans have many crevices that need thorough greasing. Using a baking spray with flour or brushing melted butter and flour works best.
• Do I have to whip the egg whites? Whipping the egg whites provides lift to the dense batter. Skipping this step will result in a much heavier and flatter cake.

Nutrition

• Calories: 580 kcal
• Total Fat: 32g
• Saturated Fat: 16g
• Cholesterol: 85mg
• Sodium: 210mg
• Total Carbohydrate: 68g
• Protein: 6g

Try More Recipes:

• Italian Butter Cake Recipe
• Easy Italian No Bake Cake
• Italian Meringue Cake Recipe

Italian Cream Bundt Cake Recipe

Recipe by Paula

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

40

minutes

Total time

2

hours 

Italian Cream Bundt Cake blends moist tender crumb with shredded coconut, chopped pecans, and rich buttermilk. Ready in 1 hour and 20 minutes, this simplified southern classic skips the layer cake fuss. It works beautifully for a weekend family dessert.

Ingredients

• 115g unsalted butter, softened

• 100g vegetable shortening

• 400g caster sugar

• 5 large eggs, separated

• 240ml buttermilk

• 250g plain flour

• 1 tsp baking soda

• 1 tsp vanilla extract

• 100g sweetened shredded coconut

• 120g chopped pecans

• 115g cream cheese, softened

• 50g unsalted butter, softened

• 200g icing sugar

• 1 tsp vanilla extract

• 2-3 tbsp milk

Directions

• 1. Prepare the pan: Preheat your oven to 175°C (350°F) and generously grease a 10-cup bundt pan with butter and a dusting of flour.
• 2. Cream the fats: In a large bowl, beat the butter, shortening, and sugar until light and fluffy, about 3 minutes.
• 3. Add the yolks: Beat in the egg yolks one at a time, followed by the vanilla extract.
• 4. Mix dry and wet: Whisk the flour and baking soda together, then add to the butter mixture alternately with the buttermilk, beginning and ending with flour.
• 5. Fold the mix-ins: Gently fold the shredded coconut and chopped pecans into the batter.
• 6. Whip the whites: In a separate clean bowl, whip the egg whites until stiff peaks form, then carefully fold them into the cake batter.
• 7. Bake and cool: Pour the batter into the prepared pan and bake for 50-60 minutes until a skewer comes out clean. Cool in the pan for 15 minutes before turning out.
• 8. Make the glaze: Beat the cream cheese and butter together, then slowly add the icing sugar, vanilla, and enough milk to reach a pourable consistency. Drizzle over the cooled cake.