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Homemade Italian Cream Bundt Cake photo

Italian Cream Bundt Cake

This Italian Cream Bundt Cake is a showstopper! Moist, nutty, and topped with a luscious cream cheese glaze, it's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup Chopped Pecans for that delightful crunch
  • 1 1/2 cups Shredded Sweetened Coconut adding sweetness and texture
  • 3 cups All-Purpose Flour the base of your cake
  • 1 teaspoon Baking Powder to help your cake rise
  • 1/2 teaspoon Salt enhancing the flavors
  • 1 cup Unsalted Butter softened, for a rich buttery flavor
  • 1 cup Granulated Sugar providing sweetness
  • 1 cup Brown Sugar packed, for moisture and depth
  • 4 Large Eggs essential for structure
  • 1 teaspoon Vanilla Extract for aromatic flavor
  • 1/2 teaspoon Almond Extract enhancing the cake’s depth
  • 1 cup Buttermilk ensuring a tender crumb
  • 4 ounces Cream Cheese softened, for the glaze
  • 2 tablespoons Butter softened, for the glaze
  • 1 1/2 cups Confectioners' Sugar sifted, for a sweet glaze
  • 3 to 4 tablespoons Milk adjusting the glaze consistency

Equipment

  • Bundt pan
  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Cooling rack
  • Spatula

Method
 

Instructions:
  1. Step 1: Preheat Your Oven - Preheat your oven to 350°F (175°C). This ensures your cake starts baking at the right temperature for optimal rise and texture.
  2. Step 2: Prepare Your Bundt Pan - Grease your Bundt pan generously with butter or a non-stick spray. This will help your cake release easily after baking.
  3. Step 3: Mix Dry Ingredients - In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening agent evenly throughout the flour.
  4. Step 4: Cream Butter and Sugars - In another bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy. This process incorporates air, which is crucial for a light cake.
  5. Step 5: Incorporate Eggs and Extracts - Add the eggs, one at a time, mixing well after each addition. Then, blend in the vanilla and almond extracts until fully incorporated.
  6. Step 6: Add Buttermilk - Pour in the buttermilk and mix until smooth. The buttermilk adds moisture and a slight tang that balances the sweetness.
  7. Step 7: Combine Wet and Dry Ingredients - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; this will keep your cake tender.
  8. Step 8: Fold in Pecans and Coconut - Gently fold in the chopped pecans and shredded coconut using a spatula. This adds wonderful texture and flavor to your cake.
  9. Step 9: Bake - Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  10. Step 10: Cool the Cake - Once baked, allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a cooling rack to cool completely.
  11. Step 11: Prepare the Glaze - While the cake cools, prepare the cream cheese glaze. In a mixing bowl, beat together the softened cream cheese and butter until creamy. Gradually add the sifted confectioners' sugar and vanilla extract, mixing until smooth. Add milk, one tablespoon at a time, until the desired consistency is reached.
  12. Step 12: Glaze the Cake - Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides for a beautiful presentation.

Notes

  • Ensure all your ingredients are at room temperature for better mixing.
  • Be careful not to overbake; check for doneness a few minutes early to prevent a dry cake.
  • Feel free to customize the nuts; walnuts or hazelnuts work beautifully as well!
  • For an extra flavor boost, toast the pecans before adding them to the batter.