Italian Creme Bundt Cake Recipe: A Rich and Decadent Dessert for Any Occasion
An Italian Creme Bundt Cake offers a rich and decadent treat, perfect for celebrations or special occasions. With its velvety texture, the blend of coconut and pecans, and a luxurious cream cheese frosting, this cake is a twist on the classic Italian cream cake, adapted into a simple Bundt form. Below, you will find an easy-to-follow recipe, tips for achieving the perfect cake, and a few variations to experiment with.
Ingredients for Italian Creme Bundt Cake
To create the best Italian Creme Bundt Cake, you’ll need the following ingredients:
- Butter: 1 cup, softened, to add richness to the batter.
- Sugar: 2 cups of granulated sugar for sweetness.
- Cream Cheese: 8 oz, softened, for that smooth and tangy flavor.
- Eggs: 5 large eggs, at room temperature.
- All-Purpose Flour: 3 cups, providing the structure of the cake.
- Buttermilk: 1 cup, adding moisture and a slight tang.
- Vanilla Extract: 2 teaspoons for classic flavor.
- Coconut: 1 cup of sweetened shredded coconut for texture and flavor.
- Pecans: 1 cup of chopped pecans, adding crunch.
For a comforting meal to serve before dessert, consider pairing this cake with The Ultimate Comfort Food: Crockpot Potato Soup with Hashbrowns, a savory side that balances the sweetness of the cake.
Step-by-Step Recipe for Italian Creme Bundt Cake
Preparation Time:
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 25 minutes
Step-by-Step Guide:
- Preheat the Oven
Preheat your oven to 325°F (160°C) and generously grease and flour a Bundt pan to prevent sticking. - Cream the Butter and Sugar
In a large mixing bowl, cream the butter, sugar, and cream cheese until light and fluffy. This step ensures a tender and moist cake. - Add the Eggs
Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. This helps create a smooth batter. - Mix the Dry Ingredients
In a separate bowl, whisk together the flour and baking soda. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. - Fold in the Coconut and Pecans
Gently fold in the shredded coconut and chopped pecans to avoid overmixing, which can result in a dense cake. - Bake the Cake
Pour the batter into the prepared Bundt pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. - Cool the Cake
Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
To add another comforting side to the table, you can try Slow Cooker Magic: Unveiling the Ease of Crock-Pot Baked Ziti, a hearty and savory meal that contrasts beautifully with the sweetness of the cake.
Tips for Success
- Room Temperature Ingredients: Ensure the butter, eggs, and cream cheese are at room temperature to create a smooth batter that bakes evenly.
- Greasing the Bundt Pan: Use butter or non-stick spray to coat the pan thoroughly. This prevents the cake from sticking when you remove it.
- Don’t Overmix: When adding the coconut and pecans, gently fold them in to avoid overmixing, which can make the cake dense.
Cream Cheese Frosting for Italian Creme Bundt Cake
The creamy and tangy frosting is the perfect complement to the richness of the cake.
- Cream Cheese: 8 oz, softened.
- Butter: ½ cup, softened.
- Powdered Sugar: 3-4 cups, depending on your preferred sweetness.
- Vanilla Extract: 1 teaspoon.
- Heavy Cream: 1-2 tablespoons for thinning, if necessary.
- Mix the Frosting
Beat the cream cheese and butter until smooth. Gradually add the powdered sugar, one cup at a time, and beat until fully combined. - Add Vanilla and Cream
Stir in the vanilla extract and add heavy cream to achieve your desired consistency. - Frost the Cake
Once the cake has completely cooled, spread the frosting over the top and sides of the cake. Alternatively, you can drizzle the frosting over the cake for a more rustic look.
Variations of Italian Creme Bundt Cake
- Lemon Italian Creme Bundt Cake: Add the zest of one lemon and 2 tablespoons of lemon juice to the batter for a fresh citrus twist.
- Chocolate Italian Creme Bundt Cake: Mix in ½ cup of cocoa powder and ½ cup of chocolate chips to turn this into a decadent chocolate version.
- Nut-Free Option: Simply omit the pecans for those with nut allergies, and consider adding more coconut for extra texture.
For more inspiration, check out Kentucky Butter Cake: A Slice of Southern Comfort, another rich and buttery cake recipe that offers a different flavor profile.
Serving Suggestions
- With Coffee or Tea: Italian Creme Bundt Cake pairs wonderfully with a hot cup of coffee or tea, making it a great choice for brunch or dessert.
- Special Occasions: This cake is perfect for holidays, birthdays, or any gathering where you want to impress guests with a rich, elegant dessert.
- With Fresh Fruit: Serve slices of the cake with fresh strawberries or a berry compote to add a refreshing contrast to the rich flavors.
FAQs About Italian Creme Bundt Cake
Q: What makes Italian Creme Bundt Cake different from regular Bundt cakes?
A: The inclusion of coconut, pecans, and cream cheese frosting sets it apart, giving it a unique texture and flavor profile.
Q: Can I make this cake ahead of time?
A: Yes! Italian Creme Bundt Cake can be made a day in advance and stored in an airtight container to keep it moist.
Q: How do I prevent the cake from sticking to the Bundt pan?
A: Properly grease and flour your Bundt pan, ensuring all crevices are coated, or use a high-quality non-stick spray.
Q: Can I freeze the cake?
A: Yes, the cake can be frozen for up to 3 months. Be sure to wrap it tightly in plastic wrap and foil. Frost the cake after it has thawed completely.
Nutritional Information
Here’s a breakdown of the nutritional content per serving (based on 12 servings):
- Calories: 450
- Fat: 24g
- Carbohydrates: 55g
- Protein: 6g
- Fiber: 2g
To reduce the calories, consider using a light cream cheese frosting or reduce the sugar in the batter.
Storage and Reheating
- Storing Leftovers: Keep leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing the Cake: Wrap individual slices in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before serving.
- Reheating: Reheat individual slices in the microwave for 10-15 seconds for a warm and fresh-out-of-the-oven taste.
Internal Linking Opportunities
For readers who enjoyed this cake recipe, here are a few other comfort food recipes from ExoRecipes that would pair perfectly:
- Slow Cooker Chicken and Gravy Over Noodles: A savory dish that complements the sweetness of the cake.
- Kentucky Butter Cake: Another rich and buttery cake recipe that is perfect for any occasion.
- Crockpot Potato Soup: A comforting and hearty soup that balances out the sweet dessert.
This cake turned out so moist and flavorful, with the perfect balance of coconut and pecans. I was a bit worried about the buttermilk step, but it made the texture incredibly tender. My family loved it, and it’s definitely going into my regular dessert rotation.
This cake turned out so moist and flavorful—the coconut and pecans add a nice texture without being overpowering. I was a bit worried about the buttermilk, but it made the crumb incredibly tender. My family loved it, and I’ll definitely make it again for our next gathering.
This cake turned out so moist and flavorful—the coconut and pecans gave it a nice texture, and the cream cheese frosting was the perfect touch. I made it for my mom’s birthday, and she loved how light yet rich it tasted. The recipe was straightforward, though I’d recommend checking it a few minutes early to avoid overbaking.
This cake turned out so moist and flavorful—the coconut and pecans gave it a nice texture without being too heavy. I was a bit worried about the buttermilk step, but it blended perfectly and made the crumb tender. My family loved it, and it’s definitely going into my rotation for special occasions.
This cake turned out so moist and flavorful—the coconut and pecans gave it a nice texture without being too heavy. I was a bit worried about the buttermilk step, but it came together easily, and my family loved it for Sunday dessert.
This cake turned out so moist and flavorful—the coconut and pecans added a nice texture without being overwhelming. I was a bit worried about the bundt pan sticking, but it released perfectly after letting it cool for 15 minutes. My family loved it, and my picky son even asked for seconds.
This cake turned out so moist and flavorful—the coconut and pecans gave it a nice texture. I was a bit worried about the buttermilk, but it made the crumb really tender. My family loved it with their afternoon coffee.
This cake turned out so moist and flavorful—the coconut and pecans gave it a nice texture without being too heavy. I was a bit worried about the buttermilk, but it made the crumb really tender. My family loved it, and it was gone by the end of the day.
This cake turned out so moist and flavorful—the coconut and pecans add a nice texture without being overwhelming. I was a bit nervous about the buttermilk step, but it made the crumb incredibly tender. My family loved it, and it’s definitely going into my regular dessert rotation.
This cake turned out so moist and flavorful—the coconut and pecans gave it a nice texture. I was a bit worried about the buttermilk step, but it came together easily. My family loved it, and I’ll definitely make it again for our Sunday dinners.
This cake turned out so moist and flavorful—the coconut and pecans gave it a nice texture without being too heavy. I was a bit worried about the buttermilk step, but it came together easily, and my family loved it with their afternoon coffee.
This cake turned out so moist and flavorful—the coconut and pecans added a nice texture without being overwhelming. I was a little worried about getting it out of the Bundt pan cleanly, but it released perfectly after cooling for 10 minutes. My family loved it, and I’ll definitely make it again for our next gathering.
This cake turned out so moist and flavorful—the coconut and pecans gave it a nice texture without being too heavy. I was a bit nervous about the buttermilk, but it really balanced the sweetness perfectly. My family loved it, and my picky son even asked for seconds.
This cake turned out so moist and flavorful—the coconut and pecans gave it a nice texture without being too heavy. I was a bit worried about the buttermilk step, but it came together easily, and my family loved it for Sunday dessert.
This cake turned out so moist and flavorful, with the perfect balance of coconut and pecans. I was a bit worried about the buttermilk step, but it made the texture incredibly tender. My family loved it, and I’ll definitely make it again for our next Sunday dinner.
This cake turned out so moist and flavorful—the coconut and pecans gave it a nice texture without being too heavy. I was a bit worried about the buttermilk, but it really made the crumb tender. My family loved it, and I’ll definitely make it again for our next gathering.
This cake turned out so moist and flavorful—the coconut and pecans gave it a nice texture, and the cream cheese frosting was just the right amount of sweet. I made it for my mom’s birthday, and she loved it. The recipe was straightforward, though I’d recommend checking it a few minutes early to avoid overbaking.
This cake turned out incredibly moist with a nice crunch from the walnuts. The cream cheese flavor is subtle but really balances the sweetness. I made it for my book club and everyone was asking for the recipe.
I made this for my book club and the cake was incredibly moist with a nice crunch from the walnuts. The cream cheese flavor was present but not too overpowering, which I really liked. It was simpler to put together than I expected, and it looked beautiful on the table.
I made this for my mom’s birthday and it was a hit. The cake was incredibly moist, and the cream cheese frosting had just the right amount of tang to balance the sweetness. It was surprisingly easy to put together for such an impressive-looking dessert.
The cake was incredibly moist and the cream cheese frosting wasn’t too sweet, which I really liked. I brought it to my book club and several people asked for the recipe. It was surprisingly straightforward to make for such an impressive-looking dessert.
I made this for my book club and the texture was incredibly moist, with a nice crunch from the walnuts. The cream cheese flavor is subtle but really balances the sweetness. It was simpler to make than I expected, and everyone asked for the recipe.
I made this for my book club and it was a hit. The cake was incredibly moist with a nice crunch from the walnuts, and the cream cheese flavor wasn’t too overpowering. It’s definitely going into my regular rotation.
The cake turned out incredibly moist with a nice crunch from the walnuts. I brought it to my book club and everyone was asking for the recipe. The buttermilk and coconut gave it a really nice, subtle flavor that wasn’t too sweet.
I was a bit worried about the cake sticking to the pan, but the thorough greasing and flouring method worked perfectly for a clean release. The texture is wonderfully moist, and the subtle coconut flavor with the cream cheese frosting is a nice change from my usual chocolate cakes.
I made this for my book club and the cake was incredibly moist with a nice crunch from the walnuts. The cream cheese flavor came through without being too heavy, which was perfect since I don’t like overly sweet desserts. It was surprisingly easy to put together, even for a Sunday morning bake.
This cake was so moist and had a nice balance of sweetness from the coconut and a little tang from the cream cheese frosting. I made it for my book club and everyone asked for the recipe. The Bundt pan made it really simple to get a beautiful shape without any fuss.
This cake turned out incredibly moist and the cream cheese frosting was the perfect level of tangy sweetness. I added a handful of toasted pecans for a little crunch, just like my grandmother used to do. It was surprisingly simple to make for such an impressive-looking dessert.
I made this for my book club and it was a real hit. The cake was incredibly moist with a nice crunch from the walnuts, and the cream cheese flavor wasn’t overpowering. It’s definitely going into my regular rotation.
The cake was incredibly moist and the cream cheese frosting wasn’t too sweet, which I really liked. I brought it to my book club and several people asked for the recipe. It was surprisingly straightforward to make for such an impressive-looking dessert.
I made this for my book club and the cake was incredibly moist with a nice crunch from the walnuts. The cream cheese flavor was present but not overpowering, which everyone really liked. It was simpler to put together than I expected, and it looked beautiful on the table.
The cake turned out incredibly moist and the cream cheese frosting wasn’t too sweet, which I really liked. I brought it to a book club meeting and several people asked for the recipe. It was surprisingly straightforward to make for such an impressive-looking dessert.
I made this for my book club and it was a hit. The cake was incredibly moist with a nice crunch from the walnuts, and the cream cheese flavor wasn’t too overpowering. It’s definitely going into my regular rotation.
I made this for my book club and the cake was incredibly moist with a nice crunch from the walnuts. The cream cheese flavor was present but not too overpowering, which I really liked. It was simpler to put together than I expected, even with toasting the coconut.
I made this for my book club and it turned out really well. The cake was incredibly moist with a nice crunch from the pecans, and the cream cheese flavor wasn’t too overpowering. It was surprisingly simple to put together, even for a novice baker like me.
I made this for my book club and the texture was incredibly moist with a nice crunch from the walnuts. The cream cheese flavor came through without being too heavy, which was perfect since I don’t like overly sweet desserts. It was surprisingly easy to put together, even with my old mixer acting up.
The cake turned out incredibly moist with a nice crunch from the walnuts. I made it for my book club and everyone was asking for the recipe. The cream cheese glaze was the perfect touch, not too sweet.
I made this for my book club and the texture was so moist and tender. The cream cheese frosting was a nice tangy contrast to the sweet, nutty cake. It was surprisingly straightforward to put together, even for a novice baker like me.
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I made this for my mom’s birthday and it was a hit. The cake was incredibly moist with a nice crunch from the walnuts, and the cream cheese flavor wasn’t too overpowering. It was surprisingly easy to put together, even for a Sunday baker like me.
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