Italian Cream Bundt Cake | ForTheFeast.Com #bundt #dessert

Italian Cream Bundt Cake

Posted on January 19, 2012

This Italian Cream Bundt Cake is really lovely.

I feel like the bundt version of the cake saves you time since you are not icing 3 layers.

Bundt Notes: I used the Nordic Ware Platinum Non-stick Cast Aluminum Fleur De Lis Pan for this Italian Cream Bundt Cake.

Icing Notes: I decided to make a thinner icing but it is thicker than a glaze. It’s cream cheese based mixed with whipping cream to thin it out.

Icing the Cake: With the cake on parchment paper I dolloped (with a spoon) the icing mixture to show some of the cake through letting it drip down a bit (if you like that look). Then I sprinkled with chopped nuts and a bit of powdered sugar. Once it was finished I moved it to my cake stand.

Italian Cream Cake Bundt Recipe
Write a review
Cake Batter
  1. 2 Cups of Sifted All Purpose Flour (I like to use Farino Tipo 00 – An Italian Flour, note: you can also use Cake Flour)
  2. 2 Cups of Sugar
  3. 1 Stick of Butter
  4. 1/2 Cup of Shredded Coconut
  5. 1 Cup of finely chopped walnuts
  6. 5 Egg Whites (beat until stiff peaks)
  7. 5 Egg Yolks
  8. 1/2 Cup of Olive Oil
  9. 1 Cup of Buttermilk
  10. 1 1/2 teaspoon of Vanilla Extract
  11. 1 teaspoon of baking soda
Cake Icing
  1. 8 oz of White Chocolate Cream Cheese
  2. 1 1/2 cups of Whipping Cream
  3. Chopped Walnuts for Decoration
  4. Optional: Sprinkle Powdered Sugar
Steps to Prepare and Bake
  1. Pre-heat oven to 350 degrees. If your oven browns quickly then take it down 15 to 20 degrees. Grease your bundt pan and have it ready to go.
  2. Cream butter with sugar and add vanilla.
  3. Next add 5 separated egg yolks and 1/2 cup of olive oil – mix and beat until fluffy.
  4. In a separate bowl combine dry ingredients: Sifted flour and the baking soda.
  5. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
  6. Next mix in walnuts and coconut.
  7. In another bowl beat the egg whites until you have stiff peaks.
  8. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
  9. Spoon the batter into your greased bundt pan making it as even as you can.
  10. Bake for about 60 minutes until the cake seems firm and isn’t jiggling when you move it side to side.
  11. Let it cool outside for at least 1 hour. Then flip it out onto a sheet of parchment.
For the Icing
  1. With a hand blender cream the white chocolate cream cheese with the 1 1/2 cups of whipping cream.
  2. Next dollop the icing around the bundt cake as you wish. Top off with chopped walnuts and sprinkled with powdered sugar.
  3. Also if you have any icing left over ( I did) put it in a bowl so you guests can add more to their slice of cake if they wish.
  1. Refrigerate the cake until you are going to slice and serve!
For The Feast

What Others Are Saying

  1. Stephanie January 19, 2012 at 2:57 pm

    That looks amazing. I wish I could try that cake.

  2. Carrie Pacini January 20, 2012 at 9:22 am

    @Stephanie Thanks! It is a very tasty recipe. I wish I could share a slice of it with ya :)

  3. Stacie Vela February 8, 2012 at 10:58 am

    Hi Carrie,
    I made this cake this weekend. I was going to try the original Italian Creme cake but when I saw the Bundt version I was even more excited! It turned out AMAZING. Wow, I LOVE this cake and all my guests did too. Many even had seconds. Now I have shared the recipe with some friends as well. Thank you!!

  4. Carrie Pacini February 8, 2012 at 5:52 pm

    Hi Stacie! I am so glad you had a chance to make it. It is really one of my favorite cakes. The kids have been requesting it for their birthdays. I am so glad everyone enjoyed it. I love the bundt version of it too.

  5. Vi LeForce December 20, 2012 at 9:20 am

    Where do I find White Chocolate Cream Cheese? I don’t think I have used this before. Thanks

    • Carrie Pacini December 21, 2012 at 6:34 am

      @Vi LeForce you can find it in the section where they have the regular cream cheese. It’s in a gold plastic container by all of the yogurts and butter. BUT if you can’t find it you can just purchase the regular cream cheese and add 1 tablespoon of vanilla or white chocolate extract. I know some stores may carry it and some may not. I’ve found it at Krogers, Randalls, and HEB. I hope this helps!

  6. Tamra Oborn March 23, 2014 at 4:37 am

    I’m making this cake now and I noticed a similar recipe that removed the olive oil from the recipe and added powdered sugar to the icing.. When you make this cake, do you add olive oil to the cake and no powdered sugar to the icing? Thanks

    • Carrie Pacini March 23, 2014 at 12:42 pm

      Hi Tamra, I add olive oil to the cake batter. I sprinkled a little powdered sugar on the cake after the icing.

  7. Joan Richmond July 18, 2014 at 11:38 am

    So anxious to try your recipe….Hopefully this weekend if I can get to City Market……thanks for the recipe!

    • Carrie Pacini July 18, 2014 at 12:48 pm

      You are welcome!

  8. Joan Richmond July 18, 2014 at 11:39 am

    I am following you & love your recipes……….

    • Carrie Pacini July 18, 2014 at 12:48 pm

      Thank you Joan! I really appreciate it :)

  9. Rhonda Richardson August 10, 2014 at 7:18 pm

    Dear Carrie,
    I just came across your website! I love to cook. And you, have a wonderful galore of recipes! I’m a Southern Cook, but I love all kinds of recipes, And You, Have Them! I Learned How Too Cook sitting On top of our washing machine. And I’m 5 Of Six Kids. And Come From The Old School! I Am Going Too Share You, On My Face Book Page. Sincerely, Rhonda

    • Carrie Pacini August 11, 2014 at 7:21 am

      Hi Rhonda, I am so glad you found my site and I hope you get a chance to try some of the recipes out. Thanks for sharing the site on your FB Page! I really appreciate that. Best, Carrie

  10. Helen August 17, 2014 at 8:16 am

    I love your recipes, thus in particular, but I HATE coconut. Can I just leave it out??

    • Carrie Pacini August 17, 2014 at 8:48 am

      Hi Helen, of course you can leave coconut out, especially if you don’t like it.

  11. Virginia September 28, 2014 at 12:15 am

    Wow I’m speechless. What a beautiful cake. I stumbled accidentally upon this recipe but will visit more often. Thanks for a perfect idea to celebrate my boss with.

    • Carrie Pacini September 29, 2014 at 3:36 pm

      Your Welcome!

    • Judy December 13, 2015 at 11:52 am

      YEP… My Boss Has CHALLEGED ME.. Says His Grandmother Makes A AMAZING ONE.. WHEN I SAW THIS..I SAID ** YES ** Going To Try And FIND ALL The Orig. Ingredients You .. THANK YOU

      • Carrie Pacini December 14, 2015 at 11:02 am

        Your Welcome! Good Luck :)

  12. Sherry Johnson November 1, 2014 at 10:17 am

    Where do you find Chocolate Cream Cheese?

    • Carrie Pacini November 3, 2014 at 9:17 am

      I’ve found it at the grocery store in the section where they have the flavored cream cheeses. Are you looking for a particular store?

  13. Suzette December 21, 2014 at 12:18 am

    I just came across this recipe and am thinking of making it for Christmas….I have the same exact bundt pan!! I noticed the recipe calls for olive oil (I’m assuming light olive oil) but I only ever have EVOO in the house. I’m wondering how significant the olive oil is for the flavor of the cake and whether or not I could substitute grapeseed oil. Also, I’ll be leaving out the coconut since we are not fans but I’m thinking of adding in either 1/2 cup of semisweet chocolate chips or white chocolate chips (or would you recommend more than 1/2 cup?). What do you think?

    • Carrie Pacini December 21, 2014 at 11:50 am

      Hi Suzette, I use EVOO in the recipe. I am not sure about grapeseed oil as I’ve not tired that. You can leave out the coconut and the cake will be just fine. As far as chocolate chips yes you can add them BUT it will change the flavor profile of this cake. My suggestion would be to leave out the coconut and move forward with the recipe as is. Then next time try the chocolate chips or if it were me I would do White Chocolate Chips! Hope this helps. Merry Christmas.

      • Suzette December 21, 2014 at 6:16 pm

        Okay, I will use EVOO since that is what you used. Grapeseed is a neutral oil, so I wasn’t sure if the EVOO imparted a certain flavor to the cake which would make it an ingredient that shouldn’t be substituted. I was thinking of using white chocolate chips because I don’t think Whole Foods carries white chocolate cream cheese (I’m going to add vanilla as you suggested in an earlier comment) but I’m going to check. I think I will take your suggestion and leave out the chips this time and try adding them the next time unless I change my mind while preparing the batter. ;) If I do, do you think 1/2 cup of chips will be enough or would 1 cup be better? Thank you for your guidance. :)

        • Carrie Pacini December 21, 2014 at 8:39 pm

          If you decide to add the white chocolate chips I would start with 1/2 cup.

          • Suzette December 21, 2014 at 10:19 pm

            Thank you so much! Merry Christmas.

  14. Carina December 24, 2014 at 2:41 pm

    I’m planning on making this cake for my family for Christmas dinner but I couldn’t find the white chocolate cream cheese, what would be a good substitute?

    • Carrie Pacini December 27, 2014 at 1:58 pm

      Hi Carina, Sorry I am just seeing this! Were you able to make it?

  15. Suzette December 27, 2014 at 11:21 pm

    So I made this for Christmas but I had a heck of a time getting the cake out of the pan. When I finally did get it out, it didn’t look very pretty because the top layer of the cake stuck to the pan. I used all of the icing to cover up most of the cake and it still tasted fabulous but I can’t understand what went wrong. Is it possible I used too much butter to grease the pan or maybe I should’ve let it bake for longer than an hour?

    • Carrie Pacini December 28, 2014 at 9:48 am

      Hi Suzette, I am sorry that it was hard to get out of the pan! I am not exactly sure what could have happen BUT when the cake first comes out of the oven let it cool just a few minutes then turn it upside down to get it to pop out. If it’s too hot it might stick to the pan unless you have buttered the sides of the pan well before pouring in the batter. Along with butter you can also flour the pan to make sure it slides out once finished baking. I’m glad it still tasted good for you!! Next time you make this I would butter and flour the pan really well – getting every nook you can before you pour the batter in. I hope you try it again so you feel comfortable making this cake.

      • Suzette December 29, 2014 at 5:21 pm

        I actually melted a little butter and brushed the pan with the melted butter since the fleur de lis pan does have lots of little nooks and crannies. I also let the cake cool for an hour before turning it upside down. I was already thinking of buttering AND flouring next time as you suggested and there WILL be a next time because this cake is too yummy not to make it again, and again, and again!! :) Happy New Year, Carrie!

    • Alla January 27, 2015 at 8:11 pm

      And it is really a right proportion – 8 oz of cream cheese and 1,5 whipping cream? I tasted whipping cream

      • Carrie Pacini January 29, 2015 at 12:55 pm

        Hi Alla, I like the proportion of 8 oz white chocolate cream cheese with 1.5 cups of Whipped Cream. But you can add more cream cheese or less Whipped Cream to your taste.

    • Alla January 27, 2015 at 8:11 pm

      We had a hart time to pull this cake out of the mold!

      • Carrie Pacini January 29, 2015 at 12:50 pm

        Hi Alla, I am sorry it was hard to pull out. It can be tricky. You just have to make sure the mold is greased really well and that it is cooled down enough to where it will pop out of the mold.

  16. Carmen bonavita October 1, 2015 at 9:41 am

    My son has a walnut allergy. Can I make this withoutht the nuts?

    • Carrie Pacini October 8, 2015 at 9:57 am

      Hi Carmen, of course! My son doesn’t like nuts so I omit them when it’s the only dessert I am making.

  17. rosanne November 19, 2015 at 10:56 am

    Hi Carrie, this recipe looks amazing, going to make the bundt version for a birthday cake..can i make cake or icing ahead, like the day before?..

    • Carrie Pacini November 19, 2015 at 6:03 pm

      Hi Rosanne, You can make the icing the day before and put it in the fridge. Before you ice the cake let it sit out for 30 minutes to soften up.
      You can also make the cake the day before too if you like.

  18. Christine February 3, 2016 at 4:29 pm

    Hallo Carrie, thank u very much for the recipe. I tried the bundt cake for our street party OMG! It was so delicious that now i have a lot of people coming to me for the recipe. Thank you very much n please keep it up.

    • Carrie Pacini February 3, 2016 at 7:11 pm

      Hi Christine, I’m so glad everyone liked it and thank you for the feedback!

  19. Margie Bartell October 29, 2016 at 6:59 pm

    Hi Carrie,

    When you say Baking Soda not powder but soda – what do you mean? Baking Soda is a powder.

    Thank You,

    • Carrie Pacini December 28, 2016 at 10:37 am

      Hi Margie, I will take a look at this and make it clear that the ingredient requires baking soda and not baking powder as younger just starting out bakers get confused with that.

  20. Lasonya Jones January 3, 2017 at 1:17 pm

    Hello Carrie,
    When adding the egg yolks do you beat after each addition or you add them all at one time?

    • Carrie Pacini January 4, 2017 at 9:58 am

      Hi Lasonya, I beat after each addition.

  21. Thom January 27, 2017 at 8:45 pm

    I use a product called Bakers Joy
    to coat bundt pans and cakes release well.

Leave a Reply

Your email address will not be published. Required fields are marked *