Italian Cream Cake Bundt Recipe
- Category: Desserts
Description
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.
Ingredients
Scale
Cake Batter
- 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 Cups of Sugar
- 1 Stick of Butter
- 1/2 Cup of Shredded Coconut
- 1 Cup of finely chopped walnuts
- 5 Egg Whites (beat until stiff peaks)
- 5 Egg Yolks
- 1/2 Cup of Olive Oil
- 1 Cup of Buttermilk
- 1 1/2 teaspoon of Vanilla Extract
- 1 teaspoon of baking soda
Cake Icing
- 8 oz of White Chocolate Cream Cheese
- 1 1/2 cups of Whipping Cream
- Chopped Walnuts for Decoration
- Optional: Sprinkle Powdered Sugar
Instructions
Steps to Prepare and Bake
- 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.
- Cream butter with sugar and add vanilla.
- Next add 5 separated egg yolks and 1/2 cup of olive oil – mix and beat until fluffy.
- In a separate bowl combine dry ingredients: Sifted flour and the baking soda.
- Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
- Next mix in walnuts and coconut.
- In another bowl beat the egg whites until you have stiff peaks.
- With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
- Spoon the batter into your greased bundt pan making it as even as you can.
- Bake for about 60 minutes until the cake seems firm and isn’t jiggling when you move it side to side.
- Let it cool outside for at least 1 hour. Then flip it out onto a sheet of parchment.
For the Icing
- With a hand blender cream the white chocolate cream cheese with the 1 1/2 cups of whipping cream.
- Next dollop the icing around the bundt cake as you wish. Top off with chopped walnuts and sprinkled with powdered sugar.
- 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.
Notes
- Refrigerate the cake until you are going to slice and serve!
51 Comments
Stephanie
January 19, 2012 at 2:57 pmThat looks amazing. I wish I could try that cake.
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 :)
Stacie Vela
February 8, 2012 at 10:58 amHi 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!!
Carrie Pacini
February 8, 2012 at 5:52 pmHi 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.
Vi LeForce
December 20, 2012 at 9:20 amWhere 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!
Tamra Oborn
March 23, 2014 at 4:37 amI’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 pmHi Tamra, I add olive oil to the cake batter. I sprinkled a little powdered sugar on the cake after the icing.
Joan Richmond
July 18, 2014 at 11:38 amSo 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 pmYou are welcome!
Joan Richmond
July 18, 2014 at 11:39 amI am following you & love your recipes……….
Carrie Pacini
July 18, 2014 at 12:48 pmThank you Joan! I really appreciate it :)
Rhonda Richardson
August 10, 2014 at 7:18 pmDear 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 amHi 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
Helen
August 17, 2014 at 8:16 amI love your recipes, thus in particular, but I HATE coconut. Can I just leave it out??
Carrie Pacini
August 17, 2014 at 8:48 amHi Helen, of course you can leave coconut out, especially if you don’t like it.
Virginia
September 28, 2014 at 12:15 amWow 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 pmYour Welcome!
Judy
December 13, 2015 at 11:52 amYEP… 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 amYour Welcome! Good Luck :)
Sherry Johnson
November 1, 2014 at 10:17 amWhere do you find Chocolate Cream Cheese?
Carrie Pacini
November 3, 2014 at 9:17 amI’ve found it at the grocery store in the section where they have the flavored cream cheeses. Are you looking for a particular store?
Suzette
December 21, 2014 at 12:18 amI 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 amHi 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 pmOkay, 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 pmIf you decide to add the white chocolate chips I would start with 1/2 cup.
Suzette
December 21, 2014 at 10:19 pmThank you so much! Merry Christmas.
Carina
December 24, 2014 at 2:41 pmI’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 pmHi Carina, Sorry I am just seeing this! Were you able to make it?
Suzette
December 27, 2014 at 11:21 pmSo 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 amHi 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 pmI 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 pmAnd 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 pmHi 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 pmWe had a hart time to pull this cake out of the mold!
Carrie Pacini
January 29, 2015 at 12:50 pmHi 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.
Carmen bonavita
October 1, 2015 at 9:41 amMy son has a walnut allergy. Can I make this withoutht the nuts?
Carrie Pacini
October 8, 2015 at 9:57 amHi Carmen, of course! My son doesn’t like nuts so I omit them when it’s the only dessert I am making.
rosanne
November 19, 2015 at 10:56 amHi 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 pmHi 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.
Christine
February 3, 2016 at 4:29 pmHallo 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 pmHi Christine, I’m so glad everyone liked it and thank you for the feedback!
Margie Bartell
October 29, 2016 at 6:59 pmHi Carrie,
When you say Baking Soda not powder but soda – what do you mean? Baking Soda is a powder.
Thank You,
Margie~
Carrie Pacini
December 28, 2016 at 10:37 amHi 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.
Lasonya Jones
January 3, 2017 at 1:17 pmHello 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 amHi Lasonya, I beat after each addition.
Thom
January 27, 2017 at 8:45 pmI use a product called Bakers Joy
to coat bundt pans and cakes release well.
Vikki
September 13, 2017 at 3:17 pmWhere can I buy white chocolate cream cheese??
Carrie Pacini
November 3, 2017 at 6:43 amHi Vikki, if you can’t find it at the store you can buy regular cream cheese and add a few drops of white chocolate flavoring. If you can’t find that just use vanilla. It will still be delicious.
Wanda Holt
November 9, 2017 at 2:41 pmHello, this sounds great. I am a butter fanatic though. Can I use extra butter in the batter in place of the olive oil?
Carrie Pacini
December 7, 2017 at 5:33 pmHi Wanda, you can certainly try that. Let me know how it goes!