Italian Cream Bundt Cake

This Italian Cream cake is a Southern buttermilk Bundt cake with coconut, pecans, and cream cheese frosting.
Italian Cream Bundt Cake

Italian Cream Bundt Cake

By Sue  Lau | Palatable Pastime

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Once again the bloggers of #BundtBakers have been in the kitchen, this month baking up special holiday Bundt cakes. While Italians might be baking up the Panettone from Verona, in the United States, we might be baking the Italian Cream Cake, with disputed origins that might come out of the American South.

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Traditionally it is made as a layer cake but it can also be easily be made in a Bundt pan, as I have today. To me if German Chocolate Cake were like Devil’s Food Cake, the  Italian Cream Cake would be like Angel cake, since they seem to be similar but opposite counterparts from each other.
Italian Cream Bundt Cake
The Italian cream is based on white cake with coconut and pecans added, yet instead of a cooked coconut pecan frosting, this cake is made special with a rich cream cheese frosting, and lightly dusted with chopped pecans.Italian Cream Bundt Cake

Bundt Bakers

Christmas Bundt Cakes

Host: Sneha Datar

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

Italian Cream Bundt Cake

Italian Cream Bundt Cake

Italian Cream Bundt Cake

Sue Lau
5 from 11 votes
Total Time 2 hours
Course Cake, Dessert
Servings 12
Calories 498 kcal


  • Bundt pan



  • 1-3/4 cups granulated sugar
  • 3/4 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 3 large eggs
  • 10 ounces whole buttermilk
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2-1/2 cups all-purpose flour
  • 1 cup chopped toasted pecans
  • 1 cup sweetened flaked coconut

Cream Cheese Frosting:

  • 6 ounces cream cheese at room temperature
  • 6 ounces butter at room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 5-3/4 cups sifted powdered sugar
  • 1/4 cup finely chopped toasted pecans to sprinkle on top of frosting


  • Preheat oven to 350°F.
  • Spray a 12-cup Bundt pan with baker's release spray or grease and liberally flour, shaking out excess.
  • In an electric mixer fitted with a paddle, cream sugar with soft butter until smooth.
  • Add extracts and eggs, one at a time, allowing to blend in after each addition.
  • Slowly stream buttermilk into mixer bowl with it running on low.
  • Add baking powder, salt, and flour gradually, mixing until you have a smooth batter.
  • Gently fold in coconut and pecans.
  • Pour batter into the prepared Bundt pan and smooth top.
  • Bake in the preheated oven for 65-70 minutes or until you can insert a toothpick and remove it cleanly.
  • Cool cake in pan 15 minutes, then turn out and finish cooling on a wire rack.
  • Prepare cream cheese frosting by placing ingredients into an electric mixer bowl fitted with a wire whip.
  • Mix until smooth.
  • When cake is completely smooth, place frosting in a piping bag fitted with 1A-round decorating tip and pipe icing onto cake, then sprinkle with finely chopped toasted pecans.


From the kitchen of


Serving: 1gCalories: 498kcalCarbohydrates: 32gProtein: 6gFat: 40gSaturated Fat: 21gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 119mgSodium: 331mgPotassium: 157mgFiber: 2gSugar: 21gVitamin A: 1004IUVitamin C: 0.1mgCalcium: 84mgIron: 1mg
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Italian Cream Bundt Cake

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8 responses

  1. OH MY…look at that icing!!! I just want to scrape it off and get to the cake! Don’t worry, I’ll give B.O.B. Bob the icing…we are the perfect match…I like the cake and he likes the icing!

  2. can you make this cake without the coconut and only put pecans on top? would leaving out the coconut make the cake dry? What would be a substitute?

    • I don’t think it would make it too dry- maybe slightly wetter- you could try adding some more nuts if it s not too much. I’d really need to see the batter consistency with whatever was added.

  3. Good stuff, Sue! There’s just something about Bundt cake that I always gravitate towards. This version with the coconut, nuts, and the combination of almond and vanilla extracts, makes it yummy, yummy. I think it’s an oven thing, but I should have baked mine approximately 50 minutes and/or lowered the temp., but now I know. Bookmarked this baby placing it on my list of repeats. I did up the extracts just a tad. Thanks Sue, for sharing. Made it for The AmaZ’ing Race 2023 – Italy leg.

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