This Italian Cream cake is a Southern buttermilk Bundt cake with coconut, pecans, and cream cheese frosting.
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.
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.
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#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
Equipment
- Bundt pan
Ingredients
Cake:
- 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
Instructions
- 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.
Notes
Nutrition
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