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italian creme bundt cake

(10 ratings)
Blue Ribbon Recipe by
Yolanda Stewart
houston, TX

One of my favorites - Italian creme Bundt cake made from scratch!!

Blue Ribbon Recipe

Make this Bundt cake the next time you need a special dessert. It has all the flavor of an Italian creme cake without all the work. The cake itself is airy, fluffy, and moist. We love how the coconut and walnuts flavor the cake. The homemade frosting is very easy to work with. It's not stiff and full of cream cheese flavor. Once decorated, this Bundt cake tastes as good as it looks.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 10 -12
prep time 45 Min
cook time 1 Hr
method Bake

Ingredients For italian creme bundt cake

  • CAKE
  • 1/2 c
  • 2 c
  • 1 1/2 tsp
  • 5 lg
  • 2 c
    all-purpose flour
  • 1 Tbsp
    baking powder
  • 1 tsp
    baking soda
  • 1 c
  • 1 c
    finely chopped walnuts
  • 1/2 c
    shredded coconut
  • 8 oz
    cream cheese
  • 1/2 c
    whipping cream
  • 4 c
    powdered sugar
  • 1/2 c
    shredded coconut
  • 1/2 c
    chopped nuts

How To Make italian creme bundt cake

  • Creamed butter and sugar with vanilla extract.
    Preheat the oven to 350 degrees F. Grease a large Bundt pan. In a large bowl, cream the butter with the sugar. Add the vanilla.
  • Separating the eggs.
    Separate the eggs.
  • Whipping the egg whites.
    Beat the whites until stiff peaks form; set aside.
  • Egg yolks, butter, and sugar creamed together.
    Cream the egg yolks into the butter and sugar mixture; Set aside.
  • Sifting dry ingredients.
    In a separate bowl, sift together the flour, baking powder, and baking soda.
  • Adding milk to the batter along with dry ingredients.
    Add the dry ingredients to the mixture a little at a time, alternating with the buttermilk (about 1/4 cup at a time).
  • Walnuts and coconut mixed into batter.
    Mix in the walnuts and coconut.
  • Folding in the egg whites.
    Gently fold the egg whites into the batter with a spatula by making a figure 8 pattern.
  • Batter in greased Bundt pan.
    Spoon the batter into the greased pan, making it as even as you can.
  • Baked cake cooling.
    Bake for about 60 minutes, until the cake seems firm. Let cool for 20 minutes.
  • Whipping cream cheese and whipped cream together.
    To make the icing, use a hand blender to cream together the cream cheese with the whipping cream.
  • Adding powdered sugar to the cream cheese mixture.
    Add the powdered sugar. Blend.
  • Cake removed from the Bundt pan.
    Remove the cake from the pan.
  • Frosting piped onto the cake.
    Ice the cake.
  • Nuts and coconut sprinkled over the cake.
    Sprinkle the coconut and walnuts over the top. Drizzle more icing on top.
  • Slice of Italian Creme Bundt Cake.
    Refrigerate the cake until you are going to slice and serve.