Italian Cream Bundt Cake

There’s really nothing Italian about an Italian Cream Cake and I’m not sure how it got it’s name. Typically it is made as a layer cake with a cream cheese frosting. Here is my Italian Cream Cake Recipe. I find a bundt cake version is much easier to make. Definitely easier to frost.

The flavors of coconut and pecans are what really gives Italian Cream Bundt Cake its flavor profile. I also like to add a little almond extract to the cake batter.

Italian Cream Bundt Cake Recipe Tips

You can skip the step of toasting the pecans and coconut but I don’t recommend it. Toasting them really enhances the flavors. Carefully watch while they are toasting. The coconut especially can brown very quickly if you leave it in the oven too long.

To prevent any lumps in the frosting, sift the powdered sugar either in a sifter of use a fine-meshed sieve.

Be sure to measure the flour correctly. The biggest risk when baking a bundt cake is having it turn out dry. To prevent a dry bundt cake don’t overbake it, even just a little bit and don’t use too much flour. Fluff the flour up some in the bag with a spoon and then use the spoon to scoop it into a measuring cup. Use the back of a knife to run across the top to level it off.

Bundt cakes sometimes like to stick to the pan. To prevent this, use a good quality non-stick bundt pan and grease it very well. I have good results using Baker’s spray with flour.

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Try These Other Amazing Bundt Cakes

• Toffee Bundt Cake
• Hummingbird Bundt Cake
• Red Velvet Marble Bundt Cake
• Pecan Pie Bundt Cake
• Samoa Bundt Cake
• Classic Southern Pound Cake
• Peanut Butter Bundt Cake

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