Best 3 Italian Creme Bundt Cake Recipes

Indulge in the delectable Italian Creme Bundt Cake, a classic dessert that tantalizes taste buds with its moist, tender crumb and luscious cream cheese filling. This iconic cake, often served at special occasions, boasts a rich, buttery flavor complemented by a creamy, velvety filling that melts in your mouth. The subtle vanilla aroma and delicate sweetness make it an irresistible treat for both young and old. Prepare to embark on a culinary journey with this comprehensive recipe guide, featuring step-by-step instructions and essential tips to ensure your Italian Creme Bundt Cake turns out perfect every time.

Here are our top 3 tried and tested recipes!

ITALIAN CREME BUNDT CAKE

Italian Creme Bundt Cake image

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 to the cake. The homemade frosting is very easy to work with. It's not stiff and full of buttery flavor. Once...

Provided by Yolanda Stewart

Categories Cakes

Time 1h40m

Number Of Ingredients 17

Ingredients

2 c all-purpose flour
2 c sugar
1 stick butter
1/2 c shredded coconuts
1 c finely chopped walnuts
5 egg whites [beat for stiff peaks]
5 egg yolks
1 c buttermilk
1 1/2 tsp vanilla
1 tsp baking soda
1 Tbsp baking powder [optional]
CAKE ICING
1 pkg cream cheese, 8 oz.
1/2 c whipping cream
1/2 c chopped nuts
4 c powdered sugar
1/2 c coconut, shredded

Steps:

1. Pre-heat oven to 350 degrees. Cream butter with sugar. Add vanilla.
2. Separate the eggs.
3. Beat the whites until soft peaks form; set aside.
4. Cream the egg yolks, butter, and sugar. Set them aside.
5. In a separate bowl combine dry ingredients: Sift flour, baking powder, and baking soda. [It doesn't call for baking powder but I like my cakes to stand high]
6. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
7. Next mix in walnuts and coconut.
8. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
9. Spoon the batter into your greased Bundt pan making it as even as you can.
10. Bake for about 60 minutes until the cake seems firm. Let it cool for 20 minutes.
11. For the Icing, with a hand blender cream the cream cheese with the 1/2 cup of whipping cream.
12. Add powdered sugar. Blend.
13. Remove cake from Bundt pan.
14. Ice the cake.
15. Sprinkle coconut and top off with chopped walnuts. Again drizzle [I like that word] more icing on top of nuts and coconut.
16. Refrigerate the cake until you are going to slice and serve!

ITALIAN CREME CAKE

Italian Creme Cake image

Provided by Food Network

Categories dessert

Time 1h5m

Yield 12 to 16 servings

Number Of Ingredients 16

Ingredients

1/2 cup solid vegetable shortening
1/2 cup margarine
2 cups sugar
1 teaspoon vanilla
5 eggs, separated
1/2 cup maraschino cherry juice
1 cup buttermilk
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups coconut flakes
4 ounces margarine
4 cups powdered sugar
1 teaspoon vanilla
8 ounces cream cheese
3/2 cups pecans, broken and toasted

Steps:

Pre-heat oven to 350 degrees F.
Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
In a separate bowl, mix the maraschino cherry juice and buttermilk.
In a separate bowl, mix the flour, salt, and baking soda.
Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
Fold in coconut.
Beat egg whites to stiff peaks and fold into the mixture.
Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.

ITALIAN CREAM CHEESE CAKE

Italian Cream Cheese Cake image

Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
11 ounces cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Steps:

Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.

Tips:

Prepare bundt pan properly: Generously grease and flour the bundt pan to ensure the cake doesn't stick. You can also use a nonstick cooking spray for convenience.
Cream butter and sugar thoroughly: In a large bowl, cream the butter and sugar together until light and fluffy. This will help incorporate air and create a tender crumb.
Add eggs one at a time: Gradually add the eggs to the batter, beating well after each addition. This will help prevent the batter from curdling.
Mix dry ingredients separately: In a separate bowl, whisk together the flour, baking powder, and salt. This will ensure that the dry ingredients are evenly distributed throughout the batter.
Gently combine wet and dry ingredients: Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.
Bake until a toothpick inserted into the center comes out clean: The baking time may vary depending on your oven, so it's important to keep an eye on the cake. A toothpick inserted into the center should come out clean when the cake is done.
Let the cake cool completely before glazing: Allow the cake to cool completely before glazing. This will help the glaze set properly.
Make sure to store the cake properly: Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months.

Conclusion:

Italian Crème Bundt Cake is a classic dessert that is perfect for any occasion. The moist and fluffy cake is topped with a creamy and delicious glaze that takes it over the top. With a few simple tips, you can easily make this cake at home. Be sure to follow the recipe carefully and don't be afraid to experiment with different flavors of extract in the glaze. Enjoy!