Italian Cream Bundt Cake

Italian Cream Bundt Cake with powdered sugar
This Italian Cream Bundt Cake delivers the same flavors as its three-layered cousin in a super moist, sugar-dusted package. It’s Italian Cream Cake, simplified. For more recipes like this, get our One-Layer Cake Special Issue
5.0 from 3 reviews
Italian Cream Bundt Cake
Makes 1 (15-cup) Bundt cake
  • 1½ cups (340 grams) unsalted butter, softened
  • 1 (8-ounce) package (225 grams) cream cheese, softened
  • 2 cups (400 grams) granulated sugar
  • 1 cup (220 grams) firmly packed light brown sugar
  • 1½ teaspoons (4.5 grams) kosher salt
  • 5 large eggs (250 grams)
  • 1 tablespoon (13 grams) vanilla extract
  • 3 cups (375 grams) all-purpose flour
  • ½ teaspoon (2.5 grams) baking powder
  • 1 cup (113 grams) finely chopped toasted pecans
  • 1 cup (50 grams) sweetened flaked coconut, toasted
  • Garnish: confectioners’ sugar
  1. Spray a 15-cup Bundt pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and cream cheese at medium speed until creamy, 3 to 4 minutes. Increase mixer speed to high. Add sugars and salt; beat for 10 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour and baking powder. Reduce mixer speed to low, and gradually add flour mixture to butter mixture, beating until combined. Beat in pecans and coconut. Spoon batter into prepared pan.
  4. Place pan in a cold oven. Bake at 300°F (150°C) until a wooden pick inserted near center comes out clean, about 1 hour and 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired.
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    • Hi Denis,

      Thank you for your question! In our test kitchen we always use baking spray with flour, and find that it usually works better with the intricate designs of Bundt pans. However, if you’ve had luck with regular baking spray, there’s no reason to switch.

      Hope this helps, and happy baking!

  1. Thank you for the wonderful recipe! It was a delicious addition to our family’s Thanksgiving dinner. I also made one last month for my coworkers and it was a big hit! Definitely a keeper!

  2. Made this cake twice and everyone loved it. Made it two more times and it didn’t get done because my oven is taking longer to preheat. I tried leaving it in longer and all that happen was the outside was to done and the inside wasn’t done. Do you have a suggestion on cooking times preheating the oven before putting the cake in?

  3. Have made this cake twice and everyone loved it. Now my oven is taking longer to preheat, and the cake is too done on the outside and not done on the inside. What would the cooking time be not pre heating the oven?


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