Italian Cream Pound Cake recipe
This Italian Cream Pound Cake delivers layers of sweet coconut, crunchy pecans, and rich cream cheese glaze—perfectly dense yet melt-in-your-mouth. It’s what makes this Italian Cream Pound Cake recipe a southern dessert favorite.
Servings: 12 people
Calories: 624kcal
Equipment
- Bundt Pan A 12 cup bundt pan is needed for this volume of recipe.
- Stand Mixer or Hand Mixer
- Silicone Spatula
- Oven Thermometer
- Cake Keeper
- Measuring Cups and Measuring Spoons
Ingredients
- For the cake:
- 3 c All-purpose flour
- 1 c unsalted butter - room temperature 2 sticks
- 1 ½ c granulated sugar
- 1 c brown sugar Light or dark brown sugar
- 5 eggs - room temperature
- 1 c buttermilk
- ½ teaspoon baking powder
- ½ tsp salt
- 1 c pecans - chopped
- 1 ½ c sweetened coconut
- 2 tsps vanilla
- For the icing:
- 8 oz cream cheese - room temperature
- 2 tbsps unsalted butter - room temperature
- 1 ½ c powdered sugar
- 1 tsp vanilla
- 5 tablespoon heavy cream
Instructions
- To make the pound cake:
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter together then slowly add in the brown and granulated sugars. Mix on medium speed until light and fluffy (approximately 5 minutes).
- Add the vanilla to the batter.
- Then add the eggs to the bowl one at a time, mixing only until combined before adding the next egg.
- Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.
- Fold the pecans and coconut into the batter. Reserve about ¼ c to top the cake with.
- Spray a 12-cup bundt pan with baking spray Pour the batter into the pan and spread it evenly. Bake the pound cake for about an hour and 15 to an hour and 30 minutes.
- The cake is done once a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and allow it to cool for 20 minutes before removing it from the pan.
- To make the glaze:
- In a bowl, using a hand or stand mixer, combine the cream cheese and butter.
- Then add in the powdered sugar and vanilla extract.
- Slowly pour in the heavy cream until your desired consistency is reached. Pour the glaze over the cake as you desire and then top the cake with the remaining coconut pecan mixture.
- Allow the glaze to set. Then serve and enjoy!
Video
Notes
⇢ Use room temperature ingredients – Butter, eggs, milk, and cream cheese should be at room temp so they blend smoothly without clumping. Set them out ahead of time.
⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.
⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.
⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.
⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.
⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.
Nutrition
Calories: 624kcal | Carbohydrates: 92g | Protein: 11g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 335mg | Potassium: 250mg | Fiber: 3g | Sugar: 49g | Vitamin A: 771IU | Vitamin C: 0.1mg | Calcium: 146mg | Iron: 2mg