I decided to try the Italian Cream Cake recipe in a Bundt Pan. Just to see how it would turn out.
I feel like this bundt version of the cake saves you time with the icing since you are not trying to ice 3 layers.
Bundt Notes: I used the Nordic Ware Platinum Non-stick Cast Aluminum Fleur De Lis Pan.
Icing Notes: I decided to make a thinner icing but it is thicker than a glaze. It’s cream cheese based mixed with whipping cream to thin it out.
Icing the Cake: With the cake on parchment paper I dolloped (with a spoon) the icing mixture to show some of the cake through letting it drip down a bit (if you like that look). Then I sprinkled with chopped nuts and a bit of powdered sugar. Once it was finished I moved it to my cake stand.
Italian Cream Cake Recipe
2 Cups of Sifted All Purpose Flour (I like to use Farino Tipo 00 – An Italian Flour, note: you can also use Cake Flour)
2 Cups of Sugar
1 Stick of Butter
1/2 Cup of Shredded Coconut
1 Cup of finely chopped walnuts
5 Egg Whites (beat until stiff peaks)
5 Egg Yolks
1/2 Cup of Olive Oil
1 Cup of Buttermilk
1 1/2 teaspoon of Vanilla Extract
1 teaspoon of baking soda (not powder but soda)
8 oz of White Chocolate Cream Cheese
1 1/2 cups of Whipping Cream
Chopped Walnuts for Decoration
Optional: Sprinkle Powdered Sugar
Pre-heat oven to 350 degrees. If your oven browns quickly then take it down 15 to 20 degrees. Grease your bundt pan and have it ready to go.
1. Cream butter with sugar and add vanilla.
2. Next add 5 separated egg yolks and 1/2 cup of olive oil – mix and beat until fluffy.
3. In a separate bowl combine dry ingredients: Sifted flour and the baking soda.
4. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
5. Next mix in walnuts and coconut.
6. In another bowl beat the egg whites until you have stiff peaks.
7. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
8. Spoon the batter into your greased bundt pan making it as even as you can.
9. Bake for about 60 minutes until the cake seems firm and isn’t jiggling when you move it side to side.
10. Let it cool outside for at least 1 hour. Then flip it out onto a sheet of parchment.
For the Icing:
1. With a hand blender cream the white chocolate cream cheese with the 1 1/2 cups of whipping cream.
2. Next dollop the icing around the bundt cake as you wish. Top off with chopped walnuts and sprinkled with powdered sugar.
Also if you have any icing left over ( I did) put it in a bowl so you guests can add more to their slice of cake if they wish.
NOTE: Refrigerate the cake until you are going to slice and serve!