When you want a cake that feels classic, indulgent, and perfect for sharing, Italian Cream Pound Cake with Cream Cheese Glaze is a show-stopping favorite. This cake is dense yet tender like a traditional pound cake, with a delicate hint of coconut and pecans for that signature “Italian cream” flavor—then finished with a silky cream cheese glaze that drips beautifully over every slice.
Unlike lighter sponge cakes, this one bakes up rich and moist, making it ideal for holidays, Sunday gatherings, bake sales, or anytime you want a bakery-style dessert that tastes even better the next day.
Ingredients
Serves 12 (1 Bundt cake or 10-inch tube cake)
For the Cake
- 1 cup (230g) unsalted butter, softened
- 8 oz (225g) cream cheese, softened
- 2 1/2 cups (500g) granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional but recommended)
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- 1 cup (90g) sweetened shredded coconut
- 1 cup (120g) chopped pecans (toasted for best flavor)
For the Cream Cheese Glaze
- 4 oz (113g) cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/2 cups (180g) powdered sugar, sifted
- 2–3 tablespoons milk (or buttermilk)
- 1 teaspoon vanilla extract
- Pinch of salt
Optional garnish:
- Extra toasted pecans and coconut
Preparation Time
- Prep time: 20 minutes
- Bake time: 65–75 minutes
- Cooling time: 45–60 minutes
- Total time: About 2 hours
Step-by-Step Instructions
Step 1: Preheat and Prep the Pan
Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan thoroughly (don’t skip the corners).
Step 2: Cream Butter, Cream Cheese, and Sugar
In a large bowl, beat butter and cream cheese until smooth and fluffy (2–3 minutes). Add sugar and beat again until light.
Step 3: Add Eggs and Flavoring
Add eggs one at a time, mixing well after each. Mix in vanilla and almond extract (if using).
Step 4: Combine Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.
Step 5: Alternate Dry Ingredients and Buttermilk
Add the flour mixture in three additions, alternating with buttermilk. Mix just until combined (don’t overmix).
Step 6: Fold in Coconut and Pecans
Fold in shredded coconut and chopped pecans gently.
Step 7: Bake
Pour batter into the prepared pan and smooth the top. Bake for 65–75 minutes, until a toothpick inserted comes out clean or with a few moist crumbs.
Step 8: Cool and Unmold
Cool in the pan for 15 minutes, then invert onto a wire rack. Cool completely before glazing.
Step 9: Make the Cream Cheese Glaze
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, salt, and milk (a little at a time) until you get a pourable glaze.
Step 10: Glaze and Serve
Drizzle glaze over cooled cake. Garnish with toasted pecans and coconut if desired. Slice and enjoy.
Serving Suggestions
- Serve with fresh berries for a bright, refreshing contrast.
- Pair with coffee or sweet tea for the perfect afternoon treat.
- Add a scoop of vanilla ice cream for a more decadent dessert.
- Toast slices lightly and enjoy with butter (yes, it’s amazing).
- Make it festive with extra pecans and coconut sprinkled on top.
Nutritional Highlights
| Nutrient | Per Serving (1 slice, 1/12 cake) |
|---|---|
| Calories | 520 |
| Protein | 7 grams |
| Total Fat | 28 grams |
| Saturated Fat | 14 grams |
| Carbohydrates | 62 grams |
| Sugars | 45 grams |
| Fiber | 2 grams |
| Sodium | 240 milligrams |
Nutritional Notes:
- Cream cheese and butter create a rich, moist crumb that stays tender for days.
- Coconut and pecans add texture, flavor, and a small boost of healthy fats.
- Buttermilk helps keep the cake soft while adding a subtle tang.
Tips for Perfect Pound Cake
- Use room-temperature ingredients for a smooth batter and even baking.
- Grease the pan very well—Bundt cakes love to stick.
- Don’t overmix after adding flour to keep the cake tender.
- Tent with foil if the top browns too quickly.
- Let the cake cool completely before glazing so the glaze sets nicely.
Variations to Try
- Toasted Coconut Boost: Toast coconut before folding in for deeper flavor.
- Lemon Cream Version: Add 1 tablespoon lemon zest and swap almond extract for lemon extract.
- Nut Swap: Use walnuts instead of pecans.
- Mini Bundts: Bake in mini pans and reduce bake time to 20–25 minutes.
- Extra Cream Cheese: Add an extra 2 oz cream cheese for an even richer crumb.
This Italian Cream Pound Cake with Cream Cheese Glaze is rich, moist, and packed with classic flavor in every slice. Between the buttery pound cake texture, the coconut-pecan crunch, and the smooth cream cheese glaze, it’s the kind of dessert that earns rave reviews at any gathering.
Whether you bake it for a celebration or just because you’re craving a truly special cake, this recipe guarantees a tender, sweet, bakery-style bite every time.
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