Honestly, is there anything more delicious than a home-baked southern cake? If you are on the fence about this notion, just take one bite of my Louisiana Crunch cake recipe and I promise, you’ll be in total agreement! This cake is an authentic southern cake done right!!
Rich butter, lots of eggs, buttermilk, and a bit of sour cream mix with the usual cake ingredients to create a cake that’s buttery, tender, and moist and tastes just like something straight from your Grandma’s kitchen.
A golden crust enhanced with baked in sugar and coconut, and an almond vanilla glaze topped with sweet coconut flakes and chopped almonds will literally, rock your taste buds!
What I Love About This Louisiana Crunch Cake Recipe
What I love most about this Louisiana crunch cake recipe are the taste and texture! Really, both are just lovely! I also love that this cake is made from easy-to-find, all scratch ingredients. Nothing exotic that you have to search high and low for at the market.
You know I’m a big fan of a good bundt cake. They’re quick to put together and they’re baked up in a pretty, decorative pan. A simple glaze is all you need to add to give it a beautiful finish.
After you try this cake, try a few of my other favorite southern bundt cakes. My red velvet bundt cake is just the right mix of sweet, tangy, and chocolatey. My hummingbird bundt cake has all the deliciousness of the classic layer cake with the ease of a bundt cake.
I think my all-time favorite bundt cake just might be my blueberry coffee cake. It’s the best blueberry cake to ever cross my lips. I swear!!!
Let’s bake this!
Louisiana Crunch Cake Recipe Notes
Yes, this cake is a homemade twist on the Louisiana crunch cake Walmart sells. But the taste of this one is leagues better!
- Room Temp Eggs: Room temperature eggs make all the difference in a baked goods recipe. Why? The room temp of the eggs will help it trap more air in the batter, which will give a fluffier finished cake.
- Buttermilk: No buttermilk? No problem! Just combine the same amount of regular milk with about a tablespoon of lemon juice or vinegar. Let it sit, and you’ll start to notice the milk is curdling. This is transforming the milk into thicker, richer, tangier buttermilk.
- Measuring Flour: Believe it or not, how you measure your flour will make an enormous difference in the texture and moisture of your cake.
- I first fluff the flour in the bag or container, with a whisk, 3-4 inches deep to aerate it and break up any clumps. Then, rather than scooping the flour, which compacts it and can add extra flour to the measuring cup, I spoon it into the measuring cup, piling it higher than the edges of the cup.
- Then I remove excess, overflowing top, with the straight edge of a small spatula directly back into my flour container.
- Mixing Time: The mixing time in the cake instructions is correct. It may be longer mixing than you’re used to, but the investment is well worth it. It produces an absolutely lovely texture that you just can get any other way.
- Pan Release: The cake releases well if you grease the pan well, with one minor caveat. Often, a few pieces of the sugar crust may pull off. I don’t sweat it in this cake because the finished cake is covered in glaze, almonds, and coconut. All these, easily hide any imperfections.
- If you want, you can peel the missing pieces of crust out on the pan and stick them back in place. The glaze will help them adhere.
How Long Can You Keep This In The Fridge?
The finished Louisiana crunch cake recipe will be just fine in the fridge for up to a week.
Can You Freeze This Cake?
Yes! This Louisiana crunch cake recipe is a very freezer-friendly treat. Slice it or store it whole, and you can freeze it for up to six months.
Make Ahead Tips
Since this cake stores so well, you can always follow this Louisiana crunch cake recipe up to two days ahead of time, and just let your cake sit in the fridge, covered until it’s time to serve.
More of my Favorite Cake Recipes Made in a Bundt
- Peach Pound Cake
- Lemon Pound Cake
- Strawberry Pound Cake
- Lemon Cream Cheese Pound Cake
- Irish Cream Cake
- Sour Cream Coffee Cake
Louisiana Crunch Cake
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups granulated sugar
- 1 cup butter, softened
- 4 large eggs, room temperature
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 cup buttermilk, well shaken
- butter for greasing pan
- 1/4 cup granulated sugar
- 1/4 heaping cup sweetened flaked coconut
- 2 cups confectioners sugar, sifted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2-4 tablespoons milk
- 1/4 cup almonds, chopped
- 1/4 cup coconut, toasted
- Preheat oven to 350 degrees.
- In a medium mixing bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
- In the bowl of a stand-up mixer, beat butter on medium speed, until light and fluff, 4 minutes. Scrape down the sides of the bowl.
- Gradually mix in sugar until blended. Continue to beat on medium, until fluffy, for another 3 additional minutes. Scrape down the sides of the bowl.
- Add eggs, one at a time, mixing after each addition just until yolk disappears.
- Mix in sour cream and vanilla extract. Scrape down the sides of the bowl.
- Reduce mixer speed to low. Gradually add flour mixture and buttermilk alternately, beginning and ending with flour mixture, on low speed until just combined. Do Not overbeat! Scrape down the sides of the bowl with a rubber spatula, gently folding if needed, to make sure the batter is completely incorporated.
- Generously butter a 12 cup bundt pan. Sprinkle 1/4 cup of sugar to the bottom of the greased pan and about 3 inches up the sides (mine always seems to go higher!), tapping the pan to ensure even distribution. Leave excess sugar in the pan. Sprinkle coconut flakes to the bottom of the pan.
- Pour batter into pan and spread evenly. Tap pan on the counter to remove any air bubbles Bake in preheated oven until a skewer inserted into the center of the cake comes out with just a few moist crumbs, about 50-60 minutes.
- Allow cake to cool in pan set on a wire rack, covered with a tea towel, for 15 minutes. Remove cake to a cake plate or stand and cool.
Make Almond Glaze:
- In a medium bowl add confectioners sugar, vanilla, and almond extract, and 2 tablespoons of milk. Add more milk, as needed, one tablespoon at a time, until you reach a thick, pourable consistency.
- Drizzle glaze over cool cake. Sprinkle top with almonds and coconut.