Tom Cruise Cake

In the world of Hollywood treats, the Tom Cruise Cake reigns supreme. This decadent white chocolate and coconut Bundt cake originated at Doan’s Bakery, a beloved California establishment. Its legendary status is thanks to Tom Cruise himself. Every year, the superstar sends this luxurious dessert as a holiday gift to a select list of friends and colleagues, creating a tradition of sweet indulgence.

Popularity Insights

It’s not just Tom Cruise who adores this cake. Celebrities like Tom Hanks have raved about its incredible flavor, describing it as an “off-the-scale fantastic” treat worth savoring. These high-profile endorsements have only fueled the public’s fascination with this once-exclusive dessert.

Overview of Recipe

Curious to taste this legendary cake? While the original Doan’s Bakery recipe is a closely guarded secret, dedicated bakers have developed delicious copycat versions. In this article, we’ll guide you through one such recipe. Get ready to recreate the rich flavors and textures of the Tom Cruise Cake in your very own kitchen! Expect a moist coconut cake studded with white chocolate, finished with luscious cream cheese frosting.

Ingredients

Cake Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• 1 cup sour cream
• 2 cups sweetened flaked coconut
• 1 cup white chocolate chips

Frosting Ingredients

• 8 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 3-4 cups powdered sugar
• 2-3 tablespoons heavy cream
• 1 cup sweetened flaked coconut

Important Notes:

• Using room temperature ingredients ensures everything mixes smoothly and your cake bakes evenly.
• For the strongest coconut flavor, choose an unsweetened coconut and a high-quality coconut extract.
• High-quality white chocolate with actual cocoa butter makes a big difference in the cake’s flavor profile.

Step-by-Step Preparation

Get Started:

1. Prep and Preheat: Grease and flour a 10-12 cup Bundt pan thoroughly. Preheat your oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. Whisk Dry Ingredients: In a bowl, combine the flour, salt, and baking powder. Whisk to ensure everything is mixed evenly and set aside.

Make the Cake Batter:

1. Cream Butter & Sugar: Using a stand mixer or electric beaters, cream together the butter and sugar until light and fluffy (about 3 minutes on medium speed).
2. Add Eggs: Beat in eggs one at a time, mixing thoroughly after each addition.
3. Flavor Boost: Stir in vanilla and coconut extracts.
4. Alternate Dry & Wet: Add the dry ingredients in thirds, alternating with the sour cream in two additions. Begin and end with the dry ingredients. Mix just until combined– don’t overmix!
5. Fold in the Extras: Gently fold in the white chocolate chips and coconut.

Bake & Cool:

1. Pour and Bake: Transfer the batter to your prepared Bundt pan and bake for 75-90 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
2. Cool Down: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Pro Tip: For a stronger coconut flavor, toast the shredded coconut before adding it to the batter. Spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly browned.

Make the Frosting:

1. Combine Cream Cheese & Butter: Beat together the cream cheese and butter until smooth and light.
2. Flavor and Sweeten: Add vanilla extract and salt. Slowly mix in powdered sugar, one cup at a time, until your desired consistency is reached.
3. Add Cream: For a thinner, more pourable frosting, mix in heavy cream, a tablespoon at a time.

Pro Tip: If your frosting is too thick, add a bit more heavy cream. If it’s too thin, add more powdered sugar.

Assemble the Cake:

1. Frosting Time: Once the cake is completely cool, generously frost the top of the cake, allowing some of the frosting to drip down the sides.
2. Coconut Finish: Sprinkle additional sweetened coconut flakes over the frosting for that signature Tom Cruise Cake look.

Pro Tip: For the most intense white chocolate flavor, finely chop a white chocolate bar instead of using chips. This yields delicious little pockets of melted white chocolate throughout the cake.

Professional Tips and Tricks

• Ingredient Quality: Opt for high-quality white chocolate with real cocoa butter; it melts beautifully and delivers richer flavor than chips made with substitutes.
• Room Temperature: Make sure your eggs, butter, sour cream, and cream cheese are at room temperature. This ensures smooth mixing and a more even bake.
• Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can result in a tougher cake.
• Coconut Customization: For an intense coconut flavor, use unsweetened flaked coconut and a higher quality coconut extract. Toast the coconut before adding it for an extra layer of flavor.
• Bundt Pan Pro-Tip: Grease and flour your Bundt pan very thoroughly! This intricate cake needs all the help it can get to release cleanly.
• Check for Doneness: Baking times can vary, so it’s best to use a toothpick or cake tester to check for doneness. A few moist crumbs are okay, but the tester should not come out covered in wet batter.
• Cooling is Key: Allow your cake to cool completely before frosting to prevent the frosting from melting and sliding.
• Level It Up: If the top of your cake domed too much, you can carefully slice a thin layer off to create a flat surface for frosting.

Storage and Freezing Instructions

Storing at Room Temperature:

• If planning to eat the cake within a few days, store it in an airtight container at room temperature.
• Place a slice of bread on top of the cake to help maintain its moisture.
• Enjoy within 3-4 days for the best texture and flavor.

Freezing for Later:

This cake freezes beautifully, allowing you to enjoy its decadent flavors for weeks to come! Here’s how:

1. Cool Completely: Ensure the cake is fully cooled before freezing.
2. Frost (Optional): You can freeze the cake either frosted or unfrosted. For a freshly frosted taste later, it’s ideal to freeze the cake unfrosted and add the frosting after thawing.
3. Wrap Tightly: Wrap the cake (frosted or unfrosted) in a layer of plastic wrap followed by a layer of heavy-duty aluminum foil. This double layer protects against freezer burn.
4. Label & Freeze: Label the package with the contents and the date before freezing it for up to 3 months.

Thawing Your Frozen Cake

• Thaw Overnight: For best results, thaw your frozen cake in the refrigerator overnight.
• Frost if Needed: If you froze the cake unfrosted, apply the cream cheese frosting once the cake is fully thawed.
• Room Temp Treat: Allow the cake to come to room temperature before serving for the optimal flavor and texture experience.

Pro-Tips:

• Slice & Freeze: For convenient portions, slice the cake before freezing. Wrap individual slices for a quick and easy treat.
• Thaw in Wrapping: Keep the cake wrapped while thawing in the refrigerator. This helps retain moisture and prevents the cake from drying out.

FAQs

Q: Can I substitute the sour cream with something else?

A: Yes! If you don’t have sour cream, you can use plain yogurt or Greek yogurt. Buttermilk is also a good alternative.

Q: I’m not a fan of coconut. Can I make this cake without it?

A: While the coconut is a signature element, you can omit it for a classic white chocolate Bundt cake. Increase the vanilla extract to 2 teaspoons for extra flavor.

Q: Can I make this cake gluten-free?

A: Absolutely! Substitute the all-purpose flour with a quality 1:1 gluten-free baking flour blend. Make sure the other ingredients you use are also certified gluten-free.

Q: I’m vegan. Can I adapt this recipe?

A: Yes, with some adjustments. Replace eggs with flax eggs or a vegan egg substitute. Use vegan butter, a plant-based alternative to sour cream (check online resources), and dairy-free white chocolate chips.

Q: This is my first time baking a Bundt cake. Any tips?

A: The most important tip is to grease and flour your Bundt pan very thoroughly! Also, don’t overfill the pan – the batter should come about 2/3 of the way up the pan. Finally, be patient when inverting the cake after cooling.

Important Note: Always check your alternative ingredients carefully. Some substitutions can subtly impact the cake’s texture or baking time.

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