If you’re searching for a dessert that strikes the perfect balance between richness, sweetness, and indulgence, look no further than Italian Cream Sheet Cake. This crowd-pleasing cake is known for its moist texture, irresistible blend of coconut and nuts, and the creamy tang of its decadent cream cheese frosting. Unlike a traditional layer cake, the sheet cake version offers all the same flavors with the added benefit of simplicity—no stacking or complicated decorating required. Just bake, frost, and enjoy.
This cake is often served at family gatherings, holiday parties, and special celebrations because it offers both comfort and elegance. It’s the kind of dessert that feels homemade and nostalgic yet festive enough to serve as the centerpiece of your dessert table.
Why You’ll Love This Italian Cream Sheet Cake
- Crowd-Sized Dessert: Baked in a 9×13 pan, this cake is perfect for large gatherings and potlucks.
- Easy to Make: Unlike traditional Italian Cream Cakes that require multiple layers, this sheet cake version is much simpler.
- Decadent Flavor Combination: Coconut, pecans, and cream cheese frosting create a flavor trio that’s timeless and irresistible.
- Moist and Tender: Buttermilk and whipped egg whites ensure that every bite is light, fluffy, and moist.
- Customizable Garnishes: Add extra shredded coconut, chopped pecans, or even toasted coconut flakes for presentation and crunch.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
For the Cream Cheese Frosting:
- ½ cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Additional shredded coconut
- Chopped pecans or walnuts
Step-by-Step Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it and lining it with parchment paper for easy removal. You can also lightly coat it with non-stick spray.
Step 2: Prepare the Cake Batter
In a medium bowl, whisk together flour, baking soda, and salt. In a separate large mixing bowl, cream the butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
Step 3: Alternate Mixing Dry Ingredients and Buttermilk
Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. Stir until just combined, ensuring not to overmix. Fold in shredded coconut and chopped pecans or walnuts.
Step 4: Whip Egg Whites
In another clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold these whipped whites into the cake batter. This step helps keep the cake airy and moist.
Step 5: Bake the Cake
Spread the batter evenly into the prepared baking pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool completely in the pan.
Step 6: Make the Cream Cheese Frosting
In a mixing bowl, beat together softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, one cup at a time, and mix until fully incorporated. Stir in vanilla extract. The frosting should be thick but spreadable.
Step 7: Frost and Garnish
Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. Garnish with extra shredded coconut and chopped pecans or walnuts for added flavor and visual appeal.
Step 8: Serve and Store
Cut into squares or rectangles and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Tips for Success
- Whip the Egg Whites Properly: Don’t skip this step; it adds volume and lightness to the cake.
- Room Temperature Ingredients: Using softened butter, cream cheese, and eggs ensures a smoother batter and frosting.
- Don’t Overbake: Keep an eye on the cake toward the end of the baking time to prevent drying out.
- Toasted Nuts: Toasting the pecans or walnuts before adding them enhances their flavor.
Variations
- Toasted Coconut Topping: Sprinkle toasted coconut flakes over the frosting for extra crunch.
- Fruit Garnish: Fresh berries or pineapple chunks complement the richness of the cake.
- Cupcake Version: Bake in muffin tins for individual servings.
- Chocolate Twist: Add mini chocolate chips to the batter for an extra indulgent variation.
Serving Suggestions
This Italian Cream Sheet Cake pairs beautifully with:
- A cup of freshly brewed coffee or cappuccino
- A glass of milk or almond milk
- A scoop of vanilla ice cream for extra indulgence
- Sparkling wine or Prosecco for celebrations
FAQs
Can I make this cake ahead of time?
Yes! You can bake the cake a day before, refrigerate it, and frost it right before serving.
Can I freeze this cake?
Absolutely. Bake the cake and cool completely. Wrap tightly and freeze for up to 2 months. Frost after thawing.
What’s the difference between Italian Cream Cake and Italian Cream Sheet Cake?
The sheet cake version is baked in a single pan, making it easier and less fussy, while still delivering the same flavor profile.
Can I use walnuts instead of pecans?
Yes, either nut works well in this recipe.
Final Thoughts
Italian Cream Sheet Cake is the perfect balance of simplicity and indulgence. With its moist coconut-pecan base and luscious cream cheese frosting, this cake feels celebratory yet homey, making it ideal for birthdays, holidays, or just because. If you’ve been looking for a dessert that’s both impressive and approachable, this is it. It’s the kind of recipe that will have people asking for seconds—and asking you for the recipe!
Italian Cream Sheet Cake
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
For the Cream Cheese Frosting:
- ½ cup unsalted butter softened
- 8 ounces cream cheese softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
For Garnish (Optional):
- Additional shredded coconut
- Chopped pecans or walnuts
Instructions
Step 1: Preheat the Oven
- Start by preheating your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it and lining it with parchment paper for easy removal. You can also lightly coat it with non-stick spray.
Step 2: Prepare the Cake Batter
- In a medium bowl, whisk together flour, baking soda, and salt. In a separate large mixing bowl, cream the butter and granulated sugar until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
Step 3: Alternate Mixing Dry Ingredients and Buttermilk
- Gradually add the dry flour mixture to the butter mixture, alternating with the buttermilk. Stir until just combined, ensuring not to overmix. Fold in shredded coconut and chopped pecans or walnuts.
Step 4: Whip Egg Whites
- In another clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold these whipped whites into the cake batter. This step helps keep the cake airy and moist.
Step 5: Bake the Cake
- Spread the batter evenly into the prepared baking pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and allow it to cool completely in the pan.
Step 6: Make the Cream Cheese Frosting
- In a mixing bowl, beat together softened butter and cream cheese until smooth and creamy. Gradually add powdered sugar, one cup at a time, and mix until fully incorporated. Stir in vanilla extract. The frosting should be thick but spreadable.
Step 7: Frost and Garnish
- Once the cake has completely cooled, spread the cream cheese frosting evenly over the top. Garnish with extra shredded coconut and chopped pecans or walnuts for added flavor and visual appeal.
Step 8: Serve and Store
- Cut into squares or rectangles and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
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