If there’s one cake that screams indulgence and comfort all at once, it’s the Italian Cream Sheet Cake. Perfect for celebrations or a cozy evening treat, this cake combines a tender, nutty crumb with the lusciousness of cream cheese frosting. Every bite is a testament to the beauty of simple ingredients working together in harmony. Let’s dive into the recipe, and I’ll guide you step-by-step to create this masterpiece in your kitchen.

Why You’ll Love This Recipe

This cake is an ideal choice for both beginners and seasoned bakers. It’s easy to prepare but delivers bakery-level results. Plus, the combination of coconut and pecans gives it that unique, slightly tropical flavor that pairs beautifully with the tangy cream cheese frosting.

I remember the first time I baked this cake for a family gathering. The compliments kept coming, and not a single crumb was left! That’s when I knew this recipe was a keeper. Now, it’s your turn to wow your loved ones with this treat.

Let’s Get Baking: Step One

Ingredients for the Cake

Before we jump in, let’s gather everything you need for this dreamy dessert. Here’s the lineup:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 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

Prepping the Oven and Dry Ingredients

Start by preheating your oven to 350°F (175°C). This gives your oven plenty of time to heat evenly—an often overlooked step that can make or break your bake. Next, grease a 9×13-inch baking pan with butter or nonstick cooking spray. If you’re like me and enjoy stress-free cleanup, lining the pan with parchment paper is a great idea.

In a medium mixing bowl, whisk together the flour, baking soda, and salt. This step ensures that your leavening agent (baking soda) and salt are evenly distributed in the flour, preventing clumps and helping the cake rise beautifully.

Creaming Butter and Sugar

In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy. This step is essential for achieving a tender crumb in your cake. Take your time—usually around 2–3 minutes of mixing will do the trick. You’ll notice the mixture turning pale and airy, which means it’s ready for the next step.

Adding the Egg Yolks and Vanilla

With the mixer on low speed, add the egg yolks, one at a time. Allow each yolk to fully incorporate before adding the next. Then, mix in the vanilla extract for that lovely aroma and a hint of sweetness that brings everything together.

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Combining Wet and Dry Ingredients

Now it’s time to bring the batter to life. Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Always start and end with the dry ingredients. Why? It helps maintain the right consistency and ensures everything blends smoothly.

Once combined, gently fold in the shredded coconut and chopped pecans or walnuts. These additions give the cake its signature texture and flavor.

Whipping the Egg Whites

This is the secret to a light and fluffy Italian Cream Sheet Cake. In a separate, clean bowl, whip the egg whites until stiff peaks form. You’ll know they’re ready when the whites hold their shape when you lift the whisk. Carefully fold the whipped egg whites into the batter, making sure not to deflate them.

Welcome back to our Italian Cream Sheet Cake journey! Now that we’ve prepared the batter, it’s time to bake this beauty and whip up the most luscious cream cheese frosting you’ll ever taste. By the end of this section, you’ll have a cake ready to dazzle at any occasion.

Into the Oven We Go

Pour the batter into your prepared 9×13-inch pan. Use a spatula to spread it evenly, ensuring the cake bakes uniformly. Gently tap the pan on the countertop a few times to release any air bubbles trapped in the batter.

Slide the pan into your preheated oven and bake for 25–30 minutes. Set a timer and resist the urge to keep opening the oven door (I know it’s tempting!). Opening the door frequently can cause the temperature to drop, leading to uneven baking.

To check for doneness, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, your cake is ready. If not, give it another 2–3 minutes and check again.

Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This step is crucial because frosting a warm cake is a recipe for a gooey mess.

Crafting the Cream Cheese Frosting

Ingredients for the Frosting

For this frosting, you’ll need:

• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

The key to a silky-smooth frosting is room-temperature ingredients, so make sure your butter and cream cheese are softened before you begin. If you forgot to take them out ahead of time, you can soften them slightly in the microwave—just be careful not to melt them!

Mixing the Frosting

In a large bowl, beat the butter and cream cheese together until creamy and smooth. This usually takes about 2–3 minutes. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Start your mixer on low to avoid a powdered sugar cloud in your kitchen (been there, done that!).

Finally, stir in the vanilla extract, ensuring it’s fully incorporated. Give the frosting a quick taste test—you’ll probably find yourself wanting to spread it on everything!

Frosting and Garnishing the Cake

Once your cake has completely cooled, it’s time for the fun part—decorating! Spread the frosting evenly over the top of the cake using an offset spatula or the back of a spoon. Aim for a smooth finish, or get creative with swirls and peaks.

For that signature Italian Cream Cake touch, sprinkle additional shredded coconut and chopped pecans or walnuts over the frosting. These garnishes not only look beautiful but also add extra texture and flavor to every bite.

Slicing and Serving

Your Italian Cream Sheet Cake is now ready to shine! Slice it into squares or rectangles, depending on your preference. Serve the cake immediately, or refrigerate it in an airtight container if you’re making it ahead of time. Pro tip: This cake tastes even better the next day as the flavors have more time to meld together.

Tips for Success

1. Don’t Rush the Cooling Process: Let the cake cool completely before frosting to avoid melting your carefully crafted cream cheese frosting.
2. Use Fresh Ingredients: Fresh coconut and high-quality pecans or walnuts will elevate the flavor.
3. Make It Your Own: Love a little extra crunch? Add more nuts on top or even drizzle some caramel for a decadent twist.

We’ve reached the final part of our Italian Cream Sheet Cake journey, and by now, you’ve got a masterpiece ready to serve! But before you dig in, let’s tackle some common questions about this recipe to ensure your cake turns out perfectly every time. Plus, I’ll wrap up with some final thoughts on why this dessert is a must-try.

FAQ: Your Cake Questions Answered

1. Can I make this cake ahead of time?
Absolutely! This cake is a fantastic make-ahead dessert. Prepare and frost it the day before serving and store it in the refrigerator. The flavors meld beautifully overnight, making it even more delicious.

2. How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to five days. For best results, bring it to room temperature before serving.

3. Can I freeze this cake?
Yes, this cake freezes well. Wrap individual slices or the entire unfrosted cake tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. When ready to serve, thaw in the refrigerator overnight and frost as usual.

4. Can I substitute the nuts or coconut?
Of course! If you’re not a fan of coconut, you can omit it entirely or replace it with more chopped nuts. Likewise, you can use any nuts you prefer—pecans, walnuts, or even almonds all work well.

5. What if I don’t have buttermilk?
No buttermilk? No problem! Make your own substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes, and you’re good to go.

6. How do I ensure my frosting is smooth and lump-free?
Start with softened butter and cream cheese, and sift your powdered sugar before adding it to the mixture. These steps help prevent lumps and ensure a silky-smooth frosting.

7. Can I make this as a layer cake instead of a sheet cake?
Yes! Divide the batter between two 9-inch round cake pans and bake for about 20–25 minutes, or until a toothpick comes out clean. Assemble the layers with frosting in between and on top for a stunning layer cake.

Conclusion: Why You’ll Fall in Love with This Cake

There’s something magical about the combination of sweet coconut, crunchy pecans, and rich cream cheese frosting. Whether you’re baking for a birthday, holiday, or just because, this Italian Cream Sheet Cake is sure to steal the show. Its simplicity, paired with its incredible flavor and texture, makes it a dessert that everyone will adore.

Italian Cream Sheet Cake

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• Author: David
• Total Time: 50-55 minutes

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Description

This Italian Cream Sheet Cake is a decadent and moist dessert packed with shredded coconut, crunchy pecans, and topped with a luscious cream cheese frosting. Perfect for celebrations or as an everyday indulgence!

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Ingredients

Scale 1x2x3x

For the Cake:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 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:

• 1/2 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

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Instructions

1️⃣ Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or nonstick cooking spray, and line it with parchment paper if desired.

2️⃣ Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3️⃣ Cream the Butter and Sugar:
In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer until light and fluffy.

4️⃣ Incorporate the Egg Yolks and Vanilla:
Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.

5️⃣ Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined. Fold in the shredded coconut and chopped pecans or walnuts.

6️⃣ Whip the Egg Whites:
In a separate clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter, being careful not to deflate the mixture.

7️⃣ Bake the Cake:
Pour the batter into the prepared baking pan, spreading it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cake to cool completely in the pan on a wire rack.

8️⃣ Prepare the Cream Cheese Frosting:
Beat the softened butter and cream cheese in a mixing bowl until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.

9️⃣ Frost the Cake:
Once the cake is completely cool, spread the cream cheese frosting evenly over the top. For garnish, sprinkle additional shredded coconut and chopped pecans or walnuts on top if desired.

🔟 Serve and Enjoy:
Slice the Italian Cream Sheet Cake into squares and serve. Refrigerate any leftovers in an airtight container for up to 5 days.

Notes

• Make it ahead: This cake can be prepared a day in advance. Keep it covered in the refrigerator until ready to serve.
• Nuts optional: Omit the nuts if you prefer a nut-free version or substitute with almonds for a unique twist.
• Freezing tips: The cake (without frosting) can be frozen for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. Thaw overnight in the refrigerator before frosting.

• Prep Time: 25 minutes
• Cook Time: 25-30 minutes

Nutrition

• Serving Size: 12-16 squares