Italian Cream Sheet Cake

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Italian Cream Sheet Cake may sound like it’s reserved for special events or fancy bakeries, but it’s easy enough to make at home. All you need are classic ingredients, simple techniques, and a willingness to transform your kitchen into a haven of irresistible aromas. This cake stands out for its blend of sweet coconut, crunchy pecans, delicate sponge, and tangy, ultra-creamy frosting. I’ll guide you from picking the right ingredients to creating the perfect finish. By the time you’re ready to slice into this moist sheet cake, you’ll see why it never lasts long at parties or family gatherings.

What Sets Italian Cream Sheet Cake Apart?

Unlike lighter or more basic sheet cakes, Italian Cream Sheet Cake boasts a rich, dense crumb. Coconut and pecans give texture and flavor that you can’t ignore. A classic vanilla cake layer gets support from buttermilk, ensuring tenderness and unmistakable tang. The crowning touch is a blanket of cream cheese frosting—cool, smooth, with just the right amount of sweetness. Combine these elements and you have a perennial favorite that’s as easy to serve as it is flavorful.

Key Ingredients and Functions

The secret to a flawless Italian Cream Sheet Cake lies in choosing and using the right ingredients in just the right way. Here’s what you’ll need:

Notes on Substitutions

• Buttermilk: No buttermilk? Mix a tablespoon of vinegar or lemon juice with milk to the 1-cup line. Let it stand 10 minutes.
• Nuts: Walnuts work in place of pecans, but pecans are traditional for that nutty undertone.
• Coconut: Unsweetened coconut is possible but will make the cake less sweet and drier.

Step-by-Step Recipe

Preparation

• Preheat your oven to 350°F (175°C). Grease a 9×13–inch sheet pan and line with parchment paper if you want clean slices.
• Toast the pecans and coconut in a dry skillet for 3–4 minutes over medium heat. This releases oils and deepens flavor.

Making the Batter

Dry Ingredients

• In a bowl, whisk 2 1/2 cups flour, 1 teaspoon baking soda, and ½ teaspoon salt until combined.

Creaming Wet Ingredients

• In a separate large bowl, beat 1 cup unsalted butter (room temperature) and 2 cups granulated sugar on medium speed for 3 minutes, until light and fluffy.
• Add 5 large eggs, separating the whites from the yolks. Blend in yolks one at a time. Reserve the whites in a separate bowl.
• Stir in 2 teaspoons vanilla extract.

Alternating Dry and Wet

• Add the flour mixture in thirds, alternating with 1 cup buttermilk.
• Start and finish with flour. Mix just until combined—overmixing leads to a dense cake.

Folding in the Flavor

• Stir in 1 cup sweetened shredded coconut and 1 cup toasted chopped pecans.
• Whisk egg whites until stiff peaks form. Gently fold into the batter using a large spatula. This step lifts and aerates the final texture.

Baking

• Pour the batter into the pan, smoothing the surface.
• Bake for 35–40 minutes, or until a wooden skewer inserted in the center comes out clean.
• Let the cake cool completely in the pan. This prevents sticking and keeps the crumb moist.

Cream Cheese Frosting: Mixing and Finishing

Ingredients

• 8 ounces cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar, sifted
• 2 teaspoons vanilla extract
• ½ cup finely chopped toasted pecans (optional)
• ⅓ cup sweetened shredded coconut (optional)

Method

• In a large bowl, beat cream cheese and butter until smooth and fluffy.
• Slowly add powdered sugar, about ½ cup at a time, making sure everything is well combined after each addition.
• Blend in vanilla extract.
• If you want a bit of crunch and more coconut essence, stir in the extra pecans and coconut.
• Spread frosting over the cooled cake. Garnish with extra pecans and coconut for a festive look.

Tips for Success

Getting the perfect Italian Cream Sheet Cake is simple when you remember these tips:

• Egg Whites: Whip until stiff but not dry, then fold gently for maximum volume.
• Toasting: Toasting nuts and coconut adds depth and aroma you’ll notice in every bite.
• Temperature: Ensure ingredients like butter and cream cheese are at room temperature to blend smoothly.
• Mixing: Mix only as much as you need. Overworked batter means a heavier cake.
• Frosting: Chill the frosted cake for 20 minutes before slicing for cleaner cuts.

Customizing Your Cake

Italian Cream Sheet Cake is flexible. Here are some ways I love to personalize it:

• Filling Options: Swirl a ribbon of raspberry or pineapple jam through the batter for an unexpected contrast.
• Citrus Zest: Add orange or lemon zest to the batter for a light, bright twist.
• Boozy Kick: Replace 2 tablespoons of buttermilk with coconut rum for adults.
• Festive Toppings: Try a dusting of cocoa powder, shaved white chocolate, or candied pecans instead of just coconut and pecans.
• Frosting Layer: For even more decadence, split the cake in half (if confident!) and add a second layer of frosting inside.

Serving Suggestions

For special occasions, I serve this cake right in the pan, garnished with extra toasted coconut and pecans. It’s a crowd-pleaser that looks polished without the need for layering, stacking, or fancy piping. For plated desserts, square slices topped with a dollop of whipped cream and a few berries are a simple, elegant finish.

Storage and Freezing

Italian Cream Sheet Cake stays moist and flavorful for several days. Here’s how to store it:

• Refrigerate: Cover the cake tightly or transfer slices to an airtight container. Chill for up to 5 days. Let the cake come to room temperature before serving for the best flavor and texture.
• Freezing Unfrosted: Wrap the cooled, unfrosted cake tightly in plastic wrap and then foil. Freeze for up to 3 months. To serve, thaw in the refrigerator before frosting.
• Freezing Frosted Cake: Cream cheese frosting can sometimes separate or become grainy when frozen, so I don’t recommend freezing the cake after frosting.

Frequently Asked Questions

Can this be made gluten-free?
Yes, substitute a 1:1 gluten-free flour blend. Check that your baking soda, coconut, and pecans are certified gluten-free.

Does it travel well?
Absolutely. Bake and frost in a lidded pan. The moist crumb and sturdy structure hold up during transport.

Is this the same as Italian wedding cake?
They’re similar. Italian wedding cake is often round and layered; the flavors and frosting are almost identical.

Italian Cream Sheet Cake combines easy preparation, irresistible textures, and layered flavors that appeal to every palate. Each piece is soft, nutty, and delightfully creamy, with just the right touch of sweetness. Whether you’re making it for a milestone event or an everyday treat, this cake is sure to capture attention—and requests for seconds.