This gorgeous Italian cream sheet cake is moist, flavorful, and perfect for special occasions.
It combines the rich flavors of coconut and pecans with a tangy cream cheese frosting.
It looks – and tastes! – good enough for weddings, graduations, and other special events.
But really, it’s an everyday Southern comfort dessert you can whip up in a snap.
Why You’ll Love This Italian Cream Sheet Cake
Rich, Creamy Taste: There’s so much going on in every mouthful of this delicious dessert. I’m talking buttery cake, tangy cream cheese frosting, toasted coconut, and nutty pecans. Together, they create a sophisticated, decadent, Southern-inspired sweet treat everyone will love.
Delicious Texture: This lovely cake has toasted pecans and shredded coconut folded into the light, fluffy batter and sprinkled on top. So you get the best of both worlds – a tender crumb and a pleasant crunch.
Great for Novice Bakers: Unlike layer cakes, this requires no stacking or complex decorating. Instead, you simply mix, pour, bake, and frost. It’s stress- and hassle-free!
Ingredients
- All-Purpose Flour: Provides structure and gives the cake its tender foundation.
- Baking Soda: Reacts with the buttermilk to help the cake rise and become light and fluffy.
- Salt & Vanilla Extract: Flavor enhancers that help balance the sweetness.
- Unsalted Butter: For richness, moisture, and a tender cake crumb.
- Granulated Sugar: Aerates with the butter to give the cake sweetness and a moist sponge.
- Eggs: The yolks add richness and structure, while the whites make the cake light and pillowy.
- Buttermilk: The most important ingredient for an ultra-moist cake.
- Sweetened Shredded Coconut: For texture and a slightly tropical taste.
- Chopped Pecans: Another mix-in for texture and a nutty crunchiness.
- Cream Cheese & Powdered Sugar: To make the frosting (along with butter and vanilla extract). It’s the perfect creamy-tangy finish!
How to Make Italian Cream Sheet Cake
When it comes to baking for a crowd, sheet cake recipes are some of the easiest to make.
This one, for example, comes together in fewer than ten steps!
1. PREHEAT the oven to 350°F. Grease and flour a 9×13-inch sheet pan and line with parchment paper.
2. WHISK the flour, baking soda, and salt in a medium bowl. Set aside.
3. BEAT the butter and sugar with an electric mixer until light and fluffy. Blend in the egg yolks one at a time, followed by the vanilla extract.
4. WHIP the egg whites in a clean bowl until stiff peaks form. Set aside.
5. ALTERNATE adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry. Stir in the pecans and coconut.
6. FOLD the egg whites into the batter until no streaks remain. Pour into the baking dish.
7. BAKE for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Cool completely in the pan before frosting.
8. BLEND the butter and cream cheese until smooth. Gradually mix in the powdered sugar, then stir in vanilla, pecans, and coconut.
9. SPREAD the frosting over the cooled cake. Sprinkle with additional pecans and coconut for garnish. Chill for 15-20 minutes before slicing. Enjoy!
Tips for the Best Italian Cream Sheet Cake
You guys know I always have a few tips to share, even in recipes as simple as this one.
So, here they are:
- Set cold ingredients out early. This includes the butter, cream cheese, eggs, and buttermilk. It’ll ensure smoother mixing and a lump-free batter.
- Toast the mix-ins. Toasting the coconut and pecans will greatly enhance their flavor. It’ll also make them extra crunchy. Use a dry skillet over medium heat for 3 to 5 minutes, stirring constantly.
- Whip the egg whites near the end. If you whip them too early, they’ll deflate.
- Adding the egg whites. I always add a small “sacrifice” (about 1/4 cup) to the batter. This will loosen the mix and make gently folding the rest in a lot easiser.
- Don’t overmix. Overmixing will yield a dense, flat cake. So, mix the dry and egg whites in by hand and stop when no streaks remain.
- Stick to full-fat cream cheese. It will give you the best flavor and consistency. Avoid low-fat and whipped varieties.
- Try whipped cream. Whisk 2 cups heavy whipping cream with 1/4-1/2 cup powdered sugar (to taste). Add it just before serving so it doesn’t deflate.
- Make it your own. For a more tropical flavor, mix drained crushed pineapple into the batter or add a splash of rum or almond liqueur for more complexity. If you want a stronger coconut flavor, swap some of the vanilla extra for coconut extract.
How to Store
I don’t recommend freezing this cake once it’s frosted, as the cream cheese can split.
However, you can freeze the unfrosted cake. And the final finished product stores nicely in the fridge.
To Store: Cover the cake tightly with plastic wrap, or place it in an airtight container. Refrigerate for 4-5 days. Set it out about 20-30 minutes before serving for the best taste.
To Freeze: Wrap the unfrosted cake tightly in plastic wrap and aluminum foil. Freeze for 2-3 months. Thaw in the fridge overnight before frosting and serving.
More Sheet Cake Recipes to Feed a Crowd
Chocolate Chip Sheet Cake
Sweet Potato Sheet Cake with Cream Cheese Frosting
Texas Sheet Cake Brownies
Gingerbread Sheet Cake
Italian Cream Sheet Cake
16
25
minutes35
minutes570
kcalSoft, moist, and loaded with flavor, this Italian cream sheet cake is a masterpiece! You’ll love the mix of tender cake, toasty nuts, and chewy coconut.
Ingredients
- 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
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
1 cup chopped pecans
1 cup sweetened shredded coconut
- For the Cream Cheese Frosting
1/2 cup unsalted butter, softened
8 ounces cream cheese, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans, for garnish
1/4 cup sweetened shredded coconut, for garnish
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch sheet pan and line it with parchment paper.
- Make the Cake: In a medium bowl, whisk the flour, baking soda, and salt until well combined. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
- Reduce the mixer to low and blend in the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract.
- In a separate, clean bowl, whip the egg whites to stiff peaks. Set aside.
- Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the flour. Mix in the chopped pecans and shredded coconut with the last addition of flour.
- Spoon about 1/4 cup of the egg whites into the batter and mix well. Then, very gently fold the remaining egg whites into the cake batter until no streaks remain.
- Pour the batter into the prepared sheet pan and spread it evenly. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before frosting.
- Make the Frosting: In a large mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and a handful of chopped pecans and coconut.
- Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the top with the remaining chopped pecans and coconut for garnish. Chill for 15-20 minutes, then slice, serve, and enjoy!
Notes
- Use room-temperature ingredients for smoother mixing.
- For added flavor, toast the pecans and coconut for 3-5 minutes in a dry skillet over medium heat. Stir constantly until golden and fragrant.
- Cool the cake completely before frosting.
