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.
This delicious cake is my go-to recipe for birthdays, graduations, and parties. It's a show-stopping dessert, but you won't believe how easy it is to whip up!
The last time I made it, a few people asked what bakery I ordered it from. I almost didn't want to share my secret!
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You honestly won't believe how easy it is to make. Unlike layer cakes, this requires no stacking or complex decorating.
Instead, you simply mix, pour, bake, and frost. It’s stress- and hassle-free! This might be one of my favorite desserts I've made to date.
Ingredient Notes
- All-Purpose Flour: Provides structure and gives the cake its tender foundation.
- Baking Soda: Helps the cake rise and become light and fluffy.
- Salt & Vanilla Extract: Flavor enhancers help balance the sweetness. Trust me, a little goes a long way!
- Unsalted Butter: For richness, moisture, and a tender cake crumb.
- Granulated Sugar: Gives 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. If you don't have buttermilk, here's my trick for making your own! Add a tablespoon of lemon juice or vinegar to a one-cup measuring cup, then fill the rest with milk. Stir and let it sit for 5 to 10 minutes until it starts to curdle, and voila!
- Sweetened Shredded Coconut: Sweet coconut flakes add texture and a slightly tropical taste.
- Chopped Pecans: I like to mix these 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, and this Italian cream sheet cake is no exception! Just follow my simple 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. I always let it 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. I sprinkle with additional pecans and sweetened coconut for garnish. Chill for 15-20 minutes before slicing. Enjoy!
Tips for the Best Italian Cream Sheet Cake
This sheet cake recipe is easy enough for beginners, but I've gathered some tips to ensure it always comes out perfect.
- Get the toppings toasty. Toasting the coconut and pecans greatly enhances their flavor and makes them extra crunchy. I use a dry skillet over medium heat for 3 to 5 minutes, stirring constantly.
- Loosen things up. I always add about 1/4 cup egg whites to the batter. This loosens the mix and makes folding the rest in a lot easier.
- Don’t overmix! Overmixing will yield a dense, flat cake. I mix the dry ingredients and egg whites by hand and stop when no streaks remain.
- Skip the skinny stuff. I know it can be tempting to do otherwise but stick to full-fat cream cheese. It will give you the best flavor and consistency. Avoid low-fat and whipped varieties.
- Lighten up the frosting. 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. Mix drained crushed pineapple into the batter for a more tropical flavor, 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
This is a big cake, so there's a good chance you'll have leftovers! Follow my steps for proper storage so you can keep it moist and delicious for days to come.
To Store: Cover the cake tightly with plastic wrap or place it in an airtight container. Refrigerate for 4-5 days. I always 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. I don’t recommend freezing this cake once it’s frosted, as the cream cheese can split.
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
Recipe FAQs
Yes, you can definitely leave it out if you don't care for it! Don't worry, the cake will still be delicious and moist. But I'd add a little more vanilla extract or some extra pecans for more flavor.
You can easily make this cake a day in advance. Store it unfrosted in an airtight container and leave at room temperature. If you make the frosting ahead as well, store it in the fridge.
You probably overmixed the batter or overbaked the cake. overbaking. It will also be dry if you don't use enough butter and oil. Measure your ingredients accurately, and be sure to check for doneness with a toothpick.
Italian Cream Sheet Cake
16
servings25
minutes35
minutes574
kcalThis Italian cream sheet cake is truly a masterpiece! It's moist, soft, and loaded with flavor. 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.
- Whip the egg whites to stiff peaks in a separate, clean bowl. 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.
Nutrition
- Total number of serves: 16
- Calories: 574kcal
- Fat: 33g
- Saturated Fat: 17g
- Cholesterol: 119mg
- Sodium: 241mg
- Potassium: 144mg
- Carbohydrates: 65g
- Fiber: 1g
- Sugar: 51g
- Protein: 6g
- Vitamin A: 837IU
- Calcium: 55mg
- Iron: 1mg
- Vitamin D: .83mg
- Vitamin E: .96mg
- Vitamin K: 2mg
- Vitamin B6: .08mg
- Vitamin B12: .28mg
- Folate: 41mg
- Magnesium: 23mg
- Selenium: 13mg
- Copper: .19mg
7 Comments
I have made this cake in a layer form……..this sheet pan method would be so much quicker and easier. I surely will give it a try.
Hey there this looks like a cake my grandmother used to make.
could you use 3 round cake pans?
thank you
Hi Shannon!
The recipe would work for two round 8 inch pans (or 9-inch, but they will be thin).
If you specifically want to use three pans, you’ll need to multiply the recipe by 1.5 🙂
Can this be made in an actual sheet pan- I think they’re 11×17? Would that change the baking time at all?
Hi Loni!
An 11×7 pan will likely be too small.
You can use a jelly roll pan, which will make the cake thinner.
Yes, with thinner cakes, you’ll need to cut the bake time down. Check it after 15 minutes, then every 5 after that 🙂
Hi, there! I just took this cake out of the oven, waiting for it to cool to frost! First, what a gorgeous batter! I toasted the coconut and pecans per your recommendation and I think it’s going to be amazing – however, I have a question regarding the pan to use – there is no way my batter was going to fit into a 9×13 sheet pan! I had to use a regular 9×13 baking dish and it baked up beautifully, nice and high!!!! I double checked all ingredients to your recipe and I followed exactly! I’m not complaining! lol Just not sure how this batter would fit on a “sheet” pan?? Can’t wait to try it!
Hi Gretchen!
Thanks so much for catching that!
You’re so right – it’s supposed to be a 9×13 baking dish.
I’ve fixed it in the post now.
You can also use a jelly roll pan, but it won’t be as thick and fluffy 🙂
Hope you enjoyed the cake!