Italian cream sheet cake is a beloved classic, boasting a light yet moist crumb, layers of sweet coconut, crunchy pecans, and a thick blanket of tangy cream cheese frosting. While the name sounds indulgent, this dessert is surprisingly simple to make, making it a go-to when you need a show-stopping treat for a crowd.
Whether you’re a seasoned baker or new to the kitchen, this guide walks you through every step. By the end, you’ll know how to mix, bake, frost, and store an Italian cream sheet cake that impresses every guest.
Why Italian Cream Sheet Cake Is Special
This isn’t just another white cake with frosting. Italian cream sheet cake is a blend of Southern comfort and classic European dessert sensibility. The cake itself is dense but tender, with the richness of buttermilk and the crunch of chopped pecans. Sweetened shredded coconut provides another layer of texture and flavor, and when paired with silky cream cheese frosting, it creates a balance between sweet and tangy that’s hard to beat.
The sheet cake format offers several perks:
– No layering or complicated assembly.
– Bakes in one pan, great for sharing.
– Cuts easily into neat squares—perfect for parties.
Ingredients: Building the Flavor Foundation
Let’s break down the essential components and why each plays an important role.
| Ingredient | Purpose |
|---|---|
| All-purpose flour | Provides structure and a tender bite |
| Baking soda | Ensures lift and softness |
| Salt | Balances sweetness |
| Unsalted butter | Adds richness and helps with texture |
| Granulated sugar | Sweetens the cake |
| Eggs (separated) | Yolks add richness; whites give lift |
| Buttermilk | Moisture, tang, and tender crumb |
| Vanilla extract | Warm, fragrant undertone |
| Sweetened shredded coconut | Adds sweetness and chew |
| Chopped pecans | Nutty crunch, subtle toastiness |
| Cream cheese (for frosting) | Tangy, creamy frosting base |
| Powdered sugar (for frosting) | Sweetness and smooth frosting texture |
| Butter (for frosting) | Creaminess and stability |
Ingredient Notes
- Buttermilk substitute: If you don’t have buttermilk, stir 1 tablespoon lemon juice or white vinegar into a cup of milk. Let stand 5 minutes.
- Pecans vs. walnuts: Pecans are traditional, but toasted walnuts also work.
- Full-fat dairy: Use full-fat cream cheese and unsalted butter for best flavor.
Step-by-Step Instructions
Preparing the Cake
1. Gather Supplies
You’ll need a 9×13-inch sheet pan, a few mixing bowls, an electric mixer (hand or stand), rubber spatula, and parchment paper.
2. Prep the Pan
Grease the sheet pan with butter or nonstick spray. Line the bottom with parchment for easier removal.
3. Dry Ingredients
In a medium bowl, whisk together:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
4. Cream Butter and Sugar
In a large bowl, beat 1 cup (2 sticks) unsalted butter with 2 cups granulated sugar until light and fluffy. This takes 3-4 minutes on medium speed.
5. Add Egg Yolks and Vanilla
Add 5 egg yolks, one at a time, mixing after each. Blend in 2 teaspoons vanilla extract.
6. Alternate Mixing Dry Ingredients and Buttermilk
With the mixer on low, alternate adding the flour mixture and 1 cup buttermilk to the butter mixture. Start and end with the flour. Scrape the bowl as needed.
7. Fold in Coconut and Pecans
Stir in 1 cup sweetened shredded coconut and 1 cup chopped pecans using a spatula.
8. Whip and Fold Egg Whites
In a clean bowl, whip 5 egg whites to stiff peaks. Gently fold them into the batter, taking care not to deflate the mixture.
9. Bake
Spread the batter evenly in the prepared pan. Bake at 350°F for 35-40 minutes, or until the top is golden and a toothpick comes out clean from the center. Cool cake completely in the pan.
Making the Frosting
Classic Cream Cheese Frosting
A good frosting pulls the whole dessert together. Italian cream sheet cake calls for a tangy, smooth topping.
- 8 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions:
1. Beat the cream cheese and butter together until smooth.
2. Gradually add powdered sugar, mixing until fully incorporated.
3. Blend in the vanilla and a pinch of salt.
Texture too thick? Add a tablespoon of milk, mixing until smooth and spreadable.
Assembling and Finishing Touches
Frosting the Cake
Once the cake has cooled, spread frosting evenly over the surface. An offset spatula helps, but the back of a spoon works too. For extra appeal, sprinkle additional toasted pecans and coconut over the top.
Slicing and Serving
Cut the sheet cake into 20-24 squares. Each slice showcases distinct layers: moist, airy crumb, flecks of coconut and nuts, capped by smooth frosting. It’s eye-catching on a dessert table and easy to plate up for any event.
Expert Tips for Success
- Toast the Nuts and Coconut: For deeper flavor and crunch, toast chopped pecans and coconut in a dry skillet over medium heat for a few minutes, stirring often.
- Don’t Overmix: Folding in egg whites gently ensures a light texture.
- Room Temperature Ingredients: Allow eggs, butter, and cream cheese to come to room temp. They mix more easily and result in a smoother cake and frosting.
- Frost Only When Cool: Applying frosting to a warm cake causes it to melt and slide; patience pays off.
- Batch Baking: Doubling the recipe for larger gatherings? Bake in two pans, not one oversized pan, to ensure even cooking.
Ways to Make It Your Own
Italian cream sheet cake is flexible. Here are ideas to customize your cake to match the season or your taste:
- Tropical twist: Fold in 1/2 cup drained, crushed pineapple for a summery flavor.
- Almond flair: Add 1 teaspoon almond extract in place of or alongside vanilla.
- Boozy option: Mix in a splash (1-2 tablespoons) of amaretto or coconut rum for a grown-up version.
You can also play with decorations—try thinly sliced strawberries, candied ginger, or a dusting of edible flowers for festive occasions.
Storing and Making Ahead
Storing Leftovers
Wrapped well or covered tightly, Italian cream sheet cake keeps in the refrigerator for up to five days. Cold cake stays moist, and the frosting remains stable. Slice and set out squares 20 minutes before serving for best texture and flavor.
Freezing Options
For advance prep, freeze the unfrosted cake by wrapping well in plastic and foil. Thaw in the refrigerator overnight, then frost fresh. Avoid freezing frosted cake—cream cheese frosting can separate.
Frequently Asked Questions
Can I use a different pan size?
A 9×13-inch pan is traditional. For thinner slices, use a rimmed baking sheet and adjust baking time. For cupcakes, fill liners halfway and reduce baking time to 18-22 minutes.
Is this cake very sweet?
The sweet coconut and frosting are balanced by tangy cream cheese and toasty nuts. If you prefer less sweetness, cut back powdered sugar in the frosting.
Can I make this gluten-free?
A 1:1 gluten-free flour mix works well, though the texture might be a bit different. Make sure any coconut or nuts used are gluten-free.
Italian cream sheet cake delivers tenderness, crunch, and rich flavor in every bite. Its combination of coconut, pecan, and cream cheese makes it a classic that’s worth making for any occasion. Whether you stick to the original recipe or put your spin on it, this cake always draws a crowd and leaves behind only crumbs.
Italian Cream Sheet Cake
This Italian cream sheet cake is truly a masterpiece. It’s moist and soft. Each bite bursts with flavor. You’ll love the mix of tender cake, toasty nuts, and chewy coconut.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sweetened shredded coconut, for garnish
- 3 cups powdered sugar
- 1 cup chopped pecans
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans, for garnish
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup sweetened shredded coconut
- 5 large eggs, separated
- 1 cup buttermilk, room temperature
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x13-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!