Italian Cream Sheet Cake Recipe

Introduction

Prepare to delight your taste buds with this Italian Cream Sheet Cake, a moist and flavorful dessert packed with coconut and nuts. Topped with rich cream cheese frosting, it’s perfect for celebrations or any time you crave a sweet treat.

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
• 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

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper or lightly coat it with non-stick cooking spray.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Step 3: Beat in the egg yolks one at a time, then stir in the vanilla extract.
4. Step 4: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk, mixing until just combined.
5. Step 5: Fold in the shredded coconut and chopped pecans or walnuts.
6. Step 6: In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the cake batter until fully combined.
7. Step 7: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
8. Step 8: For the frosting, beat the softened butter and cream cheese together until smooth. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract.
9. Step 9: Once the cake is cool, spread the frosting evenly over the top. If desired, sprinkle additional shredded coconut and chopped nuts as garnish.
10. Step 10: Cut into squares and serve.

Tips & Variations

• Use either pecans or walnuts based on your preference or what you have on hand.
• For extra moisture, lightly toast the nuts before adding them to the batter.
• If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
• To make the frosting lighter, beat it for several minutes to incorporate air before spreading.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure to use one that includes xanthan gum for best results.

Can I prepare the cake ahead of time?

Absolutely. You can bake the cake a day ahead and keep it covered at room temperature or refrigerated. Frost just before serving for the freshest taste.

Italian Cream Sheet Cake Recipe

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4.8 from 132 reviews

Italian Cream Sheet Cake is a moist and flavorful dessert featuring a tender cake infused with shredded coconut and chopped nuts, layered with a rich and creamy cream cheese frosting. This sheet cake is perfect for special occasions, potlucks, or any time you want a delicious crowd-pleaser with a wonderful texture and taste.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper or lightly coat it with non-stick cooking spray to prevent sticking.
2. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to ensure they are evenly combined before adding to the batter.
3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender cake.
4. Add Egg Yolks and Vanilla: Beat in the egg yolks one at a time, ensuring each is fully incorporated, then add the vanilla extract for flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing gently to combine without overmixing.
6. Add Coconut and Nuts: Stir in the shredded coconut and chopped pecans or walnuts evenly through the batter.
7. Whip Egg Whites: In a clean separate bowl, beat the egg whites until stiff peaks form. This aerates the batter and adds lightness to the cake.
8. Fold Egg Whites Into Batter: Gently fold the whipped egg whites into the cake batter using a spatula to keep the mixture airy and well incorporated without deflating the egg whites.
9. Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow the cake to cool completely in the pan on a wire rack.
10. Make the Cream Cheese Frosting: In a mixing bowl, beat the softened butter and cream cheese together 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.
11. Frost the Cake: Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Optionally, garnish with additional shredded coconut and chopped pecans or walnuts for extra texture and appearance.
12. Serve and Store: Cut the Italian Cream Sheet Cake into squares to serve. Store leftovers in an airtight container in the refrigerator to keep the cake fresh.

Notes

• Be sure the egg whites are whipped to stiff peaks and folded gently to keep the cake light and fluffy.
• Use room temperature ingredients for easier mixing and better texture.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• For a nut-free version, omit the pecans or walnuts or substitute with seeds.
• Store leftover cake in the refrigerator for up to 4 days to maintain freshness.

Keywords: Italian Cream Cake, Sheet Cake, Cream Cheese Frosting, Coconut Cake, Nut Cake, Moist Cake, Dessert, Party Cake