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There’s something special about the moments when we gather around a table, sharing a dessert that feels like it was made just for us. For me, Italian Cream Sheet Cake has always been that dessert, the one I turn to when I want to show love through food.
I remember the first time I baked this cake for a family celebration. Joy echoed through the kitchen as the rich aroma of cream cheese frosting drifted through the air, wrapping everyone in a warm, delicious embrace. As my family eagerly took their first bites, I could see their eyes light up, and in that moment, I knew this cake wasn’t just a recipe, it was a memory in the making.
This Italian Cream Sheet Cake has a way of bringing people together, making any occasion feel extra special. It’s a simple recipe, but it’s packed with rich flavors and warm, comforting ingredients that remind us of the good times in life. Whether it’s for a birthday, a holiday, or just a weekend treat, this cake never fails to impress. I promise, once you make it, you’ll see why it’s a family favorite.
I’m excited for you to try this recipe and create your own sweet memories. Trust me, this cake will be a hit, it’s easy to make, yet so indulgent. Ready to get started? Let’s bake something unforgettable.
Why You’ll Love This Cake
Perfect balance:
The combination of coconut and pecans creates a delicious contrast with the soft, buttery cake.
Crowd-pleaser:
Whether you’re baking for a special event or just because, this cake is sure to impress anyone who takes a bite.
Easy to make:
Don’t worry, this isn’t a complicated dessert. It’s an easy recipe anyone can tackle, and it never fails to impress once it’s done.
Versatile:
You can customize the frosting or add more nuts to make it your own.
Ingredients You’ll Need
Unsalted butter: A key ingredient for the right flavor and texture, make sure it’s softened before you begin.
Vegetable shortening: Adds moisture and helps keep the cake tender.
Granulated sugar: For just the right sweetness in your cake.
Egg yolks: These enrich the cake’s batter and make it wonderfully smooth.
Buttermilk – Gives the cake its tang and contributes to a light, airy texture.
Pure vanilla extract: A dash of this gives the cake its deliciously warm flavor.
Baking powder: This ensures the cake rises beautifully and stays fluffy.
All-purpose flour: The foundation of your cake, helping to bind all the ingredients together.
Sweetened shredded coconut: Adds a delightful texture and subtle sweetness to the cake.
Chopped pecans: A crunchy, nutty addition that enhances the overall flavor.
Egg whites: Whisked into peaks to give the cake an incredibly light and fluffy crumb.
Cream cheese: A must for your rich, velvety frosting; soften it before use.
Powdered sugar: This makes the frosting perfectly smooth and easy to spread.
Tools You’ll Need
9×13-inch Baking Dish: A versatile pan that gives the cake the perfect size and shape for easy serving.
Grab three bowls of different sizes: use the big one to whip up your cake batter, a medium for the frosting, and a smaller one to hold your extras like nuts or coconut.
Electric Hand Mixer or Stand Mixer: Either will help you achieve the smoothest batter and the fluffiest frosting with minimal effort.
Whisk and/or Silicone Spatula: For stirring and ensuring everything is evenly mixed.
Measuring Cups and Spoons: Accurate measurements are crucial for perfecting the recipe, so make sure you have these handy.
Cooling Rack: Essential for allowing the cake to cool completely, ensuring the frosting doesn’t melt when you spread it.
Tips and Variations
Toast Your Toppings for Extra Flavor:
To really bring out the flavor and crunch of the coconut and pecans, I recommend toasting them. Simply place them in a dry skillet over medium heat for 3 to 5 minutes, stirring constantly. Trust me, the aroma and crunch make a huge difference.
Lighten the Batter with Egg Whites:
I always fold in about 1/4 cup of beaten egg whites into the batter. This step helps loosen up the texture, making it easier to incorporate the rest of the ingredients without overmixing.
Avoid Overmixing:
Overmixing the batter will result in a dense, heavy cake. When I mix the dry ingredients with the egg whites, I do it by hand and stop mixing as soon as I no longer see streaks. That’s what gives the cake its soft, fluffy texture with every bite.
Go Full-Fat for the Best Flavor:
I know it’s tempting to go for low-fat options, but when it comes to cream cheese, stick to full-fat. The creamy texture and rich flavor you get from full-fat cream cheese make all the difference. Skip the low-fat or whipped versions, they just don’t give you that luxurious finish.
Whisk the Frosting to Make it Lighter:
I love adding a light and fluffy element to my frosting. To do this, I whisk 1-2 cups of heavy whipping cream with 1/4-1/2 cup of powdered sugar (adjust the sweetness to your liking). This gets added right before serving to keep it fresh and airy.
Make It Your Own:
Want to take this cake to the next level? Try adding some tropical flair by mixing drained crushed pineapple into the batter. Or, for a little extra depth, splash in some rum or almond liqueur. If you’re a coconut fan like me, replace some of the vanilla extract with coconut extract for a stronger coconut flavor.
Storage Instructions
Storing in the Fridge:
To keep your cake at its best, I recommend covering it tightly with plastic wrap or placing it in an airtight container. Pop it in the fridge, where it will stay fresh for about 3 to 5 days. When you’re ready to enjoy it again, I always let it sit out for 25-30 minutes before serving for the best flavor and texture.
Freezing for Later:
If you’ve made a big batch or want to save some for later, freezing works great. I cover the un-frosted cake with a layer of plastic wrap, followed by aluminum foil, to make sure it’s sealed well. It can be stored in the freezer for up to 2 to 3 months. When you’re ready to frost and serve, simply thaw it in the fridge overnight. Just a heads-up, it’s not the best idea to freeze the cake once it’s frosted, as the cream cheese frosting can separate after being frozen.
FAQ for This Recipe
What is an Italian cream cake?
It might surprise you, but Italian Cream Cake isn’t actually Italian! It’s a beloved Southern dessert that’s all about rich texture and cozy flavors. When I make it, I use a soft, buttery cake base filled with chopped pecans and shredded coconut. A touch of vanilla (and sometimes almond extract) adds that extra warmth. What really makes it shine, though, is the smooth cream cheese frosting layered on top. Each bite brings a moment of pure joy, like a tiny party on your plate.
What is the traditional Italian cake?
When I think of traditional Italian cakes, several famous ones come to mind, each from a different region and packed with character.Chances are, you’ve seen Panettone pop up in stores when the festive season rolls around. Then there’s Pandoro, a golden, fluffy favorite from Verona. Cassata Siciliana is a dazzling dessert that stands out with its rich ricotta filling and bursts of candied fruit.For something boozy and bold, there’s Babà, soaked in rum syrup. Other timeless options include Millefoglie (layered puff pastry), Schiacciata alla Fiorentina (a citrusy Easter treat), and Neapolitan-style desserts that are full of rich flavor. Italy really knows how to celebrate with cake.
If you’re curious to try something that’s both classic and comforting, I highly recommend this Italian Ricotta Pie recipe.
What is heavy cream in cake?
When you see heavy cream in a cake recipe, think of it as your secret weapon for richness and texture. I love using it because the higher fat content makes everything creamier and more indulgent. It’s great for whipping into thick, stable peaks, perfect for frosting or layering. But beyond that, it adds moisture and a soft crumb to your cake without watering it down. Whether I’m making ganache, mousse, or just trying to give my batter a smooth finish, heavy cream never lets me down.
Why is sheet cake so good?
I honestly think sheet cakes are one of the most underrated desserts out there. If you’re feeding a crowd, they’re a lifesaver, easy to bake, super simple to cut, and perfect for sharing. Since they’re baked in a single layer, you don’t have to deal with complicated stacking or slicing. I love how neat and even the pieces turn out, which means no one ends up with a tiny sliver while someone else gets a chunk. It’s just a no-fuss, all-flavor kind of cake, and that’s why I keep coming back to it.
What is the difference between a sheet cake and a slab cake?
The main difference comes down to the layers! A sheet cake is typically a single-layer, larger cake that’s often frosted on top and served in rectangular portions. It’s perfect for casual gatherings or when you need to feed a big group. In contrast, a slab cake typically features several layers, each one separated by a generous spread of frosting or filling. So, while both cakes might look similar in shape, a slab cake tends to be a bit more indulgent and elaborate with its layers.
How do you serve a sheet cake?
When it comes to serving sheet cake, it’s all about personal preference, You can cut it into neat squares, slender slices, or generous rectangles, depending on the number of guests you’re serving. If you want to elevate the experience, try adding a scoop of vanilla ice cream on top, trust me, it makes the cake even more delightful.
What is Italian cream flavor?
Italian cream flavor is a delightful blend of rich, creamy textures that combine the smoothness of gelato with the sweetness of buttercream frosting. This indulgent flavor is both creamy and decadent, offering a perfect balance of sweetness for desserts like Italian Cream Cake.
What is Italian cream cheese?
Italian cream cheese, commonly known as mascarpone, is a rich and velvety cream cheese made from cow’s milk. Originating in the Lombardy region of Italy, this creamy cheese dates back to the 1600s. It’s known for its smooth texture and mild flavor, making it a popular choice in Italian desserts like tiramisu and cheesecakes.
Italian Cream Sheet Cake
Ingredients
For the Cake Base:
- 2 cups of granulated sugar
- 1 cup of buttermilk
- 5 egg yolks large size
- 5 egg whites large, beaten until fluffy
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 2 cups of plain all-purpose flour
- ½ cup of sweetened shredded coconut
- 1 cup of pecans roughly chopped
- ½ cup of vegetable shortening like Crisco
- 113 grams ½ cup of salted butter, softened
For the Creamy Frosting:
- 454 grams of powdered sugar also called icing sugar
- 1 tsp vanilla extract
- 226 grams of cream cheese softened
- 113 grams ½ cup of salted butter, brought to room temperature
- Extra shredded coconut for decorating
- Additional chopped pecans for topping
Instructions
- Start by setting your oven to 325°F (165°C) to preheat. Lightly grease a 9×13-inch baking pan using a nonstick spray or line it with parchment paper to prevent sticking.
- In a large mixing bowl or the bowl of a stand mixer, combine ½ cup of softened salted butter, ½ cup of vegetable shortening, and 2 cups of sugar. Mix everything thoroughly until the mixture is smooth and creamy.
- Crack open 5 large eggs and separate the yolks from the whites. Gradually incorporate the egg yolks, adding them one by one, into the butter and sugar mixture. Mix after each addition to ensure everything blends evenly.
- In another bowl, combine 1 cup of buttermilk, 1 teaspoon of vanilla extract, and 1 teaspoon of baking soda. This mixture will react slightly, that’s normal and helps the cake rise.
- Now, grab your 2 cups of flour and start adding it to the batter in parts. Pour in about ½ cup of flour, followed by ¼ of the buttermilk mixture, and stir until combined.
- Continue this process, alternating between flour and the buttermilk mixture. until everything is fully added and mixed. This ensures the batter remains consistent and free of any lumps.
- Take your egg whites that were set aside earlier and beat them until they become light and fluffy. To achieve this, you can either use a hand mixer or whisk by hand.
- Carefully incorporate the whipped egg whites into the batter. Avoid overmixing to maintain the airy texture that will make your cake soft and moist.
- Stir in 1 cup of chopped pecans and ½ cup of shredded sweetened coconut. These give the cake its signature flavor and a delightful crunch in every bite.
- Pour the batter into the prepared pan and gently spread it with a spatula to ensure an even layer for baking.
- Place the pan in the oven and let it bake for about 40 to 45 minutes. Check it towards the end to make sure it doesn’t bake too long.
- Once the initial baking time is up, lower the oven temperature to 225°F (107°C) and continue baking for an additional 10 minutes. This step ensures that the middle is thoroughly baked.
- Stick a toothpick into the center of the cake, if it comes out without any batter, it’s done. Let the cake sit in the pan until it has fully cooled down. This step is important to make sure the frosting doesn’t melt when you spread it on.
- To prepare the frosting, combine ½ cup of softened butter,226 grams of softened cream cheese, and 1 teaspoon of vanilla extract in a large bowl. Add about ¼ of the 16 oz box of powdered sugar and mix until smooth.
- Slowly incorporate the remaining powdered sugar, mixing thoroughly after each addition, until the frosting becomes smooth and creamy with all the sugar fully blended. Spread it over the cooled cake, and finish with a sprinkle of extra coconut and chopped pecans on top.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Total Fat | 24g |
| Saturated Fat | 19g |
| Cholesterol | 175mg |
| Sodium | 210mg |
| Carbohydrates | 65g |
| Sugar | 42g |
| Protein | 5g |
| Fiber | 1g |