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Italian Cream Sheet Cake Recipe

Italian Cream Sheet Cake Recipe

Learn how to make this homemade Italian Cream Sheet Cake with the perfect balance of coconut and pecan flavors. This easy baking recipe features a moist, tender crumb topped with the best cream cheese frosting. A classic Southern dessert that's perfect for feeding a crowd!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
35 mins
Serves:
1 cake (20 slices)
An overhead shot of a generously-sized rectangular Italian Cream Sheet Cake displayed on a vintage white ceramic platter, bathed in soft afternoon light streaming through kitchen windows. The cake's surface showcases a thick, swirled layer of cream cheese frosting with delicate peaks and valleys, topped with a scattering of toasted pecan pieces and coconut flakes that add amber and golden accents. A perfect slice has been removed, revealing the cake's moist, tender crumb speckled with coconut threads and chopped nuts. Surrounding the platter are fresh pecan halves, a small bowl of coconut flakes, and a crystal cake server, all arranged on a weathered wooden farmhouse table that enhances the cake's homestyle appeal.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">1 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">5 large eggs, separated</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk (or 230ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">100g desiccated coconut</li><li class="ingredients-single-item">100g pecans, finely chopped</li><li class="ingredients-single-item">For the Frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">400g icing sugar, sifted</li><li class="ingredients-single-item">50g pecans, toasted and chopped, for garnish</li><li class="ingredients-single-item">25g desiccated coconut, toasted, for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Offset spatula</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C (350°F). Grease your 33x23cm baking pan and line with parchment paper, leaving an overhang on the sides to help with removal later. This preparation ensures your cake won't stick and makes serving much easier.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking soda, and salt. This even distribution of leavening agents ensures your cake will rise uniformly.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Separate your eggs, placing whites in a clean, grease-free bowl. Any trace of fat will prevent the whites from whipping properly, which is crucial for the cake's light texture. Set aside at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl or stand mixer, beat the butter until creamy. Gradually add the sugar and continue beating for 4-5 minutes until pale and fluffy. This extended creaming process incorporates air into the batter, creating a tender crumb.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add egg yolks one at a time, beating well after each addition. Stir in the vanilla extract. The gradual addition prevents the batter from curdling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with flour (3 additions of flour, 2 of buttermilk). Mix just until combined after each addition. Overmixing develops gluten, resulting in a tougher cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Fold in the desiccated coconut and chopped pecans until evenly distributed throughout the batter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a separate bowl, beat the egg whites until stiff peaks form. They should be glossy and hold their shape when the beater is lifted. This will add significant lightness to your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Gently fold the beaten egg whites into the batter in three additions, using a large spatula and a light hand. Cut down through the center, sweep along the bottom, and lift up and over. Turn the bowl a quarter turn and repeat until just incorporated. Some white streaks are preferable to overmixing.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the batter into your prepared pan and smooth the top with an offset spatula. Gently tap the pan on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The cake should spring back slightly when gently pressed in the center.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment paper overhang to carefully lift the cake out onto a wire rack to cool completely. Attempting to frost while warm will result in melted, runny frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>While the cake cools, make the frosting: beat the cream cheese and butter together until smooth and creamy. Add the vanilla extract and mix well.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Gradually add the sifted icing sugar, beating on low speed initially to prevent a sugar cloud, then increasing to medium-high until the frosting is light and fluffy, about 3-4 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 15</h4>If desired, lightly toast the pecans and coconut for garnish in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes. This enhances their flavor dramatically. Let cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 16</h4>Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula, creating decorative swirls if desired. The cake should be at room temperature but not warm.</li><li class="MethodStepper"><h4 class="step-title">Step 17</h4>Sprinkle the toasted pecans and coconut over the frosted cake. For the best flavor, let the cake sit at room temperature for about 30 minutes before serving to allow the flavors to meld.</li><li class="MethodStepper"><h4 class="step-title">Step 18</h4>Store any leftover cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Italian Cream Sheet Cake?

This cake features plain flour, baking soda, butter, sugar, eggs, vanilla, buttermilk, desiccated coconut and pecans. The cream cheese frosting combines cream cheese, butter, vanilla and icing sugar, topped with toasted pecans and coconut for garnish.

How to cook Italian Cream Sheet Cake at home?

Learn how to cook Italian Cream Sheet Cake by first preparing a 33x23cm baking pan. Create the batter by creaming butter and sugar, adding egg yolks and vanilla, alternating flour and buttermilk, folding in coconut and pecans, then gently incorporating whipped egg whites. Bake at 180°C for 30-35 minutes, cool, and top with cream cheese frosting.

Why do I need to separate the eggs for this coconut pecan cake?

Separating eggs allows you to whip the whites into stiff peaks, which creates volume when folded into the batter. This technique is crucial for achieving the cake's signature light, airy texture while still maintaining moisture and richness from the yolks.

Can I make this Southern dessert ahead of time?

Yes! This sheet cake actually improves with time as flavours meld. Make it up to 2 days ahead and store covered in the refrigerator. For the best texture and taste, bring to room temperature about 30 minutes before serving.

What makes this a traditional "Italian Cream" cake despite its Southern origins?

Despite the name, this cake is actually a Southern American creation. The "Italian" moniker likely came from the inclusion of cream cheese (once considered exotic) and the rich, creamy texture. The signature ingredients are coconut and pecans, which give it its distinctive flavour profile.

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Worth the effort!", "name": "Family Favorite Now", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-08", "reviewBody": "Coconut flavor beautifully balanced! As someone who usually finds coconut overpowering, this cake was a revelation. The method of folding in the egg whites really does make a difference in the texture.", "name": "Converted Coconut Skeptic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Romano", "datePublished": "2024-04-12", "reviewBody": "Better than my grandmother's version! I never thought I'd say that about any Italian cream cake recipe, but this one is exceptional. 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