Italian Cream Sheet Cake Recipe

Inviting and just the right amount of decadent, this Italian cream sheet cake brings together butter, sugar, pecans, and shredded coconut into a delightfully rich dessert. The tang of buttermilk and a fluffy cream cheese frosting makes it smell like Sunday baking and taste like something your Aunt Mary would guard the recipe for.

This sheet cake is soft, nutty, slightly tangy from the cream cheese, and graced with that sweet coconut chew that makes each forkful a little adventure. Whether you’re slicing it for a gathering or hoarding it for your afternoon coffee breaks (no shame), it’s got year-round potential to become That Cake everyone requests.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Italian Cream Sheet Cake

Let’s keep it real: sheet cakes are the pajamas of cake. Cozy, no-fuss, and deeply satisfying. This Italian twist just gives it more personality (and, frankly, more pecans).

Velvety buttermilk base: Tangy and soft, it gives the cake a tender crumb and subtle depth.
Nutty coconut crunch: You get sweet little chewy surprises all throughout, which honestly just makes the texture more fun.
Whipped egg whites magic: Folding them in adds airiness without drying things out. It’s a subtle art move without the drama.
That cream cheese frosting: Lush and ever-so-slightly tangy, it spreads like a dream and chills to a perfect sliceable finish.
Feeds a group, handsomely: One easy pan, no stacking or levelling. Bake it, slice it, don’t stress.
Great for make-ahead days: You can chill it overnight and it actually gets better. Bless that.

Ingredient Notes

This cake’s ingredient list is classic, with a few flourishes that bring in the signature flavor and texture of Italian cream cake. Nothing too clever, just a thoughtful combination.

All-purpose flour: This is your base that holds it all together. No need to sift unless you’re feeling fancy.
Unsalted butter: Softened and rich, it makes the cake and frosting smooth and full-bodied. Salted will work in a pinch, just cut back on added salt.
Granulated sugar: For sweetness and caramelization. Don’t sub brown sugar—you’d lose that clean vanilla-pecan vibe.
Large eggs, separated: The yolks go in early for richness; whipped whites fold in later to fluff up the batter.
Vanilla extract: Just enough to add warmth. Use the real stuff if you’ve got it.
Buttermilk: A quiet hero. Adds tang and tenderness, and reacts with the baking soda for a lofty rise.
Shredded sweetened coconut: Brings sweetness and texture. Toast it slightly first if you’re feeling indulgent.
Chopped pecans: Nutty, crunchy bits in each bite. Toasting them first harms no one and makes things even toastier.
Cream cheese & powdered sugar: Your frosting kings. Room temp cream cheese is key or you’ll have lumps.
Extra pecans & coconut for garnish: The glitter of the cake world. A final little hint of what’s inside.

How To Make This Italian Cream Sheet Cake

You don’t need to channel Martha Stewart to make this work beautifully. Just a mixer, a bowl or two, and a tiny bit of patience for folding in egg whites. Here’s how we get to cake town:

Prep your pan and preheat: Preheat the oven to 350°F, grease and flour a 9×13-inch pan, and line it with parchment. This helps everything release easily so no cake left behind.
Mix the dry ingredients: Whisk together flour, baking soda, and salt in a medium bowl. Set it aside so you don’t forget it and add it all at once later (guilty).
Cream butter and sugar: In your largest mixing bowl, beat softened butter and granulated sugar until it’s pale and fluffy. You want little sugar air pockets in there—gives the best texture.
Add yolks and vanilla: Reduce the mixer speed to low, then add the egg yolks one at a time. Each yolk should disappear before adding the next. Stir in vanilla once they’re all in.
Whip the egg whites: In a clean bowl (no yolk trace or they won’t whip!), beat egg whites to stiff peaks. They should defy gravity just a bit.
Combine the batter: Alternate adding the flour mixture and buttermilk to the creamed butter, beginning and ending with flour. Use a gentle hand and go slow-ish—it helps avoid overmixing.
Add coconut and pecans: Stir them in gently with the final flour addition. It’ll start to smell good already, especially once the nuts go in.
Fold in egg whites: First add one spoonful of whipped whites to loosen the batter. Then gently fold in the rest until it’s evenly light and streak-free. Don’t stir. Think “swirl and lift.”
Bake and cool: Pour batter into your prepared pan and bake for 35–40 minutes, until a toothpick comes out clean. Let it cool completely in the pan before frosting.
Make the frosting: Beat softened butter and cream cheese until smooth and creamy. Gradually mix in powdered sugar, then stir in some chopped coconut and pecans if you’re feeling generous.
Frost and fancy it up: Spread frosting evenly over the cooled cake. Sprinkle the top with extra pecans and coconut garnish. Pop it in the fridge for 15–20 minutes to set, then slice and serve.

Storage Options

This cake is surprisingly relaxed when it comes to storage. The frosting holds well and the crumb stays tender even days later.

To refrigerate, store slices (or the whole thing, if you’ve got fridge space) covered in plastic wrap or an airtight container. It’ll keep happily for about 4–5 days. The frosting actually firms up nicely in the fridge, which makes cutting even cleaner on day two or three.

Wondering about freezing? You can absolutely freeze this cake, but hold off on garnishing. Wrap individual unfrosted slices tightly in plastic wrap, then foil, and stick them in a zip-top bag. They’ll keep for up to 2 months. Thaw in the fridge overnight, then frost and top as you please.

Leftovers taste even better chilled, honestly. I may or may not have eaten it straight from the fridge when I thought no one was watching.

Variations and Substitutions

Want to play around a little? This recipe’s flexible enough to handle a few swaps or creative nudges. Still classic, still dreamy.

Gluten-free flour blend: A 1-to-1 gluten-free mix works well here. Choose a blend with xanthan gum so the structure holds.
Unsweetened coconut: If you’re watching sugar, use the unsweetened kind. The texture’s a bit drier, but fine with the moist cake.
Walnuts instead of pecans: Works beautifully. A slightly more bitter bite, but still that toasty nutty vibe.
Lemon zest boost: Add a teaspoon of zest to the batter or frosting for a subtle citrus lift. Especially welcome in spring.
Make it cupcakes: Pour the batter into lined muffin tins and bake for 20–22 minutes. Same full flavor, individually portioned.
Add a fruity drizzle: A spoonful of pomegranate syrup or raspberry coulis makes a stunning finish against the cream cheese topping.

What to Serve with Italian Cream Sheet Cake

This cake’s flavor is rich, so anything light or slightly acidic does a nice job of cutting through the creaminess. Or lean right in and make it extra cozy with more sweet things—your call.

Coffee with a splash of cream: Strong hot coffee balances the richness of the frosting. I like mine just slightly sweet, so the cake stays the star.
Sparkling lemonade or citrus spritz: Cold and fizzy with some tartness makes a super complementary contrast to the creamy sweet profile. Extra points if it’s homemade.
Cheese plate starter: Hear me out—mild cheeses, apple slices, and honey make a great pre-dessert course if you’re serving this at a dinner. It sets the tone nicely.
Fresh mixed berries: Toss them gently in a tiny bit of lemon juice and sugar. Spoon alongside, and you’ve got a faux-fruit compote vibe without actually cooking.
A second dessert (we’re doing it): Something like peanut butter banana ice cream sandwiches for the chocolate crowd. Make it a decadent little dessert bar.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I make Italian cream cake ahead of time?

Absolutely, and honestly, it might even be better that way. The cake stays moist, and the flavors in the frosting settle in perfectly. You can bake the cake a day ahead, cool it completely, and store covered in the fridge. Frost it the next day, or even do the whole thing the night before and refrigerate overnight. Just pull it out 15–20 minutes before serving to take the chill off a little.

Do I have to separate the eggs?

I hear you—extra bowls, extra steps. But yes, separating the eggs is part of what gives this cake that delicate, fluffy lift. The yolks add richness and body, while the whipped whites make the texture airy without being crumbly. If you’re really in a rush, you could just use whole eggs, but expect a slightly denser result. Still tasty, just not as lofty.

What if I don’t have buttermilk?

No buttermilk? No problem. Mix 1 tablespoon of white vinegar or lemon juice with a scant cup of milk. Let it sit for 5–10 minutes until slightly curdled, then use just like regular buttermilk. The tang is key for texture and taste, so don’t skip this part entirely. It helps the cake rise and adds that little zing we love in each bite.

Can I use a different size pan?

Totally possible—just keep an eye on the bake time. A 9×13 is standard for this sheet cake, but you could use two 9-inch rounds for a layered version (although you’ll need more frosting for stacking). If you use a larger pan, the cake will be thinner and bake faster, so start checking at 25 minutes. Just don’t skip the toothpick test in the center.

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