Italian Cream Sheet Cake
Inviting and decadent, this Italian cream sheet cake combines butter, sugar, pecans, and shredded coconut in a rich, tangy buttermilk cake topped with a luscious cream cheese frosting. Tender, nutty, and perfectly fluffy, it's the sheet cake everyone will request, whether for a crowd or your coffee break.
16
pieces
Ingredients
Cake
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp (0.5 tsp) salt
- 1 cup (227 g) unsalted butter softened
- 2 cups (400 g) granulated sugar
- 5 (5 large) large eggs separated
- 2 tsp vanilla extract
- 1 cup (240 ml) buttermilk well-shaken
- 1 cup (85 g) shredded sweetened coconut
- 1 cup (120 g) chopped pecans toasted if desired
Cream Cheese Frosting
- 8 oz (225 g) cream cheese room temperature
- 1/2 cup (113 g) unsalted butter softened
- 3 cups (360 g) powdered sugar sifted if lumpy
- 1 tsp vanilla extract
- 1/4 cup (21 g) shredded sweetened coconut optional, for frosting or garnish
- 1/4 cup (30 g) chopped pecans optional, plus more for garnish
Equipment
- 9x13-inch Baking Pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Rubber spatula
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan and line with parchment for easy removal.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and granulated sugar until pale and fluffy.
- On low speed, add the egg yolks one at a time, beating to incorporate after each. Stir in vanilla extract.
- In a clean bowl, whip egg whites to stiff peaks.
- Alternately add dry ingredients and buttermilk to the creamed butter, beginning and ending with flour. Do not overmix.
- Stir in shredded coconut and chopped pecans with the final addition of flour.
- Add a spoonful of whipped egg whites to the batter to lighten it. Then gently fold in the remaining egg whites until just combined and streak-free.
- Spread batter evenly into prepared pan. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool completely in the pan on a wire rack before frosting.
- For the frosting, beat cream cheese and softened butter on medium speed until fluffy and combined. Gradually beat in powdered sugar and vanilla until smooth.
- If desired, stir in a handful each of chopped pecans and shredded coconut. Spread over cooled cake.
- Sprinkle with extra pecans and coconut. Chill for 15–20 minutes to set, then slice and serve.
Notes
Storage: Store covered in the fridge for up to 4–5 days. The frosting sets nicely when chilled.
Make-ahead: Cake can be baked up to one day ahead; frost before serving or the night before.
Freezing: Wrap unfrosted slices tightly and freeze for up to 2 months. Thaw in fridge, frost, and garnish as desired. For gluten-free: Use a 1-to-1 gluten-free flour blend with xanthan gum.
Swap pecans for walnuts, or use unsweetened coconut for less sweetness if desired.
To make buttermilk: Combine 1 tbsp lemon juice or vinegar with enough milk to make 1 cup, let stand 5–10 min.
Make-ahead: Cake can be baked up to one day ahead; frost before serving or the night before.
Freezing: Wrap unfrosted slices tightly and freeze for up to 2 months. Thaw in fridge, frost, and garnish as desired. For gluten-free: Use a 1-to-1 gluten-free flour blend with xanthan gum.
Swap pecans for walnuts, or use unsweetened coconut for less sweetness if desired.
To make buttermilk: Combine 1 tbsp lemon juice or vinegar with enough milk to make 1 cup, let stand 5–10 min.
Nutrition
Calories: 480kcal | Carbohydrates: 53g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 85mg | Sodium: 290mg | Potassium: 100mg | Fiber: 1g | Sugar: 38g | Vitamin A: 700IU | Calcium: 60mg | Iron: 1.1mg