You know that dessert that gets everyone asking for the recipe before they’ve even finished their slice? That’s this Italian Cream Sheet Cake. It’s sweet, it’s nutty, and it’s topped with the kind of cream cheese frosting that could make a grown adult cry tears of joy. The best part? It’s baked in a single pan, so there’s no stress, no fuss, and no “uh-oh, my cake is sliding apart” disasters.
If you’re here for a cake that tastes fancy but is totally beginner-friendly, you’re in the right place. This easy Italian cake is calling your name, and trust me, you’ll want to answer. So, grab a mixing bowl and let’s get to it!
What Makes This Italian Cream Cake So Special?
A Sweet Blend of Coconut and Pecans
Let me tell you something about coconut and pecans: they are the dynamic duo of the baking world. The coconut brings this soft, chewy sweetness that feels like a tropical vacation in your mouth, while the pecans add just the right amount of crunch. Together, they create a texture that’s both satisfying and irresistible.
The Magic of Cream Cheese Frosting
Oh, the frosting. This cream cheese frosting is so good you might consider skipping the cake and eating it with a spoon (not that I’d judge). It’s tangy, creamy, and sweet, and when you sprinkle it with toasted coconut and pecans, it’s practically a work of art. Honestly, this frosting deserves its own fan club.
Why You’ll Love This Italian Cream Cake Recipe
Easy Sheet Cake Style for Simple Preparation
Layer cakes are beautiful, sure, but they’re also kind of a hassle. Enter the Italian Cream Sheet Cake: all the flavor, none of the drama. You bake it in one pan, frost it right there, and serve it straight from the dish. It’s the ultimate stress-free dessert.
Perfect for Any Occasion
This cake is a chameleon. Need a showstopper for a family dinner? Done. Want something fancy but not fussy for a potluck? Check. Looking for an excuse to eat cake on a random Tuesday? Say no more. This Italian Cream Sheet Cake does it all.
Essential Tools Needed
- 9×13-inch baking pan: The perfect size for this sheet cake.
- Mixing bowls: At least one medium and one large for dry and wet ingredients.
- Hand mixer or stand mixer: To cream the butter and sugar and mix the batter.
- Whisk: For blending the dry ingredients evenly.
- Spatula or wooden spoon: For folding in coconut and pecans and scraping the bowl clean.
- Measuring cups and spoons: To ensure accurate ingredient measurements.
- Cooling rack: Helps the cake cool evenly and quickly.
- Offset spatula or butter knife: For spreading the frosting smoothly over the cake.
Ingredients Needed for Italian Cream Cake
Cake Ingredients
- 1 cup (2 sticks) unsalted butter, softened (the star of any good cake!)
- 2 cups all-purpose flour
- 2 cups granulated sugar (for that perfect sweetness)
- 5 large eggs (room temp, because we’re fancy like that)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk (trust me, it makes a difference)
- 1 teaspoon vanilla extract (don’t skimp on the good stuff)
- 1 cup shredded coconut
- 1 cup chopped pecans
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar (sift it for extra smooth frosting!)
- 1 teaspoon vanilla extract
- ½ cup toasted coconut (for garnish)
- ½ cup chopped pecans (because more is always better)
Step-by-Step Instructions for Italian Cream Sheet Cake
Okay, let’s break this down into easy steps, so you can bake like a pro without breaking a sweat.
Preparing Your Baking Pan and Preheating the Oven
Start by preheating your oven to 350°F (because cold ovens are not your friend). Grease a 9×13-inch pan with butter or non-stick spray, then dust it lightly with flour. Trust me, this little step saves you from the heartbreak of a stuck cake.
Mixing the Dry Ingredients
In a medium bowl, combine the flour, baking soda, and salt. Stir it up like you’re whisking a magic potion—it’s all about evenly blending the ingredients.
Creaming the Butter and Sugar
In a large mixing bowl, beat the butter and sugar until it’s light, fluffy, and basically begging to become cake. Pro tip: if it looks pale and creamy, you’re nailing it.
Adding Eggs and Vanilla for Flavor
Crack in the eggs, one at a time, and mix well after each. Then add the vanilla and take a moment to inhale that sweet, comforting aroma. Smells like victory already, doesn’t it?
Combining Wet and Dry Ingredients
Now comes the fun part. Alternate between adding the dry ingredients and the buttermilk to the butter mixture. Pour in a little flour, mix, add a splash of buttermilk, mix, repeat. You’ll end up with a batter so smooth, you’ll want to frame it.
Folding in Coconut and Pecans
Gently stir in the coconut and pecans. Be careful not to overmix—nobody wants a tough cake. This step is where the batter transforms into a full-blown masterpiece.
Baking the Cake to Perfection
Pour the batter into your prepared pan, smooth it out, and pop it in the oven. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell like a bakery, and you’ll feel like a genius.
Cooling the Cake Completely Before Frosting
Now, the hard part: waiting. Let the cake cool completely in the pan. Frosting a warm cake is like trying to put makeup on a melting snowman—it’s not going to end well.
How to Make the Cream Cheese Frosting
Key Tips for Smooth Frosting
Beat the cream cheese and butter together until it’s so smooth you could mistake it for whipped cream. Add the powdered sugar gradually (no sugar explosions, please) and mix until fluffy. Finish with a splash of vanilla for that extra oomph.
Adding the Final Touches: Toasted Coconut and Pecans
Spread the frosting evenly over your cooled cake. Top it off with toasted coconut and pecans—it’s the edible equivalent of adding glitter to a party dress.
Serving and Storing Italian Cream Cake
Does Italian Cream Cake Need to Be Refrigerated?
Yes, it does! Because of the cream cheese frosting, you’ll want to store it in an airtight container in the fridge. It’ll stay fresh and delicious for up to five days—if it lasts that long.
Can You Freeze Italian Cream Cake?
Totally! Slice it into individual portions, freeze them on a baking sheet, then wrap each piece tightly in plastic wrap. Store in a freezer bag, and you’ll have cake on demand for up to three months.
FAQs About Italian Cream Cake
What is the origin of Italian Cream Cake?
Despite its name, this cake is a Southern classic with no confirmed Italian roots. Go figure!
Can I substitute ingredients to make this cake dairy-free?
Yes! Swap out the butter and cream cheese for dairy-free alternatives and use almond milk with a splash of vinegar instead of buttermilk.
How can I toast coconut and pecans for the topping?
Spread them out on a baking sheet and toast in a 350°F oven for 5–7 minutes. Stir occasionally, and don’t walk away—they can burn quickly!
How long can Italian Cream Cake be stored in the refrigerator?
This cake is good for up to five days, though I’d be impressed if it sticks around that long.
Can I use a different frosting instead of cream cheese frosting?
You can, but why would you? Cream cheese frosting is the Beyoncé of frostings. Buttercream could work in a pinch, though.
What are some creative ways to decorate Italian Cream Cake?
Try drizzling caramel sauce, adding fresh fruit, or even sprinkling mini chocolate chips for a fun twist.
More Recipes You’ll Adore
If you’re loving this cake, check out these other amazing desserts:
Italian Cream Sheet Cake
Ingredients
- Cake Ingredients:
- 1 cup 2 sticks unsalted butter, softened
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- Frosting Ingredients:
- 8 oz cream cheese softened
- ½ cup 1 stick unsalted butter, softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
- ½ cup toasted coconut for garnish
- ½ cup chopped pecans for garnish
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or non-stick spray. Dust lightly with flour to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually alternate between adding the dry ingredients and buttermilk to the butter mixture. Mix until just combined.
- Fold in the shredded coconut and chopped pecans gently.
- Pour the batter into the prepared pan and spread it evenly. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan before frosting.
- To make the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, one cup at a time, and mix until fluffy. Stir in the vanilla extract.
- Spread the frosting evenly over the cooled cake. Top with toasted coconut and chopped pecans for garnish.
- Slice, serve, and enjoy!
Notes
- Store the cake in an airtight container in the refrigerator for up to 5 days.
- To freeze, slice the cake into portions, wrap them tightly in plastic wrap, and store in a freezer bag for up to 3 months.
- For toasting the coconut and pecans, spread them on a baking sheet and toast in a 350°F oven for 5–7 minutes, stirring occasionally.
This Italian Cream Sheet Cake is everything you want in a dessert: easy to make, packed with flavor, and topped with frosting that dreams are made of. It’s perfect for parties, potlucks, or simply spoiling yourself on a Wednesday. So what are you waiting for? Grab your apron, bake this cake, and enjoy every single bite!
