If you’re looking for a dessert that feels like a big, warm hug from the South, you absolutely have to try this Italian Cream Sheet Cake Recipe. It’s a luscious, moist cake that’s bursting with coconut and pecan goodness, layered with a dreamy cream cheese frosting that makes every bite utterly irresistible. Perfect for family gatherings or just treating yourself, this cake combines simple ingredients into something truly spectacular that’s bound to become a favorite in your baking repertoire.
Ingredients You’ll Need
The magic of this Italian Cream Sheet Cake Recipe lies in its straightforward, classic ingredients. Each one plays a special role in creating the perfect balance of flavor and texture, from the velvety butter smoothing out the batter to the shredded coconut and pecans adding delightful bursts of texture and nutty sweetness.
- Unsalted butter (1 cup softened): Creates a rich, tender crumb with a perfect buttery flavor.
- All-purpose flour (2 cups): The foundation that gives structure to the cake.
- Sugar (2 cups): Adds sweetness and helps the cake brown beautifully.
- Large eggs (5): Provide moisture and help bind everything together.
- Baking soda (1 teaspoon): Works as a leavening agent for that lovely rise.
- Kosher salt (¼ teaspoon): Balances sweetness and enhances flavors.
- Buttermilk (1 cup): Contributes moistness and a subtle tang.
- Vanilla extract (2 teaspoons): Infuses the cake with aromatic warmth.
- Shredded coconut (1 cup): Adds chewy, tropical texture in every bite.
- Chopped pecans (1 cup): Gives a crunch and nutty depth.
- Cream cheese (8 ounces softened): Base of the luscious frosting.
- Powdered sugar (3-4 cups): Sweetens and thickens the frosting to perfection.
- Toasted coconut (1 cup): Adds a crunchy, caramelized topping finish.
- Chopped pecans (1 cup for topping): Enhances texture and looks beautiful on top.
How to Make Italian Cream Sheet Cake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350 degrees and greasing a 9×13-inch baking dish. This ensures the cake won’t stick and makes cleanup a breeze. Having your oven ready early makes the whole process flow smoothly, so you’re not waiting around once the batter is mixed.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This step is essential for evenly distributing the leavening agent and salt throughout the flour, which helps your cake rise evenly and taste balanced.
Step 3: Cream Butter and Sugar
Beat the softened butter and sugar in a large mixing bowl until the mixture becomes light and fluffy. This is where you start building the cake’s tender texture. The creaming process traps air, which is key for that soft crumb everyone loves.
Step 4: Add Eggs One by One
Beat in the eggs, incorporating them one at a time. This allows the eggs to blend fully into the batter, helping with structure and moisture. Don’t rush this step—it ensures a smooth, even texture.
Step 5: Stir in Vanilla
Add the vanilla extract to infuse the cake with its classic warm aroma, a small but essential detail that elevates the flavor profile beautifully.
Step 6: Mix Dry Ingredients and Buttermilk Alternately
Begin alternating between the dry ingredient mixture and buttermilk, gradually adding each to the batter. This technique keeps the mixture smooth and prevents overmixing, which could make the cake dense instead of light and fluffy.
Step 7: Fold in Coconut and Pecans
Gently fold in the shredded coconut and chopped pecans until evenly distributed. These add the distinctive texture and nutty sweetness that make this Italian Cream Sheet Cake Recipe truly special and memorable.
Step 8: Bake the Cake
Pour the batter into your prepared baking dish, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. This ensures your cake is perfectly set but still moist and tender.
Step 9: Cool Completely
Allow the cake to cool completely in the pan before frosting. This step is crucial because frosting a warm cake can cause it to melt and slide off, and you want that perfect cream cheese topping to stay intact.
Step 10: Frost and Top the Cake
Beat together the softened butter, cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spread the frosting generously over the cooled cake. Finally, sprinkle the top with toasted coconut and chopped pecans for that signature crunchy, toasty finish.
How to Serve Italian Cream Sheet Cake Recipe
Garnishes
For serving, the toasted coconut and pecans on top are not just beautiful—they add a wonderful contrast in texture and an extra pop of flavor. You can also add a light dusting of powdered sugar for an elegant touch or even a drizzle of caramel for a decadent twist.
Side Dishes
This cake pairs beautifully with a cup of strong coffee or a glass of cold milk, balancing the sweetness perfectly. For gatherings, consider fresh berries or a simple fruit salad on the side to add brightness and color to the plate without overpowering the cake.
Creative Ways to Present
You can cut this sheet cake into traditional squares or opt for fun shapes using cookie cutters for themed parties. Serving it on a rustic wooden board with some extra toasted coconut and nuts scattered around makes for an inviting display that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
This cake stays moist and delicious when stored in an airtight container in the refrigerator for up to 4 days. Keeping the cream cheese frosting chilled is crucial to maintain its smooth texture, so slice and serve straight from the fridge for the best experience.
Freezing
You can freeze both the unfrosted cake layers and the frosted cake. Wrap tightly in plastic wrap and then in foil to prevent freezer burn. Frozen unfrosted cake lasts up to 3 months, but frosted cake is best eaten within 1 month for optimal flavor and texture.
Reheating
For unfrosted slices, gently warm them in the microwave for 10-15 seconds to refresh their softness. If your cake is frosted, it’s best enjoyed chilled, so allow it to come to room temperature for 15 minutes before serving to really enjoy those creamy flavors.
FAQs
Can I substitute regular milk for buttermilk?
While buttermilk adds that signature tang and tenderness, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of regular milk, letting it sit for 5 minutes before using. This helps mimic the acidity and texture needed for the cake.
Is it necessary to use both shredded and toasted coconut?
The shredded coconut inside the batter adds moist chewy goodness, while the toasted coconut on top provides extra flavor and crunch. Using both really enhances the overall experience, but if you’re short on toasted coconut, a sprinkle of toasted nuts can work as a substitute.
Can I make this cake gluten-free?
Yes! Use a 1-to-1 gluten-free flour blend that includes xanthan gum for structure. The texture may be slightly different, but the cake will still be moist and delicious with the signature coconut and pecan flavors.
How do I prevent the frosting from becoming runny?
Make sure your cream cheese and butter are softened but not melted. Chill the frosting before spreading if your kitchen is warm. Also, avoid overmixing once powdered sugar is added, as this can introduce too much air.
What’s the best way to toast coconut at home?
Spread shredded coconut in a thin, even layer on a baking sheet and bake at 325°F for 5-10 minutes, stirring every few minutes until golden brown. Keep a close eye on it because coconut can quickly go from toasted to burnt.
Final Thoughts
Trust me, once you make this Italian Cream Sheet Cake Recipe, it’s going to become your go-to dessert for every celebration and cozy night in. The perfect combo of moist cake, nutty texture, and creamy frosting is simply unbeatable. So grab your apron and bake up some joy—your taste buds will thank you!
