This Italian Cream Sheet Cake is the perfect dessert for any occasion. With its light and fluffy texture, it’s a delightful treat that will leave everyone asking for seconds. Whether it’s a birthday party, a family gathering, or just a casual get-together, this cake never fails to impress.
Imagine layers of moist cake topped with a rich cream cheese frosting and sprinkled with toasted pecans. The combination of flavors and textures makes each bite an indulgence worth savoring. It’s a dessert that brings a taste of Italy to your table.
Elevate Your Dessert Game with Italian Cream Sheet Cake
This sheet cake is a luscious and moist creation featuring fluffy coconut and pecans, enveloped in a creamy frosting. It’s sweet, nutty, and utterly satisfying – a true crowd-pleaser that combines the classic taste of an Italian cream cake with the convenience of a sheet cake.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 4 large eggs, separated
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Chopped pecans and coconut for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a large rimmed baking sheet.
- Combine Dry Ingredients: In a bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, beat the egg yolks and sugar until light and fluffy. Slowly add in the oil and buttermilk, mixing until combined. Then, stir in the dry ingredients until just blended.
- Add Coconut and Pecans: Fold in the coconut and chopped pecans into the batter.
- Beat Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cake batter until no streaks remain.
- Bake the Cake: Pour the batter into the prepared baking sheet and smooth out the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.
- Make the Frosting: In a bowl, beat the cream cheese and butter together until creamy. Gradually add in the powdered sugar and vanilla extract and mix until smooth.
- Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Garnish with additional pecans and coconut.
- Serve: Cut into squares and enjoy your delicious Italian Cream Sheet Cake!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: 24 squares
- Calories: 350kcal
- Fat: 20g
- Protein: 4g
- Carbohydrates: 40g