Introduction

Italian Cream Sheet Cake is a moist, tender dessert packed with coconut and pecans, topped with luscious cream cheese frosting. It’s perfect for gatherings or any time you crave a sweet, comforting treat with a Southern twist.

A square piece of layered cake sits on a white plate with a silver fork beside it, all placed on a white marbled surface. The cake has three visible layers: the bottom and middle layers are light brown and textured like a nutty or spiced cake, while two creamy white layers of frosting separate them. The top layer is a thick spread of white frosting with whole and halved pecans scattered generously on top, adding a rough texture and rich brown color. In the blurred background, two more slices of the same cake are on white plates. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cake:

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup vegetable oil
1 cup granulated sugar
1 cup light brown sugar, packed
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans (optional)

For the Cream Cheese Frosting:

½ cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
½ cup chopped pecans (optional, for topping)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper and lightly grease it.
Step 2: In a bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar until light and fluffy.
Step 4: Add the egg yolks one at a time, beating well after each addition. Then mix in the vanilla extract.
Step 5: Gradually add the dry ingredients, alternating with buttermilk. Mix gently until just combined.
Step 6: Fold in the shredded coconut and chopped pecans, if using.
Step 7: In a separate clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter to keep it light and airy.
Step 8: Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
Step 9: For the frosting, beat the softened butter and cream cheese together until smooth.
Step 10: Add powdered sugar one cup at a time, mixing until creamy and smooth.
Step 11: Stir in the vanilla extract. Adjust the consistency by adding a splash of milk if needed.
Step 12: Spread the frosting over the cooled cake and sprinkle with chopped pecans or toasted coconut if desired.

Tips & Variations

For extra flavor, toast the pecans before adding them to the batter and as a topping.
Substitute sour cream for buttermilk if needed, using the same amount.
Use a stand mixer to whip the egg whites for best volume and lightness.
For a smaller cake, bake in a 9×9-inch pan, adjusting the baking time to about 25-30 minutes.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Bring to room temperature before serving. You can also freeze the unfrosted cake tightly wrapped for up to 2 months; thaw completely before frosting.

How to Serve

The image shows a square piece of layered dessert on a white plate. The bottom layer is a light beige cake base with a soft crumb texture. On top of this is a thick, smooth white cream layer, followed by a tall, fluffy white whipped cream layer with a slightly uneven, soft texture. The top is decorated with light brown pecan halves and slivered almonds, adding a crunchy look. The plate rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend, making sure it includes xanthan gum for structure. The texture may vary slightly but it will still be delicious.

Can I prepare the cake in advance?

Absolutely. The cake can be baked a day ahead and stored wrapped in plastic wrap at room temperature. Frost it the day you plan to serve for the best taste and texture.

Italian Cream Sheet Cake Recipe

Print Recipe

★★★★★

4.7 from 121 reviews

This Italian Cream Sheet Cake combines a moist, tender crumb with the rich flavors of coconut and pecans, topped with a luscious cream cheese frosting. Perfect for gatherings, this sheet cake is a delightful twist on classic southern desserts, offering a light texture by folding in whipped egg whites.

Author: Ruby
Prep Time: 25 minutes
Cook Time: 30-35 minutes
Total Time: 55-60 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

For the Cake

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup vegetable oil
1 cup granulated sugar
1 cup light brown sugar, packed
5 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans (optional)

For the Cream Cheese Frosting

½ cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
½ cup chopped pecans (optional, for topping)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a baking pan by lining it with parchment paper and lightly greasing it to prevent sticking.
Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
Cream the Butter, Oil, and Sugars: Using a large mixing bowl, beat the softened butter and vegetable oil with the granulated sugar and light brown sugar until the mixture is light and fluffy, ensuring good aeration.
Add Egg Yolks and Vanilla: Incorporate the separated egg yolks one at a time into the creamed mixture, beating well after each addition, then blend in the vanilla extract thoroughly.
Alternate the Wet and Dry Ingredients: Gradually add the dry flour mixture alternately with the buttermilk to the batter, beginning and ending with the dry ingredients. Mix gently until just combined, avoiding overmixing to maintain tenderness.
Fold in the Coconut and Pecans: Stir in the sweetened shredded coconut and chopped pecans if using, distributing them evenly throughout the batter.
Whip the Egg Whites: In a clean bowl, beat the separated egg whites until stiff peaks form. Gently fold these whipped egg whites into the cake batter to lighten the texture and ensure an airy crumb.
Bake the Cake: Pour the batter into the prepared pan, smoothing the surface evenly. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.
Make the Cream Cheese Frosting: Beat together softened butter and cream cheese until smooth. Gradually add powdered sugar, one cup at a time, mixing thoroughly after each addition until creamy and smooth. Stir in vanilla extract, and if desired, adjust the consistency with a splash of milk.
Frost and Garnish: Spread the cream cheese frosting evenly over the cooled cake. Sprinkle chopped pecans or toasted coconut on top as a garnish before serving.

Notes

Be sure to beat the egg whites to stiff peaks for a light, airy cake texture.
If you prefer, omit the pecans for a nut-free version or substitute with walnuts.
Line the baking pan with parchment paper for easy removal and cleaner edges.
For best flavor, let the cake cool completely before frosting to prevent melting.
Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.

Keywords: Italian cream cake, sheet cake, cream cheese frosting, coconut cake, pecan cake, southern cake, dessert, easy baking