Print

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in the Coconut and Pecans: Stir in the sweetened shredded coconut and chopped pecans if using, distributing them evenly throughout the batter.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Find it online: https://cookwithruby.com/italian-cream-sheet-cake-recipe/