“Who knew a simple sheet cake could transport you straight to the heart of the South? This Italian Cream Sheet Cake is my go-to dessert for every occasion, effortlessly transforming gatherings into delightful culinary experiences. With its luscious combination of sweet coconut, creamy buttermilk, and tangy cream cheese frosting, it’s hard to resist a slice—or two! Not only is it a crowd-pleaser, but its easy prep and customizable ingredients make it perfect for both weeknight dinners and festive celebrations. Whether you’re catering to a group or treating yourself, this cake delivers nostalgia and comfort in every bite. Curious about how to create this heavenly dessert? Let’s dive into the recipe!”
Why is Italian Cream Sheet Cake so special?
Crowning this dessert as a true Southern classic, the Italian Cream Sheet Cake combines flavors and textures that dazzle the palate. Easy to make, the recipe is perfect for home bakers looking for a fuss-free, impressive treat. Customizable with ingredient swaps, you can adjust the sweetness or add your preferred nuts. Ideal for gatherings, its generous size ensures everyone is satisfied. Deliciously moist, it’s a cake that truly checks all the boxes, making it a favorite for any occasion. If you’re interested in more tasty desserts, be sure to check out our flourless chocolate cake or explore other easy sheet cake recipes.
Italian Cream Sheet Cake Ingredients
• Create your perfect Italian Cream Sheet Cake with these essential ingredients!
For the Cake
- All-Purpose Flour – Essential for cake texture; can use almond flour for a gluten-free option.
- Baking Soda – A leavening agent that ensures proper rising, so check for freshness!
- Salt – Enhances flavor and balances the sweetness beautifully.
- Unsalted Butter – Adds richness and moisture; margarine is a good dairy-free alternative.
- Vegetable Oil – Provides moisture and tenderness; melted coconut oil works as an alternative.
- Granulated Sugar – Brings sweetness and structure; consider a less sweet alternative if desired.
- Brown Sugar – Contributes moisture and flavor complexity; use light or dark interchangeably.
- Egg Yolks – Add richness and help emulsify; substitutes will change the taste slightly.
- Vanilla Extract – A key flavoring; for optimal taste, use homemade or pure extract.
- Buttermilk – Adds moisture and tang; can substitute with milk mixed with vinegar or lemon juice.
- Shredded Coconut – Imparts texture and flavor; feel free to omit for a smoother cake.
- Chopped Pecans (optional) – Introduces a delightful crunch and flavor; walnuts can work, or simply omit them.
For the Frosting
- Cream Cheese – Creates a creamy, tangy base that perfectly complements the cake.
- Powdered Sugar – Sweetens and thickens the frosting; adjust for desired consistency.
- Vanilla Extract – Enhances the frosting flavor just like in the cake!
Now that you know the ingredients to create this delightful Italian Cream Sheet Cake, it’s time to gather your supplies and start baking!
Step‑by‑Step Instructions for Italian Cream Sheet Cake
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 350°F (175°C). While the oven warms up, take a 9×13 inch baking pan and line it with parchment paper, allowing some overhang for easy removal later. Then, generously grease the pan’s sides and bottom with butter or oil to ensure your Italian Cream Sheet Cake releases easily after baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until fully combined. This will help distribute the leavening agent and ensure the cake rises evenly. Set the bowl aside; your dry ingredients are ready for incorporation into the batter.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat together ½ cup of unsalted butter with ½ cup of vegetable oil, 1 cup of granulated sugar, and ½ cup of brown sugar. Use an electric mixer on medium speed until the mixture becomes light and fluffy, roughly 3-4 minutes. This crucial step helps aerate the mixture, giving your Italian Cream Sheet Cake its tender crumb.
Step 4: Add Egg Yolks and Vanilla
Once your butter and sugars are creamed, add in 4 egg yolks one at a time, mixing well after each addition to incorporate fully. Then, drizzle in 2 teaspoons of vanilla extract. Continue mixing until the batter is smooth and well-combined, allowing the richness to develop in your cake.
Step 5: Combine Wet and Dry Ingredients
Gradually add the prepared dry ingredients to the butter mixture, alternating with 1 cup of buttermilk. Start and end with the flour mixture, mixing just until combined after each addition. Avoid overmixing to ensure your Italian Cream Sheet Cake remains light and airy. You should achieve a smooth batter with a lovely consistency.
Step 6: Fold in Coconut and Nuts
Gently fold in 1 cup of shredded coconut and ½ cup of chopped pecans (if using) into the batter using a spatula. This will add delightful texture and flavor to the cake. Be careful not to over-stir, as you want to retain the airiness of the batter while ensuring even distribution of ingredients.
Step 7: Beat Egg Whites
In a clean, dry bowl, beat the 4 egg whites until stiff peaks form. You can use an electric mixer or a hand whisk for this process. The stiff peaks indicate that enough air has been incorporated. This step is key to achieving a light and fluffy Italian Cream Sheet Cake, as it adds structure and volume.
Step 8: Fold in Egg Whites
Carefully fold the beaten egg whites into the cake batter using a spatula. Start with a small portion of the whites to lighten the batter, then gently incorporate the rest. Aim for a uniform mixture to maintain fluffiness, resulting in a delicious, fluffy cake once baked.
Step 9: Bake the Cake
Pour the batter into your prepared baking pan, spreading it evenly. Place it in the preheated oven and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center; if it comes out clean or with a few moist crumbs, your Italian Cream Sheet Cake is ready to cool.
Step 10: Cool and Frost
Remove the cake from the oven and set it on a wire rack to cool completely in the pan. This cooling period usually takes about 30 minutes. Once cooled, you can frost with a cream cheese frosting, ensuring it’s smooth and evenly spread. Finally, sprinkle additional pecans or toasted coconut on top for a delightful finish.
How to Store and Freeze Italian Cream Sheet Cake
Fridge: Store any leftover Italian Cream Sheet Cake in an airtight container for up to 5 days. Allow the cake to reach room temperature before serving for the best flavor.
Freezer: For long-term storage, freeze the unfrosted cake for up to 2 months. Wrap it tightly in plastic wrap and then foil. Frost it after thawing for optimal taste and texture.
Reheating: If you like a warm slice, gently reheat individual pieces in the microwave for about 15-20 seconds. Enjoy the comforting moisture of this delightful cake!
Expert Tips for Italian Cream Sheet Cake
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Egg Whites Matter: Ensure egg whites are beaten until stiff peaks form for that light and airy texture in your cake.
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Cool Before Frosting: Let the cake cool completely before frosting to prevent the cream cheese frosting from melting into a gooey mess.
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Ingredient Adjustments: Be mindful of ingredient swaps; for instance, using almond flour or dairy-free margarine can still yield delicious results while keeping the Italian Cream Sheet Cake flavorful.
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Check Oven Calibration: Always adjust the baking time according to your oven’s calibration; it’s best to start checking for doneness a few minutes early to get that perfect bake.
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Customize Your Cake: Feel free to experiment with flavors, like adding almond extract or even lemon zest, for an extra zing to your Italian Cream Sheet Cake!
Italian Cream Sheet Cake Variations
Ready to make your Italian Cream Sheet Cake your own? With a few simple swaps, you can highlight different flavors and textures that will tantalize everyone’s taste buds!
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Dairy-Free: Substitute unsalted butter with margarine and use coconut milk mixed with vinegar instead of buttermilk for a creamy alternative.
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Gluten-Free: Switch all-purpose flour for almond flour or a gluten-free flour blend to accommodate dietary needs. The result will be just as delightful!
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Nut-Free: Omit the pecans entirely or replace them with sunflower seeds. This keeps the cake deliciously soft without compromising flavor.
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Coconut-free: For a smoother cake experience, leave out the shredded coconut altogether. You’ll still enjoy a rich, flavorful dessert that shines on its own.
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Flavor Boost: Add in 1 teaspoon of almond extract or the zest of 1 lemon. Both options give your cake a bright and aromatic twist that elevates the classic flavor.
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Pineapple Delight: Incorporate 1/2 cup crushed pineapple (drained) into the batter for added moisture and a sweet, tropical hint that pairs beautifully with cream cheese frosting.
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Chocolate Twist: For chocolate lovers, mix in 1/3 cup cocoa powder to the flour mixture and consider topping with a chocolate ganache for an indulgent change!
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Cinnamon Spice: Add 1 teaspoon of cinnamon to your dry ingredients for a warm, comforting spice that complements the cake’s rich flavors beautifully.
Each of these variations offers a new take on a beloved classic, inviting you to explore and enjoy your Italian Cream Sheet Cake even more! And if you’re in the mood for something extra special, why not also take a peek at our easy-to-make cream cheese frosting to elevate your dessert and remember to savor every moment with a slice alongside a cup of coffee for the perfect pairing!
Make Ahead Options
These Italian Cream Sheet Cakes are a dream for busy home cooks looking to streamline their meal prep! You can prepare the unfrosted cake up to 3 days in advance by baking it, cooling it completely, and then wrapping it tightly in plastic wrap before refrigerating. This helps maintain its moisture and freshness. When you’re ready to serve, simply frost the cake with the cream cheese frosting, which can be made a day ahead and stored in the fridge. For an added touch, allow the frosted cake to sit at room temperature for about 30 minutes before serving, ensuring that every slice is just as delicious as when you first made it!
What to Serve with Italian Cream Sheet Cake
Indulging in a slice of this delightful cake creates the perfect opportunity to elevate the meal with satisfying pairings.
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Fresh Berries: A mix of tart raspberries and sweet strawberries adds a refreshing contrast that brightens the rich flavors.
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Vanilla Ice Cream: The creamy, cool sweetness of vanilla ice cream complements the warm cake, enhancing the overall indulgence.
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Coffee: Brew a smooth coffee to serve alongside; its bold flavor beautifully balances the sweetness of the cake for a delightful experience.
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Coconut Macaroons: Combine textures with these chewy treats; the extra coconut flavor reinforces the cake’s signature taste.
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Whipped Cream: Light and airy, homemade whipped cream delivers a perfect finish to each bite, adding an elegant touch to your dessert.
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Caramel Drizzle: A warm drizzle of caramel sauce provides a luscious sweetness, enhancing the cake’s flavors while introducing a delightful ooze.
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Mint Leaves: For a fresh pop of color and taste, garnish your slice with mint leaves, offering a subtle herbal note that can brighten your dessert experience.
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Champagne or Prosecco: Sparkling wines can uplift the meal, adding a celebratory feel; their bubbles cleanse the palate perfectly.
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Chocolate Dipped Strawberries: For a romantic twist, serve alongside chocolate dipped strawberries; the combination of chocolate and cake creates a flavor match made in heaven.
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Pecan Pie Bars: Carry on the nutty theme with these rich bars, adding a delightful crunch and buttery flavor to each serving.
Italian Cream Sheet Cake Recipe FAQs
How do I choose ripe ingredients for this cake?
Absolutely! For a delicious Italian Cream Sheet Cake, use fresh eggs at room temperature for better incorporation. The unsalted butter should be softened but not melted, ensuring it creams well with the sugars. Ensure that your coconut is fresh as well; if you see dark spots, it’s past its prime and may affect the flavor.
What is the best way to store leftover cake?
Store any leftover Italian Cream Sheet Cake in an airtight container in the refrigerator for up to 5 days. Let it reach room temperature before serving for the best flavor. If you prefer to keep it fresher for longer, you can wrap it in plastic wrap, followed by foil, and store it in the fridge.
Can I freeze the Italian Cream Sheet Cake?
Yes, the unfrosted cake can be frozen for up to 2 months! Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn. When you’re ready, thaw it in the refrigerator overnight, then frost it just before serving to enjoy its delightful texture and flavor.
What should I do if my cake dome is cracking?
Very! If you notice cracking in your Italian Cream Sheet Cake’s dome, it might be overmixed. Ensure you combine ingredients just until incorporated, especially when folding in the egg whites. Additionally, keep an eye on your baking temperature and time — a too-hot oven can also lead to cracking!
Are there any dietary considerations for this cake?
Yes, if you’re catering to specific dietary needs, you can make a few adjustments. For a gluten-free option, swap out all-purpose flour for almond flour. To make it dairy-free, use margarine instead of butter and substitute buttermilk with a mix of plant-based milk and vinegar. Always remind guests about nuts, as pecans can be an allergen.
What can I substitute if I don’t have buttermilk?
No worries! If you’re out of buttermilk, you can easily make a substitute at home. Mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5-10 minutes until it thickens slightly — voila! You’ve got a perfect buttermilk replacement for your Italian Cream Sheet Cake!
Irresistible Italian Cream Sheet Cake for Any Celebration
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan lined with parchment paper and greased.
- In a medium bowl, whisk together flour, baking soda, and salt until combined.
- In a large mixing bowl, beat butter and sugars until light and fluffy, about 3-4 minutes.
- Add egg yolks one at a time, mixing well, then drizzle in vanilla extract.
- Gradually add dry ingredients to butter mixture, alternating with buttermilk.
- Fold in shredded coconut and chopped pecans gently into the batter.
- In a clean bowl, beat egg whites until stiff peaks form.
- Carefully fold beaten egg whites into cake batter until combined.
- Pour batter into prepared pan and bake for 30-35 minutes, checking for doneness.
- Cool the cake in the pan for about 30 minutes before frosting with cream cheese frosting.
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