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–+ servings
Italian Cream Sheet Cake

Irresistible Italian Cream Sheet Cake for Any Celebration

This Italian Cream Sheet Cake is a delightful blend of coconut, buttermilk, and cream cheese frosting, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour can use almond flour for gluten-free option
  • 1 teaspoon baking soda check for freshness
  • 0.5 teaspoon salt enhances flavor
  • 0.5 cups unsalted butter adds richness; margarine for dairy-free
  • 0.5 cups vegetable oil melted coconut oil as alternative
  • 1 cups granulated sugar consider less sweet alternative if desired
  • 0.5 cups brown sugar use light or dark interchangeably
  • 4 large egg yolks substitutes will change the taste slightly
  • 2 teaspoons vanilla extract use homemade or pure for optimal taste
  • 1 cups buttermilk can substitute with milk mixed with vinegar
  • 1 cups shredded coconut feel free to omit for a smoother cake
  • 0.5 cups chopped pecans optional; walnuts can work or omit
For the Frosting
  • 8 oz cream cheese creates a creamy base
  • 2 cups powdered sugar adjust for desired consistency
  • 2 teaspoons vanilla extract enhances frosting flavor

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • Electric mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking pan lined with parchment paper and greased.
  2. In a medium bowl, whisk together flour, baking soda, and salt until combined.
  3. In a large mixing bowl, beat butter and sugars until light and fluffy, about 3-4 minutes.
  4. Add egg yolks one at a time, mixing well, then drizzle in vanilla extract.
  5. Gradually add dry ingredients to butter mixture, alternating with buttermilk.
  6. Fold in shredded coconut and chopped pecans gently into the batter.
  7. In a clean bowl, beat egg whites until stiff peaks form.
  8. Carefully fold beaten egg whites into cake batter until combined.
  9. Pour batter into prepared pan and bake for 30-35 minutes, checking for doneness.
  10. Cool the cake in the pan for about 30 minutes before frosting with cream cheese frosting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Allow cake to reach room temperature before serving for best flavor. Customize your cake by adding flavors like almond extract or lemon zest.

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