If you love old-fashioned Southern desserts, this Italian Cream Sheet Cake will be your new favorite. It’s a soft and moist sheet cake layered with the textures of coconut and chopped nuts, all crowned with a luscious cream cheese frosting. This cake is made in a 9×13 pan for easy serving and decorating, making it the perfect crowd-pleaser for holidays, birthdays, or casual family gatherings.
Why You’ll Love Italian Cream Sheet Cake
- Perfect Texture: Fluffy cake, crunchy nuts, and creamy frosting in every bite.
- Classic Flavor: Buttermilk and coconut give it a uniquely rich Southern charm.
- Simple Assembly: No stacking or layering—just bake, frost, and serve.
- Great for Gatherings: Easy to transport, cut, and serve in large portions.
- Make-Ahead Friendly: Even better after chilling in the fridge overnight.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish (optional):
- Additional shredded coconut
- Chopped pecans or walnuts
Directions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan and line it with parchment paper, or spray generously with non-stick cooking spray.
Mix Dry Ingredients
- In a medium bowl, whisk together:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Set aside.
Cream Butter and Sugar
- In a large bowl, using an electric mixer, beat:
- 1 cup softened unsalted butter
- 2 cups granulated sugar
- Mix until the mixture is light and fluffy (about 2–3 minutes).
Add Yolks and Vanilla
- Beat in the egg yolks one at a time, ensuring each is fully incorporated.
- Stir in 1 teaspoon vanilla extract.
Combine Batter
- Gradually add the dry mixture, alternating with 1 cup buttermilk, starting and ending with the flour mixture.
- Stir until just combined.
- Fold in 1 cup shredded coconut and 1 cup chopped pecans or walnuts.
Whip and Fold Egg Whites
- In a separate clean bowl, beat the 4 egg whites with a mixer until stiff peaks form.
- Gently fold the egg whites into the cake batter using a spatula—don’t overmix.
Bake the Cake
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan on a wire rack.
Make the Frosting
- In a clean bowl, beat together:
- 1/2 cup softened butter
- 8 oz cream cheese
- Beat until smooth and creamy.
- Gradually add 4 cups powdered sugar, one cup at a time, beating well after each addition.
- Add 1 teaspoon vanilla extract and beat until fully incorporated and fluffy.
Frost and Garnish
- Once the cake is completely cool, spread the cream cheese frosting evenly over the top.
- Sprinkle with additional shredded coconut and chopped pecans or walnuts, if desired.
Serve
- Cut into squares and serve at room temperature or chilled.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Pro Tips and Variations
- Toasting the Nuts: Toast the pecans or walnuts before folding into the batter for extra depth of flavor.
- Add a Hint of Citrus: Mix in 1 teaspoon of lemon or orange zest for a bright contrast.
- Double the Frosting: If you love extra frosting, double the recipe for a thicker layer.
- Layer Cake Version: Split into two 9-inch round pans for a layered celebration cake.
Serving Suggestions
- Serve chilled with a cup of coffee or black tea.
- Pair with fresh fruit on the side for a lighter presentation.
- Add to a holiday dessert buffet alongside carrot cake or hummingbird cake.
Storage/Reheating
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Freeze frosted or unfrosted cake (wrapped tightly) for up to 2 months.
- Reheat: Serve cold or bring to room temperature before serving. Do not microwave frosted cake.
Notes
- Egg separation tip: Cold eggs are easier to separate; let whites come to room temp before beating.
- Buttermilk substitute: Use 1 cup milk + 1 tbsp lemon juice or vinegar if buttermilk isn’t available.
- Frosting texture: Chill before spreading if frosting is too soft.
FAQs
Can I make this cake in advance?
Yes! Bake and frost up to 2 days ahead. Store in the refrigerator.
Can I use sweetened coconut?
Yes. Sweetened shredded coconut works well and adds a little more moisture and sweetness.
Can I make cupcakes instead?
Yes—bake at 350°F for 18–22 minutes. This recipe yields about 24 cupcakes.
What nuts are best?
Pecans are traditional, but walnuts work equally well. Toasting enhances their flavor.
Conclusion
This Italian Cream Sheet Cake is an irresistible dessert that blends rich texture, sweet frosting, and a satisfying crunch. Whether you’re serving it for a crowd or saving a few slices for yourself, it’s a celebration of Southern baking at its finest. With its classic flavor and easy prep, it’s destined to be a recipe you’ll return to time and again.
