Oh my goodness, let me tell you about the *Italian cream sheet cake*! This cake is like a warm hug in dessert form. Picture this: a soft, fluffy cake bursting with the delightful flavors of coconut and pecans, all wrapped in a luscious cream cheese frosting. It’s sweet, but not overly so, which makes each bite feel like a little celebration. I remember the first time I made this cake for a family gathering. Everyone raved about it, and the compliments just kept coming! It quickly became a staple at our holiday dinners. Trust me, once you try it, you’ll understand why this cake has a special place in my heart (and my recipe book!). So, let’s dive into making this fabulous treat together!
Ingredients for Italian Cream Sheet Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Make sure to measure everything accurately for the best results! And if you can, try using fresh coconut—it really takes the flavor to the next level. Trust me, you won’t regret it!
How to Prepare Italian Cream Sheet Cake
- First things first, preheat your oven to 350°F (175°C). This is crucial for getting that perfect rise!
- Next, grab your sheet cake pan and grease it up. I like to dust it with a little flour too, just to make sure the cake slides right out after baking.
- In a large mixing bowl, cream together your softened butter and sugar until it’s light and fluffy. This usually takes about 3-5 minutes, and oh, the smell is just heavenly!
- Now, it’s time to add the eggs. Crack each one in, mixing well after each addition. You want to make sure they’re fully incorporated for that lovely texture.
- Stir in the buttermilk and vanilla extract next. This will add moisture and flavor. Just mix until everything is combined—don’t overdo it!
- In another bowl, whisk together the flour, baking soda, and a pinch of salt. This helps to evenly distribute the baking soda.
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined. Be careful not to overmix; you want a tender cake!
- Now it’s time for the fun part! Fold in the shredded coconut and chopped pecans. That’s where the magic really happens.
- Pour the batter into your prepared pan and smooth it out evenly. It’s going to rise beautifully!
- Bake in the preheated oven for 30-35 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Keep an eye on it as every oven is a bit different!
- Once baked, let it cool completely in the pan on a wire rack. This is important because frosting a warm cake can lead to a melty mess!
And there you have it! Your Italian cream sheet cake is on its way to being a showstopper. Just wait until you frost it!
Nutritional Information Disclaimer
Just a little heads up! The nutritional values for this Italian cream sheet cake can vary quite a bit based on the specific ingredients and brands you use. So, while I can provide you with some typical values, they’re not set in stone. Here’s a general breakdown per slice:
- Calories: 350
- Fat: 20g
- Protein: 4g
- Carbohydrates: 40g
Remember, it’s always a good idea to double-check nutritional info if you’re keeping an eye on specific dietary needs. Enjoy every delicious bite, and don’t stress too much about the numbers!
Why You’ll Love This Recipe
- It’s bursting with flavor, thanks to the combination of coconut and pecans!
- The cake is incredibly moist and tender, making it hard to resist.
- Preparation is a breeze, so you’ll spend less time in the kitchen and more time enjoying with loved ones.
- This recipe is a total crowd-pleaser; it’s perfect for parties, potlucks, or any celebration!
- It looks stunning on a dessert table, with its beautiful layers of frosting and toppings.
- Leftovers (if you have any!) taste even better the next day, as the flavors meld together.
Tips for Success
Oh, let me share some of my top tips to ensure your Italian cream sheet cake turns out absolutely perfect! Trust me, these little pointers make a world of difference.
- Use Fresh Coconut: If you can, opt for fresh coconut instead of the pre-packaged stuff. It adds a subtle sweetness and a delightful texture that makes this cake shine!
- Cool Completely: Don’t rush the cooling process! Allow the cake to cool completely in the pan before you frost it. If you frost it while it’s warm, the frosting might slide right off, and we definitely don’t want that!
- Make It a Day Ahead: If you have the time, make this cake a day in advance. The flavors really have a chance to meld together overnight, and it tastes even better the next day!
- Measure Accurately: Be sure to measure your ingredients precisely. Baking is a science, and the right ratios will give you that perfect texture we’re going for!
- Don’t Overmix: When combining your wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake, and nobody wants that!
- Experiment with Frosting: While cream cheese frosting is a classic pairing, feel free to get creative! A light whipped cream or a citrus glaze can add an exciting twist to your cake.
Follow these tips, and I promise you’ll impress everyone with your baking skills. Happy baking!
Variations of Italian Cream Sheet Cake
If you’re feeling adventurous, there are so many fun ways to switch things up with your Italian cream sheet cake! Here are some of my favorite variations that can add a little twist to this classic recipe:
- Nutty Alternatives: Swap out the chopped pecans for walnuts or almonds for a different nutty flavor. Each nut brings its own unique taste and crunch!
- Chocolate Lovers: Add a half cup of cocoa powder to the batter for a delicious chocolate version. You can even top it with a chocolate ganache for an extra indulgent treat!
- Fruity Delight: Incorporate some chopped fresh fruits like strawberries or raspberries into the batter for a refreshing fruity burst. Just make sure to adjust the sugar slightly, depending on how sweet the fruit is.
- Coconut Cream: For a more intense coconut flavor, try using coconut cream instead of buttermilk. It’ll add an extra richness that’s absolutely divine!
- Spiced Version: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor that’s perfect for fall gatherings.
- Citrus Zing: Mix in some orange or lemon zest to the batter for a bright and fresh twist. It pairs beautifully with the sweetness of the coconut!
Feel free to experiment with these ideas or come up with your own! The beauty of baking is making it your own, so let your creativity shine through!
Serving Suggestions
When it comes to serving your delightful Italian cream sheet cake, I’ve got a few ideas that can elevate the experience even further! This cake is so versatile and pairs beautifully with lots of options.
- Coffee: A warm cup of coffee is a classic pairing. The rich flavors of the cake complement the boldness of the coffee perfectly!
- Tea: If you’re more of a tea person, try serving it with a nice Earl Grey or chamomile. The subtle flavors will enhance the cake’s deliciousness.
- Fresh Berries: A side of fresh berries, like strawberries or blueberries, adds a refreshing contrast and a pop of color to your dessert spread.
- Whipped Cream: A dollop of lightly sweetened whipped cream on top can bring a lovely creaminess that pairs wonderfully with the cake’s texture.
- Ice Cream: For an indulgent treat, serve it with a scoop of vanilla or coconut ice cream. The cold creaminess is a delightful contrast to the moist cake!
- Chocolate Sauce: Drizzle a bit of chocolate or caramel sauce over the top for an extra touch of sweetness and to make it look even more inviting.
Mix and match these suggestions based on your mood and the occasion. No matter what you choose, your Italian cream sheet cake is sure to shine as the star of the dessert table!
Storage & Reheating Instructions
Now, let’s talk about how to properly store your Italian cream sheet cake so it stays delicious for days! First off, if you have any leftovers (which is rare because it’s so good!), you’ll want to cover the cake tightly with plastic wrap or foil. This helps to keep it fresh and moist. You can also transfer individual slices to an airtight container if that’s easier for you.
Store the cake in the refrigerator, where it will stay tasty for up to 5 days. Just be sure to let it come to room temperature for about 30 minutes before serving, so it regains that lovely soft texture. If you want to keep it longer, you can freeze it! Slice the cake and wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. It can last up to 2 months in the freezer.
When you’re ready to enjoy a slice, just take it out of the freezer and let it thaw in the fridge overnight. No need to reheat it—this cake is delightful served chilled, but if you prefer it warm, pop it in the microwave for about 10-15 seconds to take the chill off. Just be careful not to overheat it, or the frosting might start to melt!
With these simple storage tips, you can savor your Italian cream sheet cake for days to come. Enjoy every slice!
Print
Italian Cream Sheet Cake 2: A Heartwarming Delight
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious Italian cream sheet cake layered with cream cheese frosting.
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 cup unsalted butter
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a sheet cake pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in buttermilk and vanilla extract.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Fold in coconut and pecans.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool completely before frosting.
Notes
- For a richer flavor, use fresh coconut.
- This cake can be made a day in advance.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: italian cream sheet cake, dessert, cake recipe
