Italian Cream Sheet Cake: 5 Reasons You’ll Love This Classic

Name: Italian Cream Sheet Cake: 5 Reasons You'll Love This Classic
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 cups all-purpose flour; 2 cups granulated sugar; 1 cup unsalted butter; 1 cup buttermilk; 4 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup shredded coconut; 1 cup chopped pecans

oktober 14, 2025

By:

Julia marin

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Oh my goodness, let me tell you about this Italian cream sheet cake! It’s like a love letter to your taste buds, bursting with rich flavors that will make you swoon. The combination of fluffy cake, crunchy pecans, and sweet coconut creates such a delightful texture that you’ll find yourself going back for seconds (or thirds!). I remember the first time I made it for a family gathering; it disappeared faster than I could set it on the table! Trust me, this cake is not just a dessert; it’s an experience. Whether you’re celebrating a special occasion or just treating yourself, this Italian cream sheet cake is guaranteed to impress everyone around you!

Ingredients for Italian Cream Sheet Cake

Gathering your ingredients is the first step to cake perfection! Here’s what you’ll need to whip up this delightful Italian cream sheet cake:

2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened to room temperature
1 cup buttermilk, at room temperature
4 large eggs, preferably at room temperature
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup shredded coconut (sweetened or unsweetened, your choice!)
1 cup chopped pecans (or walnuts if you prefer a different crunch)

Make sure to measure everything accurately; it makes a world of difference in baking! I always like to set out all my ingredients before I start—trust me, it makes the process smoother and more enjoyable!

How to Prepare Italian Cream Sheet Cake

Alright, let’s get baking! This step-by-step guide will walk you through the process to ensure your Italian cream sheet cake turns out perfect every time. Grab your mixing bowls and let’s dive in!

Preheat and Prepare the Pan

First things first, preheat your oven to 350°F (175°C). While that’s heating up, grab your sheet cake pan and give it a good greasing with butter or cooking spray, then dust it lightly with flour. This little step helps the cake slide right out when it’s done baking!

Creaming the Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed until it’s light and fluffy. This usually takes about 3-5 minutes. You want it to look pale and airy, and trust me, this is where the magic begins!

Mixing the Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. This step is crucial because it ensures that the leavening agents are evenly distributed throughout the flour. It makes for a beautifully risen cake!

Combining Wet and Dry Ingredients

Now, let’s bring it all together! Gradually add the dry mixture to the creamed butter and sugar, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined after each addition. You don’t want to overmix, or your cake might get tough!

Adding Coconut and Pecans

Gently fold in the shredded coconut and chopped pecans using a spatula. This technique helps incorporate them without deflating the batter. You’ll love the crunch they add to the cake!

Baking the Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it, as oven temperatures can vary!

Cooling and Frosting

Once baked, let the cake cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. It’s super important to let it cool entirely before frosting; otherwise, the frosting will melt right off! Just imagine the creamy frosting sitting beautifully on a perfectly cool cake—it’s a sight to behold!

Why You’ll Love This Recipe

This Italian cream sheet cake is truly a showstopper! Here are just a few reasons why you’ll absolutely adore making and sharing this delightful dessert:

Rich Flavor: The combination of buttery cake, sweet coconut, and crunchy pecans creates a flavor explosion that’s simply irresistible.
Easy Preparation: With straightforward steps and simple ingredients, this cake is perfect for bakers of all skill levels. You don’t need to be a pro to impress everyone!
Crowd-Pleasing Appeal: Whether it’s a birthday party, holiday gathering, or just a weekend treat, this cake is guaranteed to be a hit with family and friends alike.
Versatile and Customizable: Feel free to tweak the recipe to your liking! Add a splash of almond extract, swap out the pecans for walnuts, or even throw in some chocolate chips if you’re feeling adventurous.
Perfect for Any Occasion: From casual get-togethers to fancy celebrations, this cake fits right in. It’s both elegant and comforting.

Trust me, once you make this Italian cream sheet cake, it’ll become a staple in your dessert repertoire!

Tips for Success

To make sure your Italian cream sheet cake turns out absolutely divine, here are some pro tips that I swear by:

Room Temperature Ingredients: Always use room temperature ingredients! This means your butter, eggs, and buttermilk should be sitting out for about 30 minutes before you begin. It helps everything mix together smoothly, creating that light and fluffy texture we all love.
Don’t Overmix: When it comes to mixing your batter, less is more. Once you’ve combined the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake, and nobody wants that!
Check for Doneness: Ovens can be sneaky, so keep an eye on your cake as it bakes. Start checking for doneness a few minutes before the suggested baking time. Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
Perfect Frosting Consistency: For a frosting that spreads like a dream, aim for a creamy texture. If it’s too thick, add a splash of milk or cream until it reaches the desired consistency. If it’s too runny, add more powdered sugar until it thickens up!
Chill Your Frosting: If you want to pipe your frosting, popping it in the fridge for about 15 minutes can help it firm up a bit, making it easier to work with. This little trick ensures beautiful, clean decorations!
Let the Cake Cool Completely: I cannot stress this enough! Allow your cake to cool completely before frosting. If it’s even slightly warm, the frosting will melt and create a gooey mess. Patience is key here!

With these tips in your back pocket, you’ll be well on your way to baking a stunning Italian cream sheet cake that dazzles everyone at the table. Happy baking!

Storage & Reheating Instructions

Now that you’ve made this delicious Italian cream sheet cake, you’ll want to make sure it stays fresh for as long as possible! Here’s how to store your delightful creation:

Storing Leftovers: Once the cake is completely cooled and frosted, store any leftovers in an airtight container at room temperature for up to 3 days. If you live in a warm climate, it’s best to store it in the refrigerator to keep the frosting from getting too soft.
Freezing the Cake: If you want to save some for later (which I highly recommend!), you can freeze the unfrosted cake. Just wrap it tightly in plastic wrap and then in aluminum foil. It’ll keep well in the freezer for up to 2 months. When you’re ready to enjoy it, let it thaw in the fridge overnight before frosting and serving.

If you happen to have leftover frosted cake (lucky you!), it’s best to consume it within a few days for the best flavor and texture. Just be sure to cover it well to prevent it from drying out.

As for reheating, I usually find that this cake is best served chilled or at room temperature, but if you prefer it warm, pop a slice in the microwave for about 10-15 seconds. Just be careful not to overdo it, or you’ll end up with a gooey mess!

With these storage tips, you can savor every last crumb of your Italian cream sheet cake! Enjoy!

Nutritional Information

Now, I know you might be curious about the nutritional breakdown of this delightful Italian cream sheet cake, so here’s what you need to know. Keep in mind that these values are estimates based on typical ingredients and portion sizes:

Serving Size: 1 slice
Calories: 350
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Cholesterol: 80mg
Sodium: 200mg
Carbohydrates: 45g
Fiber: 1g
Sugar: 25g
Protein: 4g

These values can vary based on specific brands and ingredients you use, so it’s always a good idea to double-check if you’re tracking your intake closely. But hey, life’s too short not to indulge in a slice of cake every now and then, right? Enjoy every bite of your Italian cream sheet cake, guilt-free!

FAQ Section

Can I make this cake ahead of time?

Absolutely! This Italian cream sheet cake is perfect for making a day in advance. Just store it covered in the fridge after frosting, and it’ll taste even better the next day as the flavors meld together!

What if I don’t have buttermilk?

No worries! If you don’t have buttermilk on hand, you can easily make a substitute. Just mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and voila! You’ve got yourself a homemade buttermilk!

How do I know when the cake is done?

Great question! The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, it’s ready to come out of the oven. If there’s wet batter on it, give it a few more minutes!

Can I use a different type of nut?

Definitely! If you prefer walnuts or even almonds, feel free to swap them in. Just keep in mind that the flavor and texture will change a bit, but it’s all about what you love!

Is this cake suitable for special diets?

While this Italian cream sheet cake is vegetarian, it does contain dairy and eggs, so it’s not suitable for vegans. If you need a dairy-free option, you could try using a plant-based butter and an egg substitute, but I can’t guarantee the same delicious results!

How should I store leftovers?

Store any leftover cake in an airtight container at room temperature for up to 3 days, or in the fridge if you live in a warm area. If you want to keep it longer, you can freeze it unfrosted for up to 2 months!

Can I frost the cake while it’s warm?

It’s best to wait until the cake is completely cool before frosting. If you frost it while it’s still warm, the frosting will melt and slide off. Patience pays off here!

What are some variations I can try?

The sky’s the limit! You could add chocolate chips for a delightful chocolate twist, or even swap the coconut for dried fruit. Experiment and find what you love best!

Got more questions? Don’t hesitate to ask! I’m here to help you create the best Italian cream sheet cake ever! Happy baking!

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Over mij

Hoi, mijn naam is Julia. Ik ben het hart van Vihaad Recipes en een gepassioneerde liefhebber van lekker eten. Mijn liefde voor koken begon al in mijn kindertijd, geïnspireerd door de heerlijke maaltijden van mijn grootmoeder. Vandaag de dag deel ik smakelijke recepten die mensen samenbrengen door het gedeelde plezier van eten.