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Italian Cream Sheet Cake

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This Italian Cream Sheet Cake is a rich, moist, and nutty dessert featuring a tender crumb, shredded coconut, and chopped pecans. Topped with a luscious cream cheese frosting, this cake is perfect for celebrations, holidays, or any occasion that calls for a crowd-pleasing sweet treat. Unlike the traditional layered version, this sheet cake is easy to make, transport, and serve, making it a favorite for potlucks and gatherings.

Ingredients

Scale

For the cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup shredded coconut
  • 1 cup chopped pecans

For the frosting:

  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans for garnish

Instructions

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, beat the butter, vegetable oil, and granulated sugar until light and fluffy.

Add the egg yolks one at a time, beating well after each addition, then mix in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.

Fold in the shredded coconut and chopped pecans.

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter.

Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely before frosting.

For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.

Spread the frosting over the cooled cake and sprinkle with chopped pecans.

Slice and serve.

Notes

✔ Room Temperature Ingredients: Ensure all ingredients, especially eggs, butter, and buttermilk, are at room temperature for a smoother batter and better texture.

✔ Whipped Egg Whites: Beating the egg whites to stiff peaks and gently folding them into the batter creates a lighter, airier cake.

✔ Toasted Nuts for Extra Flavor: For a deeper, richer flavor, toast the pecans for 5-7 minutes at 350°F before adding them to the batter or as a garnish.

✔ Frosting Consistency: If the cream cheese frosting is too thick, add a tablespoon of milk or heavy cream to thin it out. If it’s too runny, chill it for 10-15 minutes before spreading.

✔ Make-Ahead Tip: This cake can be made ahead and stored unfrosted at room temperature for 1 day or refrigerated for up to 5 days. It also freezes well for up to 3 months!

✔ Customizations: Easily adapt this recipe for gluten-free, dairy-free, or nut-free preferences by making simple ingredient swaps.

This classic Southern dessert delivers sweet, nutty, and tangy flavors in every bite—making it a guaranteed hit at any gathering! 🍰

Find it online: https://claradelish.com/italian-cream-sheet-cake/