Treat yourself to a slice of pure comfort with our Italian Cream Sheet Cake—an exquisite fusion of flavors perfect for any celebration or simply as a delightful pick-me-up. This cake brings together the rich decadence of butter and cream cheese, the delightful crunch of pecans, and a hint of tropical coconut, all beautifully arranged in a convenient sheet cake that’s ideal for sharing with a crowd.
Italian Cream Sheet Cake Recipe
Making this Italian Cream Sheet Cake is as enjoyable as savoring each bite, adding a touch of Italian elegance to your dessert spread. Each slice bursts with layers of flavor and texture, ensuring this creamy, nutty treat will be a hit!
Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup shredded coconut
- 1 cup pecans, roughly chopped
For the Icing:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 (8 oz.) package cream cheese, softened to room temperature
- 3-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- 1 cup pecans, roughly chopped
- 1/4 teaspoon salt
Preparation
- Preheat the Oven: Preheat your oven to 350º F (177º C) and lightly grease a jelly roll baking sheet with butter or non-stick spray.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together for about 4-5 minutes until fluffy and lightened in color.
- Incorporate Eggs: Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.
- Alternate Dry and Wet Ingredients: Gradually add the flour mixture and buttermilk to the creamed mixture, starting and ending with the flour. Mix until just combined after each addition.
- Fold in Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans until evenly distributed.
- Bake the Cake: Pour the batter into the prepared baking sheet and bake for 17-20 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow the cake to cool completely in the pan after removing it from the oven.
- Prepare the Icing: While the cake cools, make the icing by creaming the softened butter and cream cheese together until fluffy. Gradually add the powdered sugar and salt, then mix in the vanilla extract and shredded coconut.
- Decorate the Cake: Once the cake has cooled, spread the icing evenly over the surface. Sprinkle with chopped pecans for a beautiful finish.
- Serve and Enjoy: Slice the cake and serve it to your guests. This delicious dessert is sure to be a crowd-pleaser at any gathering or provide a delightful end to any meal.
Indulge in the rich flavors and textures of this Italian Cream Sheet Cake, and let it bring joy to your table!