Italian Cream Sheet Cake is a moist, decadent dessert topped with luscious cream cheese frosting and crunchy pecans. Not overly sweet, it’s perfect for any celebration or family gathering. Even if you’re not a fan of pecans, you can skip them, and the cake will still be absolutely delicious! The tender cake combined with creamy, tangy frosting makes for a dreamy treat that’s sure to impress. This cake, with its light texture and flavorful layers, brings to mind festive occasions and joyful family moments. Looking for a special dessert that’s rich but not too heavy? This is it!
Kitchen Equipment Needed:
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
- 13×9-inch baking pan
- Parchment paper
- Cooling rack
- Medium mixing bowl
Ingredients:
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
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 5 large eggs, separated
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans (optional)
For the Cream Cheese Frosting:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans (optional, for topping)
Directions:
- Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with parchment paper and lightly grease it. - Prepare the Cake Batter:
In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In another large bowl, beat the butter, vegetable oil, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy.
Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined. Fold in the shredded coconut and pecans (if using). - Whip the Egg Whites:
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain. - Bake the Cake:
Pour the batter into the prepared pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Cool completely. - Prepare the Frosting:
In a medium bowl, beat the butter and cream cheese until smooth. Gradually add the powdered sugar and vanilla extract until well combined. - Frost the Cake:
Spread the cream cheese frosting over the cooled cake and sprinkle with pecans, if desired.
Serve and enjoy this creamy, indulgent cake at your next gathering!