If you’re searching for a dessert that blends elegance with comfort, look no further than this Italian Cream Sheet Cake. With its soft, tender crumb and creamy frosting, this cake captures the best of both worlds — rich flavor and nostalgic warmth. Traditionally made as a layered cake, this sheet cake version offers the same delicious taste in a simpler, more crowd-friendly format.
Whether you’re baking for a holiday gathering, birthday, or family dinner, this recipe is approachable, reliable, and guaranteed to impress.
Why You’ll Love This Italian Cream Sheet Cake
Perfect for Entertaining
Hosting a party or potluck? A sheet cake makes serving a breeze — no stacking, no layering, just bake, frost, and slice.
Beginner-Friendly
Despite its impressive flavor, this cake is easy to make. The step-by-step method ensures great results, even if you’re new to baking.
Irresistible Texture and Flavor
Sweet coconut and crunchy pecans (optional) give the cake texture, while tangy buttermilk keeps it moist. The cream cheese frosting ties everything together with a silky, slightly tangy finish.
Customizable and Versatile
You can leave out the nuts, add a touch of almond extract, or even mix in lemon zest for a brighter flavor. It’s a flexible recipe that fits your preferences.
What You’ll Need
Kitchen Equipment
- 13×9-inch baking pan – ideal for easy slicing and serving
- Parchment paper – helps lift the cake cleanly from the pan
- Mixing bowls – for wet, dry, and whipped egg white mixtures
- Electric mixer – for beating butter, sugar, and egg whites
- Whisk and spatula – for folding and mixing ingredients gently
- Measuring cups and spoons – for precise baking results
- Wire rack – to cool your cake completely before frosting
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ 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
- ½ cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (optional, for topping)
How to Make Italian Cream Sheet Cake
1. Preheat the Oven
Set the oven to 350°F (175°C). Line your baking pan with parchment paper and lightly grease it.
2. Mix the Dry Ingredients
In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. Cream the Butter, Oil, and Sugars
In a large bowl, beat the butter, oil, granulated sugar, and brown sugar until light and fluffy.
4. Add Egg Yolks and Vanilla
Beat in the egg yolks one at a time, then mix in the vanilla extract.
5. Alternate the Wet and Dry Ingredients
Gradually add the dry ingredients, alternating with the buttermilk. Mix gently until just combined.
6. Fold in the Coconut and Pecans
Stir in the shredded coconut and, if desired, chopped pecans.
7. Whip the Egg Whites
In a clean bowl, beat the egg whites until stiff peaks form. Gently fold them into the batter — this step makes the cake light and airy.
8. Bake the Cake
Pour the batter into your prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
Make the Cream Cheese Frosting
- Beat butter and cream cheese together until smooth.
- Add powdered sugar one cup at a time, mixing until creamy.
- Stir in vanilla extract. Adjust consistency by adding a splash of milk if needed.
Spread frosting over the cooled cake and sprinkle with chopped pecans or toasted coconut.
Tips & Variations
- Toasted Coconut Topping: Bake shredded coconut at 350°F for 5 minutes until golden for extra flavor and crunch.
- No Buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar; let stand 5 minutes.
- Nut-Free Option: Skip the pecans or replace with almonds or walnuts.
- Flavor Boost: Add lemon or orange zest for a citrusy twist, or swap half the vanilla for almond extract.
FAQs
Can I make this cake ahead?
Yes! Bake and cool the cake a day in advance. Frost before serving for the freshest texture.
Do I have to use coconut?
No — you can omit it entirely for a smoother crumb, though the flavor will be slightly different.
Should it be refrigerated?
Because of the cream cheese frosting, store leftovers in the fridge for up to 5 days. Bring to room temperature before serving.
Can I freeze it?
Freeze the unfrosted cake for up to 2 months. Thaw overnight, then frost before serving.
Perfect Pairings
- Coffee or espresso – balances sweetness beautifully
- Black or green tea – for a lighter complement
- Prosecco or Champagne – a festive pairing for special occasions
- Fresh berries – add color and a burst of fruity flavor
Final Thoughts
This Italian Cream Sheet Cake is proof that a dessert doesn’t need to be complicated to be extraordinary. With its moist crumb, sweet coconut, and tangy cream cheese frosting, it’s a crowd-pleasing treat that feels special every time. Whether you’re serving it for a holiday or a weeknight dinner, this cake promises to bring a touch of Southern sweetness — and plenty of smiles — to your table.