Italian Cream Sheet Cake

Hey there, I am so excited to tell you about my yummy discovery! It’s called Italian Cream Sheet Cake. Oh my goodness, it is so good.

I love how soft and fluffy it is. The coconut and nuts give it a crunchy surprise. It’s both sweet and oh-so-tasty.

I can’t stop thinking about the creamy frosting on top. It melts in my mouth and makes me smile. I just want another bite right now!

Are you ready to try it, too? Let’s grab our ingredients and start baking. Trust me, you’ll love every bite!

Why You’ll Love This Recipe

• Tender and Moist: The combination of buttermilk and whipped egg whites gives this cake a light, airy texture.
• Easy Sheet Pan Style: Baking it in a 9×13-inch pan makes serving a breeze—perfect for parties, potlucks, or whenever you need to feed a crowd.
• Flavorful Crunch: Coconut and nuts add delicious texture in every bite.
• Make-Ahead Friendly: Bake the cake the day before and frost it when you’re ready to serve.
• Southern Classic: A longstanding favorite that never fails to impress.

Required Kitchen Tools

• 9×13-inch Baking Pan (or similar size)
• Mixing Bowls (one large, one medium, one small)
• Electric Mixer (hand or stand mixer)
• Whisk and/or Rubber Spatula
• Measuring Cups and Spoons
• Cooling Rack (to cool the cake completely before frosting)

Ingredients for the Cake and Frosting

Here’s what you’ll need to make this luscious Italian Cream Sheet Cake (exact measurements are in the Recipe Card below):

Cake

• All-Purpose Flour
• Baking Soda
• Salt
• Unsalted Butter (softened)
• Granulated Sugar
• Eggs (separated)
• Vanilla Extract
• Buttermilk
• Shredded Coconut
• Chopped Pecans or Walnuts

Cream Cheese Frosting

• Unsalted Butter (softened)
• Cream Cheese (softened)
• Powdered Sugar
• Vanilla Extract

Garnish (Optional)

• Additional shredded coconut
• Chopped pecans or walnuts

Variations for Italian Cream Sheet Cake

• Swap the Nuts: Use walnuts, pecans, or even pistachios for a unique twist.
• Toasted Coconut: Toast the coconut before adding it to the batter or on top of the frosting for extra flavor and crunch.
• Zesty Twist: Add a splash of lemon or orange zest to the frosting for a citrusy pop.
• Cupcakes Version: Divide the batter into a lined cupcake pan and bake for 18-20 minutes, or until a toothpick inserted comes out clean.

Step-by-Step Instructions

1. Prep the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking soda, and salt.
2. Set aside.

2. Cream Butter and Sugar

1. In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.

3. Add Egg Yolks and Vanilla

1. Separate the eggs, placing the yolks in with the butter mixture and the whites in a clean bowl.
2. Beat the yolks and vanilla extract into the butter-sugar mixture until fully combined.

4. Alternate Dry Ingredients and Buttermilk

1. With the mixer on low speed, alternate adding the flour mixture and the buttermilk to the creamed mixture in three parts (flour, buttermilk, flour, etc.).
2. Mix just until combined—do not overmix.

5. Whip Egg Whites and Fold In

1. In a separate bowl, beat the egg whites until stiff peaks form.
2. Gently fold the whipped egg whites into the cake batter using a rubber spatula. This helps create a lighter, airy cake.

6. Add Coconut and Nuts

1. Fold in the shredded coconut and chopped pecans (or walnuts) until evenly distributed.

7. Bake the Cake

1. Preheat oven to 350°F (177°C).
2. Grease or line a 9×13-inch baking pan with parchment paper.
3. Spread the batter evenly into the prepared pan.
4. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cake cool completely in the pan on a wire rack before frosting.

8. Make the Cream Cheese Frosting

1. In a large bowl, beat together the softened butter and cream cheese until smooth.
2. Gradually add the powdered sugar and vanilla extract.
3. Beat on medium speed until light, fluffy, and spreadable.

9. Frost and Garnish

1. Spread the cream cheese frosting over the cooled cake.
2. Garnish with additional shredded coconut and/or chopped nuts if desired.

Serving and Decoration

For a classic presentation, sprinkle extra coconut and chopped nuts over the frosted cake. Slice into squares or rectangles and serve with a cup of tea or coffee. This cake is equally at home at potlucks, birthday parties, or holiday gatherings.

How to Store Italian Cream Sheet Cake

• Refrigerator: Because of the cream cheese frosting, store leftovers in an airtight container in the fridge for up to 5 days.
• Freezer: Wrap individual slices in plastic wrap, then place them in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition (per 1 slice, approx. 1/12 of cake)

Calories	Carbs	Fat	Protein	Sugar
~450	~52g	~24g	~6g	~36g

(Nutrition information is approximate and will vary based on exact ingredients and serving sizes.)

Italian Cream Sheet Cake FAQs

1. Can I make this into a layer cake?
   Absolutely. Divide the batter into two 9-inch round cake pans and bake for 22-25 minutes. Let the layers cool completely before frosting.
2. Do I really need to whip the egg whites separately?
   Yes—this step helps create a lighter, fluffier cake by folding extra air into the batter.
3. Can I omit the nuts or coconut?
   You can omit one or both, but it will change the classic texture and flavor of this cake.
4. Why do I need to refrigerate the cake?
   The cream cheese frosting is perishable and should be stored in the refrigerator for food safety.

Conclusion

Italian Cream Sheet Cake is a dreamy dessert that combines the richness of cream cheese frosting with the subtle crunch of coconut and pecans. Whether you’re hosting a celebration or simply craving a sweet treat, this recipe is sure to delight everyone around the table.