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Italian Cream Sheet Cake

  • Author: Chef Mia

Description

ThisItalian Cream Sheet Cakeis a luscious dessert with a moist, tender crumb enriched by shredded coconut and pecans. Topped with silky cream cheese frosting, it’s perfect for celebrations or as a sweet indulgence anytime.

Ingredients

Scale
  • 2 cupsall-purpose flour1 teaspoonbaking soda½ teaspoonsalt1 cupunsalted butter, softened2 cupsgranulated sugar4large eggs, separated1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 1 teaspoonbaking soda½ teaspoonsalt1 cupunsalted butter, softened2 cupsgranulated sugar4large eggs, separated1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • ½ teaspoonsalt1 cupunsalted butter, softened2 cupsgranulated sugar4large eggs, separated1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 1 cupunsalted butter, softened2 cupsgranulated sugar4large eggs, separated1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 2 cupsgranulated sugar4large eggs, separated1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 4large eggs, separated1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 1 teaspoonvanilla extract1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 1 cupbuttermilk1 cupshredded coconut1 cupchopped pecans or walnuts
  • 1 cupshredded coconut1 cupchopped pecans or walnuts
  • 1 cupchopped pecans or walnuts
  • ½ cupunsalted butter, softened8 ouncescream cheese, softened4 cupspowdered sugar1 teaspoonvanilla extract
  • 8 ouncescream cheese, softened4 cupspowdered sugar1 teaspoonvanilla extract
  • 4 cupspowdered sugar1 teaspoonvanilla extract
  • 1 teaspoonvanilla extract
  • Additional shredded coconutChopped pecans or walnuts
  • Chopped pecans or walnuts

Instructions

  1. 1️⃣Preheat the oven:Preheat your oven to350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper, or coat it lightly with non-stick cooking spray.2️⃣Mix dry ingredients:In a medium bowl, whisk together the flour, baking soda, and salt.3️⃣Cream butter and sugar:In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks one at a time, followed by the vanilla extract.4️⃣Combine wet and dry ingredients:Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir until just combined. Fold in the shredded coconut and chopped pecans or walnuts.5️⃣Whip the egg whites:In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until well incorporated.6️⃣Bake the cake:Pour the batter into the prepared baking pan, spreading it evenly. Bake for25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.7️⃣Make the frosting:In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.8️⃣Frost the cake:Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with additional shredded coconut and chopped pecans or walnuts, if desired.9️⃣Serve and store:Slice the Italian Cream Sheet Cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  2. 2️⃣Mix dry ingredients:In a medium bowl, whisk together the flour, baking soda, and salt.
  3. 3️⃣Cream butter and sugar:In a large mixing bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg yolks one at a time, followed by the vanilla extract.4️⃣Combine wet and dry ingredients:Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir until just combined. Fold in the shredded coconut and chopped pecans or walnuts.5️⃣Whip the egg whites:In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until well incorporated.6️⃣Bake the cake:Pour the batter into the prepared baking pan, spreading it evenly. Bake for25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.7️⃣Make the frosting:In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.8️⃣Frost the cake:Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with additional shredded coconut and chopped pecans or walnuts, if desired.9️⃣Serve and store:Slice the Italian Cream Sheet Cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  4. 4️⃣Combine wet and dry ingredients:Gradually add the dry ingredients to the creamed butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir until just combined. Fold in the shredded coconut and chopped pecans or walnuts.5️⃣Whip the egg whites:In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until well incorporated.6️⃣Bake the cake:Pour the batter into the prepared baking pan, spreading it evenly. Bake for25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.7️⃣Make the frosting:In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.8️⃣Frost the cake:Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with additional shredded coconut and chopped pecans or walnuts, if desired.9️⃣Serve and store:Slice the Italian Cream Sheet Cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  5. 5️⃣Whip the egg whites:In a clean mixing bowl, beat the egg whites until stiff peaks form. Gently fold the whipped egg whites into the cake batter until well incorporated.
  6. 6️⃣Bake the cake:Pour the batter into the prepared baking pan, spreading it evenly. Bake for25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.7️⃣Make the frosting:In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.8️⃣Frost the cake:Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with additional shredded coconut and chopped pecans or walnuts, if desired.9️⃣Serve and store:Slice the Italian Cream Sheet Cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  7. 7️⃣Make the frosting:In a mixing bowl, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.8️⃣Frost the cake:Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with additional shredded coconut and chopped pecans or walnuts, if desired.9️⃣Serve and store:Slice the Italian Cream Sheet Cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.
  8. 8️⃣Frost the cake:Once the cake has cooled completely, spread the cream cheese frosting evenly over the top. Garnish with additional shredded coconut and chopped pecans or walnuts, if desired.
  9. 9️⃣Serve and store:Slice the Italian Cream Sheet Cake into squares and serve. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

For added flavor, toast the coconut and nuts before folding them into the batter or using them as garnish.Ensure the cake is completely cooled before frosting to prevent the frosting from melting.This cake freezes well; wrap slices individually in plastic wrap and store in an airtight container for up to 3 months.
Ensure the cake is completely cooled before frosting to prevent the frosting from melting.This cake freezes well; wrap slices individually in plastic wrap and store in an airtight container for up to 3 months.
This cake freezes well; wrap slices individually in plastic wrap and store in an airtight container for up to 3 months.

Find it online: https://exorecipes.com/italian-cream-sheet-cake-recipe-a-dessert-to-impre/