Oh my goodness, have you ever tasted a cake that just feels like a warm hug? That’s exactly what this Italian cream sheet cake is all about! It’s rich, creamy, and packed with flavor from the coconut and pecans, making it a true crowd-pleaser. I first tried this recipe at a family gathering, and it was an instant hit! The combination of textures and the sweet, buttery frosting just makes it irresistible. Trust me, once you try it, you’ll be dreaming about it for days! Perfect for birthdays, holidays, or just because, this cake is sure to be a favorite in your home too!
Ingredients for Italian Cream Sheet Cake
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
How to Prepare Italian Cream Sheet Cake
Preheat and Prepare the Pan
First things first, let’s get that oven preheating to 350°F (175°C). You want it nice and hot for that cake magic to happen! While that’s warming up, grab your sheet pan and give it a good greasing with butter or non-stick spray, then sprinkle a little flour to coat it. This way, your cake will slide right out when it’s done. Trust me, you don’t want any sticky situations here!
Mixing the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. I like to whisk them together so everything’s blended beautifully. This step is super important because it helps the cake rise evenly. Just make sure there are no lumps—nobody likes a lumpy cake, right?
Combining Wet Ingredients
Now it’s time to bring in the wet ingredients! Pour in the buttermilk, vegetable oil, eggs, and vanilla extract. Grab a whisk or an electric mixer and blend everything until it’s smooth and creamy. Don’t worry if it looks a bit runny; that’s just how it should be! The buttermilk is going to give it that deliciously moist texture.
Folding in Coconut and Pecans
Alright, let’s get to the fun part! Gently fold in the shredded coconut and chopped pecans. I like to use a spatula for this because it keeps the batter nice and airy. You want to see those tasty bits evenly distributed throughout the batter—every bite should have a little surprise of coconut and nutty goodness!
Baking the Cake
Pour that beautiful batter into your prepared sheet pan, spreading it out evenly. Now, slide it into the oven and let it bake for 30 to 35 minutes. This is the moment to grab a toothpick and do the classic doneness test! Just insert it into the center of the cake; if it comes out clean, you’re golden. If not, give it a few more minutes and check again. Patience is key here!
Cooling the Cake
Once your cake is done baking, take it out of the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. This step is so important before frosting; if you frost it while it’s still warm, you’ll end up with a gooey mess. Trust me, let it chill out for a bit!
Tips for Success with Italian Cream Sheet Cake
Alright, let’s make sure your Italian cream sheet cake turns out absolutely perfect! Here are some of my top tips to avoid any common pitfalls:
- Measure Accurately: Baking is a science, so make sure to measure your ingredients precisely. Use a kitchen scale if you have one for the flour and sugar—it’s a game changer!
- Room Temperature Ingredients: Let your eggs and buttermilk sit out for a bit to reach room temperature before mixing. This helps the batter come together beautifully and results in a fluffier cake!
- Don’t Overmix: When you’re combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense cake, and we want it light and airy!
- Keep an Eye on Baking Time: Ovens can vary, so keep a close watch around the 30-minute mark. Remember, if the toothpick test shows a few moist crumbs, it’s ready!
- Frosting While Cool: Make sure your cake is completely cool before frosting. If it’s even a little warm, the frosting might melt and slide off—yikes! Patience pays off here!
- Store Properly: If you have leftovers (which is rare!), wrap the cake tightly with plastic wrap and store it in the fridge. It’ll stay moist and delicious for days!
With these tips in your back pocket, you’re all set to create a stunning Italian cream sheet cake that’ll impress everyone at your table! Happy baking!
Nutritional Information
Here’s the estimated nutritional breakdown for each delicious slice of this Italian cream sheet cake. Keep in mind that these values are approximate and may vary based on the specific ingredients you use. But it’s always good to know what you’re indulging in, right?
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
This cake is a delightful treat, and when enjoyed in moderation, it can be a lovely addition to any celebration! Enjoy every bite!
FAQ About Italian Cream Sheet Cake
Can I make this cake ahead of time?
Absolutely! This Italian cream sheet cake actually stores really well. You can bake it a day or two in advance and keep it covered at room temperature if you’re planning to frost it right away. If you want to make it even earlier, just wrap the cooled cake tightly in plastic wrap and pop it in the fridge. It’ll stay fresh for about a week. Just remember to frost it when you’re ready to serve for the best texture and flavor!
What kind of frosting goes well with Italian cream sheet cake?
Oh, there are so many delicious options! My favorite is a classic cream cheese frosting—it complements the richness of the cake perfectly and adds that creamy texture we all love. You could also go for a light whipped cream frosting if you want something a bit less sweet. For a twist, try adding a hint of lemon zest to your frosting for a bright flavor that pairs wonderfully with the coconut. Yum!
Can I substitute any ingredients?
Yes, you can definitely make some substitutions! If you don’t have buttermilk, you can mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes to sour. For the shredded coconut, feel free to use sweetened or unsweetened based on your preference. If you want a nut-free version, simply skip the pecans or replace them with sunflower seeds for that added crunch. Just keep in mind that any substitutions might slightly change the texture or flavor, but it’ll still be delicious!
Why You’ll Love This Italian Cream Sheet Cake
- Deliciously Rich Flavor: The combination of coconut and pecans creates a rich, nutty flavor that’s simply irresistible!
- Easy to Prepare: With straightforward steps and simple ingredients, this cake comes together quickly, making it perfect for both novice and experienced bakers.
- Perfect for Any Occasion: Whether it’s a birthday party, holiday gathering, or just a cozy dessert for family, this cake fits right in!
- Feeds a Crowd: With generous servings, it’s an ideal choice for entertaining guests or potlucks—everyone will want a slice!
- Moist and Creamy Texture: Thanks to the buttermilk and the combination of coconut and pecans, each bite is moist and satisfying.
- Customizable: You can easily adapt the frosting or toppings to suit your tastes—add fruity flavors or chocolate for a unique twist!
- Make-Ahead Friendly: Bake it in advance and store it for a few days; it only gets better as the flavors meld together!
Storage & Reheating Instructions
So, you’ve got some leftover Italian cream sheet cake? Lucky you! This cake stays delicious for days if stored properly. To keep it fresh, wrap the cake tightly in plastic wrap or transfer it to an airtight container. It’ll hold up well in the refrigerator for about a week. Just make sure it’s completely cooled before you wrap it up—nobody wants a soggy cake!
If you want to enjoy it later, you can also freeze slices. Just cut the cake into individual pieces, wrap each slice in plastic wrap, and then place them in a freezer-safe bag. It’ll be good for about two months. When you’re ready for a treat, simply thaw it overnight in the fridge, and it’ll taste as good as new!
As for reheating, I recommend popping a slice in the microwave for about 10-15 seconds to get it warm and cozy without drying it out. You can even top it with a little whipped cream or a scoop of ice cream right after for an extra indulgent experience. Enjoy every delicious bite!
Print
Italian Cream Sheet Cake: 7 Irresistible Tips to Savor
- Total Time: 55 minutes
- Yield: 15 servings 1x
- Diet: Vegetarian
Description
A rich and creamy Italian cream sheet cake perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsweetened shredded coconut
- 1 cup chopped pecans
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour a sheet pan.
- In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
- Add buttermilk, oil, eggs, and vanilla. Mix until smooth.
- Stir in coconut and pecans.
- Pour batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before frosting.
Notes
- Store leftovers in the refrigerator.
- Use fresh ingredients for best results.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: italian cream sheet cake, dessert, cake, italian dessert
