If you’re searching for a show-stopping dessert that’s sure to impress, look no further than this Italian Cream Sheet Cake. Moist, rich, and adorned with a luscious cream cheese frosting, this cake combines the traditional flavors of Italian cream cake into a convenient sheet pan version that’s perfect for gatherings, celebrations, or simply indulging on a weekend afternoon.
Ingredients:
For the Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
5 large eggs, room temperature
1 cup sweetened shredded coconut
1 cup chopped pecans
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (for topping)
1/4 cup shredded coconut (optional for topping)
Directions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is crucial for a tender cake.
Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract to enhance the flavor profile.
Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and finish with the flour mixture, mixing until just combined. Be careful not to overmix, as this can lead to a denser cake.
Fold in Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans, distributing them evenly throughout the batter.
Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan.
Prepare the Frosting: While the cake is cooling, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, beating until creamy and fluffy. Stir in the vanilla extract for added flavor.
Frost the Cake: Once the cake has cooled, spread the cream cheese frosting generously over the top. For added texture and flavor, sprinkle with chopped pecans and shredded coconut, if desired.
Slice and Serve: Cut into squares and serve. Any leftovers can be stored in the refrigerator for a few days, but we doubt there will be much left!
Serving Tips:
Presentation: For an elegant touch, consider garnishing each slice with a sprinkle of chopped pecans and shredded coconut before serving. This not only adds visual appeal but also enhances the flavor.
Accompaniments: Pair the cake with a scoop of vanilla ice cream or a dollop of whipped cream for added richness. A drizzle of chocolate or caramel sauce can also complement the flavors beautifully.
Slice Size: Cut the cake into even squares for a neat presentation. A sharp knife will help create clean cuts, and dipping the knife in hot water between slices can make cutting easier.
Serving Temperature: For the best taste and texture, serve the cake at room temperature. If refrigerated, allow it to sit out for about 30 minutes before serving.
Storage Tips:
Refrigeration: Store any leftover cake in an airtight container in the refrigerator. The cream cheese frosting should be kept chilled to maintain its texture and prevent spoilage.
Freezing: If you want to store the cake for a longer period, you can freeze it. Wrap individual slices or the entire cake tightly in plastic wrap and then in aluminum foil. This helps prevent freezer burn. It can be frozen for up to three months.
Thawing: To enjoy frozen cake, transfer it to the refrigerator to thaw overnight. Alternatively, you can let it sit at room temperature for a couple of hours before serving.
Avoid Over-Cooling: While refrigeration is necessary for cakes with cream cheese frosting, avoid letting the cake sit in the fridge for too long, as it can dry out. Cover it well to maintain moisture.
Storage Duration: The cake is best enjoyed within 3-5 days when stored in the refrigerator. If frozen, aim to consume it within three months for optimal flavor and texture.
Related Recipes:
FAQs:
Can I make this cake ahead of time?
Yes! You can make the Italian Cream Sheet Cake a day in advance. Simply bake the cake, let it cool completely, and then frost it. Store it in the refrigerator until you’re ready to serve. This allows the flavors to meld, making it even tastier!
Can I substitute the pecans or coconut in the recipe?
Absolutely! If you’re not a fan of pecans or coconut, you can substitute them with other nuts like walnuts or almonds. For a different flavor, you could also use chocolate chips instead of coconut. Keep in mind that changing ingredients may alter the cake’s overall flavor and texture slightly.
How should I store leftover cake?
Leftover Italian Cream Sheet Cake should be stored in an airtight container in the refrigerator to keep it fresh. It’s best consumed within 3-5 days. If you want to keep it longer, you can freeze individual slices or the entire cake wrapped tightly in plastic wrap and aluminum foil for up to three months.
Can I make this cake gluten-free?
Yes, you can make a gluten-free version of this cake by using a gluten-free all-purpose flour blend that includes xanthan gum. Be sure to check that all other ingredients, such as baking powder and powdered sugar, are gluten-free as well. The texture and flavor may vary slightly from the original recipe, but it should still be delicious!
Conclusion:
This Italian Cream Sheet Cake is a delightful treat that combines the best elements of Italian cream cake into an easy-to-make, sheet cake format. Whether you’re celebrating a special occasion or just want to enjoy a slice of something sweet, this recipe will not disappoint. Share it with family and friends, and watch it disappear in no time! Enjoy every delicious bite!
📖 Recipe:
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Italian Cream Sheet Cake
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in this delightful Italian Cream Sheet Cake, a moist and flavorful dessert featuring coconut and pecans, all topped with a rich cream cheese frosting. Perfect for celebrations or family gatherings, this easy sheet pan version delivers all the traditional flavors of classic Italian cream cake. Make it today and impress your guests with this crowd-pleasing treat!
Ingredients
Cake:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
5 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk, room temperature
1 cup sweetened shredded coconut
1 cup chopped pecans
Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (for topping)
1/4 cup shredded coconut (optional for topping)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 13×9-inch baking pan.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in shredded coconut and chopped pecans.
- Pour batter into the prepared baking pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until creamy. Stir in vanilla extract.
- Spread the cream cheese frosting over the cooled cake. Sprinkle with chopped pecans and additional shredded coconut, if desired.
- Slice and serve. Store leftovers in the refrigerator.
Notes
For best results, use room temperature ingredients.
You can substitute pecans with walnuts or chocolate chips.
This cake can be made ahead of time and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal
