Italian Cream Sheet Cake is one of those iconic Southern desserts that brings warmth and joy to any occasion. From its rich, moist crumb to its crunchy pecans and sweet coconut flakes, this cake delivers both comfort and elegance. If you’ve been craving something that feels homemade but still special enough for a holiday table, this sheet cake version makes it easy to serve a crowd without the fuss of stacking layers.
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Why You’ll Fall in Love with This Italian Cream Sheet Cake
When you’re looking for a dessert that pleases everyone and looks as good as it tastes, this is the cake for you. Here’s why it’s a favorite:
- No layering required – just bake, frost, and serve
- Cream cheese frosting offers a sweet-tangy finish that complements the richness
- Coconut and pecans add texture and depth
- Great for potlucks, parties, and celebrations
- Keeps well and tastes better the next day
- Buttermilk and baking soda create a soft and tender crumb
- Simple ingredients with big flavor payoff
This cake is a modern twist on a traditional favorite. You’ll appreciate its ability to feel both nostalgic and fresh, all in one bite.
Ingredients for Italian Cream Sheet Cake
You’ll find a mix of pantry basics and a few southern staples that give this cake its iconic texture and flavor.
Recipe Ingredients Table
| Ingredient | Purpose in Recipe |
|---|---|
| All-purpose flour | Forms the foundation of the batter |
| Granulated sugar | Sweetens the cake evenly |
| Brown sugar (optional) | Adds extra moisture and molasses-like depth |
| Eggs | Bind everything together and add richness |
| Buttermilk | Ensures tenderness and balances sweetness |
| Baking soda | Reacts with buttermilk to help the cake rise |
| Vanilla extract | Enhances the flavor and aroma |
| Butter (unsalted) | Adds a rich, buttery taste |
| Shredded coconut | Brings a chewy, sweet element |
| Chopped pecans | Add crunch and a nutty flavor |
| Cream cheese | Base for the frosting with tang and creaminess |
| Powdered sugar | Sweetens the frosting without adding grit |
| Heavy cream or milk | Helps adjust frosting consistency |
Optional Toppings
- Toasted pecans or coconut for garnish
- Lemon zest for brightness in the frosting
- Sprinkle of nutmeg for warmth
How to Make Italian Cream Sheet Cake Step-by-Step
This cake is simple enough for a weekday and impressive enough for a gathering. Here’s how to make it with ease.
Instructions
- Preheat the oven and prep your pan
Grease and flour a 9×13 sheet pan or line it with parchment for easy removal. - Cream butter and sugar
Beat together until light and fluffy to create a well-aerated base. - Add eggs and vanilla
Add one egg at a time to prevent curdling and ensure a smooth batter. - Mix dry ingredients separately
Whisk together flour, baking soda, and a pinch of salt. - Alternate adding dry ingredients and buttermilk
Start and end with the dry ingredients to maintain structure. - Fold in coconut and pecans
Stir gently to evenly distribute the texture throughout the batter. - Bake and cool
Bake at 350°F for 25–30 minutes until a toothpick comes out clean. Let cool completely before frosting. - Make the frosting
Beat cream cheese and butter until smooth, then add powdered sugar and cream until spreadable. - Chill for 10 minutes to set
Refrigerate briefly to let the frosting firm up before slicing.
Tips for the Perfect Italian Cream Sheet Cake
Even a simple sheet cake can benefit from a few insider tricks:
- Use room temperature eggs and dairy for smoother mixing
- Toast the pecans before folding them in for extra flavor
- Don’t overmix once you add the dry ingredients to avoid a tough texture
- Let the cake cool completely before adding frosting
- Chill the frosted cake for cleaner slices
Storage and Make-Ahead Tips
This cake keeps well and is perfect for prepping a day early.
Fridge Storage
- Store tightly covered in the fridge for up to 5 days
- Best served slightly chilled or brought to room temperature before serving
Freezing Instructions
- Wrap individual slices tightly and freeze for up to 2 months
- Thaw in the fridge overnight, then let sit out before enjoying
Nutritional Overview (Per Serving)
| Nutrient | Approx. Value |
| Calories | ~360 |
| Sugar | ~30g |
| Fat | ~20g |
| Carbohydrates | ~38g |
| Protein | ~4g |
These values are estimated and may vary based on specific ingredients and portion size.
Frequently Asked Questions About Italian Cream Sheet Cake
Can I make this cake without coconut?
Yes. While coconut is traditional, you can leave it out or replace it with finely chopped nuts.
What’s the difference between Italian Cream Cake and regular layer cakes?
Italian Cream Cake includes coconut and pecans and has a denser crumb with tangy frosting. It’s rich but not overly sweet.
Can I bake this in a different pan size?
You can use a 9×13 baking dish, but you’ll need to adjust the baking time by adding 5–10 minutes.
Why should I chill the cake before serving?
Chilling helps the frosting set and makes slicing cleaner, especially if you’re serving at an event.
Whether you’re gathering with family, celebrating a birthday, or just want a slice of something sweet to enjoy with coffee, Italian Cream Sheet Cake delivers in every way. It’s rich, moist, and loaded with texture, yet surprisingly easy to make. With its signature cream cheese frosting and balance of sweetness and tang, this cake holds its place as a beloved classic. Give it a try, and you might just find it becomes your new go-to recipe.
PrintItalian Cream Sheet Cake
A rich, moist Southern-style cake filled with coconut and pecans, topped with tangy cream cheese frosting—perfect for gatherings, holidays, or anytime baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- All-purpose flour – provides structure to the cake
- Granulated sugar – evenly sweetens the batter
- Brown sugar (optional) – adds extra moisture and depth
- Eggs – bind the ingredients and add richness
- Buttermilk – tenderizes the crumb and adds tang
- Baking soda – reacts with buttermilk for leavening
- Vanilla extract – enhances aroma and flavor
- Butter (unsalted) – creates a rich, soft texture
- Shredded coconut – offers chewy texture and sweetness
- Chopped pecans – provide nutty crunch
- Cream cheese – the tangy base for the frosting
- Powdered sugar – smooth, sweet frosting base
- Heavy cream or milk – helps achieve the right frosting consistency
Instructions
- Preheat oven and grease/flour a 9×13 sheet pan or line with parchment.
- Cream butter and sugar until fluffy.
- Add eggs one at a time, mixing well, then add vanilla.
- In a separate bowl, whisk flour, baking soda, and salt.
- Add dry mixture alternately with buttermilk, starting and ending with dry.
- Fold in coconut and pecans.
- Pour into prepared pan and bake at 350°F for 25–30 minutes. Cool completely.
- Beat cream cheese and butter until smooth, then add powdered sugar and cream until spreadable.
- Frost the cooled cake and chill for 10 minutes before slicing.
Notes
- Use room temperature dairy and eggs for best mixing results.
- Toast pecans for added flavor.
- Let cake cool fully before frosting.
- Do not overmix batter once dry ingredients are added.
- Chill frosted cake before slicing for cleaner portions.
