Italian Cream Sheet Cake

An Irresistible Delight: Italian Cream Sheet Cake

When it comes to feeding a crowd, finding the perfect dessert can seem daunting. However, with the right recipe up your sleeve, it can be a breeze. This Italian Cream Sheet Cake is one of those reliable recipes that never fails. Baked in a standard jelly roll pan, it serves up to 20 people effortlessly. While the “Italian” in the name is a mystery, the addition of coconut and pecans elevates this cake to sheer perfection.

To ensure maximum moisture, we incorporate a cup of butter, five eggs, and buttermilk. The coconut and pecans, both in the cake and atop the frosting, add a burst of fresh flavor that keeps you craving for more. Feel free to adjust the coconut and pecans to your liking—use them in the cake, as a garnish, or pick just one to feature. This Italian Cream Cake is yours to customize!

If you’re hosting family and feeling the pressure of serving a crowd, this dessert is your solution. The thin slices of sheet cake also mean you can indulge in seconds or sample another dessert without guilt. It’s a win-win!

Why You’ll Love This Recipe

  • Effortlessly serves a large crowd.
  • Moist and flavorful with coconut and pecans.
  • Customizable to suit your taste.
  • Simple to prepare with a delightful outcome every time.

Kitchen Equipment You’ll Need

  • Jelly roll baking sheet
  • Medium mixing bowl
  • Large mixing bowl or mixer
  • Whisk
  • Spatula
  • Toothpick

Ingredients

Cake:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 5 eggs
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon shredded coconut
  • 1 cup pecans, roughly chopped

Icing:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 (8 oz.) package cream cheese, room temperature
  • 3-4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup shredded coconut
  • 1 cup pecans, roughly chopped
  • 1/4 teaspoon salt

Step-by-Step Instructions

  1. Preheat your oven to 350º F and lightly grease a jelly roll baking sheet with butter or non-stick spray.
  2. In a medium bowl, whisk together flour, baking soda, and salt, then set aside.
  3. In a large bowl or mixer, cream together the butter and sugar for 4-5 minutes until fluffy and light in color.
  4. Add the eggs to the mixture and beat until fully incorporated, then mix in the vanilla extract.
  5. Alternate adding the flour mixture and buttermilk to the cake mix, beginning and ending with the dry ingredients. Mix until just incorporated.
  6. Fold in the coconut and pecans, then pour the batter into the prepared baking sheet.
  7. Bake for 17-20 minutes, or until a toothpick inserted into the center comes out mostly clean. Remove from the oven and let cool.
  8. To make the frosting, cream together the butter and cream cheese in a large bowl or mixer for 3-4 minutes until fluffy.
  9. Gradually add in powdered sugar and salt, mixing until combined. Then beat in the vanilla extract and shredded coconut.
  10. Frost the cooled cake and top with chopped pecans. Slice, serve, and enjoy!

Tips for Success

  • Ensure butter, eggs, and cream cheese are at room temperature for smooth blending.
  • Don’t overmix the batter to keep the cake tender.
  • Allow the cake to cool completely before frosting.

Additional Tips or Variations

For a richer flavor, try toasting the pecans before adding them to the cake and frosting. You can also experiment by adding a hint of almond extract to the batter for a different twist.

Nutritional Highlights (Per Serving)

This cake is a delightful treat, so enjoy it in moderation! Each serving is packed with flavor and texture, thanks to the coconut and pecans.

Frequently Asked Questions (FAQ)

Can I make this cake in advance? Yes, you can bake the cake a day ahead and frost it on the day of serving.

How should I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to three days.

Can I use a different type of nut? Absolutely! Walnuts or almonds can be great substitutes for pecans.

Conclusion

We hope this Italian Cream Sheet Cake becomes a staple in your dessert repertoire. It’s a crowd-pleaser that’s sure to impress your family and friends. Give it a try and let us know how it turns out! Share your experiences and any unique twists you’ve added to the recipe. Enjoy baking and savor every slice!

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