Italian Cream Sheet Cake Recipe

Italian Cream Sheet Cake is a deliciously moist and flavorful cake with a rich combination of coconut, pecans, and a tangy cream cheese frosting. This Southern-inspired dessert is a crowd-pleaser and perfect for any occasion, from family gatherings to potlucks. The sheet cake format makes it easy to serve and ensures you have plenty to go around!

Equipment:

• 9×13-inch baking pan
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Cooling rack

Ingredients:

For the Cake:

• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 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 (optional, for topping)
• 1/2 cup sweetened shredded coconut (optional, for topping)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easy removal.
2. Prepare the Cake Batter:
   • In a large mixing bowl, cream together the softened butter, vegetable oil, and granulated sugar using a hand mixer or stand mixer until light and fluffy.
   • Add the egg yolks one at a time, beating well after each addition.
   • Stir in the vanilla extract.
3. Mix Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Combine Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
5. Fold in Coconut and Pecans:
   • Gently fold in the shredded coconut and chopped pecans until evenly distributed in the batter.
6. Beat Egg Whites:
   • In a clean mixing bowl, beat the egg whites until stiff peaks form.
   • Gently fold the beaten egg whites into the cake batter, being careful not to deflate them.
7. Bake the Cake:
   • Pour the batter into the prepared baking pan and spread it evenly.
   • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan on a cooling rack.
8. Prepare the Cream Cheese Frosting:
   • In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
   • Stir in the vanilla extract.
9. Frost the Cake:
   • Once the cake has completely cooled, spread the cream cheese frosting evenly over the top of the cake.
   • Sprinkle the top with additional chopped pecans and shredded coconut if desired.
10. Serve:
    • Slice the cake into squares and serve.
    • Enjoy this rich and flavorful Italian Cream Sheet Cake with friends and family!

Tips:

• Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
• Freezing: The cake can be frozen, unfrosted, for up to 3 months. Thaw it in the refrigerator and frost it before serving.
• Pecan Substitute: If you’re not a fan of pecans, walnuts make a great alternative.

Italian Cream Sheet Cake is a delightful dessert that brings together the classic flavors of coconut and pecans with a tangy cream cheese frosting. Its moist and tender crumb, combined with the ease of a sheet cake, makes it perfect for any celebration or casual get-together. This cake is sure to become a favorite in your baking repertoire!