Italian Cream Cake

When you cut into this Italian cream sheet cake, you'll be hit with amazing textures - the soft, damp cake meets smooth frosting and crunchy pecans. This down-home favorite mixes buttermilk cake with coconut and tangy cream cheese topping, making a treat that feels special but still cozy. Every mouthful gives you just the right mix of sweet and rich flavors without being too much.

I first tried this cake at my grandma's house during our family get-togethers in summer. While most folks make Italian cream cake with layers, her sheet pan take was just right for feeding our big family without losing any of that amazing flavor. I've tweaked this recipe for years now, and it's become my go-to dessert for parties big and small.

Key Cake Ingredients

• All-purpose flour (3 cups): Gives the cake its body; scoop into measuring cups and level off for the right amount
• Buttermilk (1 cup): Makes the cake tender with a slight tang; always go for real buttermilk instead of substitutes
• Egg whites (4): Beaten separately to trap more air when you mix them in
• Cream cheese (1 cup, softened): The main ingredient in your frosting; stick with full-fat for the smoothest result
• Sweetened coconut (1 cup): Adds wetness and texture; fresh grated coconut tastes best
• Pecans (1 cup, chopped): Gives that needed crunch and nutty taste; freshly chopped ones work better
• Brown sugar (1 cup): Adds richness and moisture that you can't get from white sugar alone
• Vanilla extract (1 teaspoon): Makes all other flavors pop; real extract works way better than fake stuff
• Salt (1/2 teaspoon): Boosts flavors and cuts down on sweetness

Baking Your Dream Cake

Getting Ready:

Heat your oven to 350°F exactly, with the rack right in the middle. Put parchment paper in your baking pan with extra hanging over two sides so you can lift it out later. Lightly coat with butter or cooking spray.

Mixing Dry Stuff:

Stir flour, baking soda, and salt together in a big bowl until they're totally mixed. This helps your cake rise evenly without any bitter spots.

Making The Base:

In another bowl, beat soft butter, oil, and both sugars until they're smooth and a bit lighter, about 3-4 minutes. This makes little air bubbles that help your cake's texture.

Adding Yolks:

Drop in egg yolks one at a time, beating well after each. This slowly mixes the fats together and makes everything smooth. Don't forget to scrape the bowl down often.

Back And Forth Mixing:

Add dry ingredients and buttermilk in turns, starting and ending with flour. Mix gently just until it comes together – too much mixing will make the cake tough.

Folding In Coconut:

Use a rubber spatula to gently fold in the shredded coconut by hand, making sure it's spread out evenly.

Dealing With Whites:

In a totally clean, grease-free bowl, beat egg whites until they form stiff peaks that stand up. Fold into the batter gently with a figure-eight motion to keep as much air as possible.

Pan Prep:

Spread the batter evenly in your prepared pan, smoothing the top. This thinner layer will be the base for your cake.

Making Frosting:

In another bowl, beat soft cream cheese with an electric mixer until completely smooth, about 2 minutes. This puts air in for the right texture. Slowly add powdered sugar while beating, then mix in egg and vanilla until it looks silky.

Putting It All Together:

Pour frosting evenly over the cake batter, using a flat spatula to smooth it out. Sprinkle chopped pecans all over, then make pretty swirls with a knife, pulling it through all three layers without mixing too much.

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My grandma showed me why patience matters when making layered desserts. I can still picture her gently slapping my hand when I tried to cut her famous cakes before they'd cooled properly. 'Wait for the good stuff,' she'd say with a knowing grin. With this Italian cream sheet cake, she was so right—the texture gets so much better when you let it cool completely, changing from a hot, gooey mess into perfect, neat squares with clear layers.

Great Serving Ideas

This cake works for all kinds of occasions with different serving styles. For breakfast or brunch, try thick slices lightly toasted with a bit of salted butter and some fresh berries. In summer, serve slices with strawberries in their juice and fresh whipped cream for a fancy strawberry shortcake feel. During holidays, dress it up with sugar-coated cranberries and mint leaves to look festive. For dinner parties, serve individual pieces with a light dusting of powdered sugar and a small scoop of vanilla bean ice cream.

Mix It Up

Try different flavors with this basic recipe while keeping the Italian theme. If you love coconut, toss in ½ cup toasted coconut shreds to the batter and swap vanilla for coconut extract. Make a Mediterranean version by adding dried tomatoes, fresh chopped basil when serving, and a splash of limoncello. For mushroom fans, cook sliced mushrooms in butter until golden, then fold into the batter before adding buttermilk. Go Italian-style with basil, oregano, and a bit of Marsala wine in the mix. If you like heat, throw in some diced jalapeños and a bit of cayenne with your other seasonings.

Keeping It Fresh

Keep your leftover cake tasting great with the right storage tricks. Store it in the fridge in an airtight container for up to 3 days, with parchment between layers so they don't stick. To keep it longer, freeze single portions in freezer containers for up to 2 months. Thaw in the fridge overnight then bring to room temp before frosting for best results. If you're planning ahead, keep the cake and frosting separate until you're ready to serve for the best texture.

This Italian cream sheet cake has become my favorite dessert to bring when I want something trustworthy but special. What still surprises me is how something so basic can instantly put you in a happier mood. The mix of buttery cake with sweet-sour cream cheese frosting creates something that's more than just the sum of its simple parts—showing that often the most basic recipes give you the most unforgettable results.

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Frequently Asked Questions

→ Is it okay to skip the pecans?

Sure! The cake will still taste amazing even without the pecans.

→ Why are the eggs separated?

Separating the whites helps make the cake fluffy because whipped whites add airiness to the batter.

→ Can this be made in advance?

Definitely! It gets tastier overnight. Just keep it in the fridge, covered, for up to 3-4 days.

→ What can I use if I don't have buttermilk?

Mix a tablespoon of lemon juice or vinegar into regular milk, let it sit for 5 minutes, and it's good to go!

→ Why is it called an Italian Cream Cake?

Even though 'Italian' is in the name, this cake comes from the Southern U.S. and gained popularity in the 1900s.