This Italian Cream Cake recipe is going to take your sheet cake to a whole new level. A sweet vanilla base cake that is sweetened with coconut with pecans and topped with a fluffy cream cheese frosting, Italian Cream Cake is a decadent treat everyone will love.
Italian Cream Sheet Cake Recipe
Pecans and coconut make such a great combination. When you add these to a delicious cake, it takes the cake over the top. Italian Cream Cake has the best cream cheese frosting, has coconut and pecans and is so easy to make because it is a sheet cake. That means you leave it in the same pan it bakes, frost the top and it is ready to serve.
Does Italian Cream Cake Need to be Refrigerator?
Yes. The cake itself doesn’t need to be refrigerated but because it is topped with a cream cheese frosting it needs to be keep cold. Most cakes are fine at room temperature but anything that has a cream cheese frosting needs to be stored in an airtight container in the refrigerator.
Can You Freeze This Easy Italian Cream Cake?
You can easily freeze this Italian Cream Cake. I like to cut the cake into slices before it is frozen. This makes it easy to only take a slice or two out at a time. Before moving the cake to an airtight container. I freeze it on a plate or baking sheet first. This hardens the frosting and that makes it so it does not stick to the plastic wrap. Once frozen, wrap each slice well with plastic wrap and then store them in a freezer bag. When you are ready to thaw a piece of cake, remember to remove the plastic wrap first so that the thawed icing does not stick to the plastic.
Ingredients
- Unsalted butter
- Flour
- Sugar
- Eggs
- Baking soda
- Kosher salt
- Buttermilk
- Vanilla extract
- Shredded coconut
- Pecans
- Cream cheese
- Powder sugar
How to make an Italian Cream Sheet Cake Recipe
Grease a 9*13 inch baking pan and preheat oven to 350 degrees
In a medium bowl mix together the dry ingredients, flour, baking soda, and salt.
In a large bowl, using a mixer, beat together the butter and salt until it is light and fluffy.
- Add one egg in at a time, beating well between each.
- Beat in the vanilla.
- Alternate between the dry ingredients and the butter. Add each slowly and mix well between each addition.
- Fold in the coconut and pecans.
- Pour the batter into the baking pan and bake for 30-35 minutes. The cake is done when a toothpick comes out clean
- Remove the cake and allow it to cool completely.
- Next, make the frosting.
- Using a mixer, beat together the frosting ingredients except for the pecans and coconut, until smooth.
- Spread the frosting evenly on top of the cake
- Then top with the toasted coconut and pecans.
More Sheet Cake Recipes
- Butter Pecan Sheet Cake
- Caramel Apple Texas Sheet Cake
- Lemonade Sheet Cake
- Cherry Garcia Sheet Cake
- Texas Sheet Cake
Italian Cream Sheet Cake
Ingredients
- 1/2 cup salted butter (1 stick) softened
- 1/2 cup vegetable shortening
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 5 large egg yolks
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1 cup chopped pecans
- 5 large beaten egg whites (until light and fluffy)
Cream Cheese Frosting
- 1/2 cup salted butter softened
- 8 ounces cream cheese softened
- 16 ounces powdered sugar 1 box (or 4 cups total)
- 1 teaspoon vanilla extract
- 1 cup shredded coconut for topping
- 1 cup chopped pecans for topping
Instructions
- Preheat oven to 325 degrees and grease the a 9×13 baking dish.
- In a medium bowl, whisk together the flour and baking soda.
- In a large mixing bowl, beat together the softened butter, shortening and sugar until light and fluffy.
- Beat in the egg yolks one at a time until combined. Add in the vanilla extract.
- Alternate between the dry ingredients and the buttermilk and gradually mix until combined.
- Gently stir in 1 cup chopped pecans, 1/2 cup shredded sweetened coconut and 5 large beaten egg whites until well blended. Pour batter into prepared baking dish.
- Pour into the baking dish and bake for 40-45 minutes or until a toothpick comes out clean.
- Remove and allow to cool before frosting.
Cream Cheese Frosting
- Using a standing mixer, beat together all ingredients except for the coconut and pecans until smooth.
- Spread evenly over the cake.
- Top with shredded coconut and chopped pecans.
Last Step:
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8 comments on “ Italian Cream Sheet Cake Recipe”
I don’t understand the eggs in the cake batter. Are we supposed to seperate the whites and yolks, beat the whites and thern mix both the beaten whites and the yolks into the cake mix? It says to add one at a time. How’s that work with yolks and whites?
Thank you for this recipe. Going to double it, bake in large sheet pans and serve Wednesday evening at church
Hi Kevin. Sorry about that. We were in the process of updating that to a new recipe that divided the eggs and that was a typo in it’s current form. I have corrected the recipe card. Thanks!
Definitely need to adjust le bake time. 22 minutes isn’t even close to enough time
Thank you Tonya. We will correct that.
No way this cake bakes in 22 minutes if you use a 9 x 13 pan and a 9 x 13 isn’t really a sheet cake.
So tasty!! I did have to cook it twice as long b/c it was juicy in the middle after 19 minutes. However, we loved every bite!!
I, too, had a prolonged bake time. I am giving this as a monthly dessert in a fundraiser so I am hopeful it is as tasty as all say!!
I also had to double the bake time. It was still soup after 22 minutes.