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Tender, fluffy vanilla cake is dotted with coconut and pecans, then topped with a thick layer of cream cheese frosting in this Italian Cream Cake recipe. Baked as a single-layer sheet cake, it’s a simple yet elegant dessert.
Contrary to the name, Italian cream cake is not actually Italian…and it’s not made with cream either. It’s actually a popular Southern dessert, with a tender and moist but light crumb, and coconut and pecans throughout. A thick layer of cream cheese frosting adds the final touch. The light, fluffy, and moist texture is, in my opinion, the most important part of a good Italian cream cake, and this recipe nails it.
While not all Italian cream cakes are sheet cakes, I chose to make mine as one. As much as I love decadent layer cakes like Oreo cake and chantilly cake, sometimes you just can’t beat the simplicity of a single-layer cake. It means less fuss than baking and assembling multiple cake layers, and it makes a great option for serving a crowd, which is ideal since I often make this for summer picnics and BBQs.
Featured Comment
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!!
What’s So Special About This Italian Cream Cake Recipe?
- Simple sheet cake. This cake is baked in a single 9×13 cake pan, instead of in multiple layers as many Italian cream cakes are. It keeps the prep simple and since it’s served from the pan, it’s ideal for sharing. The coconut and pecans on top of the frosting still add an elegant look.
- Light, tender crumb. One of the best things about this Italian cream cake is how light and fluffy the cream is while still being moist and tender. Using vegetable shortening in addition to butter, whipped egg whites, and buttermilk helps achieve the classic texture.
- Coconut & pecans in every bite. Generous amounts of sweetened shredded coconut and chopped pecans are mixed into the batter, ensuring you get a little bit of both in every bite. They also top the frosting, adding more texture and flavor, but also giving it an impressive look.
Ingredient Notes
Here’s an overview of the ingredients needed to make this cake, including the few key ingredients that contribute to the light, tender crumb. Be sure to scroll down to the recipe card below for the exact measurements.
- Butter – I opted to use salted butter and omit any added salt for both the sheet cake and the frosting. If you use unsalted butter, you’ll likely want to add a pinch of salt.
- Vegetable shortening – Instead of all butter, I use half butter and half shortening to create a crumb that’s tender and fluffy. Shortening traps more air molecules than butter when creamed with sugar, which creates a more airy, light crumb, but butter adds that rich flavor that shortening can’t replicate.
- Sugar & flour – The standard cake ingredients. Just be sure to measure them correctly.
- Eggs – The egg yolks and whites are used in different parts of the recipe, so be sure to separate them carefully.
- Buttermilk – Buttermilk adds fat, moisture, and flavor. It tends to result in a more tender cake, which is why I used it here. While you can make a buttermilk substitute with regular milk and vinegar, I highly recommend using real buttermilk here.
- Baking soda – Reacts with the buttermilk and ensures the cake rises in the oven.
- Vanilla extract – Some use almond extract in their Italian cream cake but I prefer the flavor of vanilla in both the cake and frosting.
- Mix-ins – Shredded coconut and chopped pecans are the classic mix-ins and toppings for this recipe. Make sure the pecans are chopped into small-ish pieces so they fold nicely into the batter.
- Cream cheese – Be sure to use full-fat brick-style cream cheese for the frosting. Low fat and the cream cheese spreads in the containers are too soft.
- Powdered sugar – Sweetens and stabilizes the frosting.
How To Make Italian Cream Cake
Though it feels fancy and elegant, this cake is very simple and straightforward to make. Just leave plenty of time for the cake to cool before frosting. The printable instructions can be found in the recipe card below.
- Prep. Preheat the oven to 325F. Grease the baking dish.
- Make the batter. Whisk the flour and baking soda. In another bowl, cream the butter, shortening, and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla. Alternate between adding the flour mixture and the buttermilk. Mix until combined.
- Add the mix-ins. Stir in the pecans, shredded coconut, and the beaten egg whites.
- Bake. Transfer the batter to the baking dish. Bake for 40-45 minutes. A toothpick inserted in the center should come out clean. Cool completely.
- Add the frosting. Beat all frosting ingredients, except the coconut and pecans, until smooth. Spread it evenly over the cake. Top with shredded coconut and pecans.
Recipe Tips & Tricks
Here are a few things to keep in mind when making this Italian cream sheet cake for the first time.
- Bake at 325F. Most cakes bake at 350F but for this sheet cake, the lower temperature is better. It ensures even cooking without drying the cake out, even if it does take a little longer.
- Beat the egg whites. The egg whites should be beaten until light and fluffy before added to the batter. Be sure to fold them in gently, to not deflate them completely, as they add volume to the cake.
- Use room temperature ingredients. The butter (for both the cake and frosting) and the cream cheese should be at room temperature for this cake. The butter won’t cream properly if it’s cold and the frosting can be lumpy if the cream cheese is not softened.
- Cool before frosting. Be sure to let the cake cool completely in the pan before frosting. You can even make it the night before, cover it tightly (once cooled), and frost the next day.
- Other nut options. Walnuts can be used in place of the pecans, if desired. You can also toast the nuts if you prefer.
Proper Storage
- Counter: Before being frosted, the cake can be covered tightly with plastic wrap and left on the counter for up 2 days.
- Fridge: Once frosted, Italian cream cake should be stored in the fridge, tightly covered with plastic wrap. It’s best enjoyed within 4-5 days.
- Freezer: I like to slice the cake before freezing. Flash freeze the slices on a baking sheet then wrap in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months and thaw in the fridge.
Italian Cream Cake
Tender, moist vanilla cake is dotted with coconut and pecans, then topped with a fluffy layer of cream cheese frosting in this Italian Cream Cake recipe. Baked as a single-layer sheet cake, it’s a simple yet elegant dessert.
Servings: 15 slices
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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Nutrition
Calories: 661kcal | Carbohydrates: 77g | Protein: 6g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 256mg | Potassium: 192mg | Fiber: 3g | Sugar: 60g | Vitamin A: 578IU | Vitamin C: 0.3mg | Calcium: 67mg | Iron: 2mg
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8 comments on “Italian Cream Cake”
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.