Italian Cream Sheet Cake is a decadent and delicious dessert that is perfect for special occasions such as bridal showers, birthdays, and holiday celebrations. The soft, fluffy cake is made with a blend of all-purpose flour, baking powder, baking soda, and salt, and is infused with the rich flavors of unsalted butter, granulated sugar, eggs, vanilla extract, buttermilk, shredded coconut, and chopped pecans. This delicious and indulgent cake is then topped with a cream cheese frosting that adds an extra layer of sweetness and creaminess.
I have fond memories of this cake from my own childhood. My grandmother used to make it for special occasions like bridal showers, and it was always the centerpiece of the dessert table. The tender, moist cake and the creamy, sweet frosting were always a hit with everyone who tried it. Whether you're hosting a bridal shower or simply looking for a delicious dessert to enjoy with family and friends, this Italian Cream Sheet Cake is sure to be a crowd-pleaser. So why not gather your ingredients, roll up your sleeves, and bake up a batch today!
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Italian Cream Sheet Cake Recipe
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar
5 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
For the frosting:
8 oz cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup unsalted butter, at room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar together until light and fluffy, about 3 minutes.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract.
6. Add the dry ingredients in three parts alternating with buttermilk, starting and ending with the dry ingredients.
7. Fold in the coconut and pecans.
8. Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let cake cool completely in the pan.
10. For the frosting, in a large bowl beat cream cheese and butter together until light and fluffy.
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11. Gradually add powdered sugar, beating until fully incorporated.
12. Stir in vanilla extract.
13. Spread frosting over cooled cake and sprinkle with additional pecans if desired.
14. Serve and enjoy your delicious Italian Cream Sheet Cake!