This sheet cake gets so many compliments, I usually get a couple of requests for the full recipe

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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 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 of all-purpose flour
1 cup (2 sticks) of softened unsalted butter
2 cups of granulated sugar
5 eggs
1 teaspoon of baking soda
1/4 teaspoon of salt
1 cup of buttermilk
1 cup of shredded coconut
1 cup of roughly chopped pecans
2 teaspoons of vanilla extract
For the frosting:
3 cups of powdered sugar
1 cup of softened unsalted butter
8 ounces of cream cheese, softened
1 teaspoon of vanilla extract
1 cup of shredded coconut
1 cup of roughly chopped pecans
1/4 teaspoon of salt
Instructions
1. Preheat oven to 350º F.
2. In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, mix the flour, baking soda, and salt. Gradually add this dry mixture to the butter-sugar mixture, alternating with buttermilk.
5. Stir in the vanilla extract, shredded coconut, and chopped pecans until well combined.
6. Pour the batter into a greased and floured sheet cake pan.
7. Bake in the preheated oven for 18 mins or until a toothpick inserted in the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack.
For the frosting:
1. In a mixing bowl, beat the softened butter and cream cheese until smooth.
2. Gradually add powdered sugar and vanilla extract, mixing until creamy and well combined.
3. Spread the icing evenly over the cooled cake.
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4. Sprinkle shredded coconut and chopped pecans on top of the icing.
Slice and serve the delicious Italian Cream Sheet Cake! Enjoy!
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