There’s something absolutely irresistible about a slice of Italian Cream Sheet Cake. This delightful dessert is a masterclass in creamy, flavor-packed indulgence that will leave everyone at the table asking for seconds. Imagine layers of soft, moist cake lovingly combined with rich cream cheese frosting, and toasted pecans creating a texture that’s both fluffy and satisfying. Fun fact: Italian Cream Cake isn’t actually Italian; it finds its roots in the Southern United States, where it’s been a beloved classic for generations! Whether you’re celebrating a special occasion or simply want to treat your family to something sweet, this cake is quick to whip up and sure to please.
Comparatively speaking, this sheet cake is similar to traditional carrot cake with its delightful spices and creaminess but offers its unique charm! So, if you’re ready to elevate your dessert game, join me as we delve into this spectacular recipe that’s as easy to make as it is delicious. Let’s dive in and discover why the Italian Cream Sheet Cake deserves a place in your kitchen!
What is Italian Cream Sheet Cake?
So, you might be wondering, what’s in a name? Italian Cream Sheet Cake sounds fancy, but it’s actually all about that luscious cream cheese frosting and moist cake! You may be thinking, “Is it really Italian?” The truth is, this cake is a Southern creation, despite what its name suggests. It’s said that ‘the way to a man’s heart is through his stomach,’ and this cake is a testament to that old saying. With its dreamy layers and rich flavors, who could resist? I mean, if there was a dessert beauty pageant, Italian Cream Sheet Cake would wear the crown! So, if you’ve got a hankering for something sweet, roll up your sleeves and get ready to bake this easy and delicious cake that will impress everyone.
Why You’ll Love This Italian Cream Sheet Cake
What’s not to love about Italian Cream Sheet Cake? Here are three reasons why you’ll absolutely adore this recipe:
- Creamy Delight: The standout feature of this cake is its decadent cream cheese frosting that’s studded with crunchy pecans. As you take a bite, the wonderful textures play a heavenly dance on your taste buds.
- Cost-Effective Comfort: Making your own cake at home can save you a pretty penny compared to buying from a bakery! With everyday ingredients, this delightful treat is accessible and budget-friendly.
- Flavorful Add-Ins: The inclusion of coconut in the batter adds a subtle sweetness and a hint of the tropics, balancing the richness of the frosting. If you love desserts that burst with flavor, this cake is just the ticket!
Are you feeling inspired? If you love this, be sure to check out my Banana Pudding Pie — it’s another Southern classic that’s worth a try!
How to Make Italian Cream Sheet Cake
Quick Overview
Italian Cream Sheet Cake is an easy-to-make treat with a preparation time of just about 30 minutes, followed by some baking time. The combination of moist cake and rich frosting makes this dish both satisfying and delightful to your palate. It’s perfect for gathering with family or serving at friendly get-togethers.
Key Ingredients for Italian Cream Sheet Cake:
- For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup shredded coconut
- 1 cup chopped pecans
- For the Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup chopped pecans (for topping)
Step-by-Step Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Add Buttermilk and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with flour.
- Fold in Coconut and Pecans: Gently fold in the shredded coconut and chopped pecans until evenly distributed.
- Bake: Pour the batter into the prepared sheet cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Make the Frosting: While the cake is baking, prepare the frosting by mixing the softened cream cheese and butter in a bowl until smooth. Gradually add the powdered sugar and vanilla, beating until creamy.
- Cool and Frost: Let the cake cool in the pan for about 10 minutes before transferring to a wire rack. Once completely cool, frost generously with cream cheese frosting and sprinkle with the remaining chopped pecans.
- Slice and Serve: Cut a slice, serve, and enjoy the deliciousness!
What to Serve Italian Cream Sheet Cake With
Pair your Italian Cream Sheet Cake with a fresh fruit salad or a scoop of vanilla ice cream for an extra treat! Consider pairing it with a steaming cup of coffee or a glass of sweet tea for the perfect afternoon delight. The light and fluffy cake contrasts perfectly with fruity or creamy sides and drinks, ensuring a well-rounded dessert experience!
Top Tips for Perfecting Italian Cream Sheet Cake
To take your Italian Cream Sheet Cake to the next level, consider these tips:
- Room Temperature Ingredients: Ensure that your eggs, butter, and cream cheese are at room temperature for better mixing and texture.
- Mix Gently: Be careful not to overmix the batter once the dry ingredients are incorporated, as this could make the cake dense.
- Flavor Boosters: Add a touch of almond extract or a splash of coconut milk to elevate the flavors even further if you’re a coconut lover!
Storing and Reheating Tips
Store any leftovers of your Italian Cream Sheet Cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze it! Just ensure it’s well-wrapped to prevent freezer burn, and it will keep for about 3 months. To enjoy it again, simply thaw in the refrigerator overnight and bring it to room temperature before serving or warm it slightly in the microwave.
So, are you ready to indulge in a piece of this fantastic cake? Trust me, once you try a bite, it’ll become one of your favorite go-to desserts. Happy baking!
Italian Cream Sheet Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a sheet cake pan.
- In a mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Then, mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with flour.
- Gently fold in the shredded coconut and chopped pecans until evenly distributed.
- Pour the batter into the prepared sheet cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the frosting by mixing the softened cream cheese and butter in a bowl until smooth.
- Gradually add the powdered sugar and vanilla, beating until creamy.
- Let the cake cool in the pan for about 10 minutes before transferring to a wire rack.
- Once completely cool, frost generously with cream cheese frosting and sprinkle with the remaining chopped pecans.
- Cut a slice, serve, and enjoy the deliciousness!
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