Classic Italian Cream Sheet Cake Recipe with Cream Cheese Frosting

Italian Cream Sheet Cake is a moist, flavorful dessert that combines shredded coconut, chopped pecans, and a tangy cream cheese frosting. This Southern-inspired sheet cake is easy to make, simple to serve, and ideal for gatherings, potlucks, or any time you want a crowd-pleasing sweet treat.

Equipment

• 9×13-inch baking pan
• Mixing bowls
• Hand mixer or stand mixer
• Spatula
• Measuring cups and spoons
• Cooling rack

Ingredients

For the Cake:

• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 2 cups granulated sugar
• 5 large eggs, separated
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans (optional, for topping)
• 1/2 cup sweetened shredded coconut (optional, for topping)

Method

1. Preheat the oven: Preheat to 350°F (175°C). Grease and flour a 9×13-inch pan or line it with parchment paper.
2. Make the batter: In a large bowl, cream the softened butter, vegetable oil, and sugar with a mixer until light and fluffy. Add the egg yolks one at a time, beating well after each addition, then stir in the vanilla.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
4. Combine wet and dry: Add the dry ingredients to the butter mixture in batches, alternating with the buttermilk and beginning and ending with the dry ingredients. Mix until just combined.
5. Fold in coconut and pecans: Gently fold in the shredded coconut and chopped pecans until evenly distributed.
6. Beat and fold egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold them into the batter to keep the mixture light.
7. Bake: Pour the batter into the prepared pan and spread evenly. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a rack.
8. Prepare the frosting: Beat the softened cream cheese and butter until smooth. Add the powdered sugar gradually, one cup at a time, beating after each addition, then stir in the vanilla.
9. Frost and finish: When the cake is completely cool, spread the cream cheese frosting over the top. Sprinkle with additional chopped pecans and shredded coconut if desired.
10. Serve: Slice into squares and enjoy with family and friends.

Tips

• Storage: Keep the frosted cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor and texture.
• Freezing: You can freeze the unfrosted cake for up to 3 months. Thaw in the refrigerator and frost before serving.
• Substitutions: If you prefer, walnuts can replace pecans with excellent results.

This Italian Cream Sheet Cake delivers a tender, moist crumb and the classic flavors of coconut and pecans balanced by a tangy cream cheese frosting. The sheet cake format is practical for serving a crowd and makes this a dependable go-to recipe for celebrations and casual gatherings alike.