Italian Cream Sheet Cake Recipe

I made an Italian Sheet Cake that has people fighting over every last square and I’m absolutely keeping the recipe secret.

I am obsessed with this Italian Sheet Cake in a way that makes me irrational on Sunday afternoons. I love the way dense crumb meets a tangy frosting and the sweetened shredded coconut and chopped pecans add that chewy, nutty chaos.

But it’s also the easiest crowd-pleaser when I need Sheet Desserts For A Crowd; people fight for second helpings. And it feels like a hybrid between church bake sale vibes and something my grandma would hide in the fridge.

No fancy fuss, just buttery, coconutty, pecan-studded slices that vanish before I can grab more. Don’t judge me.

I’m serious.

Ingredients

• All purpose flour: the cake’s body, gives structure so it’s not floppy.
• Granulated sugar: sweetens and helps browning, it’s what makes it tender.
• Baking soda: gives lift and helps the cake rise nicely.
• Baking powder: extra lift so the sheet isn’t dense.
• Salt: balances sweetness and brings out the other flavors.
• Unsalted butter: adds richness and a cozy, buttery mouthfeel.
• Vegetable oil: keeps it moist, it’s why leftovers stay soft.
• Buttermilk: adds tang and tenderness, keeps crumb tight but soft.
• Eggs: bind everything together and add some protein.
• Vanilla extract: warm background flavor, you’ll notice it more when warmed.
• Shredded coconut: chewy texture and tropical sweetness in every bite.
• Chopped pecans: crunch and nuttiness, plus a rustic, homey vibe.
• Cream cheese: frosting base that’s tangy and creamy, never cloying.
• Unsalted butter (frosting): smooths the frosting and makes it spreadable.
• Powdered sugar: sweetens and thickens the frosting to pipe or spread.
• Vanilla extract (frosting): ties the frosting flavors together, simple and warm.
• Milk or cream: thin the frosting if it’s too stiff, use sparingly.

Ingredient Quantities

• 2 1/4 cups all purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup chopped pecans, plus extra for topping if you like
• 8 ounces cream cheese, softened (for the frosting)
• 1/2 cup unsalted butter, softened (for the frosting)
• 4 cups powdered sugar (for the frosting)
• 1 teaspoon vanilla extract (for the frosting)
• 1 to 2 tablespoons milk or heavy cream, if needed to thin the frosting

How to Make this

1. Preheat oven to 350 F and grease a 13×18 inch rimmed baking pan or line it with parchment, set aside; room temp ingredients make life easier so take butter, eggs, and cream cheese out for a bit.

2. Whiz together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl, then set that dry mix aside.

3. In a large bowl beat 1/2 cup softened unsalted butter with 1/2 cup vegetable oil and 2 cups granulated sugar until fluffy, about 2 to 3 minutes; beat in 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract.

4. Alternate adding the dry mix and 1 cup buttermilk to the butter mixture in 2 or 3 additions, beginning and ending with the dry mix, mixing just until combined; overmixing makes the cake tough so stop as soon as you don’t see streaks of flour.

5. Fold in 1 cup sweetened shredded coconut and 1 cup chopped pecans (toast the pecans lightly in a dry skillet first if you want more flavor), scraping the bowl so everything’s evenly distributed.

6. Spread batter evenly into prepared pan, smooth the top with a spatula and bake at 350 F for 20 to 25 minutes, or until a toothpick comes out with a few moist crumbs; thin sheet cakes bake fast so check early.

7. Let the cake cool completely in the pan on a wire rack before frosting, this keeps the frosting from melting and sliding off.

8. For the frosting beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth, then gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract; if it gets too thick, add 1 to 2 tablespoons milk or heavy cream a little at a time until spreadable.

9. Spread the cream cheese frosting over the cooled cake, sprinkle extra chopped pecans and a little extra shredded coconut on top if you like, slice into squares and serve.

Equipment Needed

1. 13×18 inch rimmed baking pan (or a jelly-roll pan) lined with parchment or greased
2. Mixing bowls (one large for batter, one medium for dry ingredients)
3. Electric mixer or hand mixer (or a sturdy whisk if you dont have one)
4. Measuring cups and spoons
5. Rubber spatula and a wooden spoon for folding/scraping the bowl
6. Dry sifter or fine mesh sieve for the flour mix
7. Wire cooling rack to cool the sheet cake completely
8. Small skillet to lightly toast pecans (optional but recommended)
9. Offset or butter knife for spreading the cream cheese frosting

FAQ

Italian Cream Sheet Cake Recipe Substitutions and Variations

• Buttermilk: if you don’t have it, stir 1 tablespoon white vinegar or lemon juice into 1 cup milk, let sit 5 minutes. Plain yogurt or kefir also work, use same volume but thin yogurt with a little milk so batter pours.
• Unsalted butter (in cake or frosting): swap with equal parts light-tasting vegetable oil or melted coconut oil for moistness, or use margarine 1 to 1 but expect slightly different flavor and texture.
• All purpose flour: for a lighter crumb, use cake flour use 1 1/4 cups cake flour for every 1 1/2 cups all purpose, or use a 1 to 1 gluten-free baking blend if you need GF, but add 1/4 teaspoon xanthan gum if blend lacks it.
• Cream cheese (for frosting): mascarpone is a great 1 to 1 substitute for a richer, silkier frosting; Neufchâtel works too for lower fat, or for dairy free try pureed silken tofu + a little powdered sugar to taste.

Pro Tips

1. Toast the pecans in a dry skillet until they smell nutty and get a little color, then let them cool before chopping. It makes a huge flavor jump, and if you add warm nuts to the batter theyll release oils and can weigh the cake down.

2. Bring butter, eggs and cream cheese to room temp but dont overdo it; if butter or cream cheese is too soft and greasy, your frosting will be runny. If it happens, pop the bowl in the fridge for 10 minutes then whip again.

3. When you alternate flour and buttermilk, mix only until you cant see streaks of flour. Overmixing = tough cake. Use a rubber spatula for the last folds and scrape the sides so everything’s even.

4. Cool the cake completely in the pan on a rack before frosting, and if you want extra neat slices, chill the frosted cake for 30 minutes so the frosting firms up. Use a sharp knife warmed under hot water and wiped dry between cuts for cleaner squares.

Italian Cream Sheet Cake Recipe

Recipe by Tina Braven

0.0 from 0 votes

I made an Italian Sheet Cake that has people fighting over every last square and I'm absolutely keeping the recipe secret.

Pin

Servings

12

servings

Calories

790

kcal

Equipment: 1. 13×18 inch rimmed baking pan (or a jelly-roll pan) lined with parchment or greased
2. Mixing bowls (one large for batter, one medium for dry ingredients)
3. Electric mixer or hand mixer (or a sturdy whisk if you dont have one)
4. Measuring cups and spoons
5. Rubber spatula and a wooden spoon for folding/scraping the bowl
6. Dry sifter or fine mesh sieve for the flour mix
7. Wire cooling rack to cool the sheet cake completely
8. Small skillet to lightly toast pecans (optional but recommended)
9. Offset or butter knife for spreading the cream cheese frosting

Ingredients

• 2 1/4 cups all purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1/2 cup vegetable oil

• 1 cup buttermilk

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 cup sweetened shredded coconut

• 1 cup chopped pecans, plus extra for topping if you like

• 8 ounces cream cheese, softened (for the frosting)

• 1/2 cup unsalted butter, softened (for the frosting)

• 4 cups powdered sugar (for the frosting)

• 1 teaspoon vanilla extract (for the frosting)

• 1 to 2 tablespoons milk or heavy cream, if needed to thin the frosting

Directions

• Preheat oven to 350 F and grease a 13×18 inch rimmed baking pan or line it with parchment, set aside; room temp ingredients make life easier so take butter, eggs, and cream cheese out for a bit.
• Whiz together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt in a bowl, then set that dry mix aside.
• In a large bowl beat 1/2 cup softened unsalted butter with 1/2 cup vegetable oil and 2 cups granulated sugar until fluffy, about 2 to 3 minutes; beat in 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
• Alternate adding the dry mix and 1 cup buttermilk to the butter mixture in 2 or 3 additions, beginning and ending with the dry mix, mixing just until combined; overmixing makes the cake tough so stop as soon as you don't see streaks of flour.
• Fold in 1 cup sweetened shredded coconut and 1 cup chopped pecans (toast the pecans lightly in a dry skillet first if you want more flavor), scraping the bowl so everything's evenly distributed.
• Spread batter evenly into prepared pan, smooth the top with a spatula and bake at 350 F for 20 to 25 minutes, or until a toothpick comes out with a few moist crumbs; thin sheet cakes bake fast so check early.
• Let the cake cool completely in the pan on a wire rack before frosting, this keeps the frosting from melting and sliding off.
• For the frosting beat 8 ounces softened cream cheese with 1/2 cup softened unsalted butter until smooth, then gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract; if it gets too thick, add 1 to 2 tablespoons milk or heavy cream a little at a time until spreadable.
• Spread the cream cheese frosting over the cooled cake, sprinkle extra chopped pecans and a little extra shredded coconut on top if you like, slice into squares and serve.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 192g
• Total number of serves: 12
• Calories: 790kcal
• Fat: 43.7g
• Saturated Fat: 20.3g
• Trans Fat: 0.5g
• Polyunsaturated: 10g
• Monounsaturated: 13.3g
• Cholesterol: 106mg
• Sodium: 133mg
• Potassium: 183mg
• Carbohydrates: 95.6g
• Fiber: 3.3g
• Sugar: 76.7g
• Protein: 6.9g
• Vitamin A: 750IU
• Vitamin C: 0.5mg
• Calcium: 53mg
• Iron: 0.5mg